Sour cream cake

Description

Incredibly gentle, airy and incredibly delicious cake! And most importantly, very easy to prepare!

Ingredients

Flour

1 cup
Chicken egg

4 piece
Sugar

1 cup
Leavening agent

1 tsp
Cream

200 ml
Sour cream

400 g
Powdered sugar

200 g
Cherry

200 g

Cooking

The flour with the baking powder, ProSeal a couple of times. Preheat the oven to 180C.

Proteins vzbit in a lush foam with sugar (0,5 Cup.) to hard peaks.

The whisk yolks with sugar (0,5 Cup.), to best dissolve, but the yolks are lightened and turned into a fluffy mass.

Add a third of the proteins to the yolks and mix. Stir very carefully to maintain splendor of proteins. Then add all the flour and mix to a smooth consistency, leaving no bits of flour.

Add the remaining whipped whites, again, all mix gently so that the batter remains airy and voluminous.

Cover the bottom of a form (the sides of the forms do not need to grease, otherwise the biscuit will be hard to climb, he will slip and slide). Put in the preheated oven for 20-30 minutes.

When cake is ready, get it out of the oven, flip the form and put on the grill upside down, leave to cool for 10-15 minutes.

Next, prepare the cream. All products for the cream must be cold. Cream -33 %, sour cream is better to use fat (20% more).

Sour cream TM milieu and powdered sugar whisking until smooth. Whip the cream and gently mix with sour cream.

Next, collect the cake. The cooled cake cut into cakes, I baked 2 cakes and cut each for 2. Soak cakes is not necessary, as the cake turns out so tender that it will be enough moisture from the cream.