Smetannik in a pan - low-calorie cake

This uncomplicated set of products and easy to prepare sour cream cake with sour cream compares favorably with other desserts with its relatively low calorie content. It does not contain eggs and butter, and if you replace regular sugar with fructose, then the calorie content will decrease even more. Since fructose is much sweeter than sucrose for the same calorie content, the amount of sugar in the recipe can be halved without sacrificing taste. The only drawback of sour cream is the duration of cooking, so you need to start cooking it two days before the planned serving. My step-by-step recipe with a photo reveals all the secrets of cooking and a delicious sour cream in a pan becomes a frequent guest in your home.

How to make low calorie sour cream cake at home

We start with cream. For the cream, you will need 400 g (2 cups) of sour cream, 1 cup of sugar or 0.5 cups of fructose and a pack of vanillin. The basic recipe suggests taking very fatty sour cream, at least 27%, otherwise the cream will not thicken. But there is a little trick that will allow you to make a good dense cream even from liquid (10-15%) sour cream, only it will take 2-3 times more than indicated in the recipe.

We will need sour cream, a piece of rolled non-woven towel, and, well, some other devices.

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We spread a piece of towel on a sieve (purely for convenience), put sour cream there.

We tie the ends of the towel crosswise, hang the resulting bundle, like a knapsack, on some stick, and attach it in a jug. Now you can place this design in a cool place, for example, on a windowsill or in a refrigerator. Excess liquid will gradually drain from sour cream, but this will take several hours.

After straining, our sour cream ceased to be a liquid and acquired the consistency of slightly thawed butter.

Add a pack of vanillin and, sprinkling fructose (or sugar) in portions, beat a thick, delicate sour cream with a pleasant sourness.

Let's move on to the test. Take a glass (200 g) of low-fat sour cream, a glass of sugar (or half a glass of fructose), a teaspoon of soda and about 3 glasses of wheat flour. For flavoring, as in cream, add a pack of vanillin, and to balance the taste - half a teaspoon of salt.

You can knead the dough with your hands, in a bread maker or in a food processor, using the “dough mixer” attachment.

The dough should be elastic, plastic and not stick to your hands. To “ripen” it, wrap it in a film and let it rest in the refrigerator for at least half an hour.

Roll out the dough thinly, dusting the board with flour.

As a form or cutting, we use a cover that is suitable in diameter.

Fry the juices in a dry frying pan on both sides until golden brown. Our "pancakes" are prepared very quickly, 2-3 minutes.

Let the juices removed from the pan cool slightly and prepare to assemble the cake. Dough scraps can be rolled out thinly and baked in the oven until darker, then cooled and ground into crumbs for sprinkling.

Lubricate the juices with plenty of cream and put them on a flat dish.

In principle, not only sour cream is suitable, but also ordinary custard, cream from boiled condensed milk and butter, just butter cream. We choose any option based on our own taste and allowable calorie content. You can even make a separate low-calorie option for those who watch their weight, and a regular one for those who do not count calories.

Sprinkle the finished cake on top and (if desired) on the sides with crumbs, nuts or (less high-calorie option) a mixture of lightly fried sunflower seeds, sesame seeds and poppy seeds, and then send it to a cool place so that the cakes are properly soaked.

Well-brewed sour cream is very tender, literally melts in your mouth, not at all greasy or cloying. It is perfect for tea and coffee, it can be served for dessert after a gala dinner with cognac, liqueur or alcohol balm.

And yet, the sour cream cake in a pan (the variant with sour cream) is perfectly preserved frozen.

To do this, we cut the finished cake into portioned pieces, wrap each one in cling film and send it to the freezer. At the right time, it will be possible to defrost it in the microwave and in five minutes we will have a delicious low-calorie dessert at our disposal!