sour cream To help modern housewives came multivarka. Everyone who has ever used it knows its advantages over a conventional frying pan and oven. Baking in the multivarquet, thanks to its closed form, is extremely delicate and delicious. Unfortunately, not every recipe can be adapted to this device on its own. We have chosen the best ways for you to make such a masterpiece of a dessert table, like sour cream cake or a cake. Let's open some secrets of successful preparation of the test, from which you will later make the pie-smetannik. Eggs need to be pulled out of the refrigerator an hour before cooking and drive into a bowl - they should be warmed to room temperature in order to get better. The whipping cream should be perfectly dry. It is better to sift the flour through a sieve-mug. Do not overdo it by mixing the dough with a mixer - the longer you beat the dough, the more dense it becomes. Such a cake will not be sufficiently lush and airy.

Smetannik in the multivark

Here is a classic recipe for sour dessert. Accurately follow the description and you will get an easy-to-prepare and gorgeous cake.

  • a glass of sour cream 15-25% fat content
  • 2 large chicken eggs
  • one multi-serving glass of sugar
  • 100 grams of butter
  • 150-200 grams of wheat flour
  • 7 grams of soda

For cream:

  • condensed milk 180 grams
  • butter dissolved 80-100 grams

Cooking method: To successfully prepare a delicate sour cream in a multivark, first dissolve the butter. To do this, put it in advance from the refrigerator or put it on the microwave for a few seconds. Then take a deep whisk can. Put the sour cream into it and add the sugar, you can slightly increase the sugar rate to get a sweeter cake. Stroke two eggs and bring butter to them. Mixer whisk thoroughly the resulting mass. Pour a teaspoon of baking soda into the dining room, extinguish with freshly squeezed lemon juice. Add it to the whipped base of sour cream and mix. Now gradually start pouring the sifted flour in small portions. The recipe is implemented correctly, if the dough for consistency is the same as thick sour cream. Pour the batter into a greased multivarker pan. Align its surface with a spatula and close the lid. Set the "Baking" mode to 1 hour and 5 minutes. A beep will tell you that the cake is ready. If the color of its surface does not suit, hold the sour creamer under the closed lid in the heating mode for another five minutes. Ready to take out the cake from the multivarka very carefully, you can help yourself with a steamer basket. Cool it and cut into two halves. In the meantime, whip a delicately sweet cream of condensed milk and a soft butter - it will miraculously balance the sour taste of the cake. Sprinkle the layers of the baking cream and sprinkle the top with grated chocolate or decorate with chocolate figures. Delicate sour cream cake is ready. Have a nice tea! sour cream cake in a multivariate

Two-color sour cream

The taste of cocoa wonderfully shines the tenderness of sour creamcrochet. This dessert is worthy of a festive table. Products for its preparation are inexpensive and there is in each refrigerator, and in the end you get a delicious dish! Ingredients: For the first cake:

  • 2 eggs of the highest grade
  • 1 glass of flour and sour cream
  • half a cup of sugar
  • a tablespoon of cocoa powder
  • 1/5 teaspoon (10 grams) of baking powder for dough
  • refined oil - 2-3 tablespoons
  • raisins - optional
  • salt

For the second crust:

  • 2 eggs of the highest grade
  • 1 glass of flour and sour cream
  • half a cup of sugar
  • 1/5 teaspoon (10 grams) of baking powder for dough
  • vegetable oil - 2-3 tablespoons
  • salt

For cream:

  • 500 grams of fatty sour cream (over 20% fat content)
  • a couple of tablespoons of powdered sugar
  • 10 grams of vanilla sugar
  • grated black chocolate or walnuts

