Sour Cream Cake
8 servings
100 minutes
Sour cream cake is a delicate and aromatic pastry from Russian cuisine, where sour cream is traditionally used to create a soft texture and rich flavor. This cake enchants with its airiness and slight moisture, while added dried fruits, raisins, and candied fruits give it pleasant sweetness and subtle fruity notes. Thanks to the rum flavoring and vanillin, it acquires an exquisite aftertaste. The taste of the cake balances between creamy tenderness, the slight tartness of sour cream, and the sweetness of honey. It pairs wonderfully with tea or coffee and can be an excellent option for cozy home tea parties. Sour cream cake is suitable for both everyday consumption and festive tables, delighting with its rich taste and aroma.
1
Beat the soft butter with a mixer. Then add the egg, honey or sugar. Beat until the sugar dissolves. Next, add sour cream and mix everything until a homogeneous mass forms.
- Butter: 40 g
- Chicken egg: 1 piece
- Honey: 100 g
- Farmhouse sour cream: 140 g
2
Sift the flour and mix it with baking soda and baking powder. Gradually add to the sour cream mixture.
- Wheat flour: 160 g
- Baking soda: 0.5 teaspoon
- Baking powder (raising agent): 0.5 teaspoon
3
Add raisins, candied fruits, dried berries, whatever you prefer. Add vanillin and flavoring.
- Raisins: to taste
- Candied fruit: to taste
- Vanillin: pinch
- Rum flavouring (extract): to taste
4
Place the dough in the mold and remember that it will rise in the oven.
5
Bake at 180 degrees for one hour (or as your oven works).