Anechka cake with sour cream. Anechka cake with sour cream recipe Anechka honey cake

• flour - 2.5 cups;
• honey - 50 gr.;
• butter -100 gr.;
• egg - 1 pc.;
• sugar - 0.5 cups;
• sour cream (20 - 25%) - 2 tbsp soda slaked in vinegar - 0.5 tsp.

  For impregnation:

• tea (or black coffee) - 1 glass;
• sugar - 1 tbsp.

For the cream for the Anechka cake you will need:

• sour cream 30% - 1 glass;
• sugar -0.5 cups;
• walnut - 100 gr.

For chocolate glaze:

• dark chocolate - 90 - 100 gr.;
• butter - 50 gr.;
• sugar - 50 gr.;
• milk - 3-4 tbsp.

Recipe for homemade Anechka cake:

1. Beat the egg with 0.5 cup of sugar.
2. Add sour cream. Stir.
3. Add melted butter, honey. Mix.
4. Add flour and soda. Knead the dough.
5. Form 3 cakes from the resulting mass.
6. Bake in an oven preheated to 200 degrees. Bake quickly, about 5 minutes each. Don't miss out!
7. Remove from the oven and immediately trim the edges to the size of your cake pan. Then it will no longer be possible to do this. So we do it right away, while the cakes are soft.
8. For the cream, mix sour cream with sugar. I do this with a mixer.
9. Grind the peeled walnuts, either by hand or with a blender. Add them to sour cream.
10. Prepare the chocolate glaze. To do this, prepare two pans: a small one and a larger one. The small one should hold onto the edges of the big one with its hands. Pour water into the large one so that it reaches the bottom of the small one. Bring the water to a boil.
11. Place sugar, butter, pieces of chocolate into a small bowl (pre-break the chocolate bar into small pieces). It will all start to melt. Stir. The result is a homogeneous thick mixture. Add milk one spoon at a time, stirring constantly. And thus, we bring it to the consistency we need.
12. Let's assemble our delicious cake. Soak the cakes with sweet tea or coffee. Spread cream on each cake. Coat the edges well. And put the cake in the refrigerator for at least an hour. I usually do this in the evening and clean it until the morning, but this is not necessary.
13. Then we cover the cake with glaze. If the glaze is frozen, you need to melt it in a water bath.
14. Decorate Anechka cake at will.
15. Very tasty homemade cake with sour cream ready!
16. Enjoy your tea!

I inherited the Anechka cake recipe from my grandmother. A large amount of walnuts and honey makes it stand out among shortbread cakes. And the light sour cream gives the cake a very pleasant and unusual taste. Since I indulge in homemade baked goods quite often, Anechka’s cake is one of my everyday cakes. The cakes are kneaded and baked quickly, and the cream is whipped in 5 minutes. In general, this cake is best made the day before and let it brew. To mature, so to speak. Then it will simply melt in your mouth.

Time: 90 minutes. Difficulty: Easy
Compound:

For the test:

Flour - 2.5 cups (glass - 200g)
Butter – 100g
Egg – 1 piece
Granulated sugar – 1 cup
Honey - 2 tbsp. spoons
Sour cream – 2 tbsp. spoons
Walnuts – 20 pcs
Soda – 0.5 teaspoon
Vinegar 9% - 1 tbsp. spoon

For cream:

Sour cream – 200g
Granulated sugar – 0.75 cups

For chocolate glaze:

Sour cream – 2 tbsp. spoons
Granulated sugar – 2 tbsp. spoons
Cocoa powder – 2 tbsp. spoons

How I prepare Anechka cake:

First of all, turn on the oven to preheat. I will bake at a temperature of 220 degrees. While the oven is heating up I have time to make the dough:

Beat the egg, sugar and honey with a spoon until smooth. No more than a minute

In a large bowl, beat the egg with sugar and honey.

It is convenient to rub butter and sour cream with a spoon

Add softened butter and sour cream, grind into a homogeneous mass

The slightly tart taste of walnuts will add piquancy to Anechka’s cake.

