RUSSIAN SOUR CREAM CAKE
This easy Russian cake is made with only 3 ingredients and then filled with a delicious cream made of sour cream, sugar, and lemon juice.
Provided by Oleshka
Categories World Cuisine Recipes European Eastern European Russian
Time 2h5m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
- Combine eggs and 1 cup sugar in a large bowl; beat with an electric mixer for 5 minutes until mixture is smooth and thick. Sift 1 cup plus 2 tablespoons flour on top and carefully mix into the batter using a wooden spoon or a spatula. Pour batter into the prepared springform pan.
- Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 25 to 30 minutes. Allow to cool in the pan for 10 minutes. Remove from pan and allow to completely cool on a wire rack, about 1 hour.
- Combine sour cream, 1 cup sugar, and lemon juice in a large bowl; beat with an electric mixer for 10 to 15 minutes until a thick cream forms.
- Cut cake horizontally into 3 layers. Place bottom layer on a cake platter and spread with a layer of cream filling. Add second layer and spread another layer of filling on top. Finish cake by placing the third layer on top and cover cake from all sides with the remaining cream. Cover and refrigerate until serving.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 52.6 g, Cholesterol 73.5 mg, Fat 10.1 g, Fiber 0.4 g, Protein 4.6 g, SaturatedFat 5.7 g, Sodium 42.6 mg, Sugar 40.2 g
SOUR CREAM CAKE FILLING
A luscious old fashioned cake filling from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Enough filling for two 9-inch layers. Cooking time is approximate.
Provided by Molly53
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix sugar and cornstarch together and add to egg yolk.
- Stir in sour cream and cook in double boiler until it coats the spoon.
- Add flavoring, stir well.
- Let cool to room temperature before assembling cake.
OLD FASHIONED SOUR CREAM COFFEE CAKE WITH APPLE-NUT FILLING
A classic old fashioned recipe because you cook the apple filling before adding it to the cake. We loved it!
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 325°F; grease a 12-cup Bundt pan or a 10x4-inch tube pan.
- Prepare apple-nut filling: Cook all ingredients, except nuts, over medium heat, stirring constantly. Cook until apples are tender. This will take approximately 3 to 4 minutes. Stir in nuts. Set aside.
- Combine sugar, butter, vanilla and eggs in a large mixing bowl. Beat at medium speed, 2 minutes, scraping bowl occasionally.
- Alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Beat well between each addition on low speed.
- Spread 1/3 of the batter (about 2 cups) in the baking pan. Top with 1/3 of the filling. Repeat this pattern 2 more times, until all batter and filling have been used.
- Bake at 325°F for 1 hour, until a toothpick inserted near the center comes out clean. Cool in the pan for 20 minutes, then turnout onto a serving plate and cool completely.
- To prepare glaze: Mix all ingredients until smooth, then drizzle over cooled coffee cake.
COCONUT SOUR CREAM CAKE
A simple white cake with a sour cream coconut frosting. A light, refreshing dessert.
Provided by Donna West
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Time 45m
Yield 14
Number Of Ingredients 6
Steps:
- Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally.
- To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake.
- Refrigerate from 1 to 3 days before serving.
Nutrition Facts : Calories 473.4 calories, Carbohydrate 67.7 g, Cholesterol 14.5 mg, Fat 21.9 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 14.6 g, Sodium 297.9 mg, Sugar 56.2 g
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