Sour Cream Cake with Red Berries

Sour Cream Red Berry Cake Recipe

This cake combines the smoothness of sour cream with the fresh and vibrant flavor of red berries. It's perfect for those looking for a dessert with a delicate acidity that balances sweetness. Furthermore, this recipe is a simple option for any occasion where you want to impress without overcomplicating things. Get ready to enjoy a red and creamy cake that everyone will love.

Preparation time

To achieve the ideal texture in this cake, it is important to respect the preparation and cooking times.

• Preparation: 20 minutes
• Cooking: 40 minutes
• Total: 60 minutes
• Servings: 8 people
• Difficulty: Easy

Ingredients

For the cake

• 2 cups of flour
• 1 teaspoon of baking powder (rexal)
• ½ teaspoon salt
• 2 sticks of butter
• 1 ¾ cups of sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup of sour cream
• ½ cup of raspberry jam
• 1 cup of fresh red berries (strawberries, raspberries, blueberries, blackberries)

If you cannot find sour cream, you can substitute it with unsweetened natural yogurt, which will provide a similar texture and a slight acidic touch.

Utensils we will use

• 22 cm round cake pan (if you don't have one, a pizza pan works well)
• Manual or electric whisk
• Mixing bowls
• Knife and cutting board
• Measuring spoons
• Silicone spatula
• Oven

Preparation

1. Prepare the dry ingredients

1. Sift the flour with the baking powder and salt. This helps the cake to be airy and lump-free.
2. Set aside in a large bowl. Keep these ingredients ready to incorporate later.

2. Cream the butter and sugar

1. Take the butter out of the refrigerator in advance so that it is soft. Beat with the sugar until a creamy and pale mixture is obtained.
2. This step is key for the cake to be fluffy. If using a mixer, be careful not to overbeat.

3. Add the eggs and vanilla

1. Incorporate the eggs one by one, beating after each addition. This ensures they are well incorporated.
2. Add the vanilla extract to give aroma and flavor.

4. Incorporate the sour cream and dry ingredients

1. Add the sour cream and beat until uniformly incorporated. The sour cream provides moisture and acidity that balance the sweetness.
2. With the mixer on low speed, gradually add the reserved flour mixture. Mix until no traces of flour remain, without overbeating.

5. Prepare the mold and bake

1. Grease the mold well with butter or non-stick spray.
2. Pour the mixture into the mold and spread evenly.
3. Bake at 350°F (180°C) for 40 minutes or until a toothpick inserted comes out clean.

6. Cake assembly

1. Once cool, cut the cake horizontally into two layers with a serrated knife.
2. Spread the raspberry jam over the bottom layer.
3. Place a generous amount of fresh red berries on top of the jam.
4. Cover with the second layer and decorate the surface with additional red berries.

TO FINISH AND SERVE

For a more elegant finish, you can sprinkle powdered sugar on top just before serving. This cake is best enjoyed fresh, accompanied by a mild tea or coffee. Thanks to the contrast between the fruit cream and the natural acidity of the red berries, each bite is a sweet bite that delights the palate.

I want to share these tips with you

• Use fresh red berries at their peak. Overripe fruits can release juice and make the cake too moist.
• Do not overmix when adding the dry ingredients. This can make the cake tough.
• If you don't have raspberry jam, an option is to heat red berries with a little sugar to make a quick coulis.
• Avoid opening the oven before the first 30 minutes so the cake doesn't sink.
• For a different touch, use almond extract instead of vanilla. It complements the fruit delights very well.

Nutritional Information

• Calories: 350 kcal
• Proteins: 5 g
• Fats: 18 g
• Carbohydrates: 42 g
• Fiber: 3 g

Values are approximate per serving and may vary depending on the specific ingredients used.

5 keys to make it perfect

• 1. Ingredient temperature: Use room temperature butter and eggs so they integrate better and the mixture is fluffy.
• 2. Sifting: Sifting the flour, salt, and baking powder prevents lumps and promotes a uniform texture.
• 3. Beating time: Beat the butter and sugar until it becomes a creamy white; this is essential for the texture.
• 4. Acidity support: Sour cream not only adds flavor but also helps keep the cake moist for longer.
• 5. Presentation: Decorate with fresh fruits just before serving to preserve their texture and flavor.

