Cakes on sour cream always turn out light and fluffy even for novice housewives. These cakes are perfect for breakfast, as they are prepared quite quickly. And what they will be - sweet or salty - you choose.
Delicious cakes on sour cream in the oven
Ingredients:
- flour - 500 g;
- sour cream (fat content not less than 30%) - 100 g;
- yeast (dry) - 5 g;
- egg yolk - 1 pc.;
- sugar - 3 tbsp. spoons;
- water - 2/3 st.;
- butter - 75 g;
- salt - 1 pinch.
Cooking
The dough for these cakes will be prepared on dough. Let's start with her. To do this, fill the yeast with warm (body temperature) water and let it stand for 5 minutes, and then stir the contents of the glass until the yeast is completely dissolved. Add flour so that it resembles very thick sour cream, cover with a towel and leave in a warm place without drafts. First, the dough will rise, and then it will begin to settle. Now you can knead the dough.
Add salt, sugar, softened butter and sour cream to the sifted flour. Grind everything into crumbs, add the dough and knead a rather dense dough. Transfer it to a bowl, cover with a towel and leave for 20 minutes. Then finally knead the dough.
You need to do this for quite a long time and thoroughly, about 10 minutes, until it becomes completely smooth. We again shift the dough into a bowl, cover and wait until it increases by 2 or even 3 times in volume. We divide it into 8 parts and roll it into cakes 1 cm thick. Cover and let it stand for half an hour. Then lay out on a parchment-lined baking sheet. We make punctures with a toothpick (as in biscuit cookies) and grease the cakes with yolk. Bake in the oven at 180 degrees until a beautiful golden color.
Tortillas on sour cream in a pan
Ingredients:
- flour - 4/5 tbsp.;
- sour cream - 1/2 tbsp.;
- hard cheese (grated) - 2/3 st.;
- dill - 3 sprigs;
- soda - on the tip of a knife;
- salt, ground black pepper - to taste.
Cooking
Mix the flour sifted with salt with finely grated cheese, chopped herbs and black pepper. Mix the sour cream well with soda, and only then add it to the flour. From the finished dough, roll out a cake the size of a pan in which we will fry it. We heat the pan strongly, and then - at will. You can drip a little oil, or spread the dough dry. Will not stick, especially if the coating is non-stick. On one side, fry the cake under a closed lid and over medium heat. Then turn over, remove the gas a little more and brown for 5 minutes from another barrel. The cake is soft, with a very delicate cheese-creamy taste.
Rye cakes on sour cream without yeast
Ingredients:
- rye flour - 900 g;
- eggs - 6 pcs.;
- sour cream - 1/2 tbsp.;
- butter - 1 tbsp.;
- sugar - 1 tbsp.;
- soda - 1/2 teaspoon;
- salt - 1 pinch.
Cooking
Eggs (5 pcs.) We combine with sour cream and melted butter. Add soda, salt and sugar. Add flour and knead the dough. We divide it into balls, roll it into pancakes half a centimeter thick. With a knife we make cuts in the form of a lattice and grease with a beaten egg. We spread the cakes on a greased and floured baking sheet. And we send it to the oven preheated to 220 degrees. In just half an hour, sour cream rye cakes will be ready!
Unleavened cakes on sour cream
Ingredients:
- flour - 2.5 tbsp.;
- sour cream - 1 tbsp.;
- margarine - 50 g;
- sugar - 2 tbsp. spoons;
- egg - 1 pc.;
- soda - 1 teaspoon;
- salt - 1 pinch.
Cooking
Lightly beat the egg. Add sour cream, melted margarine and sugar to it. Separately, mix the sifted flour, soda and salt. We introduce them into the dough. After kneading, cover it with a towel and let it “rest” for about 20 minutes. Then, on a table sprinkled with flour, divide the dough into “koloboks” and roll them into cakes. You can fry them both in a dry frying pan and with the addition of oil. And so that they come out more magnificent, we cook cakes under a closed lid.
In the same simple way, you can cook or. The choice is yours!
We continue to publish works for the competition. Today's recipe sent Olga Zhidileva, blog author Singing time. There are a lot of cooks in Olya's family, and one is still only a future cook! But grandmother's donuts, for sure, were enough for everyone. 🙂 And we remind you that all recipes immediately after publication fall into the category .
There are such happy people among you who have tried dishes prepared by their own grandmother's hands in real Russian oven ? I am one of those lucky ones, who is with me?! Just imagine, because for our descendants the Russian stove will be as archaic as a kerosene lamp or a spinning wheel or a rocker, and I managed to catch the time when this stove was heated, and you could sleep on it.
