Short description
Preparation description:
You can soak the berry cake with syrup or topping, then it will become more juicy. Without impregnation, the cake is perfectly stored for 4-6 days and does not get stale. It is especially tasty with tea, coffee, warm milk or lemonade.
Prepare the indicated ingredients. Rinse the berries in water, remove the tails and dry them with paper towels.
Crack the eggs into a deep bowl, add sugar and salt. Beat 4-5 minutes into a fluffy foam.
Put sour cream of any fat content, pour in unflavored vegetable oil or melted butter. Pour in the baking powder. Vanilla sugar can also be added if desired.
Pour in the wheat flour and fold it into the dough, but do not beat. The dough will turn out quite thick, there will be a trace from the whisk.
Line a cake pan with parchment paper and grease it with vegetable oil. Pour in half the dough and put half of the currant berries on it.
Pour in the second half of the dough and lay out the berries again. Press them lightly so that they are in the dough and not on the surface. Preheat the oven to 160 degrees and send the form to the middle level for 50 minutes.
Remove the finished cake from the oven and let it cool for about 30 minutes, then remove the parchment paper. Chill the cake in the refrigerator for 1 more hour. This is necessary so that it is perfectly cut, and not crumbled. Sprinkle with powdered sugar, if desired. Cut it into portions and serve.
Rate the recipe Cupcake on sour cream with blackcurrant
Cupcake on sour cream with blackcurrant
Preparation description:
You can soak the berry cake with syrup or topping, then it will become more juicy. Without impregnation, the cake is perfectly stored for 4-6 days and does not get stale. It is especially tasty with tea, coffee, warm milk or lemonade.
Prepare the indicated ingredients. Rinse the berries in water, remove the tails and dry them with paper towels.
Crack the eggs into a deep bowl, add sugar and salt. Beat 4-5 minutes into a fluffy foam.
Put sour cream of any fat content, pour in unflavored vegetable oil or melted butter. Pour in the baking powder. Vanilla sugar can also be added if desired.
Pour in the wheat flour and fold it into the dough, but do not beat. The dough will turn out quite thick, there will be a trace from the whisk.
Line a cake pan with parchment paper and grease it with vegetable oil. Pour in half the dough and put half of the currant berries on it.
Pour in the second half of the dough and lay out the berries again. Press them lightly so that they are in the dough and not on the surface. Preheat the oven to 160 degrees and send the form to the middle level for 50 minutes.
Remove the finished cake from the oven and let it cool for about 30 minutes, then remove the parchment paper. Chill the cake in the refrigerator for 1 more hour. This is necessary so that it is perfectly cut, and not crumbled. Sprinkle with powdered sugar, if desired. Cut it into portions and serve.
Rate the recipe Cupcake on sour cream with blackcurrant