July
Never fell!
AnastasiaK
And what glasses, multvarkins or regular faceted? And in general, where can I get that famous faceted glass? I don’t have, my parents don’t, I’m really lost when the recipes are in glasses - should I hang the hop in grams? I really want to bake a cake and sour cream for disposal and there is something to grease. Hey!
Albina
I bought a "souvenir" faceted glass. DESIGNER is written on it. And then there are tags: for recognition, for adequate clients, stay, for inspiration ...
July
The glass is ordinary, faceted.))))
Nastya, look at cheap dishware stores, there should be. Or, like Albina's, measured.
Lozja
Why be faceted? Buy any glass that is exactly 250 ml so you will be happy. I have several of these. Plus two cups, which also have a volume of 250 ml. Conveniently.
AnastasiaK
Yeah, faceted. Yes, I understand that you can measure it, but I'm dull ... I have one, with risks for different products, 250 flour, water and other things at different levels !, but it's so incomprehensible, but here I scooped everything up with one measure and don't think I need to find that old glass .... as I understand it, you can take a water level measuring 250 ml. Try on any of your glass and take it as a sample for all kinds of baked goods? In, I got confused, that's why I dream of a glass ... or recipes in grams. Thank you! Now I will bake in a slow cooker, I want to put half a portion (in a small Redik 02).
July
Quote: AnastasiaK

In, I got confused, that's why I dream of a glass ... or recipes in grams.
Nastya, those who do not have scales at home, dream of recipes in glasses.
Pick one glass for yourself and save it for baking.
Good luck to you!
Lozja
Quote: AnastasiaK

Yeah, faceted. Yes, I understand that you can measure it, but I'm dull ... I have one, with risks for different products, 250 flour, water and other things at different levels !, but it's so incomprehensible, but here I scooped everything up with one measure and don't think I need to find that old glass .... as I understand it, you can take a water level measuring 250 ml. Try on any of your glass and take it as a sample for all kinds of baked goods? In, I got confused, that's why I dream of a glass ... or recipes in grams. Thank you! Now I will bake in a slow cooker, I want to put half a portion (in a small Redik 02).

You understand everything correctly! You do not need to measure it with measured values, so you can only get confused. Buy any 250 ml glass. Or measure everything that is in the house cups and glasses, measure with a measuring instrument 250 ml Water. And you will know that you will have this type of faceted glass. The main thing is that the measurement is correct. They are not always accurate. Good luck!
Blondie
Quote: July

Oh, of course I was wrong! I'll fix it now!
Sveta, and what diameter are the cakes and what height?
July
Quote: Blondie

Sveta, and what diameter are the cakes and what height?


It depends on what form. :) I bake in different ones. But the biscuit rises very well.
Gaby
July and how the recipe passed by, bookmarked it, now its main thing in the bookmarks is not to forget, thanks for sharing.
Aygul
I wrote what I was doing? So, it turned out just AMAZING! Thanks for the recipe!
July
Glad to be helpful girls! : rose: Try for the new year.
Anphica
The sour cream is delicious! Did it several times already - it "flies away" with a bang. Thank you so much for the recipe!
July
Anphica, I am very pleased that you liked it. I have my favorite for both taste and ease of preparation!
Katris
Can you put defrosted cherries between the cakes? Or just jam-jam?
Pilgrim73
I baked this cake on Friday too! I liked it very much! I didn’t even have time to smear it with cream, it was just a biscuit! Thanks for the recipe!
July
Quote: Katris

Can you put defrosted cherries between the cakes? Or just jam-jam?

Here is my version of "drunk cherry" based on this sour cream:

Chocolate sour cream cake
July
Quote: Pilgrim73

I baked this cake on Friday too! I liked it very much! I didn’t even have time to smear it with cream, it was just a sponge cake! Thanks for the recipe!

To your health! And thanks for the tip!
Blondie
Quote: July

Here is my version of "drunk cherry" based on this sour cream:
Are the cherries on top homemade?
July
No. Purchased.
kolobashka
S. B.! lost your cake! barely found it!
baked at a party, now I want to be at home. taste Divine!
baked all sorts of messy biscuits, you can't compare with yours!
THANKS for such a simple and delicious recipe!

Chocolate sour cream cake

Cream did this... Simple, budgetary, and most importantly TASTY!
July
Thank you for such a warm review!
Wish you a festive New Year mood and successful baking!
Biryusa
Quote: July

Raduga0808, I have never tried with baking powder. Show then how it happened?
Although I am not a Rainbow, I will allow myself to answer: yesterday I baked this cake with baking powder, the holes turned out to be both large and small. I didn't see any minuses in this, and even vice versa - the fact that more cream penetrates into the big holes and the cake becomes more saturated and juicy, for me personally, only a plus. Before baking, I was not too lazy to read all 4 pages of the topic, and I was ready for the fact that the cream might seem a little thin. Since I had only 15% fat sour cream, I diluted gelatin just in case (I spied it in the recipe for Kefir cake from Mannochka) and also added it to the cream just in case.
In short: This is BEST! Formidable! Fantastic!

Chocolate sour cream cake

Baked in a slow cooker. The cake has risen twice in height.

