Cake with sour cream and canned fruits
8 servings
70 minutes
The cake with sour cream frosting and canned fruits is an embodiment of tenderness and lightness that captivates with its harmonious blend of sweetness and a hint of acidity. The layers made with condensed milk, honey, and nuts have a rich aroma and soft texture. The sour cream frosting with sugar adds freshness to the cake, while the canned fruits provide interesting flavor accents. This dish is popular in Russian cuisine as a versatile dessert for festive occasions and cozy family evenings. Due to its simplicity in preparation and accessible ingredients, this cake remains a beloved recipe for many generations, allowing enjoyment of its tenderness without extra hassle. Before serving, it needs to soak in the refrigerator so that the flavors fully develop and the layers become even juicier.
1
For the layers, beat condensed milk, honey, eggs, flour, and baking soda well, add crushed walnuts (can be replaced with any other), then divide everything into the desired number of layers and pour into a well-greased baking tray. Bake each layer until golden.
- Condensed milk: 1 jar
- Honey: 1 tablespoon
- Chicken egg: 2 pieces
- Wheat flour: 1 glass
- Slaked soda: 1 teaspoon
- Crushed walnuts: 250 g
- Vegetable oil: 2 tablespoons
2
For the cream, whip sour cream and sugar, then add chopped canned fruits (to taste).
- Sour cream 25%: 600 g
- Sugar: 300 g
- Canned fruits: 1 jar
3
Lay down the layer, spread with cream, decorate with fruits, then the next layer, spreading with cream.
- Canned fruits: 1 jar
4
Put the cake in the fridge to soak for at least 3 hours.
- Sour cream 25%: 600 g