How to make sour cream for biscuit cake

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

There are several ways to make sour cream sponge cake at home. We will present the most popular of them in this article.

Product overview

Biscuit with sour cream is a very tasty, fragrant and delicate dessert that can be served both to the usual family and to the festive table. It should be noted that there is nothing complicated in the preparation of such a filling. But in order for you to get a homogeneous and very tasty sour cream, you must definitely have a mixer or blender at your disposal. After all, only with the help of such devices you can beat the dairy product very strongly and get a rather tender and airy mass.

Easiest sour cream for homemade dessert

As mentioned above, today there are several recipes with which you can make a delicious and airy cake filling. All of them involve the use of fresh sour cream. The classic version of this dessert recommends using only a natural village dairy product, which can only be purchased at the market.

When using fat sour cream, you will get verythick filling for the cake. In taste and appearance, it is quite similar to buttercream. However, it is more tender and delicious.

So, before you prepare sour cream, you need to stock up on products such as:

• rustic sour cream with maximum fat content - 1 full glass;
• sugar not too coarse - ½ cup;
• vanilla sugar - about 10 g.

Cooking process

Where to start? To make a delicious sour cream from a fatty rustic product, you need to put it in a deep bowl, and then beat it strongly with a mixer. Gradually, not too large sugar and vanillin are required to be poured into the same dishes. After these steps, it may seem to you that the cream exfoliates. Nothing wrong with that. It should continue beating at high speed until smooth and fluffy.

As you can see, a simple sour cream sponge cake does not require many ingredients and a lot of free time. It is recommended to apply it on the cakes only after they have completely cooled. If you neglect this advice, then the cream may melt, and your dessert will not turn out as tasty as you would like.

Preparing a gentle cream for the cake

We described above how to make sour cream from a rustic product. But if you could not find such an ingredient, then you can make the filling for homemade dessert from store-bought sour cream. Of course, they will differ in taste and texture. However, with store-bought dairyhomemade cake will turn out to be no less tender than with a rustic one.

So, we need:

• store-bought sour cream with maximum fat content (about 30%) - 500 ml;
• sugar not too coarse - 2/3 cup.

Cooking method

All recipes with sour cream involve intensive processing of the dairy product using a mixer or blender. This is due to the fact that during whipping, this ingredient increases significantly in volume, becomes lush, tender and very tasty.

So, to make a delicious filling for a homemade cake, store-bought sour cream should be put in a deep bowl, and then beat with a blender. Gradually add sugar to the same container. As a result of long mixing, you should get a very lush and tender mass. It is recommended to apply it on the cakes in a thick layer immediately after they have completely cooled down.

Features of choosing a dairy product

It should be noted that for the preparation of such a cream it is necessary to use only the freshest sour cream. After all, a product that has stood on the counter for a long time may contain separated whey. If you randomly purchased such an ingredient, then you need to put it in multi-layer gauze and let all excess liquid drain.

It should also be said that quite a few housewives often wonder how to thicken sour cream. For this, it is recommended to use a special thickener. However, you may only need it forif you purchased a low-fat dairy product (10, 15 or 20%).

Making custard from sour cream

The most popular among homemade dessert lovers is custard sour cream. It's perfect for a sponge cake. With it, your dish will become even more tasty and tender. But to prepare such a filling, you will need a little more time. After all, custard is called that way for a reason. To thicken it, almost all ingredients must be subjected to heat treatment.

So, to make our own custard sour cream for sponge cake, we need:

• sour cream of maximum freshness with a fat content of 20% - about 250 g;
• large country egg - 1 pc.;
• sugar is not too large - 125 g and 1 large spoon;
• high grade light flour - 2 large spoons;
• not rancid butter - about 150 g.

Preparing the first part of the base

Custard for biscuit dessert should be prepared in stages. First you need to take a saucepan with a thick bottom, put a village egg and sour cream there, and then beat well with a mixer. Gradually, not too coarse sugar and premium flour are required to be added to the resulting mass. As a result, you should have a rather liquid base that needs to be heat treated.

Thus, you need to take a large metal container and pour about a liter of water into it. Next, the dishes needput on high heat and bring the liquid to a boil. After that, it is required to place a saucepan with the previously mixed egg-sour cream mass in the seething water. Boil it on a steam bath should be about ¼ hour. In this case, the ingredients must be regularly mixed with a large spoon. This is required so that lumps do not form in the resulting mass.

After the first piece of custard has been cooked, it should be removed from the water bath and set aside to cool completely.

Preparation of cooking oil

While the egg and milk mass is cooling at room temperature, you should start processing the butter. It must be removed from the refrigerator or freezer in advance and wait until it is completely defrosted. When the cooking oil becomes as soft as possible, it must be beaten with a blender until an airy mass is obtained.

Final stage

After all the components for the custard have been processed properly, it is necessary to start connecting both parts of the filling. To do this, the whipped creamy mass must be laid out to a completely cooled egg-sour cream mixture. To get a homogeneous and airy cream, it is advisable to mix these components not with a spoon, but with a mixer or blender.

After all the above steps, you should have a viscous and not very thick mass that can be used not only for making biscuit cakes, but also, for example, for homemade cakes.

How to make chocolate-sour cream

If you baked chocolate biscuit cakes, then for a more beautiful appearance, it is recommended to lubricate them not with white sour cream, but with brown. To achieve such a chocolate shade, cocoa powder should be added to the main components.

Features of making chocolate cream

By the way, some housewives prefer to put bitter or just dark chocolate, pre-ground on a grater, into such a filling. We do not recommend doing this, because in the end you will get not a brown cream, but a white one, with clearly visible shavings of a sweet product.

If you still decide to use a bar of chocolate to prepare such a filling, then before adding to sour cream, this sweetness must be melted in a water bath with the addition of a couple of large spoons of fresh milk. Moreover, it should be especially noted that it is desirable to introduce chocolate icing into the finished cream only after it has cooled well. If you neglect this advice, then there is a chance that the sour cream will simply curl up from the hot product, and your filling for the biscuit cake will not turn out as you would like.

So, before making chocolate-colored sour cream, you need to prepare products such as:

• store-bought sour cream 30% fat maximum freshness - 500 g;
• sugar not too coarse - 2/3 cup;
• cocoa powder - 4 large spoons.

Step cooking process

In the preparation of chocolate and sour cream for biscuit cakethere is nothing complicated. To make sure of this for yourself, we will present its detailed recipe right now.

Thick store-bought sour cream must be put into a large bowl, and then beat with a mixer or blender at high speed. Gradually, not too large sugar and cocoa powder are required to be added to the lush dairy product. After intensive mixing, you should have an airy and tender mass. It is recommended to distribute it over biscuit cakes only after they have completely cooled down.

Summarize

In this article, we told you in detail about how you can quickly and tasty make airy sour cream at home. It should be noted that all the recipes presented are ideal for biscuit cakes.

After preparing such a filling, it must be smeared over the base using a special pastry spatula or an ordinary knife with a blunt end. To completely impregnate the biscuit, the finished cake should be placed in the refrigerator and kept there for about 3-6 hours. During this time, sour cream will make the cakes softer, tender and sweet. Such a homemade dessert should be served to invited guests or friends along with unsweetened hot tea. Believe me, neither an adult, nor even a child can resist such an airy delicacy.