Thank you very much July for such a wonderfully tasty and simple recipe.
Sindi
Biryusinka,beautiful turned out! And at what rate did you bake in a cartoon? Regular or double?
Blondie
Yes, the size of the form is interesting
Biryusa
Girls, baked in a 3-liter slow cooker, took the usual rate - the one indicated by the author in the recipe on the first page. Time set 54 minutes. (this is my maximum) and then another 20 minutes. I did not keep it on heating and under the lid, I immediately pulled it out, and after half an hour I cut it. Something like that...
Sindi
Thank you, I see!
I think so if you make a double rate in a slow cooker, you may not bake it .. I wanted to make a big cake on NG
kolobashka
I yesterday baked 2 cakes in a cartoon. It should be noted that I liked it better in du'ovka. Here my men got 5 cm high, which is less than in the oven. One baked white, that is, I just didn't add cocoa and that's it. I can tell about the taste not earlier than Sunday.
July
Quote: Biryusinka

Although I am not a Rainbow, I will allow myself to answer: yesterday I baked this cake with baking powder, the holes turned out to be both large and small. I didn't see any minuses in this, and even vice versa - the fact that more cream penetrates into the big holes and the cake becomes more saturated and juicy, for me personally, only a plus. Before baking, I was not too lazy to read all 4 pages of the topic, and I was ready for the fact that the cream might seem a little thin. Since I had only 15% fat sour cream, I diluted gelatin just in case (I spied it in the recipe for Kefir cake from Mannochka) and also added it to the cream just in case.
In short: This is BEST! Formidable! Fantastic!

Baked in a slow cooker. The cake has risen twice in height.

Thank you very much July for such a wonderfully tasty and simple recipe.

Biryusinka, thanks for the report! You have made an excellent sour cream!

Quote: Sindi

Thank you, I see!
I think so if you make a double rate in a slow cooker, you may not bake it .. I wanted to make a big cake on NG

Sindi, will not be baked and may not fit in the multicooker. On the first page, I have a photo of a double serving on a large baking sheet. I always do a double for the holidays, flies away!

Quote: Kolobashka

I yesterday baked 2 cakes in a cartoon. It should be noted that I liked it better in du'ovka. Here my men turned out to be 5 cm high, which is less than in the oven. One baked white, that is, I just didn't add cocoa and that's it. I can tell about the taste not earlier than Sunday.

Koloboshka
, I look forward to your impressions!
kolobashka
Well, we ate it.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=177842.0
It was delicious. the friend said that she could not eat any more purchased cakes.
July
kolobashka, what a beautiful cake you have made! (y) By the way, I also once made mascarpone cream with cherries, for this sour cream. I liked it very much.
Holly77
Very light and easy to use cake. Baked in a multicooker Dex hour + 15 min. heated. Cut into three cakes. Thanks for the recipe!

Chocolate sour cream cake

tat-63
girls, all my cakes turn out to be a cone. The center is a slide and the edges are thin, tell me what is wrong, I want even
Lozja
Quote: tat-63

girls, all my cakes turn out to be a cone. The center is a slide and the edges are thin, tell me what is wrong, I want even
After you put the dough in a saucepan, place it on the cabinet and twist to twist a little. The taper will be minimal. Plus, baking soda has been found to produce a bigger mound than baking powder.
This is me about the multicooker saucepan. if in the oven, do the same with the mold in which the dough was laid.
July
tat-63, do you bake in the oven or in the cartoon?
tat-63
in the oven, in the cartoon it turns out raw I don't really like
July
Tan, try to bake one biscuit and cut it into cakes.
And baking soda or baking powder ???
Lozja
Quote: tat-63

in the oven, in the cartoon it turns out raw I don't really like

How raw? Maybe just bake longer?
tat-63
Baked with one cake on baking powder. The cake is excellent airy but with a cone. And baked according to different recipes, and the result is always the same
Lozja
Quote: tat-63

Baked with one cake on baking powder. The cake is excellent airy but with a cone. And baked according to different recipes, and the result is always the same

For me, too, everything turned out with a cone in the oven. In a multicooker it is different, but if you twist it before baking, it rises more evenly.
tat-63
maybe not smear the walls with oil? I tried to twist a little
Sindi
Finally, I also baked your sour cream
Thank you very much, very tasty !!! I made the usual portion, and the cream of condensed milk with whipped butter.

Chocolate sour cream cake Chocolate sour cream cake
July
Sindihow beautiful it turned out for you!
And glad to be of service
Sol * ka
Chocolate sour cream cake
July, Svetochka, thank you for such a delicious and easy recipe! Baked in a slow cooker. True, he obeyed me from the third time, but because of my love for scales! I can't cook in glasses, I need grams! Here's my successful mix of nuts! Custard cream without eggs ...
Alisa_t
I have a very similar cake recipe I often do. If you put baking powder instead of baking soda, that is, a mixture of soda and lemon, you get a completely different cake.
ikom
July, very good cake turned out, thanks for the recipe: flowers: really quick and easy to prepare. The dough turned out to be liquid, I was afraid that it would not be baked, but everything is fine, not dull, porous and very tasty cake. I will repeat unambiguously
July
Girls, this is my favorite. I have said a hundred times that you can bake it with your eyes closed and knead it with your left heel))) I am so glad when people like what I love myself.
Now, by the way, I'm also preparing it.))))
A cake with which you can go to a feast, to the world and to good people.
kolosok
Thanks for the delicious recipe!
Yesterday I did it, but today we practically ate it.
VELa
Thank you so much for the recipe! Delicious! I did everything according to the recipe, baked in a Panasonic multicooker for 65 minutes, baked everything, then cut it into 3 cakes. I also liked the cream very much, at first it looked like a glaze, but as it cooled it thickened. The cake is beautifully soaked, tastes amazing and is so easy to prepare!

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