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Sponge cake with sour cream

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862
Kitchen European
Calorie content 186.8 kcal
Portions 8 port.
Cooking time 190 minutes
Proteins * 14.8 g
Fats * 6.6 gr.
Carbohydrates* 27.3 g
* per 100 gr. product
Sponge cake with sour cream
Content

A sponge cake with sour cream was prepared in every Soviet family. Such a dessert was prepared on major holidays. Today, sponge cake is quite popular for its ease of preparation and availability of ingredients.

Ingredients

Cooking process

step 1 out of 8
Prepare sponge cake foods.
step 2 out of 8
First, prepare a biscuit. Beat chicken proteins with a mixer until stiff peaks. Set aside half of the whipped egg whites. In the second half, add chicken yolks, granulated sugar, premium wheat flour sifted with baking powder, milk, vegetable oil and vanillin. Stir with a mixer on medium speed.
step 3 out of 8
Gently add the set whipped egg whites into the resulting dough and stir from bottom to top using a silicone spatula.
step 4 out of 8
Carefully transfer the dough into the prepared mold and smooth with a silicone spatula. Preheat the oven and place the baking dish. Bake for 30 minutes at 180 degrees.
step 5 out of 8
After the time has elapsed, remove the form from the oven and let the biscuit cool for 15 minutes. Then carefully remove the mold. Allow the sponge cake to cool completely on a wire rack. Transfer the biscuit onto a cutting board and cut lengthwise into two cakes.
step 6 out of 8
Mix sour cream with sugar. In the meantime, fill the instant gelatin with drinking water.
step 7 out of 8
Dissolve the swollen gelatin in a water bath, cool slightly, pour into sour cream and beat with a mixer until a homogeneous creamy consistency. On the dish on which you will collect the cake, put a couple of tablespoons of the cream and distribute in the center, put the cake on top and press it down.
step 8 out of 8
Put sour cream on the cake and spread evenly. Place the second cake on top. Thoroughly coat the top layer and sides with cream. Decorate the finished cake if desired and refrigerate for at least 2 hours. Serve the cake.

Bon Appetit!

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