Sour cream cake with raspberry jam
12 servings
120 minutes
Sour cream cake with raspberry jam is a tender dessert infused with the aromas of vanilla and berries, a classic of Russian cuisine. Its layers made from sour cream are soft and slightly moist, while the cream from fatty sour cream adds a velvety texture. The raspberry jam, thinly layered between the cakes, gives the pie a sweet tang and refreshing taste. The origins of this dessert trace back to the traditions of homemade Russian pies made with simple and accessible ingredients. Due to its lightness and juiciness, the sour cream cake is perfect for both everyday tea time and festive tables. After soaking in the refrigerator, it becomes especially tender, and its flavor unfolds in full. Sour cream cake with raspberry jam offers a cozy, homemade taste in every spoonful.
1
Add slaked soda to the sour cream.
- Sour cream 25% fat: 200 g
- Baking soda: 1 teaspoon
2
Mix sugar and eggs and whisk the mixture a little. Melt the butter and cool it to room temperature. Mix part of the flour with spices and baking powder. Pour the melted butter into the sour cream mixture and gradually add flour while whisking until it is possible to knead the dough.
- Sugar: 150 g
- Chicken egg: 2 pieces
- Butter: 100 g
- Baking powder (raising agent): 10 g
- Wheat flour: 100 g
- Salt: to taste
- Vanilla: to taste
3
Wrap the dough in plastic wrap and leave it in the refrigerator for forty minutes. Divide the dough into 8 parts and roll each into a cake with a height of 0.5 cm. Bake the cakes at 200 degrees. For the cream, whip sour cream with sugar and vanilla until fluffy (preferably with a mixer, not a blender). Soak the cakes with raspberry jam and cream and let them rest in the refrigerator overnight, then decorate to taste.
- Sour cream 42%: 400 g
- Sugar: 150 g
- Vanilla: to taste
- Raspberry jam: 1 jar