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Pinscher from the most tender sour cream (after Tatiana Litvinova)

Pinscher from the most tender sour cream (after Tatiana Litvinova)

Category: Confectionery
Pinscher from the most tender sour cream (after Tatiana Litvinova)

Ingredients

Cakes:
Sour cream 350 ml
Sugar 300 gr.
Eggs 3 pcs.
Vanilla 1 tsp
Butter 200 gr.
Cocoa 100 g (I have 2 tbsp. l.))
Flour 450 gr.
Soda or 3 tsp (I have a bag of baking powder)
Cream:
Sour cream 30% 500 gr. (I have 700)
Sugar 150 gr.
Vanilla 1 tsp
Zest of one lemon
Cognac 30 ml.

Cooking method

  • Cakes:
  • Beat eggs with vanilla and sugar until it is completely dissolved. I beat it very carefully, like a biscuit.
  • Add butter softened at room temperature to eggs beaten with sugar (I think you can melt and add, cooling to room temperature, but I added soft butter) and sour cream.
  • Then, still beat a little and stir in the flour and baking powder.
  • After that, we divide the dough in half, add cocoa in one half (I think its amount depends on your preferences). If you want to do it more correctly, then you need to halve both the dough and the flour, and take as much flour from the second half as you add cocoa, but I didn't bother so much.
  • We grease two forms with oil and sprinkle with flour or cover with parchment, pour white and chocolate dough there, respectively, level its surface with wet hands (to be honest, this was the most pleasant stage of cooking: I have never done such an amazing dough to the touch) and put the forms in the oven preheated by 1800... My cakes were baked for 47 minutes (according to the recipe, 30 minutes were provided). We check the readiness of the cakes with a wooden stick: it must be absolutely dry.
  • We completely cool the cakes and then do as we wish: either we cut the cakes in half and, alternating between white and chocolate, coat with cream and get a regular sour cream or, breaking the cakes into pieces, dip them in cream (this trick did not work for me, I laid the pieces in tiers and watered them with cream) and collect them in a charming slide on a thin basis from any biscuit you like (I collected on a regular sponge cake cut in half lengthwise, separately prepared from 3 eggs, 100 grams of sugar, 120 grams of flour and 20 grams of cocoa) ... Pour any chocolate ganache on top (I made from 200 ml. 20% cream and 100 g of dark chocolate: put the cream in a saucepan, heat until the first bulbs at the sides of the saucepan (do not boil), break the chocolate into pieces and add to hot cream, after 30 seconds stir thoroughly and cool to room temperature). Decorate, in principle, according to your desire and desire. I must say right away: packing these cakes under mastic, in my inexperienced opinion, will be very difficult: the cakes are airy and tender, like a cloud :))
  • I sincerely hope that I have explained it clearly, I will be happy to answer any questions and I will be very glad if the recipe is useful to someone :))) I think you will not have to regret the time spent, you will get an amazing result :) All the best!

The dish is designed for

For two forms of 20-22 cm.

Time for preparing:

Dough: 15-25 min. (depending on equipment), cream - 10-15 minutes, assembly - from 10 minutes. until tomorrow depending on skill and desire)

Cooking program:

oven

Note

In our family, everyone is very fond of sour cream and any of its variants, prepared not even very successfully or according to a not very successful recipe, is eaten up instantly.I tried several recipes: with sour cream itself, and with condensed milk, and with them together, but, unfortunately, either the pens were not from there, or simply unlucky, my sour cream was always dense and hard, as they say in our Ukraine, "glittery". To be honest, we really liked it, and so too, personally, such sour cream makers remind me of those that were sold in my childhood, and everything was fine there ...
But one day I came across a recipe prepared in the TV program "Everything will be delicious" by Tatyana Litvinova: it was positioned as gentle, airy, melting ... I was dreaming and ... I tried :) To say that I did not regret is to say nothing. It was the first cake I cooked that didn't just melt in my mouth - it was just nice to look at its cakes, you could go crazy from their smell, it was nice to cut and touch them :))) It was a completely different sour cream, no matter what not similar and not even resembling anything, except for an air cloud. Personally, I consider mastering this extremely simple and quick recipe to be my great success, which I could not help but share. I carefully reviewed all the recipes for sour cream on the site, it seemed to me that there is no such thing, but if I was mistaken, please accept my sincere apologies. I apologize in advance for possible shortcomings in the presentation of the recipe and preparation: this is my first try, maybe it’s not like my grandmother said - I’m young, I will improve :)))

gala10
Vika, with the first recipe!
I'll bookmark it and try to bake it. Thank you!
Jiri
Vika, I am interested in the recipe, I also take it to the bookmarks!
Irgata
after such a savory presentation, it is a sin not to bake into bookmarks, friends for a story
Kinglet
gala10thank you very much, I had no idea that it was so exciting
Kinglet
Jiri, Irsha, girls, thank you for your attention and for your support, I sincerely hope that you will not be disappointed :))) If he hadn’t amazed me himself, I would never have dared to present the recipe
Rada-dms
Great cake! Bookmarks !! And thank you very much for the recipe! Memorable first recipe - good luck with the next!
Mikhaska
And, I was especially touched by this phrase:
Quote: Korolek
heat up to the first bulbs
... I sit - smiling, like reading a fairy tale to kids.
The recipe is wonderful! Also - bookmark with the hope of baking.
Thank you for the deliciousness and beauty!
Well, I will not become original ... With the initiative of you, Vika!
Kinglet
Mikhaska, Irisha, when I wrote the contents of the recipe, I called my daughter to insert a photo for me, and I checked the mistakes at the same time. Although I’m a teacher, I’m a teacher in our family. I say: “Read, did I understand do not disgrace the recipe ... "Dotsya inserted a photo, read the recipe and, severely shifting her brows, formulated:" Normal people call "bulbs" bubbles! " I told her - "Oh, a nightmare, I felt something wrong, fix it." Dotsya: "Nothing, blush and learn, let everyone see - young lady FROM Kharkov "... and proudly left. And this, girls, our local flavor is this: the city is mostly Russian-speaking, but the native Kharkovite will never say" From Kharkov "just for reasons of principle, only" From Kharkov ", well, like a password so peculiar Sorry for the distraction ...
Kinglet
Oh, girls, I forgot from excitement: I was only on "you" - I'm a young lady S ...))
Gala
Anatolyevna
Kinglet, Vika is an interesting recipe! Need to try! So beautifully designed!
Trishka
Kinglet, Vika, with the firstborn on the site!
Wonderful cake and lovely description, thanks, took in!
gattta
Sour cream, delicate as a cloud, is very tempting! ))) Thanks for the recipe! I'll try at the first opportunity
Albina
As a child, they often baked sour cream and did not notice its density. Once I tried to bake, but I didn't like it because of its hyperdensity.
Vika, well-written recipe. Bye bookmark
Kinglet
Girls, my dear, thank you very much for stopping by and especially for supporting so warmly :)) I had no idea that I was still such a child in my soul I would have a big holiday when someone bakes and shares my admiration for the taste of this cake
Vikka_nikka
Vikulya, well done, everything is VERY clearly written, we will try
Svetta
Kinglet, read the description and directly saw Wahyour excitement, and experience, and enthusiasm about the sour cream. Especially touched by the note I will definitely find a reason and bake this wonderful recipe.
And I join in the congratulations - on the initiative!
Olga VB
Victoria, with a start! Let everything continue to work out!
I would also very much like to see the cutaway.
As for writing recipes on the forum, very little time will pass, and you yourself will teach others how to insert photos, and how to correct mistakes, and that not only in the grammatical and technical part, but also in the culinary one, you need to correct.
Good luck!
And bookmark the recipe: we love sour cream.
Tumanchik
Vika, thank you very much for the recipe! I love sour cream! I'll take it to your bookmarks!
Kinglet
Quote: Olga VB
I would also very much like to see the cutaway.
Olga VB, Olga, here is the cut of the cake that is in the final photo. I think it's not very informative, but I don't have the best photo yet
Pinscher from the most tender sour cream (after Tatiana Litvinova)
Olga VB
Thank you dear!
pitch
Thank you! : rose: it's a pleasure to read! : D bookmark! my husband's birthday is soon, so let's try a new cake
Kinglet
pitch, thank you for stopping by, I wish the birthday cake would get a standing ovation from both my husband and guests :))))
Kinglet
And this is what this cake looks like in a cut, if you do not make a "Pinscher" out of it
Pinscher from the most tender sour cream (after Tatiana Litvinova)
Irgata
Quote: Korolek
breaking the cakes into pieces, dip them in cream (this trick did not work for me, I laid the pieces in tiers and poured them with cream) and collect them in a charming slide on a thin basis from any biscuit you like
The unusual name of the cake, what does the dog have to do with it? For many, the word pinscher is associated with a dog breed. According to one version, the word "pinscher" (pinscher) - comes from the English word pinch - to pinch, pinch, and is due to the fact that dogs of this breed usually have their ears cropped.
So the name of this cake is not simple, but "speaking", the second is the cake we pinch into pieces .