I pour in nuts and slaked soda. I stir.

I pour out the flour in small portions and knead the dough. I divide the dough into three equal parts. I will bake three cakes.


The dough should be thick.
I grease the baking pan with butter and sprinkle it with a little semolina (so that the cakes don’t stick). Spoon out the dough and spread it evenly over the pan.

I bake the cakes at 220 degrees for 15 - 20 minutes until golden brown.

For the cream, mix sour cream and granulated sugar in a bowl. While the cakes are baking and cooling, the sand will disperse in the sour cream and the cream will become homogeneous

In order for the cake to be well soaked, I use the sharp tip of a knife to make a grid on the surface of the cake. I assemble the cake, coating the bottom and middle layers with sour cream. I'll cover the top layer with chocolate icing.
For the glaze, in a small metal bowl, mix sugar and cocoa powder, add sour cream to them. I put it on low heat and stir continuously until the sand is completely dispersed.

I quickly coat the top layer of the cake with hot glaze.
Anechka's cake is almost ready, but has not yet acquired its true taste. In order for the cake to soak, I put it in the refrigerator for at least 4 hours (or better yet, overnight)

When the cake is soaked and the notes of honey, walnuts and sour cream are mixed, Anechka’s cake will appear on the table in all its glory.

Let's repeat the sequence again

1.Preheat the oven to 220 degrees
2. In a large bowl, beat the egg with sugar and honey.
3. Add softened butter and sour cream to the beaten egg and grind into a homogeneous mass.
4.Pour nuts and slaked soda into the prepared mixture and mix
5.Add flour in small portions and knead the dough. The dough should be thick.
6. Divide the dough into equal parts for three cake layers.
7. Grease the baking pan with butter and sprinkle a little semolina (so that the cakes do not stick to the pan).
8.Pour and evenly distribute the dough into the pan with a spoon.
9.Bake the cakes at 220 degrees for 15 - 20 minutes until golden brown.
10 Remove the finished cakes from the stove and leave to cool
Making the cream:
11. Mix sour cream and granulated sugar in a bowl. That's all. While the cakes are cooling, the sand will disperse in the sour cream and the cream will become homogeneous
Assembling the cake:
12. To ensure that our cake is well soaked, use a sharp knife to make a mesh on the surface of the cake.
13. Consistently coat the bottom and middle cakes with sour cream.
14. Cover the topmost cake with chocolate glaze
For the glaze:
15. Mix sugar and cocoa powder in a small metal bowl.
16. Add sour cream to them. Place over low heat and stir continuously until the sand is completely dispersed.
17. Quickly coat the top layer of the cake with the hot frosting.
18. Place the almost finished Anechka cake in the refrigerator for at least 4 hours (or better yet, overnight)

Bon appetit! If you have any questions or difficulties, do not hesitate to ask questions, I will help

Let me start with the fact that this is my family’s recipe. When I was born, my mother took this recipe under the same name with me “Anechka” and began preparing it for all the holidays. Now I also cook it for my family, but I don’t add honey to the cake, but instead nuts. and now it’s not a multi-tiered cake, but a homemade one for daily tea drinking!
Let's start by taking the nut mixture and blending it in a blender.

Set aside the resulting nut flour and begin to beat the eggs with sugar. Take 3-4 eggs and 170 grams of sugar, little by little add sugar to the eggs and beat.

Add 2 tablespoons of sour cream to the whipped mixture.

Whisk everything together and start adding nut flour.

We take out the cake pan and coat it with butter to make it easier to remove the cake. Pour our mixture into the mold. And bake at 200-220 degrees on the top shelf for 30-35 minutes.

We check our cake for readiness with a match or the tip of a knife and remove it from the oven.

In the meantime, the cake is cooling, we are preparing the cream. To begin with, we take walnuts (shelled) and if you don’t have them crushed, then we begin to chop them ourselves, in the process we check that there are no husks in order to avoid them in the cream.

