Sour cream cake in a multicooker
Description
The baking is simple and quick to make. The sponge in a sour cream cake turns out soft, tender, and slightly moist—you can even serve it without frosting, just dusted with powdered sugar on top. If you soak the layers with frosting, you’ll get a full-fledged cake—homemade and very tasty! If you like, you can add your favorite fruit between the layers to deepen the flavor of the sour cream cake. Perfect for family tea with everyone together—just what you need! Save this recipe. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all ingredients according to the list. Melt the butter and let it cool slightly.
- 2
Step 2
Crack the eggs into a bowl. Add sugar. Beat the eggs with the sugar using a mixer or blender until pale and fluffy.
- 3
Step 3
Add the sour cream and pour in warm melted butter. Stir.
- 4
Step 4
Then add flour, baking powder, and vanillin.
- 5
Step 5
Mix the dough until homogeneous.
- 6
Step 6
Place a parchment circle in the bottom of the multicooker bowl. Grease the sides with melted butter; it’s convenient to use leftover butter from the amount that went into the batter. Pour the batter into the bowl.
- 7
Step 7
Bake the sponge on an appropriate setting for 60 minutes. On mine that’s “baking”; yours may vary by model—check yours.
- 8
Step 8
Then open the multicooker and remove the cake layer, using the steamer basket. Return the cake layer to the inner pot, turning it over. Finish baking for 10-15 minutes.
- 9
Step 9
Take the finished cake layer out of the multicooker and cool it completely.
- 10
Step 10
Using dental floss, cut the sponge layer into two or three layers. My sponge cake turned out fairly tall, so I cut mine into three.
- 11
Step 11
Prepare sour cream frosting. I had 15% fat sour cream that I strained in advance through several layers of cheesecloth for several hours. Frosting made from sour cream prepared this way will be thick and very flavorful, but you can simply use a higher-fat sour cream.
- 12
Step 12
If you likewise decide to drain the sour cream through cheesecloth, do not throw away the whey that remains — use it to make pancakes or other dishes.
- 13
Step 13
Transfer the sour cream to a deep bowl, add the powdered sugar and vanilla. Using a spatula or spoon, mix the cream until smooth. Why didn’t we use a mixer? So the sour cream wouldn’t warm up. From the heat it becomes looser and will run off the cake.
- 14
Step 14
Place the first cake layer down and coat it with the frosting. I also spread a thin layer of frosting on the plate so the bottom of the cake doesn’t dry out.
- 15
Step 15
Then place the second layer and spread cream over it in the same way.
- 16
Step 16
Since I will be decorating the cake, I used less cream on the top layer than on the first two. If you choose to simply frost the cake with sour cream frosting and serve it that way, divide the cream visually into equal parts.
- 17
Step 17
I poured melted chocolate over the top of the cake and covered the sides with colored shredded coconut. Chill the cake in the refrigerator for 2 hours to let it soak through.
- 18
Step 18
Smetannik in the multicooker is ready.
- 19
Step 19
Here's what the cake looks like in cross section.
- 20
Step 20
Done. Serve at the table.