The technology for baking biscuits dates back to 1615, and to this day it has not changed significantly. There are seven main types of layers for biscuit cakes, but even sour cream for biscuit cake that is familiar to many people can be delicious in different ways (chocolate, banana, cottage cheese or with the taste of condensed milk).

Classic sour cream for biscuit cake

There are only two ingredients in a classic sour cream: sour cream and sugar. For flavor, you can add a little vanilla powder or vanilla sugar. Despite the simplicity of the composition, not many housewives get a thick and lush cream. What were the mistakes made, it will help to find out a detailed study of the rules of preparation.

The proportions of the ingredients for sour cream are defined as 1: 2, that is, one part of sugar should account for twice as much sour cream. Of course, sweet tooth is not forbidden to increase the amount of sweetener. This will not affect the consistency of the cream, only the taste will become sweeter.

To layer and cover one medium biscuit cake you will need:

  • 500 g sour cream;
  • 250 g of granulated sugar;
  • 5 g of vanilla sugar.

Secrets of technology and cooking:

  1. The final result largely depends on the quality of the products, so sour cream must be of high quality, in no case can it be replaced with a sour cream product. Only sour cream with a fat content of 30% or more is suitable for this cream. Before cooking, it must be very well cooled.
  2. Almost the ice product is spread in a large bowl (it can also be kept in the cold) and sugar is added. As for the second ingredient of the cream, there are no special requirements for it.Although it is preferable to use fine sugar or powder, the cream will beat faster with them.
  3. Further, the contents of the bowl are simply whipped with a mixer at high speed in a thick and lush cream. Some housewives act a little differently: first beat the sour cream at medium speed until splendid, and then slowly introduce sugar, continuing to beat at maximum speed. In both cases, the result will be the same.

Gelatin Recipe

Sour cream with gelatin will help out if it was not possible to find sour cream with a high percentage of fat content. For this cream, you can use a product with a fat content of 15-20%. Of course, the consistency of the cream will differ from the classic version, but still the result will be excellent and without extra calories.

The list and proportions of the necessary products:

  • 500 ml of sour cream;
  • 200 g of sugar or powder;
  • 200 ml of milk (can be replaced with water or whey);
  • 35 g of instant gelatin.

How to cook:

  1. First you need to prepare gelatin. It is poured into a medium-sized bowl and cold milk is poured on top. All mix well and leave to swell for 5 to 20 minutes, depending on the recommendations on the package.
  2. Meanwhile, sour cream and sugar are mixed in a separate bowl. Beat this mass with a whisk until smooth. Depending on the fat content of the fermented milk product, a very liquid mixture may be obtained. You should not be afraid of this, gelatin will fix everything.
  3. Place the container with the swollen cream thickener in a water bath and warm until a homogeneous liquid mixture is obtained. It is strictly forbidden to boil gelatin, otherwise it will lose all its gelling properties. After dissolution, the gelatin mixture should be left to cool to 37-40 degrees.
  4. Pour the slightly cooled mixture into a stream of sour cream with sugar, continuing to whisk everything until smooth. The finished cream should be allowed to cool slightly (about five minutes) in the refrigerator and you can coat them with cakes. It’s not worth waiting for complete cooling down, because in this case the cake will come out dry and soaked.

With condensed milk

The classic sour cream with sugar has one drawback: trying to achieve complete dissolution of all grains of sugar, it is easy to beat it and get a sweet butter. This will not happen if sugar is replaced with condensed milk. It is important to use only high-quality natural products with a high percentage of fat content.

The ingredients used in the cooking process:

  • 500 ml of high fat sour cream (from 30%);
  • 100 ml of condensed milk with sugar;
  • 30 ml of brandy.

Cooking method:

  1. All ingredients and equipment for the preparation of the cream should be refrigerated, so in a cold bowl combine sour cream and condensed milk from the refrigerator.
  2. Beat cream and milk mixture until thickened. So that the cream does not exfoliate, it is better to whip it not with a mixer, but with a hand whisk. This is best done in an ice bath by placing a bowl of ingredients over another filled with ice and cold water.
  3. Even with manual beating after 5-6 minutes, the cream will be the desired consistency. It remains only to add a little cognac to it and distribute in a total circular mass with a few circular motions.

Alcohol should not be added to the cream if the cake is prepared exclusively for children. In this case, it can be replaced with natural vanilla extract or fruit essence to taste.

