A fluffy sponge cake with applesauce and sour cream – our sour cream cake tastes great and can be made quickly with this recipe.
Ingredients for the sour cream cake
For the dough:
3 cups of flour
2 cups of sugar 1
cup of vegetable oil 1
cup of sparkling water
1 packet of baking powder
For the sour cream: 400 g whipped cream 400 g sour
cream 700 g apple sauce
Cinnamon and sugar for sprinkling
Sour cream cake preparation
Preheat the oven to 180 degrees top / bottom heat.
Mix the ingredients for the dough well. Cover a baking sheet with parchment paper and spread the batter on it. Bake the dough for about 20 minutes and then let it cool down.
In the meantime, whip the cream and mix with the sour cream. Brush the cooled cake with the apple sauce and then carefully spread the sour cream on top. Finally mix the cinnamon and sugar and generously sprinkle the entire sour cream cake with it.
Sour cream, sour cream, fresh cream – that’s the difference
More acid or more fat? And what is best suited for what? Sour cream, sour cream or fresh cream – that’s the difference!
Sour cream and sour cream
Sour cream is 10 percent fat and is basically the same as sour cream. The comparatively lower fat content has consequences for processing: “Sour cream is usually a little thinner and flakes out when you add it to the hot sauce,” says Daniela Krehl, nutritionist at the Bavarian Consumer Center.
There is more fat in the sour cream, namely between 24 and 28 percent. It tastes milder and is less acidic. Sour cream is suitable for processing in cold and warm dishes. So it is perfect for dips and sauces, but of course also for sour cream cakes.
fresh cream Cheese
The French variant is the fresh cream At over 30 percent, it contains significantly more calories than sour cream and sour cream, but is also particularly creamy: “fresh cream is perfect for sauces because it doesn’t flocculate so quickly,” says Daniela Krehl. fresh cream has a pleasantly fresh taste and therefore goes well with spicy dishes.