When is it ideal to enjoy it?

This sour cream cake with red berries it is perfect for family celebrations, afternoon snacks, or as a refreshing dessert on warm days. Its balanced flavor and creamy texture make it a versatile option to accompany gatherings, birthdays, or even an outdoor picnic. Its combination of sour delights and sweet captures both adults and children, making every moment special.

Comparison table of Sour Cream Red Berry Cake with similar recipes

Share your experience

The kitchen is for experimenting and sharing. Did you try making this sour cream cake with red berries? Was it creamy and delicious? Tell us how it went, what variations you used, or if you incorporated any little trick you'd like to recommend. Leave your comment and share that unique experience that only home cooking can provide!

Culinary glossary

• Creaming: Beat the butter with sugar until the mixture is fluffy and light in color.
• Sift: Sift flour and other dry ingredients through a fine sieve to remove lumps and aerate the mixture.
• Sour cream: Fermented dairy product with a slightly acidic taste, similar to Greek yogurt.
• Beat: Mix ingredients quickly and vigorously to incorporate air and homogenize.
• Assembly: Process of assembling the different layers of a cake or dessert before serving.

Sour Cream Cake with Red Berries

Sour Cream Cake With Red Berries: step-by-step recipe baked to perfection with perfect texture. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Italian

Keywords: cake, cream, sour, with, red, berries, Italian, desserts, recipe, easy, homemade

Recipe Yield: 8 servings

Calories: 180 kcal

Preparation Time: PT30M

Cooking Time: PT40M

Total Time: PT70M

Recipe Ingredients:

• 1 ¾ cups of wheat flour
• 1 cup of sugar
• 3 eggs
• ½ cup of melted butter
• ¾ cup of milk
• 1 teaspoon of baking powder
• 1 teaspoon vanilla extract
• 1 cup of sour cream
• ½ cup of powdered sugar
• 2 cups mixed berries (fresh or frozen)
• 2 tablespoons sugar
• Juice of half a lemon

Recipe Instructions:

Preparation: :

Preparation: 30 minutes

Cooking: :

Cooking: 40 minutes

Total: :

Total: 1 hour and 10 minutes

Servings: :

Servings: 8-10 units

Difficulty: :

Difficulty: Medium

Preheat the oven: :

Preheat the oven: To 175 °C and grease a 23 cm round pan.

Beat the eggs and sugar: :

Beat the eggs and sugar: In a large bowl, combine and beat until a light and homogeneous mixture is obtained.

Incorporate liquid and dry ingredients: :

Incorporate liquid and dry ingredients: Add the melted butter, milk, and vanilla; integrate with gentle movements. Then, sift the flour and baking powder, add to the mixture.

Bake: :

Bake: Pour into the mold and bake for 35-40 minutes or until a skewer inserted comes out clean. Let cool before unmolding and cutting into layers.

Mix ingredients: :

Mix ingredients: In a bowl, combine the sour cream, powdered sugar, and vanilla.

Assemble and refrigerate: :

Whip and chill: Gently beat until creamy and refrigerate to maintain firmness.

Prepare the fruits: :

Prepare the fruits: If frozen, thaw and drain in a colander. In a bowl, mix with sugar and lemon juice.

Macerate: :

Macerate: Let rest for at least 15 minutes so they release juices and their flavor intensifies.

Control the oven temperature: :

Control the oven temperature: To prevent the cake from cracking or becoming dry, it is vital to keep it constant and within its proper range.

Select quality fruits: :

Select quality fruits: Freshness will determine the intensity of flavor and visual finish, always opt for ripe and well-treated products.

Do not overbeat the cream: :

Do not overbeat the cream: This can compromise its stability, it's best to beat until firm peaks are obtained and keep refrigerated until assembly.

Respect refrigeration times::

Observe refrigeration times: It is essential for the cake to firm up and the flavors to blend perfectly.

Editor's Rating:
4.2