Take 400-500 grams of sour cream or two packs of sour cream, preferably 20% or higher, the thicker the better, add 150-200 grams of powdered sugar, depending on your taste, you can check it during the cooking process. Add our chopped walnuts.

We cut our cake into two parts and coat them with cream.

We put our cake in the refrigerator to cool, and prepare the chocolate coating ourselves.

Break the chocolate and add 3-5 tablespoons of milk, it all depends on how quickly the chocolate melts and so that it is not too thick, add additional milk, and add a packet of vanilla sugar. Simmer over low heat.

When the chocolate is almost all melted, add 30 grams of butter to it.

We leave our mass to cool.

We take our cake out of the refrigerator and begin to cover our cake with the slightly cooled chocolate mixture. Place our cake in the refrigerator until completely frozen for 3-5 hours.

It's raining here and what could be more pleasant than pouring green tea to the sound of rain, cutting off a piece of cake and enjoying the moment. Bon Appetit everyone!

Cooking time: PT01H00M 1 h.

Anyuta cake recipe with step-by-step preparation.

• Preparation time: 12 minutes
• Cooking time: 50 minutes
• Number of servings: 8 servings
• Recipe difficulty: An easy recipe

• Calorie Amount: 204 kilocalories
• Type of dish: Dough products

A simple recipe for Anyuta’s cake with a photo and step-by-step description of preparation. Can be prepared at home in 50 minutes. Contains only 204 kilocalories.

Ingredients for 8 servings

• For the biscuit:
• 2 cups sifted flour,
• 1 teaspoon of soda,
• 1 glass of sand,
• 200 grams of sour cream,
• 2 eggs,
• 2 tbsp. l. condensed milk (or honey).
• For cream:
• you can use either:
• jam, jam or sour cream.
• Decoration:
• crushed nuts, chocolate.

Cooking step by step

1. Flour, soda, sand - mix everything, without liquid, so that there are no lumps. Here you need to add sour cream, eggs, condensed milk (or honey). Mix everything properly with a spoon, or even better with a mixer. The result will be a liquid mass, like sour cream. Divide the dough into two parts. Bake in the oven one at a time or at the same time, greased with oil. Bake over medium heat for 30-40 minutes.
2. Biscuits need to be soaked (sprinkled) with juice or liqueur. Between them is a layer of either jam, jam or sour cream.
3. The top can be decorated with crushed nuts and chocolate chips.

Note to the hostess

The cake turns out very tasty, and the sponge cake itself turns out unusually white and “pretty”, that is, very airy.

A simple homemade Anyuta cake recipe. Step-by-step home cooking recipe with photos for cooking at home in 50 minutes. Contains only 216 kilocalories.

• Preparation time: 9 minutes
• Cooking time: 50 minutes
• Calorie Amount: 216 kilocalories
• Number of servings: 8 servings

• Complexity: An easy recipe
• National cuisine: home kitchen
• Type of dish: Dough products

Ingredients for eight servings

• For the biscuit:
• 2 cups sifted flour,
• 1 teaspoon of soda,
• 1 glass of sand,
• 200 grams of sour cream,
• 2 eggs,
• 2 tbsp. l. condensed milk (or honey).
• For cream:
• you can use either:
• jam, jam or sour cream.
• Decoration:
• crushed nuts, chocolate.

Step-by-step preparation

1. Flour, soda, sand - mix everything, without liquid, so that there are no lumps. Here you need to add sour cream, eggs, condensed milk (or honey). Mix everything properly with a spoon, or even better with a mixer. The result will be a liquid mass, like sour cream. Divide the dough into two parts. Bake in the oven one at a time or at the same time, greased with oil. Bake over medium heat for 30-40 minutes.
2. Biscuits need to be soaked (sprinkled) with juice or liqueur. Between them is a layer of either jam, jam or sour cream.
3. The top can be decorated with crushed nuts and chocolate chips.

The cake turns out very tasty, and the sponge cake itself turns out unusually white and “pretty”, that is, very airy.