Cherry starch cake with sour cream

Homemade cake is doubly delicious if made with your own hands. Thanks to the starch in the dough, the biscuit structure turns out to be lighter and grainy, and the cake comes out incredibly soft. The starch in the biscuit removes excess moisture, which makes the product airy and delicate.

Ir_na

The author of the recipe

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Eggs

Wheat flour (with slide)

Corn Starch (with slide)

Salt (pinch)

to taste

Sour cream (20% fat content)

400

Sugar (for cream)

0.5

Vanilla sugar

to taste

Thickener (Sour cream thickener - for cream)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 7 g

Fats 33 % 12 g

Carbohydrates 47 % 17 g

213 kcal

GI: 18 / 0 / 82

Step-by-step cooking

Cooking time: 40 min

Step 1:
First of all, I turned on the oven to warm at 170 ° (I have an electric one) to the top-bottom mode, Then prepared a baking dish, covered the bottom of the mold with parchment, did not lubricate the sides with anything (I have a non-stick mold)
Step 2:
Separated the whites from the yolks.
Step 3:
Egg yolks whipped white with 2 cups of sugar
Step 4:
And whipped the whites to steady peaks with a pinch of salt.
Step 5:
In a bowl to the whipped yolks, I gradually added the whipped whites in small portions, gently stirring the dough from the bottom up.
Step 6:
Sifted flour with corn starch, mixed together. I added the egg mixture to the flour mixture in small portions, gently stirring the dough from the bottom up. The mass should remain airy, it is not necessary to knead the sponge dough for a long time.
Step 7:
Put the dough in a baking dish with a diameter of 28 centimeters. Baked for about 30 - 40 minutes. I didn't open the oven during baking! I checked the readiness of the biscuit with a wooden skewer: it should be dry. I gave the finished biscuit to cool down a little, took it out of the mold, and let it cool down and rest.
Step 8:
While the biscuit was cooling, I prepared sour cream. With a mixer, I mixed sour cream with a fat content of 20% with sugar, added vanilla sugar and sour cream thickener.
Step 9:
The cooled biscuit was cut into two parts. I smeared the bottom cake with cream, put frozen cherries on it, then covered it with a second cake and smeared the whole cake with cream. The sides of the cake were sprinkled with crushed biscuit crumbs, and the top was covered with chopped nuts. I hope you enjoy it. Enjoy your meal!

You can take absolutely any cream for a cake. It is very tasty if you make cream- sour cream with gelatin, only before spreading the cakes you need to soak the syrup otherwise the cake will be dry. Berries and fruits for the filling can also be taken any, I like the combination of banana with strawberries and chocolate.
And of course, my decoration is quite primitive, I had to quickly bake a birthday cake for my nephew, and I still have a 1.3-year-old toddler on my hands, who does not have a mom in any way :). Well, your decoration can be as you like.