Recipe of Award-winning Moist Crispy Sour-cream Cake
Hello everybody, it is John, welcome to our recipe page. Today, we're going to prepare a special dish, How to Make Super Quick Homemade Moist Crispy Sour-cream Cake. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Moist Crispy Sour-cream Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Moist Crispy Sour-cream Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Moist Crispy Sour-cream Cake is 9 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Moist Crispy Sour-cream Cake using 11 ingredients and 10 steps. Here is how you can achieve that.
I wanted to use the leftover sour-cream for sweets. So I made it. The result was moist and light.
The edge burns easily as the mold is coated with granulated sugar. Be patient to bake until the centre becomes browned lightly.
Not all granulated sugar becomes caramelized, but the crunchy texture is delicious. Recipe by miho1419
Ingredients and spices that need to be Prepare to make Moist Crispy Sour-cream Cake:
- 60 grams Butter
- 60 grams Sour cream
- 80 grams Sugar
- 80 grams Egg
- 100 grams Cake flour
- 1/2 tsp Baking powder
- 1 tsp Kirsch or your favorite alcohol
- 1 Fruits or jam (your favorite one)
- For mold
- 1 Granulated sugar
- 1 Butter
Steps to make Moist Crispy Sour-cream Cake
- Coat the mold with the dissolved butter and sprinkle the large amount of granulated sugar. Leave to cool in fridge.
- Bring the butter to room temperature and knead it, add the sugar to mix in.
- When the butter becomes fluffy and double in size, then add the sour-cream, stir together with a hand mixer until the mixture becomes fluffy.
- Add the beaten egg in 4-5 batches. Mix in addition with a hand mixer. Do not worry if the mixture separates.
- Add the kirsch, sieved flour and baking powder, cut/mix in with a rubber spatula.
- Keep mixing in until it's not floury in texture and the batter becomes creamy and shiny.
- Fill the cups about 70% full, tap the mold gently to flatten the surface. Decorate with fruits or jam on top.
- Bake for 17 - 19 minutes at the preheated oven 180°C. Bake until the puffed up centre has lightly browned.
- Take the cakes out from the mold while it is still hot. Dry the caramelized sugar on the bottom. It dries out quickly.
- Once the bottom has dried out, upside down and let them cool.
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