Sour cream and banana layer

Adding an exotic fruit (banana) makes the taste of a familiar sour cream unusual and tasty. Preparing such a layer for biscuit cakes is not difficult, the only difficulty that may arise is the darkening of bananas. To prevent this from happening, the fruit must be sprinkled with lemon juice before preparing the cream.

The ratio of products in the composition of the cream:

  • 200 ml of sour cream 20% fat;
  • 200 g ripe bananas;
  • 50 g of powdered sugar;
  • 10 g vanilla sugar.

Cooking sequence:

  1. Beat sour cream in a lush mass along with vanilla sugar and icing sugar, without forgetting to cool the main ingredient and utensils for whipping.
  2. Peel the bananas and mash with a blender. Of course, you can simply knead them with a fork, but a blender will help to make the consistency of the finished cream more uniform and airy.
  3. Mix sour cream and banana puree, beat again with a mixer. Delicious sour cream with a banana flavor is ready.

Curd cream

This cream is a favorite for both the sweet tooth and those who follow their figure. It has not many calories in comparison with its other sour cream counterparts, and the taste is very delicate and velvety, melting in the mouth.

To prepare the cream cheese curd cream for biscuit cake you need to take:

  • 400 g non-grained curd;
  • 100 g of granulated sugar (a little more to your liking);
  • 200 g of fat sour cream;
  • vanillin or vanilla sugar to taste.

Cooking in steps:

  1. The main time spent in the preparation process will be spent on the preliminary preparation of products. So, curd must be given a more uniform structure. To do this, you can twist it through a meat grinder, push it through a fine sieve or kill it with a blender.
  2. Ideally, so that the sweetness is evenly distributed in the mass of the cream, the sugar should be ground into powder. If sour cream is not very oily, it is better to pre-weigh it. Weighing sour cream - this is the process of getting rid of excess whey, which increases the fat content and density of the product. To obtain weighed sour cream, it is poured into a colander mounted above an empty container and covered with several layers of gauze. This design is left in the refrigerator overnight.
  3. Prepared ingredients are transferred to one bowl or other container of a suitable size and beat with a mixer until smooth. After a few minutes, the cream will be ready.

Chocolate Cream Sour Cream

Chocolate lovers can make mega chocolate biscuit cake by adding chocolate-cream cream to the chocolate biscuit cakes. For this cream, you can take sour cream of any percentage of fat content, but depending on it, a little more or a little less icing sugar will be needed to get the desired consistency of the mixture.

Products for chocolate and sour cream layer of biscuit cakes:

  • 100 ml sour cream;
  • 150 g of dark chocolate;
  • 50 g butter;
  • 10 g vanilla sugar;
  • 3 g of salt;
  • 280-300 g of powdered sugar.

Algorithm of actions:

  1. In a steam bath or in a microwave, melt the dark chocolate with butter, stir to make the mixture homogeneous, and completely cool.
  2. In a chilled mixture of oil and sour cream, mix sour cream, vanilla sugar and table salt. Then, whisking the mixture with a mixer, gradually add the powdered sugar in small portions. Beat the cream very carefully until the necessary fluffiness and density are achieved.

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Custard cream - step by step recipe

The second name of this cream, “Ice cream,” he received for the delicate taste, reminds ice cream. In the finished form, the cream is moderately dense, ideal for creating thick cream layers between biscuit cakes or for decorating various cakes.

The following products are necessary for the preparation of “Plombir”

  • 300 g of sour cream 20%;
  • 1 chicken egg;
  • 120 g of crystalline sugar;
  • 20 g of vanilla sugar;
  • 50 g of wheat flour;
  • 200 g of butter.

Working process:

  1. In a thick-walled pan, mix sour cream, raw chicken egg, both types of sugar and flour. Stir everything well so that there are no lumps;
  2. Set the saucepan with the mixture on a steam bath and cook until thickened, constantly stirring with a spoon so that the custard base does not burn. The consistency of the mixture after boiling should be such that the groove after stirring with a spoon does not disappear;
  3. After thickening, remove sour cream from a steam bath, immediately add a quarter of butter to it and stir. Cool the custard base;
  4. Separately, beat the softened butter into a lush mass and gradually introduce the custard base into it. Beat everything together. It would be nice to let the cream stabilize in the cold during the night and you can start decorating the cake.

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