Sour cream cake has a delicate texture and light, subtle sourness. This is an ideal solution for soaking biscuits. Using sour cream, you can prepare many options for delicious toppings.

Classic Sour Cream Cake

For a biscuit cake, sour cream is the easiest option to prepare. It retains all the beneficial properties of sour cream, as it is not exposed to heat treatment.

Ingredients:

  • sour cream - 520 g;
  • vanillin - a pinch;
  • sugar - 300 g.

Cooking:

  1. To make the cake tasty, you need to properly prepare the cream. Despite its simplicity, simple tips should be followed. The cream should turn out dense and magnificent, otherwise it will leak out. Use should be sour cream of medium or high fat content and always chilled. Keep in the refrigerator for at least three hours.
  2. The whipping container should be clean and dry.
  3. Pour in sour cream. Pour sugar. Add vanillin.
  4. Launch the mixer.
  5. Beat until the mass becomes dense.
  6. If you tilt the container and the cream does not spread on the walls, it means an ideal result. If the mass is liquid, continue to whisk.

Biscuit recipe

The sponge cake soaked in cream based on sour cream gives the cake a special tenderness.

Ingredients:

  • sour cream - 750 g;
  • icing sugar - 300 g.

Cooking:

  1. Prepare a pot. Take a sieve, you can colander. The diameter must match.
  2. Prepare a clean cotton cloth. Cover the sieve. The ends should hang down at the edges.
  3. Pour the sour cream, cover with the remaining cloth. Put in the refrigerator overnight.
  4. During this time, the whey drains into the pan.Sour cream will become more dense and easily separated from the fabric.
  5. Prepare a deep container. Pour in ice water.
  6. Put a smaller container in water.
  7. Transfer sour cream.
  8. Pour powdered sugar.
  9. Start the mixer, beat for at least a quarter of an hour.

For honey cake

In order for honey cake cream to perfectly soak cakes and not turn them into porridge, you need to beat it correctly. Delicate, beautiful cream has a silky texture and blends perfectly with honey cakes.

Ingredients:

  • weighted sour cream - 520 g;
  • oil - 90 g;
  • sugar - 115 g.

Cooking:

  1. Install the container in a water bath. Put sour cream with sugar.
  2. Boil for an hour and a half, stirring every 10 minutes.
  3. The mass will become silky with a light caramel tint.
  4. Remove from heat. Add oil. Stir. Cool.

With the addition of condensed milk

Sour cream with condensed milk is a godsend for any housewife. With the minimum time spent, you get a magnificent, airy, amazingly delicious dessert.

Ingredients:

  • cognac - 2 tbsp. spoons;
  • condensed milk - 470 g;
  • lemon juice - 55 ml;
  • fat sour cream - 410 g;
  • liquid vanilla extract - 1 tsp.

Cooking:

  1. Place sour cream in a container.
  2. Turn on the mixer at high speed.
  3. Beat for four minutes. The product will be saturated with oxygen, gain density and become airy.
  4. Pour the condensed milk. Add lemon juice. Pour vanilla. And the last one is cognac.
  5. Start the mixer again. Set a high speed. Beat for half an hour.
  6. Cover with foil. Put in the refrigerator for three hours.

It is interesting:custard cream in milk - recipe

Sour cream

Sour cream custard is suitable when you need a thick layer of cream between the biscuits. He will not settle even under heavy cakes. It should be lubricated as soon as the cream has been prepared.

Ingredients:

  • butter - 210 g;
  • fat sour cream - 310 g;
  • sugar - 130 g;
  • flour - 2 tbsp. spoons;
  • chicken egg;
  • vanilla sugar - 20 g.

Cooking:

  1. Pour the egg into the pan, add sugar. Grind to a homogeneous mass.
  2. Pour in flour.
  3. Pour in sour cream. Mix.
  4. Put in a water bath.
  5. Boil until thick.
  6. Place a portion of the oil (50 g).
  7. The remaining oil should be at room temperature.
  8. Put in a container. Beat with a mixer until lush.
  9. Introduce the sour cream base into the resulting composition. Add in parts of a pair of spoons, without ceasing to whisk.
  10. If the resulting sweetness is cooled, you can safely decorate the cake, making various patterns.

