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Sour Cream and Cranberry Sponge Cake

Preparing this cake will not be difficult for you, the ingredients needed are very simple, and the result will definitely please you. The base of the cake is a fluffy and moist sponge cake, the recipe of which I have already shared on the website. Cranberries play the main role in this cake, of course, you can replace them with cherries or currants, but, in my opinion, cranberries are perfect. The cake turns out light, airy, moderately sweet, with a pleasant touch of sourness. In this recipe, the cream was a discovery for me - so simple, and so delicious!

For the sponge cake:

Eggs

4 pcs

Sugar

1 cup

Flour

1.5 cups

Baking Powder

1 tsp

Vegetable Oil

3 tbsp

Boiling Water

3 tbsp

Vanilla (vanilla sugar)

For the filling:

Cranberries

10 oz

Sugar

3/4 cup

Gelatin

1 tbsp

Water

1/3 cup

For the cream:

25% Sour Cream

3 cups

Sweetened Condensed Milk

1 1/4 cups

Lemon Juice

1/4 cup

Vanilla Sugar

1 tsp

To prepare the sour cream and cranberry sponge cake, first, bake the sponge cake. The sponge cake recipe is here. The diameter of the pan is 10-10.5 inches. I made a double portion of the sponge cake.

It is desirable to wrap the cooled sponge cake in plastic wrap or place it in a bag and refrigerate for about 6 hours. This stabilizes the sponge cake, making it uniformly moist and easy to cut.

Prepare the filling. Blend the cranberries with sugar using a blender. Soak the gelatin in water and let it swell for about 10-15 minutes. Then heat the gelatin in the microwave until dissolved (do not boil). Pour the gelatin into the cranberry mixture with sugar and mix until smooth. Place in the refrigerator to set.

Prepare the sour cream cream. All ingredients for the cream should be cold. Place the sour cream, add vanilla sugar, and condensed milk into the mixer bowl. Whisk for 4-5 minutes until the mixture becomes fluffy and airy.

Then continue whisking and slowly pour in the lemon juice. The mixture will thicken almost immediately and become denser.

The sour cream starts to curdle from the lemon juice, but continuous whisking prevents any lumps from forming, resulting in a dense and uniform mixture.

Whisk the cream for another 3 minutes after adding the juice. Place it in the refrigerator, and after cooling, it will become even thicker.

Remove the set cranberry filling from the refrigerator, mix it well with a fork, and place it in a piping bag.

Now, take the sponge cake and cut it into 4 parts. I assembled the cake in a springform pan, lining the inside with acetate film. Place the first sponge layer, spread a generous layer of cream on it, and squeeze the cranberry filling in a spiral shape around it. Place the next sponge layer, spread cream, then repeat the sponge-cream-filling layers. So, we put the filling between the 1st and 2nd sponge layers and between the 3rd and 4th sponge layers.

If you don't have acetate film, you can cut strips from heavy cardstock, or skip the film altogether. In that case, before removing the pan, run a thin knife around the cake and the pan to easily remove the pan, ensuring the cake is even and neat.

Cover the cake with plastic wrap and refrigerate it for about 6-8 hours to set.

Once the cake has set, I covered the sides and the top with cream, sprinkled almond petals over it, added some fresh cranberries on top, and highlighted them with gold food coloring. The Sour Cream and Cranberry Sponge Cake is ready!

(4/5)