Sponge cake with sour cream
6 servings
120 minutes
Sour cream biscuit is a delicate and airy dessert that delights with its simplicity and exquisite taste. Its roots trace back to European cuisine, where the harmony of textures and balance of sweetness are valued. The light biscuit made from whipped egg whites and yolks has a softness, while the addition of sour cream gives it a special creamy tenderness. Berries complement the composition, adding freshness and pleasant acidity. This dessert is perfect for cozy family tea times and festive gatherings when you want to treat loved ones to something light yet rich in flavor. Before serving, it is chilled for several hours to allow the cream to set and reveal all its flavor nuances.
1
Separate the egg whites from the yolks.
2
Add 3/4 cup of sugar to the yolks. Whip the whites into a foam and add the remaining 1/4 cup of sugar.
- Sugar: 2 glasss
- Chicken egg: 4 pieces
- Sugar: 2 glasss
3
Add 1/3 of the egg whites to the yolks and mix. Gradually add flour and baking powder. Mix.
- Chicken egg: 4 pieces
- Wheat flour: 1 glass
- Baking powder: 1 teaspoon
4
Add the remaining egg whites to the prepared dough. Mix very gently.
- Chicken egg: 4 pieces
5
Bake at 180 for 20-30 minutes, depending on the oven
6
For the cream, whip the sour cream and add sugar.
- Sour cream 20%: 1 glass
- Sugar: 2 glasss
7
Place berries on the cooled biscuit and pour cream over it. Chill in the refrigerator for 5-6 hours to set the cream before serving.
- Fresh berries: 300 g