Sour cream for biscuit cake is the best option for impregnation of cakes. As a result of a combination of a pleasant acidity of sour cream and sweet biscuit, a magnificent dessert is obtained. The cream can be supplemented with nuts, dried fruits, berries or pieces of fruit.
How to make sour cream?
Among all creams, sour cream takes an honorable place, it is often used in the preparation of home-made cakes. But often housewives face the problem that the cream comes out highly liquid and almost completely absorbed into the cake. To prevent this, you need to know how to thicken sour cream.
- You need to choose thick sour cream. Ideally, it should be a home product. If you did not find this, then in the store you need to choose sour cream with a fat content of at least 20%.
- To cream was thicker, sour cream can be filtered using a glass stopper and gauze.
- Adding gelatin also makes the cream mass thicker. It is important only to remember that melted gelatin can not be boiled. A cream with the addition of a thickener must necessarily brew in the cold.
- The liquid sour cream will thicken if it is beaten with a mixer for a long time at a high speed.
- Adding wheat flour or starch to the cream will make it thicker.
- Another option to make the mass thicker is to add a soft oil to it. After cooling, the cream thickens.
Sour cream for cake - recipe
The custard sour cream after cooling is very dense. It is often used when a large interlayer needs to be made between the cakes. Such cream does not settle even under thick cakes, it is perfect for filling wafer tubules and eclairs. Work with him right after cooking.
Ingredients:
- butter, natural - 200 g;
- wheat flour - 2 tbsp. spoons;
- granulated sugar - 120 g;
- vanilla sugar - 20 g;
- egg - 1 piece;
- sour cream - 300 g.
Preparation
- Mix the egg with sugar and grind until smooth.
- Add flour and rub again.
- They put sour cream, put the dishes in a water bath and, stirring, bring to a thickening.
- About 50 g of oil is added to the hot mass, and the rest is whipped to splendor.
- In the whipped butter parts are introduced sour cream mass, constantly whipping.
- Thick sour cream is ready, you can further use it for your intended use.
Recipe for sour cream with gelatin
Cream based on sour cream often turns liquid and almost completely absorbed into the cakes. To avoid this, it is better to prepare sour cream with gelatin. After cooking, the mass is put in the cold, where it freezes. In this case, the cream will not absorb into the porous biscuit cakes , but an appetizing layer will turn out.
Ingredients:
- sour cream 20% fat content - 2 cups;
- gelatin - 2 tsp;
- sugar to taste;
- warm water - 60 ml.
Preparation
- Gelatin is poured with warm water, stirred and left for 15 minutes.
- Place the container on a water bath and turn it on a small fire until it dissolves.
- Sour cream with sugar beat until homogenous and a thin trickle is introduced into the mass of gelatin, without stopping the process of whipping.
- To sour cream for biscuit cake was thicker, clean it in the cold for an hour.
Smetanno-curd cream for biscuit cake
Cottage cheese-soaked cream is great for a layer of biscuit cakes. It turns out incredibly tender, tasty, and also very useful. Sour cream is better to use fat, but you need to choose cottage cheese with a fat content of 5-9%. This cream is perfectly combined with fruits and berries, so you can safely prepare a fruit cake.
Ingredients:
- sour cream fat 400 g;
- cottage cheese - 400 g;
- granulated sugar - 1.5 cups;
- vanillin.
Preparation
- The colander is covered with 2 layers of gauze, poured out sour cream, put into the refrigerator and left until the serum dries.
- Cottage cheese is beaten with sour cream, gradually pouring sugar and vanillin.
Banana-cream sour cream
Sour cream, the recipe of which is presented here, goes incredibly tender, not too sugary and very tasty. Bananas are sweet themselves, so it is recommended to add a little sugar powder. A purified banana has the property to darken, so it is recommended to add a little lemon juice to the banana pulp.
Ingredients:
- bananas - 2 pieces;
- sour cream - 200 g;
- powdered sugar - 2 tbsp. spoons;
- vanillin.
Preparation
- Sour cream is whipped with sugar powder.
- Bananas are scraped.
- Combine both masses and whip the sour cream with a banana for a biscuit cake to splendor.
Sour cream chocolate cream
Sour cream with condensed milk and chocolate is incredibly delicious. If it is used in an adult cake, a little cognac or rum is added for the flavor. If the delicacy is prepared for children, then alcoholic beverages should not be added. For flavor, in this case, it is better to add a little vanillin.
Ingredients:
- sour cream - 500 g;
- condensed milk - half a pot;
- lemon juice - 2 tbsp. spoons;
- chocolate - 50 g;
- cognac - 1 tbsp. a spoon.
Preparation
- Chocolate is melted in a water bath.
- Sour cream is whipped, gradually adding condensed milk, lemon juice, melted chocolate and cognac.
- After that, sour cream for biscuit cake with condensed milk and chocolate is ready!
Sour cream with prunes
Sour cream for a cake at home is prepared very quickly and simply, most importantly, that the sour cream was fresh and quality. Adding a snack of prunes and nuts will bring some piquancy and make it even tastier. Similarly, crushed dried apricots, almonds, hazelnuts or peanuts can be added to the cream.
Ingredients:
- prunes - 500 g;
- sugar - 1 cup;
- walnuts - 1 glass;
- sour cream - 700 g;
- lemon juice - 1 tbsp. a spoon.
Preparation
- In sour cream add lemon juice, sugar and whisk.
- Add prunes, cut into pieces, and crushed nuts, gently stir.
- Sour cream with prunes and nuts for biscuit cake is completely ready for further work with it.
Sour cream and cream
A delicious sour cream for a cake can be cooked in a matter of minutes. But if you want the cream to come out more dense texture, sour cream should be filtered. Then the whey will go away, and only the dense part of the product will go to the cream. If desired, vanillin or other flavors can be added to the cream.
Ingredients:
- sour cream 20% fat content - 450 g;
- sugar - 2/3 glass.
Preparation
- Sour cream is spread in a folded 4 times cheesecloth, tied and suspended.
- For 3 hours should be allocated about 100 ml of serum.
- Squeezed sour cream is beaten with a mixer at high speed, gradually adding sugar.
- To sour cream with sugar for biscuit cake has become thicker, it is cleaned for about an hour in the cold.
Sour cream and honey cream
A simple recipe sour cream with the addition of honey will do, when you want to get not only a tasty, but also a useful dessert. Honey needs to be used liquid. If it thickens, then it must be melt in a water bath. A small amount is indicated in the recipe, but if you want the cream to turn out to be more sweet, you can put more honey.
Ingredients:
- thick sour cream - 1 liter;
- natural honey - 2 tbsp. spoons.
Preparation
- Sour cream is mixed with honey and all this is well beaten.
- Before applying this delicious sour cream on the cake, it is better to cool it.
Cream sour cream with nuts
A simple sour cream can be slightly transformed by adding crushed nuts into it, and to make them taste better, the kernels should be lightly fried. Hazelnuts, almonds, hazelnuts in this recipe will also be appropriate. And to reduce the process of whipping the cream, you can use powder instead of granulated sugar.
Ingredients:
- thick sour cream - 1.2 kg;
- walnuts - 150 g;
- sugar - 350 g.
Preparation
- Chilled cream with sugar and beat until all the crystals have dissolved.
- Shredded nuts are fried in a dry frying pan until light-golden in color.
- Add the nuts to the cream, stir, cool and use as directed.