Quick Sour Cream Cake
8 servings
120 minutes
Quick sour cream cake is a tender and aromatic dessert that combines the softness of airy layers with the richness of cream. Its history traces back to Russian culinary traditions where sour cream has always played a key role in baking. This cake is famous for its simplicity: the layers are baked in a pan, and the cream made from butter and condensed milk gives it a velvety texture. Walnuts add a subtle nutty flavor and crunchy texture. The cake is perfect for family tea time and can be prepared literally in an hour without resorting to complex techniques. It melts in your mouth, leaving a pleasant creamy aftertaste. Such a dessert will adorn any table and delight guests with its rich homemade flavor.
1
For the test, mix sour cream, eggs, salt, sugar, flour, and baking soda (or baking powder). The dough should be liquid. Grate the nuts finely. Add a pinch of nuts to the dough. Divide the dough into two parts.
- Sour cream 20% fat: 460 g
- Chicken egg: 4 pieces
- Salt: pinch
- Sugar: 2 glasss
- Wheat flour: 2 glasss
- Baking soda reacted with acid: 1 teaspoon
- Walnuts: 130 g
2
For the cream, mix a pack of butter and condensed milk. Better in a mixer.
- Butter: 200 g
- Condensed milk: 0.5 jar
3
Bake both layers of dough separately in a greased pan (with sunflower oil). Bake for about 30 minutes at 180 degrees.
- Butter: 200 g
4
Place the first baked layer on a tray. Pour a little cream on it. Put the second layer on top. Pour all the cream on top. Spread cream on all sides. Generously sprinkle the cake with nuts all around.
- Walnuts: 130 g
