Cake with sour cream in a hurry
Base Ingredients:
- 3 eggs;
- 2 mugs of flour;
- a mug of kefir;
- a mug of sugar;
- 0.5 tsp soda, which will need to be extinguished with vinegar (you can use 1 tsp of baking powder);
- a pinch of salt.
Cream Ingredients:
- a jar (500 ml) of sour cream (the fatter, the thicker the cream);
- 100 g of sugar;
- vanilla emulsion or vanillin.
Cooking:
Mix eggs thoroughly with sugar, add salt and kefir.
Be sure to sift the flour, adding baking powder there. With the help of a mixer, gradually add the flour mixture to the egg composition.
Preheat the oven to 200°C. Pour mixture into a greased (or parchment-lined) pan and bake until done.
Ready cake to get and cool. Cut into the required number of pieces.
Mix sour cream with sugar and vanilla using a blender or mixer. Lubricate each cake generously with the finished cream.
“Fantastic yummy”
Cake Ingredients:
- 300 ml of kefir;
- 200 g of granulated sugar;
- 2 chicken eggs;
- 2 tbsp vegetable oil;
- 3 tbsp cocoa powder;
- 12 g baking powder for dough;
- 2 cups of flour;
- some salt.
Cream composition:
- 0.5 l of milk;
- 200 g butter;
- 2 chicken eggs;
- 200 g of sugar;
- 5 tbsp flour.
Chocolate glaze:
- 2 tbsp sour cream;
- 4 tbsp sugar (you can cane);
- 2 tbsp cocoa powder;
- 20 g butter (butter).
Mix eggs with sugar and a pinch of salt. Pour in kefir and vegetable oil, mix thoroughly.
In a separate bowl mix flour mixture. Combine sifted flour with baking powder, add cocoa.
Grease the pan with oil or line with baking paper. Pour in the batter, knock on the table to release unnecessary air. Bake at 180°C for approximately 45 minutes. Cool the biscuit and cut into several pieces.
Cream preparation:
Add sugar and a pinch of salt to the eggs in a saucepan. Pour in milk and mix thoroughly. Turn on the stove on medium power and, without ceasing, stir the mixture.
Put flour into a sieve. When the contents of the pan are a little warm, sift the flour into it. Wait for thickening. Put the butter in pieces and mix until it dissolves, cool.
Now you need to form a cake, gently smearing it with cream. Put in the refrigerator overnight. Cover with cling film so that the pastries do not absorb extraneous “flavors”.
The day after the impregnation of the cake, you can make icing. Melt the butter in a saucepan. Add sour cream and sugar, wait until the latter dissolves at least half.
Sift cocoa and add to liquid mixture. Remove from heat and drizzle with chocolate icing. Let it dry for half an hour.
Chocolate cake
Ingredients for batter:
- 0.5 l of kefir;
- 2 cups flour;
- 30 g baking powder;
- 2 cups of sand;
- 2 eggs;
- 4 tbsp cocoa.
Cream ingredients:
- 0.5 l sour cream;
- 1 glass of powdered sugar;
- 20 ml squeezed lemon juice.
Cooking:
In a bowl, mix eggs, salt and sugar. Add kefir.
Mix flour with cocoa and baking powder, put in a sieve. Sift the flour mixture into the liquid while stirring. The base should be similar to pancake batter.
Prepare the cake pan by first greasing it with oil or lining a piece of baking paper. Next, bake each shortcake separately (you can do it all at once). Temperature – 200оС. The baking time depends on the size of the cake.
To prepare the cream, you need to mix sour cream with sifted powdered sugar using a blender. Add lemon juice and beat again.
Lubricate the cakes. As a decoration, you can choose berries or nuts.
“Paradisaic delight”
Base Ingredients:
- 2 chicken eggs;
- 200 ml of kefir;
- 150 g of granulated sugar;
- 0.5 tsp soda;
- 6 tbsp wheat flour.
For cream:
- 100 g butter from cream;
- half a can of condensed milk;
- 100 g coconut chips;
- 100 g chopped almonds.
Cooking:
Grind sugar with eggs. Add salt on the tip of a knife and kefir, mix everything thoroughly.
Combine flour with soda. Blend until smooth, sifting the flour into the liquid mixture.
Line a baking sheet with parchment paper and brush with oil. Pour the resulting mass into a container, forming a circle. Bake at 200°C for about half an hour.
After the time has elapsed, remove the cake, quickly turn over and remove the paper. Leave to chill.
Carefully cut off the edges (you will need them for the top layer) and divide the cake into the desired number of particles.
To prepare the cream, mix the main ingredients: butter and condensed milk. Add coconut flakes, finely chopped almonds.
Spread each layer of the cake with the resulting mixture, leaving a little for the top. Finely crumble the cake scraps into the cream, mix and spread on top of the cake.
Kefir cake “Zebra”
Base components:
- 250 ml of kefir;
- 250 g sugar;
- 3 chicken eggs;
- 125 g margarine;
- 1 tsp soda;
- 5 g vanillin;
- 750 g wheat flour;
- 2 food coloring in a contrasting color;
- a pinch of salt.
Creme brulee:
- a can of boiled condensed milk;
- 100 g butter;
- salt.
Cooking:
Pour soda into kefir and let the bubbles brew. Melt margarine in a water bath or microwave (30 sec.).
Quickly mix sugar with eggs, vanilla and salt. Pour in the melted margarine, mix until smooth.
Put the flour in a sieve and, sifting it into a liquid mixture, stir. The dough is much thicker than the blank for pancakes.
Divide the resulting base into 2 equal parts. Add a drop of dye to each (for example, black and white, blue and red, purple and orange), mix.