Our dad Dima is also one of those lucky ones, and it was he who gave me the idea (without knowing it :)) for this recipe, offering us to bake insipid donuts on sour cream, which his grandmother Nastya baked in a Russian stove.
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I was also lucky to meet Baba Nastya before she passed away.
Anastasia Kireevna gave birth to five daughters, and when they grew up, an average of seven grandchildren always visited her in the village. 🙂 So she spoiled them with insipid sour cream donuts, since there was sour cream and testicles in the house even in difficult times, because Baba Nastya was not used to being lazy, she always kept a cow and chickens.
So we, with the kids, took up the preparation of grandmother's donuts. Dad, of course, did not know the recipe, but we asked him from my grandmother, who also sometimes bakes them, only in an electric oven.
I will disappoint fans of the exact recipe: grandmother's donuts are prepared almost "by eye". We took a glass of flour, poured it into a cup in a heap, broke 2 eggs there, poured a glass of sour cream, half a glass of sugar, chopped a third of a pack of butter (you can also use margarine). Baba Nastya, as it turned out, even added lard (!) or melted butter instead of butter. You can do without fats at all, but with them the donuts are more crumbly.
We knead all this well, and then add flour mixed with soda (soda is needed “on the tip of a knife”) - enough to make a tough dough. You can also add sugar at this stage if it's not sweet enough.
This dough can be rolled out and cut into mugs with a glass, but we did it according to the grandmother's method - we made koloboks from pieces of dough and flattened them.
Then each cake needs to be poke with a fork or cut with a knife.
We put the donuts in an oven preheated to 200 degrees for 25 minutes. In the meantime, they are preparing - a few more facts about the Russian stove, which I personally did not know.
Russian stove
- The stove was heated even in summer.
- The stove was heated with dung - dry cow cakes.
- Pancakes cooked in the oven did not have to be turned over - they were baked through!
By the way, the name - insipid donuts - surprised me at first, but it just turned out that it was a synonym yeast-free donuts.
And here are our donuts!
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Surely every hostess remembers the delicious joys of her childhood, many of which have already been forgotten. But in vain. Delicious fragrant pastries from childhood will surely appeal to all family members.
One of these dishes is sour cream cakes, which could be found in school canteens. As it turned out, there are a large number of recipes for such baking, many of which have already been modified, but are delicious in their own way. For those who want to plunge into memories and learn how to make sour cream cakes, here are a few recipes.
Classic sour cream and
This pastry has all the GOST standards, so you can be one hundred percent sure of the result. As the name implies, the main highlight of these cakes is sour cream. It is she who gives baking a unique aroma and taste.
So, for cooking, you need to prepare the following ingredients:
- Flour is the key to the success of any baking. Whatever variety it is, it is best to sift it for airiness. This is what needs to be done in this case as well. Yeast must be dissolved in warm water, put 2 tablespoons of flour there, mix thoroughly;
- Let the dough rise a little. At this time, mix flour with salt, sugar and sour cream. Pour the dough into the resulting mixture;
- At the end, add melted butter. You should not use all the flour at once, if it is not enough, then you can always add more, and when there is a lot, then consider that the dough is spoiled;
- As for the butter, when kindling, you need to make sure that it does not boil. This also affects the quality of the baked goods;
- The dough must be kneaded and allowed to rise in a warm place. To do this, it is better to cover it with a clean towel and leave for an hour;
- After this time, it must be kneaded again, and after 10 minutes, roll it out to a thickness of approximately one centimeter. It is worth noting that the dough is very soft and elastic, it is a pleasure to work with such a fragrant mass;
- To make the cakes beautiful and neat, it is more expedient to use a mold. A wide glass or cup is perfect for these purposes;
- Squeeze out with the help of a cake mold and put on a baking sheet greased with sunflower oil is not difficult. Using a fork, make a few pricks;
- Wait another ten minutes for the cakes to rise, then grease their surface with a beaten egg in advance and send to a preheated oven;
- As soon as the cakes acquire a rich golden hue, they can be removed from the oven. It takes about half an hour to bake.
As practice shows, this baking diverges very quickly, you don’t even have time to blink an eye. Children especially love her. A fairly simple recipe, simple products and a great dish is ready. Of one thing you can be sure: all the components are known in it, which cannot be said about store products. So you can eat without restriction, unless, of course, there is no fear of getting better.
Recipe for sour cream cakes in the oven without yeast
Not all people like yeast dough, so this recipe is for them. The role of yeast here is performed by the usual baking powder. So, for such cakes you will need the ingredients:
- sour cream 250 ml;
- flour 400 grams;
- 2 eggs;
- baking powder about 2 teaspoons;
- sugar 2 tablespoons;
- salt on the tip of a knife;
- 1 tablespoon of any oil.