With gelatin

This is a universal recipe, because the resulting mass can be used not only as a cream for biscuit, but also as an independent dessert. The mass comes out airy, delicate and very fragrant. The main advantage is not only the taste, but also the speed of cooking.

Ingredients:

  • warm water - 60 ml;
  • icing sugar - 160 g;
  • sour cream of medium fat content - 2 glasses;
  • gelatin - 2 tsp.

Cooking:

  1. Pour gelatin into a small container. Pour in water, which must be warm. Leave for a quarter of an hour.
  2. Pour water into the pan. Boil. Place a container of gelatin on top of the pan.
  3. While stirring, wait for the gelatin to dissolve. Closely monitor the condition, if the mass boils - the dessert will be spoiled.
  4. Pour sour cream into the container. Pour powdered sugar. Beat until a homogeneous mass is formed.
  5. Pour gelatin, do not rush, add a small stream. Do not be scared if the mass has become completely liquid.
  6. Soak in the refrigerator for an hour.
  7. If time is short, and you need to cook a treat more quickly, increase the amount of gelatin.

Chocolate Cream Sour Cream

Amazingly beautiful and delicious cream is suitable for layers of cakes and baking decoration.

Ingredients:

  • butter - 55 g;
  • vanilla extract - 1 teaspoon;
  • bitter chocolate - 160 g;
  • icing sugar - 420 g;
  • salt - ¼ teaspoon;
  • sour cream - half a glass.

Cooking:

  1. Break the chocolate into pieces.Place in a bowl, combine with butter. Melt. You can use the microwave, but do not boil.
  2. Mix. Cool.
  3. Beat sour cream with salt and vanilla extract.
  4. Introduce the chocolate mass.
  5. Continuing to whisk, add powdered sugar in portions. More or less may be needed. The mass should become creamy, thick.
  6. For impregnation, the base can be used immediately. If you want to make jewelry from a cream, you should cool it.

Curd-sour cream layer

If you want to surprise guests with a delicious dessert, this cream will help you achieve your goal. Thanks to its thin, velvety consistency, it will turn an ordinary biscuit into a culinary art.

Ingredients:

  • cottage cheese - 420 g;
  • sour cream - 210 ml;
  • sugar - 80 g;
  • vanilla sugar - pack (optional).

Cooking:

  1. If you use soft cottage cheese, which has a uniform structure, you do not need to further process it. Home-made cottage cheese or granular should be passed through a meat grinder or beat using a blender. You can use the strainer and grind.
  2. Instead of sugar, it is better to use powdered sugar, for this use ready-made or grind sugar. Due to this, the sweet component will be evenly distributed throughout the cream.
  3. Sour cream will need the highest fat content. Ideally, if you leave it in gauze, in a colander for several hours, to get rid of serum. In this case, the cream will be as thick as possible.
  4. Combine the ingredients. Beat. Leave in the cold, having stood a couple of hours.

Secret: how to make sour cream cake thick?

The easiest cream to prepare, not everyone gets thick.

To achieve the desired result, you must follow the tips:

  1. To get a thick creamy substance, the fat content of sour cream should be the highest (33%).
  2. Density depends on the speed and time of whipping. Beat should be about half an hour, at least.
  3. Chill sour cream before cooking. Keep in the refrigerator for at least three hours. A warm product will never produce a thick cream.
  4. If the cream is liquid, starch will help to save the situation. Add this ingredient to the cream, mix and cool.
  5. Gelatin powder will also come to the rescue. It helps shape the cream.
  6. If you want to get a denser and denser consistency, add oil to the cream. But in this case, the cream will become more high-calorie.
  7. A good helper is a food thickener. It can be purchased at any store and used following the instructions printed on the bundle.

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