Irresistibly Soft Sponge Cake with Sour Cream

From simple products, lush, for the festive table! Melt in your mouth cake is a combination of moist sponge cake with sour cream. The cakes turn out to be very porous and tender, they are well soaked, so the cake turns out incredibly soft.
cook time: 24h
Gavin Tanner
Irresistibly Soft Sponge Cake with Sour Cream

Nutrition Facts (per serving)

271
Calories
12g
Fat
37g
Carbs
4g
Protein

Ingredients (10 portions)

For the biscuit::

Sugar 150 g
Wheat flour 1 cup
Eggs 2 pc
Soda 1 tsp
Jam 1 cup
Kefir 1 cup

For filling::

Chocolate 30 g
Walnuts 100 g
Sour cream 500 g
Powdered sugar 150 g

Recipe instructions

Step 1

Step 1
How to make a melt in your mouth cake? First bake the sponge cake. How to make a sponge cake? Measure out the required amount of kefir; you can take it of any fat content. Add soda to it. Stir and set aside to allow the reaction between the acid and alkali to occur. The mass will begin to foam a little and increase in volume. Therefore, take a much larger glass.

Step 2

Step 2
Beat eggs with sugar using a mixer until fluffy and light. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Then add jam to the bowl. In this case, I have lingonberry. But you can use any, as long as there are no seeds in it. The sponge cake made with blackcurrant jam is very tasty.

Step 3

Step 3
Then pour the kefir mixture into the eggs and stir. Add sifted flour to the dough and knead the dough. It is important to sift the flour to saturate it with oxygen. Then the baked goods will turn out airy and rise well during baking.

Step 4

Step 4
Pour the finished dough into a baking dish (20-22cm), greased with oil, and place in the oven, preheated to 180 degrees for 40-50 minutes. Check readiness with a wooden stick — stick it into the middle of the biscuit, it should come out dry.

Step 5

Step 5
Remove the finished biscuit from the mold and cool. Wrap it in cling film and put it in the refrigerator overnight. Due to the reaction of kefir with soda, the biscuit becomes very tender and porous, so it will be difficult to cut it immediately after baking. It will sit in the refrigerator for a bit and freeze, making it easier to work with. Cut the aged sponge cake into 3 layers.

Step 6

Step 6
Prepare the filling. How to make the filling? First, chop the walnuts with a sharp knife and fry them for a few minutes in a hot, dry frying pan. Then pour the nuts into a separate bowl and cool.

Step 7

Step 7
For the cream, take sour cream with a fat content of at least 25% and combine with powdered sugar. Beat the cream into a fluffy mass. It is preferable to use powder so that the sugar in the cream does not crunch.

Step 8

Step 8
Soak the biscuit a little with water or syrup. Brush the cake generously with sour cream and sprinkle with walnuts. In this way, layer all the cakes.

Step 9

Step 9
Assemble the cake, generously coating the top and sides with cream.

Step 10

Step 10
You can minimally decorate the cake using melted chocolate. Place the finished cake in the refrigerator for several hours to soak. Sour cream perfectly saturates all sponge cakes and the finished cake will simply melt in your mouth. Enjoy your tea!

Additional rubrics

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