VEGETARIAN

Sour Cream Cake (Vegetarian or Lenten)

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Instead of cream, you can use sour cream mixed with sugar, in which case soaking is not necessary because the sour cream will release enough moisture into the layers. However, in this case, the cake should be refrigerated for about 10 hours.

Ingredients

Sugar - 1½ cups
Sour Cream - 7.1 oz
Baking Powder - 1 teaspoon
10% cream - 17.6 oz
Wheat Flour - 2 cups
Jelly Powder - 1 cup
Kiwi - 24.7 oz
Bananas - 3 pieces

Step by Step guide

Step 1

Whip the sour cream with sugar and baking powder, gradually adding the flour while continuing to whip (or vigorously stir) until you achieve a thick mass that resembles thick sour cream, slowly dripping from a spoon (or whisk).

Step 2

Divide the dough into 2 parts (to bake 2 layers), pour into a mold, and bake at 347°F until golden brown, checking for doneness with a wooden skewer (toothpick), about 25–30 minutes, but it may take longer.

Step 3

Cut the finished layers in half lengthwise (to get 4 layers). Soak with jelly (I buy jelly in square packages, dry compressed — follow the preparation instructions on the package).

Step 4

Spread whipped cream on each layer and layer with thinly sliced fruits. Coat the outside of the stacked layers and filling with whipped cream. Decorate the cake to your liking.