Treat the baking dish with vegetable oil. Pour the light dough onto the bottom in a thin layer, then add the dark base in the same thin layer, and so on in turn.
Put the cake in the oven, preheated to 200 ° C, wait a little more than half an hour.
Cream preparation:
Put the boiled butter and butter into the bowl of the mixer. To make the taste more pronounced, you can add a little salt. Turn on the mixer on medium power and wait for a homogeneous consistency.
The finished cake must be cooled and cut into layers, each of which is generously smeared with the resulting creme brulee.
Cake “A la tiramisu”
Ingredients:
- 3 tsp instant coffee;
- 2 tbsp cocoa;
- 2 chicken eggs;
- 100 ml of kefir;
- 60 g butter;
- 3/4 cup flour;
- 1/3 tsp baking powder;
- 4 tbsp cane or regular sugar;
- some salt.
Cream:
- 350 ml of heavy cream;
- 5 egg yolks (you can then make a biscuit from the proteins);
- 100 g of sugar;
- a pack of mascarpone cheese (350-400 g);
- 120 ml Marsala-type sweet wine.
Impregnation:
- 2 tbsp sweet red wine;
- 50 ml of water;
- 1 tsp instant coffee;
- 60 g of sugar sand.
Cooking:
Dissolve coffee in warm kefir (can be heated in the microwave for 10 seconds). Beat eggs, sugar and salt with a mixer. Add coffee kefir.
Cream butter at a comfortable temperature with sifted cocoa. Mix flour with baking powder and mix with the rest of the ingredients. The resulting dough should be like thick sour cream.
Pour the mixture into a mold and place in the oven for 35 minutes. at a temperature of 180°C.
Whip cream until thick cream. Put in the refrigerator.
Having established a water bath, add the yolks, sugar, a pinch of salt and wine. Bring to 70 ° C, constantly stirring the mixture with a whisk.
Beat the resulting composition with a mixer. Pour the mascarpone into the liquid mixture in 3 batches, gently stirring the cream in one direction. Add cream and mix again. Leave in a cold place for half an hour.
To prepare the impregnation in a Turk, bring water and sugar to a boil. After adding the wine, boil for another 2 minutes.
Cut the finished cooled cake into 2 cakes and soak the mixture generously.
Take the cream out of the fridge and generously coat the inside and outside of the cake with it.
Kefir-banana cake “Mink Mole”
Biscuit Ingredients:
- 3 eggs;
- 100 g flour;
- 100 g of granulated sugar;
- 15 g vanilla sugar;
- 70 g margarine;
- 0.5 tsp baking soda;
- 50 g cocoa;
- 100 ml of kefir.
For filling:
- 3 bananas;
- 100 ml of kefir;
- 70 ml of milk;
- 400 g of cottage cheese;
- 250 g of condensed milk;
- 20 g of gelatin;
- 5 g vanillin.
Cooking:
Beat eggs with sugar in a deep bowl until a thick foam forms. Add flour with soda, cocoa, kefir and process with a mixer until smooth. Put softened margarine, vanilla sugar into the resulting mixture and beat again.
Put the finished dough into a pre-prepared baking tray (parchment should be greased with margarine). Then send the form with the dough into the oven, heated to 180 ° C.
Add kefir to cottage cheese, mix. Pour gelatin into a container, pour cold milk over, leave for 20 minutes.
Add condensed milk and vanillin to the curd-kefir mixture, mix with a spoon, and then beat with a blender at high speed.
Send the swollen gelatin to the microwave for 1-2 minutes. or in a water bath for 5-10 minutes. Stir the mixture with a spoon until smooth.
Combine the gelatin composition with the curd cream, beat with a mixer.
Remove the biscuit from the oven, pierce with a fork in 4 places, leave to cool. In the cooled cake, cut a recess 1-2 cm in size. Apply cream to the biscuit, filling the groove.
Put peeled bananas on the cream. Put the rest of the cream on top of the bananas, creating a hill. Grind the excess cake into crumbs and sprinkle them over the top of the cake.
Cake “Angel Crying”
Biscuit Ingredients:
- 180 g flour;
- 80 g butter from cream;
- 2 tbsp Sahara;
- 1 tbsp cocoa;
- 1 egg;
- 0.5 tsp soda.
Curd filling on kefir:
- 0.5 kg of cottage cheese;
- 3 egg yolks;
- 100 ml of kefir;
- 3 tbsp granulated sugar;
- 1 tbsp starch.
Protein soufflé:
- 3 egg whites;
- 3 tbsp powdered sugar.
Cooking:
Grind soft butter with sugar and egg. Combine all bulk products and transfer to a sieve. Sift and knead the dough.
Next, put the base in the prepared form (without oiling), form the sides and put in the refrigerator for half an hour.
Grind cottage cheese or chop with a blender. Add egg yolks, sugar and salt. Add starch and mix until creamy.
Remove the base, evenly distribute the curd-kefir filling on it and put in the oven for 35 minutes. Temperature regime – 180 ° C degrees.
To prepare a soufflé in 10 minutes. until the biscuit is ready, take out the squirrels. Sift powder to them and turn on the mixer to the maximum until a thick foam forms.
Lower the oven temperature to 150°C and place the soufflé on top of the pie. Spoon to form waves, as if they were clouds. Close the oven, wait until the top of the cake becomes a soft cream shade.
After cooling, remove the pastries to the refrigerator, covering with a glass lid. The more time he stays there, the more “tears” are formed.
You can understand the beauty of kefir-based baking by trying different recipes. Therefore, arm yourself with the necessary products and feel free to start creating delicious cakes.
