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Sour Cream Cake Recipe

Sour Cream Cake Recipe

This Sour Cream Cake has a thin crust, dense and smooth sour cream filling, pact with fresh apricots and cherries, and finished with a crunchy crumble topping.
Course Dessert


Ingredients for the crust:

  • 190 g sifted flour
  • 60 g powdered sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 egg yolks
  • 100 g cold butter

Ingredients for the filling:

  • 2 egg whites
  • 1/8 tsp salt
  • 110 g powdered sugar
  • 500 g sour cream
  • 50 g cornstarch + 1 tsp
  • 3-4 large apricots
  • 230-250 g cherries
  • 2 tbsp sugar (optionala)
  • 1 tsp cinnamon (optional)


  • In a large mixing bowl combine the flour, powdered sugar, baking powder, salt and give it a quick whisk.
  • Add the chunks of cold butter. Using your hands, combine all the ingredients until they turn into crumb.
  • Add the egg yolks and give it a quick whisk with a spatula, then using your hands knead the dough. Divide the dough into one third and two thirds pieces. Cover each piece with plastic wrap and place in the freezer for 30 minutes.
  • In a large mixing bowl combine the egg whites with a pinch of salt. Beat the egg whites until it reaches a foamy consistency, then add the powdered sugar in two batches and beat the whites until you can see the traces of the whisk on the surface.
  • Next, combine the sour cream and the cornstarch and give it a good mix. Pour the sour cream mixture into the egg whites and mix them together until it reaches a smooth consistency.
  • If you’re going to use cherries like me, you’ll need to pull out the pits from the middle. The easiest way is to use a plastic straw or a chopstick. To pit cherries with a straw, just place the straw on the stem-end of the cherry, push it through, and the pit will pop out.
    To prepare the apricots, cut them in half, take out the seed and slice each half. Of cause, before doing this you need to wash and dry the fruits.
  • I’m going to use an 8-inch springform, the bottom of which I lined with parchment paper.
  • Using a hand grater, chop the biggest part of the cold dough. Using your hands, push it into the bottom and the sides of the pan. Dust the bottom layer of dough with a teaspoon of cornstarch. Using a brush, evenly distribute the cornstarch.
  • Next, place a small amount of the filling and smooth it with a spatula. Evenly place the cherries on top and cover with the rest on the sour cream filling. Decorate the top with sliced apricots.
  • The last thing we need to do is to grate the small piece of the cold dough and spread the crumble topping on top of the apricots.
    I, personally, like the taste and smell of cinnamon, so I will also spread a mix of sugar and cinnamon on top of the cake. If you’re not a big fan of the cinnamon, you can skip this step.
  • Bake the cake at 320 F degrees for 90 minutes. Then turn off the oven, slightly open the oven’s door and let the cake cool completely inside the oven. After that you can enjoy the cake or refrigerated for a few hours before serving.
    Run a knife between the cake and the baking pan and take the ring part off.


Before starting to beat the egg whites, make sure that the mixing bowl, the whisk attachment or anything else that will touch the egg whites are very clean and dry, so no residual oil or fat is left behind to disturb or deflate it.
You can use any other fruits or berries you like.