- Yeast-free dough is also good because you don’t have to wait until it comes up, you can work with it immediately after kneading;
- Just like in the first option, you first need to prepare the dough, then roll out and squeeze round blanks. Lay them on a baking sheet. To make ready-made cakes well removed, it is better to use parchment for baking;
- The oven must be turned on in advance so that it warms up to 200 degrees. If this is not done, then the cakes will not fit and will turn into dry shortcakes;
- Bake them for 30 minutes until browned.
Soft, delicious pancakes go well with tea, they can be served with jam, with condensed milk, or without anything. It is better to store them in a plastic bag or covered with a clean towel, so they will not dry out.
Recipe for sour cream cakes in a pan with cheese and herbs
There is a wonderful recipe for sour cream cakes with cheese and herbs, which are easy and simple to prepare. This is a savory type of baking. It is worth saying that the advantage of this dish is that it is not baked in the oven, but fried in a pan.
It will require:
- 200 grams of any hard cheese;
- 1 glass of sour cream;
- 2 tablespoons of flour;
- 2 eggs;
- a bunch of greens;
- sunflower oil 2 tablespoons.
- Cheese must be grated on a coarse grater, mixed with egg and sour cream. Add here finely chopped greens, flour;
- We spread the resulting mixture in an equal layer on a preheated pan with oil, fry for 10 minutes under the lid until a golden crust appears;
- After that, the cake must be turned over and fried on the other side, but the lid does not need to be closed.
Fragrant pastries on sour cream will become a frequent guest at dinner tables, you only have to try it once.
Natural products, simple recipes for sour cream cakes, great results - what else do you need for an appetizing mood?
Quick, hearty and very tasty!
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Calories: Not specified
Cooking time: Not specified
The simplest ingredients are suitable for home baking, so you just have to find a free minute and you will get wonderful, unforgettable dishes. Of course, I love desserts from baking, but even ordinary bread causes the most positive emotions in any family. Bread is bread, but day after day you get tired of eating the same taste of bread. It can be replaced with sour cream cakes without yeast, which I suggest you bake. According to the recipe, they are baked in the oven, the temperature there is maximum, so the cakes are baked quickly, and you will not have time to blink an eye when a high stack of sour cream cakes appears on the table. They are soft on the inside and crispy on the outside. They can be eaten with any dish. My household members spread them with butter and jam. Also my husband loves to eat them with. With such sour cream cakes, both in a feast and in the world. If you plan to go out into nature, to barbecue, then you can bake such cakes in advance and more, take them with you and serve with meat. These cakes replace pita bread and you don't have to buy it in the store. Sour cream cakes are perfectly preserved in a regular plastic bag and the next day they will remain as delicious, soft and pleasant to the taste.
- fat sour cream - 200 grams;
- chicken egg - 1 pc;
- wheat flour - 550-600 grams;
- granulated sugar - 1.5 tsp. l.;
- salt - 1 tsp. l.;
- baking soda - 1 tsp. l.;
- butter - 40 grams.
Recipe with photo step by step:
Whisk sour cream with egg. It is convenient to do this with a whisk. 
Melt butter and set aside. After that, pour into the dough. 
Pour sugar for sweetness, salt. Cakes will be tastier if they are given a rich taste. 
Pour the flour, slowly mix the unleavened dough. 
Knead such a dough that will stick off the surface of the hands. 
Divide the dough into pieces and roll them into small balls. 
Now roll out each ball with a thickness of 0.5-0.7 cm. 
We spread the cakes on a dry, non-hot baking sheet and put in the oven, which is already heated to 200 degrees. Bake sour cream cakes for 7-8 minutes. They will quickly bake and become a little more magnificent, more airy. Let the cooked cakes cool down. 
Then we serve the dish to the table, such sour cream cakes instantly cause an appetite and you want to eat them. 
Bon Appetite!
Try to make delicious
Sour cream tortillas are a great alternative to bread, an addition to soup, a hot main course or sauce, a delicious snack to quickly satisfy your hunger. Products are easy and simple to prepare with your own hands at home, spending a minimum of products.
How to cook cakes on sour cream?
Dough on sour cream for cakes in a pan or in the oven can be kneaded according to elementary recipes that do not require special culinary skills from the cook.
- To loosen the base, yeast, soda or baking powder are used, which is added along with flour.
- Flour must be sifted before use, saturating with oxygen.
- Combine salted and sweetened sour cream with other ingredients and knead the dough, not sticky to hands, soft and elastic.
- The base is left for proofing for the time specified in the recipe.