Cooking method: The recipe contains 2 cakes, but the technology of the dough preparation is the same. We will describe the kneading process for the first crust, and the second you will do the same, except for some ingredients. Beat the eggs in a thick foam and gradually pour the sugar, and then pour the cocoa powder. Mix the mass and add a glass of sour cream, slaked with lemon juice soda (7 grams) or replace it with a baking powder for dough. Sifting flour and stirring constantly, start pouring it into the dough. Lubricate the cup multivariously carefully with butter, sprinkle a little flour and pour the dough, gently leveling the surface with a spatula. Bake the cake in "Baking" mode for 70-80 minutes. A few minutes before the end of the baking of the chocolate cake, begin to knead the dough for a light crust. While it is baked for one and a half hours, slowly start to prepare the cream. Pour half a liter of sour cream into the whipping bottle (you can use 15% fat if you prefer a cream with a more pronounced sourness), add a couple of spoons of sugar powder and vanilla sugar. Whip the cream until all the sugar grains are dissolved and a lush mass is formed. The recipe goes to the most pleasant task - to the assembly. Each cooled cutlet sour cream cut along a sharp knife in two halves - they will vary in size. Put a larger cake with a cut upwards and thickly oil it with sour cream. Next, put the second cake of a different color and just as abundantly miss it. Finish the cake with small cakes. Now smear sour cream with cream on top and sides, filling generously with the cream spaces between the cakes. Chocolate you choose, rub on a small grater or a little bit of frost and remove the sharp shavings with a sharp knife. The core of the walnut is poured into a bag and rolled several times over them with a rolling pin - grind all the cores into a crumb. Sprinkle the finished sour creamy two-tone cake with nuts and chocolate - and a nice tea party! sour cream cake in a multivariate

Fast "Striped" sour cream in multivark

Not every hostess always has timeprepare a complex cake recipe with several cakes, with cream and dressing. But do not deny yourself a dessert for evening tea! Take the following recipe sour cream in the multivark, and it will please you with an excellent taste for a short cooking time. Ingredients:

  • eggs - 2 pieces
  • sugar - 200 grams
  • baking powder - 5 grams
  • sour cream - 250 grams (20-25% fat content)
  • flour - 300 grams
  • hot chocolate (for example, "Nesquic") - 4 tablespoons

Cooking method: Slightly beat the eggs until the foam, pouring on a tablespoon of sugar and baking powder. Pour sour cream and put in the sifted flour, mix the mass with a whisk. Now put half the dough in a separate container, pour in the hot chocolate and mix thoroughly until the grains are completely dissolved. That's all, the dough is ready, it's time to start "artistic" baking. The bottom of the multivark oil with cold butter (creamy) and sprinkle with a large sugar-sand - so the cake will get a ruddy caramel crust. Now pour into the bottom of the bowl 1 tablespoon of white dough. Directly onto it, without stirring, pour out a spoonful of brown dough. So alternate the layers until the dough runs out. Under its weight the dough will blur, resulting in the formation of brown and white rings. On the cut, the pie will be striped. Set the "Baking" mode in the device and bake for 50 minutes under the closed lid. Ready sour cream a little cool and call the household to the table. Have a nice tea! sour cream pie in the multivark

Sour cream with pear

Nothing will emphasize the taste and tenderness of sour cream cake like pear. Its juiciness and aroma perfectly complement this cake. Ingredients:

  • sour cream 15% fat content - 1 measuring glass
  • 3 pieces of eggs
  • 10 grams of baking powder
  • half a cup of sugar
  • flour - 3 full glasses
  • Butter - 0.5 packs
  • pear - 2 pieces

Preparation Begin to translate the recipe into lifeas usual: mix eggs with sugar, baking powder and sour cream. Stir well and add the melted margarine (or butter), and then spoon enter the sifted flour. The dough should come out soft and slightly sticky to the hands. Cook the dough cover the food film and leave in the refrigerator for 25-30 minutes. Lubricate the cup of the multivark oil with vegetable oil and powder with flour. Instead, you can use a cut sleeve for baking, then it will be easier to take out the baked goods. Now it's time to prepare the filling. Mix sour cream, sugar and one egg thoroughly. You can whip the cream with a blender, or you can use a regular fork. In any case, you should form a liquid cream. Peeled pears cut into halves, remove seeds and cut into thin strips. Then take out the dough from the refrigerator. Lay it in the form and make low sides, so that the cream does not spread. On the top, lay the sliced ​​and peeled pears and, finally, fill everything with cream. Using the "Bake" program, prepare a sour cream with a pear in the multivark for a total of 1 hour and 50 minutes. Gently remove it using a basket for the steamer and let the cake cool down a little. Bon Appetit! Now in your cookbook there are several recipes more, because it is impossible not to like sour cream cake. It will come in handy if you are waiting for unexpected guests, and using a multivarker will make its cooking incredibly simple. Cook with ease! We advise you to read: