Quick coffee cake on kefir

Quick coffee cake on kefir

Category: Bakery products

Ingredients
Kefir	500 ml
Instant coffee (you can cocoa)	3 - 5 tbsp. l
Eggs	5 pieces
Sugar	400 g
Vegetable oil (refined)	7 tbsp. l
Flour	500 g
Soda	1 tsp
Baking powder	1 tsp
Cream:
Sour cream 20% - 25%	900 ml
Instant coffee	2 tsp
Sugar	3 - 5 tbsp. l
I changed it from myself in the cream: I reduced the sour cream, added pasty cottage cheese, and added raspberries instead of instant coffee

Cooking method

• Pour kefir into a bowl and add instant coffee to it (you can replace cocoa). Stir well until coffee dissolves and set aside.
• Beat eggs with 200 g of sugar until whitening and increase in volume.
• Pour soda into kefir and stir so that the soda is well extinguished.
• Pour kefir, the remaining sugar, vegetable oil into the beaten eggs and beat on a medium mixer power. The mass becomes lush and airy.
• Sift the flour together with the baking powder. Gradually mix the flour into the kefir-egg mass. I did it at low speed of the kneader, but you can gently stir in with a spatula.

• The dough should be thick, but drip off the spoon.

• Take a rectangular baking dish and line it with parchment.
• I have a mold size of 24 cm by 34 cm, maybe a little more. If you use a large baking sheet, the crust will be thin, and then it can be cut into 4 pieces. But I have a tabletop oven, and a standard baking sheet does not fit in it.
• Pour the dough into the prepared mold and level the surface with a spatula.
• We put the form with the dough in an oven preheated to 180 'C. Bake until the cake is ready. We check with a wooden skewer or a match. This is about 30 minutes.

• We take the finished cake out of the mold and set it to cool until warm.

• Cooking sour cream.
• To do this, add instant coffee and sugar to the sour cream. Mix well until completely dissolved.
• But I had only 450 g of sour cream, I took out the bag from the freezer. I preliminarily threw it on cheesecloth, for several hours, so that it would defrost faster and excess serum would drain. But then I had homemade pasty cottage cheese, 150 - 200 grams.
• I whipped sour cream with sugar along with this cottage cheese. And instead of instant coffee, I added 1 tbsp of raspberries.
• Cut the cooled cake into 2 equal parts. Then we cut these 2 parts along with a long knife or thread. We will get 4 cakes
• Cut and level the edges. Grind crumbs and scraps with blender knives (or by hand), they will be useful to us for sprinkling.
• Lubricate the cakes with cream, and collect our cake. Coat the edges and top of the cake and sprinkle with cooked crumbs.
• We put our cake in the refrigerator for a few hours. The cream is well frozen, absorbed - you can serve it to the table!
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The dish is designed for

~ 3 kg

Time for preparing:

~ 15 min dough, ~ 15 min assembly, ~ 30 min baking

Cooking program:

mixer, blender, oven

Note

Autumn is a delicious and light cake on kefir with coffee aroma. Its preparation requires a minimum of readily available products and very little time. It takes no more than a puluchas + baking 30 minutes to prepare the dough, cream and assemble the finished cake, and we get a big cake weighing about 3 kg.
Delight your family, loved ones or unexpected guests!

[nila]

nila, Nelya, how great! I took it to the tabs!

[Dixsi]

Dixsi, Lika, thanks for stopping by and appreciating this simple cake!

[Nelechka]

Nelechkawhat a nice cake! In the morning, what you need for coffee!
Thanks for the recipe!

Nelechka, absolutely wonderful cake! Such a puffy person that mmm !!!
Handsome! I will definitely cook it, so I rather write it down in my notebook!
Nelechka, thanks !!!

Nelechka, thanks for the recipe! Most then to the seagull!

[nila]

nila, Nelechka is an interesting cake! Food and preparation is simple if you ask.

Nelya, thanks for such a fluffy and light cake! products are so affordable, you will have to cook))

These products are always in the refrigerator. We must bake.
Thanks for the affordable recipe.

[Nelya]

Nelya, Lovely, not cake! like all your recipes
why not baked in the Princess? she, too, can cope with raspberries .. in me, frozen in a monolith, lying in the freezer. Do you need to defrost and grind it? or is it better to have separate berries?

Nice cake, you must try.

How much sugar is in the dough? 400? Or 200?

[Nelya]

NelyaThank you so much for such a great recipe. I baked a very tasty cake in the morning, I made the cream from homemade 10% sour cream (it turned out to be liquid) completely absorbed into the cake, but I want the cream to be a layer. next time I will add cottage cheese or a cream thickener to the cream. I will definitely bake some more.

[Mirabel]

Thanks to everyone who has looked into the topic, and noted in it. I even started today in the morning, there was no time even to go to the forum. But I have already come, and now I will try to give answers to the questions that have appeared.
Mirabel, Vika, in Princesk there was an idea to bake cakes. But first I decided to cook it strictly according to the recipe (not counting the cream). Yes, and I assumed that the cakes would rise, but I did not know to what height. Therefore, I could not decide to bake with two cakes and then cut them into 2 more, bake in a mold or directly on parchment on the surface of the PR. Then the cake would be large in diameter.
My cake really rose, in my form (the dimensions are indicated in the recipe) it came out 5 - 6 cm high. The cake itself turned out to be high, did not measure, but about 10-12 cm. So if you bake in OL, it is better to bake two cakes for 2 times.
I will try to try the oven next time in the PR cakes.
As for the raspberries, I had a fresh one. I did not bother, and did not grind it beforehand. I just beat it with a whisk along with cottage cheese, sugar and sour cream. Frozen can also be made, but first drain the juice through a sieve, otherwise the excess liquid will flow in the cream.
And you can cook berries with starch according to any recipe from our forum. Here's how you decide for yourself.
Iri55, Irina, 400 g of sugar in the dough, but 2 times. First, eggs with 200 g are beaten until they increase in volume, and then the remaining 200 g are added along with kefir. The recipe says. But to be honest, I always reduce the sugar and then put 50 grams less. And I always add sugar gradually, I don't pour out all the sugar at once. I start beating eggs without sugar, then add gradually.
Oktyabrinka, Tatyana, well you and fellow! While I was deciding my business, you have a cake in the morning! Thank you for unsubscribing, but I would like to see the photo report.
Regarding the absorbed cream: of course, 10% sour cream is thin. I had 20%, and I strained it slightly from the serum, plus cottage cheese and then the initially liquid cream turned out. But then he stood in the refrigerator and froze a little. And what was absorbed immediately, so the cakes turned out to be moist. So here, too, decide for yourself - either thicken with cottage cheese, or increase the calorie content with more fatty sour cream.

I would like to see the photo report

Now I can't insert a photo on the forum, but I threw off a photo using the vibe of Jiri-Irochka and she liked my cake.

[Iri55]

Tanya, it's a pity that you can't get a picture to get up, maybe Irishka will bring it?
Iri55, Irinka, only giving thanks, waid your and the first message, and realized that I was late with an answer. I'm sorry I didn't answer earlier, but I think you figured it out yourself.

[Nelya]

Nelya, cake baked, stands, soaked. I also conjured with cream - there was little sour cream, added a pack of ordinary cottage cheese, mixed with date paste from Elena Podmoskvichka and punched it with a blender.
We are waiting for our daughter, we will try. Thank you!
I don't know how to insert a photo from the phone ((

[Dixsi]

Dixsi, Lika, well, like a cake! Did you like your daughter? I got busy with business, and there was no time to go to the forum, I just saw what you wrote.
With such a cream as you did, you could not but like it! A chic idea to mix date paste with cottage cheese! I already wanted to try. You just need to buy dates.
And the photos must be uploaded to the forum gallery and inserted from there into your message.

What a cake, bookmark .. merci !!

Christina, and you Merci that looked in, and appreciated!
I would be glad if you try to make this cake! It prepares quickly and easily

[nila]

nila, yes I will definitely do it !!

[nila]

nila, Nelya, and today I made your cake! Delicious! I kneaded the dough with coffee into 2 eggs, poured it into a greased silicone mold 20 cm in diameter and baked it in a microwave oven at 700 W for 9 minutes. Chilled, cut, smeared with cream (cottage cheese + sugar + whipped cream), sprinkled with frozen currants on top and poured jelly for the cake. Everything is simple, fast and tasty! I have been looking for an alternative to chocolate (I don't like chocolate) cakes for a long time, and I would never have thought of adding instant coffee instead of cocoa.
Thank you, Nelya, for the recipe!

[Elena]

Elena, thank you for the detailed report. Of course it's nice that I liked the cake. I made dough with both coffee and cocoa. And I like the dough with coffee better.
And also thanks for the tip to try to bake a cake in the micrometer, I didn't think of it. Simplifies the process a lot!

try in micra

I bake all the cakes from the "muffin" dough (eggs, flour, sugar, vegetable oil or butter, baking soda and kefir or milk, sour cream, whey) in the microwave. (But I bake for myself, if that ...). Well, a large size will probably be problematic. I bake for 2-3 eggs.