Kinglet
Irsha, wow, Irina, thank you very much, but I always suffered - why is it called that? How nice to know it now :)))
Irgata
Kinglet
Irina,
Fox
Kinglet, I want to say thank you for the sour cream biscuit recipe. I also really love sour cream cakes, but I never got sour cream cakes, heavy and not usually baked, but this one turned out to be very tasty, fragrant as you write. True, I decided to do it myself at first, I added 300g of flour and it seemed to me that the dough was thick enough, I didn’t put flour anymore and the first cake rose and fell off afterwards and was never baked, I already put everything in the second one. Great recipe and simple!
Kinglet
Fox, thank you very much for your feedback and for sharing your experience :))) I must tell you that I also did the same trick as you did, and with the same result Indeed, the dough with less flour already resembles a familiar biscuit and so and beckons to pour it into a mold and bake, but ... it's not worth doing this, because after all it's a sour cream :))) I am very glad that the recipe came in handy and did not deceive expectations :)) Happy and successful New Year to you and your family
Fox
Kinglet, wow, this recipe was not the only one for me)))) All the very best for you too
Alenka83
Kinglet, Vika, tell me you baked in 2 forms at the same time? it's just that 2 won't go into my oven. Can't you bake the whole volume in 1 form? Or current 1 half of the test first, then the second half? What diameter should the shape be round?
Kinglet
Alenka83, Helen (you can call me "you"), baked simultaneously in two forms: earlier in the forms "heart", they are old, I was still at school when my dad bought them, and now I also bought two identical round ones. - centimeter in diameter form, they are placed in the oven together with me. They also fit 21-centimeter ones, but if you turn the baking sheet upside down and set them diagonally. If you do not have such forms, then it would be best to bake (and therefore knead) the cakes one by one, dividing the recipe in half, but I never did this: because of this sour cream, I bought 18-centimeter forms, especially
Alenka83
Kinglet, Vika, thanks !!! Oh, and I myself did not notice what I wrote on YOU
Ksyu-juha
Good day! my friend baked this cake - the autumn was satisfied, I have a couple of questions - how thick is the dough? But I can't open that video, and this sour cream maker resembles a Kharkov weight sour cream maker, the one on top with a light-dark strip? Straight nostalgia for him, I lived in Kharkiv for thirty years, I loved this local cake, and now I want to perform it! It is he?
Kinglet
Quote: Ksyu-yuha
It is he?
Oksanochka, I don’t know for sure if it’s him, but, in any case, it reminds me of the taste of childhood) I think you should try and see for yourself whether this recipe suits you or not :)))
Quote: Ksyu-yuha
What is the density of the dough?
The dough is thicker than for pancakes.
Antonovka
Kinglet,
Vikul, I saw that there was already a question about one form. Due to my laziness, I want to bake in a regular baking sheet from a standard oven (pour 2 dough in half), I just sit and think - won't the dough be enough? Eh, I want your cake right now
Kinglet
Antonovka, Lenus, probably, is not enough ... And then he practically will not have height, probably ... Maybe you should increase the norm of products in the recipe? But then it will rise well, and the baking sheet from the oven is not high. I don't even know what to advise.
Antonovka
Kinglet,
Vic, in principle, I have another baking sheet - a smaller one, I should try it in it. I will measure the size at home
Kinglet
Quote: Antonovka
I will measure the size at home
Measure it, Lenchik, the main thing is that he is not short - otherwise, boom then sour cream from the oven in parts to fish out
Antonovka
Quote: Korolek
breaking the cakes into pieces, dip them in cream
Well, I think, even if it comes out thin, then just this trick will pass
Kinglet
Quote: Antonovka
even if it comes out thin, then just this trick will pass
Oh yes, this one will definitely fit :))) We are waiting for the results with impatience)) Good luck and an excellent cake!
Ksyu-juha
That's for sure - I'll try and come back with a report next week, thanks for the answer - judging by the description, it's very similar! I don't know how to quote: I still love this forum very much, I learned a lot from the girls here!
Kinglet
Ksyu-juha, Oksanochka, and we all sincerely wish you good luck and will also look forward to the report :))) I think, in any case, you won't have to regret the baked cake
aprelinka
Kinglet, Vika, I'm looking for a recipe for the weekend. I really liked it in the form of a pinscher. very nice and tasty even from the screen. clever
Kinglet
aprelinka, thank you, Lenochka, I will be very glad if the recipe comes in handy - have a good and sweet weekend and do not forget to share with us, okay?
aprelinka
Kinglet, Vic, and on impressions, fruits-berries there nuna? well, how in pancho? Or will they kill the feeling of lightness?
Kinglet
Quote: aprelinka
fruit-berries there nuna?
Lenusik, according to impressions - you can safely I think that the feeling of lightness from fruit-berries is not in danger, it will only be tastier, add
Jiri
I also carry a cake, just not in pieces, but whole. Thank you very much for Vika's recipe!

Pinscher from the most tender sour cream (after Tatiana Litvinova)

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