- Cakes on sour cream can only be made from wheat flour of the highest grade or from dough kneaded with the addition of corn, rye, buckwheat flour.
Tortillas on sour cream in a pan
From the dough on sour cream, it will be possible to bake in a pan, both in oil and in a dry container without fat. If you replace margarine with the same amount of butter, the products will be even softer and more tender. You can also adjust the sweetness of the dough by adding more or less sugar, or replacing it with honey.
Ingredients:
- egg - 1 pc.;
- flour - 2.5 cups;
- sour cream - 1 cup;
- granulated sugar - 2 tbsp. spoons;
- margarine - 50 g;
- salt - 0.5 tsp;
- soda - 1 teaspoon;
- frying oil.
Cooking
- Beat eggs with sugar and salt.
- Sour cream with soda, melted margarine, flour are added, soft and plastic dough is kneaded.
- Leave a lump under the film for 20 minutes.
- Divide the dough into portions, roll each to a thickness of 5 mm.
- Fried cakes are prepared on sour cream in a heated oiled pan, browning over moderate heat on both sides.
Rustic cakes on sour cream in the oven
Cooked cakes on sour cream in the oven according to the following recipe will evoke nostalgic memories of a carefree childhood and treats that grandmothers in the village treated to many. Lush and ruddy cakes are good for tea with honey or jam, they will perfectly complement a cup of milk, cocoa or compote.
Ingredients:
- flour - 500 g;
- rustic sour cream - 100 g;
- granulated sugar - 75 g;
- butter - 75 g;
- salt - 0.5 tsp;
- dry yeast - 5 g;
- water - 140 ml;
- yolk.
Cooking
- Mix yeast, a teaspoon of sugar and 5 teaspoons of flour with water until the consistency of sour cream, leave for 20 minutes.
- Sift flour, add sugar, salt, butter and sour cream, grind to crumbs.
- Spread the dough into the base, add the rest of the water, knead the dough, let it stand.
- The lump is divided into 8 servings, blanks are formed, laid out on parchment.
- Cakes are pierced on rustic sour cream around the perimeter, greased with yolk and baked at 180 degrees until blush.
Rye cakes with sour cream
Cooked cakes on sour cream without yeast in the rye flour oven are an order of magnitude more useful than wheat-based products and have a characteristic taste and aroma. Such products are a godsend for healthy and dietary nutrition, as well as for those who do not want to bother with preparation for a long time and wait for yeast dough to proof.
Ingredients:
- egg - 3 pcs.;
- rye flour - 500 g;
- sour cream - 1 cup;
- granulated sugar - 2 tbsp. spoons;
- salt - 0.25 tsp;
- soda - 0.5 tsp.
Cooking
- Beat eggs with sugar and salt.
- Add sour cream with soda.
- Pour flour and knead soft and plastic dough.
- Divide the base into portions, roll out to a thickness of 1 cm.
- Bake on sour cream in the oven for 25 minutes at 180 degrees.
Cheese cakes on sour cream
They are cooked on sour cream with a minimum amount of flour, they are tender, soft and tasty both hot and already cooled. As a flavor-defining additive in the dough, you can use absolutely any assortment of greens: dill, parsley, cilantro, all varieties of basil, spinach.
Ingredients:
- eggs - 2 pcs.;
- flour - 3 tbsp. spoons;
- cheese - 200 g;
- sour cream - 200 g;
- greens - 1 bunch;
- salt, oil for frying.
Cooking
- Beat the eggs with a pinch of salt.
- Add sour cream, grated cheese, chopped herbs, flour, mix thoroughly with a mixer.
- The resulting base is poured into a heated frying pan with oil, fried on both sides, turning the cake over with a lid.
Cakes with sour cream and sugar
Cooked cakes with sour cream and sugar in a pan are especially delicious with milk or cocoa. They are made from yeast dough, thanks to which they always turn out fluffy and soft. Sour cream for lubrication should be chosen with a fat content of at least 20% and applied to hot donuts, sprinkling immediately with regular or brown sugar.
Ingredients:
- egg - 1 pc.;
- flour - 3.5 cups;
- milk and sour cream - 0.5 cups each;
- sugar - 75 g;
- salt - a pinch;
- sour cream for lubrication - 100 g;
- dry yeast - 1 teaspoon;
- vegetable oil - 2 tbsp. spoons for frying.
Cooking
- Dissolve yeast and a spoonful of sugar in warm milk.
- After 15 minutes, add the egg, sour cream, salt, 2 tablespoons of butter and flour.
- Knead the dough, let it rise in the heat.
- Divide the base into 12 servings, give each the shape of a cake.
- Fry the blanks in hot oil on both sides.
- Lubricate the finished cakes with fat sour cream, sprinkle with sugar and serve.
Cakes on kefir and sour cream
Yeast-free cakes on sour cream and kefir work out lush and porous, in which the baking soda added to the composition is qualitatively quenched, loosening the structure of the dough. For a sweet version, you can add a little sugar to the dough and additionally flavor the base with vanilla, cinnamon, and other spicy ingredients.
Ingredients:
- flour - 2.5-3 cups;
- kefir and sour cream - 0.5 cups each;
- salt and soda - 2/3 tsp each;
- vegetable oil for frying.
Cooking
- Soda is added to kefir, stirred, left for 15 minutes.
- Sour cream, salt and flour are mixed into the kefir base, the dough is kneaded.
- The base is divided into equal portions, flat blanks are formed from them.
- Yeast-free cakes are fried on sour cream and kefir in hot oil, browning on both sides.
Mordovian cakes on sour cream
Mordovian on sour cream differs from other similar analogues in a large amount of muffin included in the dough. For loosening, soda is used here, which is quenched by the sourness of sour cream and mayonnaise. Instead of butter, you can use margarine, but vegetable oil should not be replaced with anything, it will give the dough elasticity.
Ingredients:
- flour;
- sour cream - 500 g;
- butter - 200 g;
- eggs - 2 pcs.;
- mayonnaise - 3 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- vegetable oil - 100 ml;
- salt and soda - 0.5 tsp each.
Cooking
- Soft butter is mixed with sour cream, eggs, mayonnaise, salt and sugar.
- Add vegetable oil and flour, knead the dough in texture like pies.
- Divide the lump into portions, give them the shape of flat cakes, spread them on a baking sheet with parchment and pierce around the perimeter.
- Lubricate the blanks with yolk and bake at 180 degrees until blush.
Cornbread with sour cream
Useful and original in taste are homemade cakes on sour cream from cornmeal. Such pastries are typical for Georgian cuisine and are prepared in the original on water and without salt. But to improve the taste properties of products, the recipe received a lot of interpretations, where water is replaced with sour cream or other dairy products, seasoned to taste with salt and, if desired, sugar.
Ingredients:
- corn flour - 3 cups;
- water - 0.5 cups;
- sour cream - 1 cup;
- salt, vegetable oil.
Cooking
- Salt is added to corn flour, hot water is poured in, sour cream is added.
- Knead the dough, leave it for 15 minutes.
- Divide the base into portions, form round corn cakes on sour cream about 7 mm thick, fry them in hot oil on both sides.
Thick cakes on sour cream and ryazhenka
A pleasant aftertaste of baked milk is acquired by cooked rich cakes on sour cream with the addition of fermented baked milk. If dairy products are not acidic, then soda can be additionally quenched with lemon juice or apple cider vinegar. When ready, each cake can be smeared with additional melted butter.
Ingredients:
- flour - 550 g;
- ryazhenka and sour cream - 1 glass each;
- soda - 1 teaspoon;
- egg - 1 pc.;
- vegetable oil and butter - 2 tbsp. spoons;
- salt.
Cooking
- Ryazhenka and sour cream are mixed, soda, egg, vegetable and butter are added.
- Sprinkle a little flour and knead a soft, but not sticky dough.
- Leave a lump under the film for 15 minutes.
- The base is divided into portions, each is given the shape of a cake, baked in the oven on parchment or cooked in an oiled frying pan under a lid.
Cakes from cottage cheese and sour cream
Unleavened cakes on sour cream with cottage cheese are ideal for a hearty and nutritious breakfast. Lush products can be buttered, supplemented with jam, honey or jam and served with a cup of hot coffee, tea or milk. When ready, each ruddy cake can be additionally flavored with sour cream and sprinkled with sugar.
Ingredients:
- flour - 2 cups;
- cottage cheese - 200 g;
- sour cream - 50 g;
- sugar - 2 tbsp. spoons;
- eggs - 2 pcs.;
- salt - 0.5 tsp;
- baking powder - 1 teaspoon;
- vanilla.
Cooking
- Mix cottage cheese, sour cream, eggs, adding vanilla, salt and sugar.
- Grind the mass with a blender or pusher.
- Add flour with baking powder, knead the dough.
- The lump is divided into portions, rolled out each, fried in an oiled pan on both sides.
Tortillas on margarine and sour cream
The recipe for cakes on sour cream and margarine will allow you to get long-lasting, surprisingly soft and slightly crumbly products that are delicious on their own or in combination with various dishes, sauces, sweet additives. Margarine should be well chilled before use, and ideally slightly frozen.
