There are several ways to make sour cream for biscuit cake at home. The most popular of them we will present in this article.
Product Overview
Sponge cake with sour cream is a very tasty, fragrant and tender dessert that can be served with an ordinary family or festive table. It should be noted that in the preparation of such a filling there is nothing complicated. But in order for you to get a uniform and very tasty sour cream, you must have a mixer or a blender at your disposal. After all, only with the help of such devices can you beat the dairy product very strongly and get a rather gentle and airy mass.
The easiest sour cream for homemade dessert
As mentioned above, today there are several recipes with which you can make a delicious and airy filling for the cake. All of them involve the use of fresh sour cream. The classic version of this dessert recommends using only a natural rustic dairy product, which can only be purchased on the market.
When using fat sour cream, you will get a very thick filling for the cake. In taste and appearance, it is quite similar to an oil cream. However, it is more tender and tasty.
So, before you prepare sour cream, you need to stock up on products such as:
- village sour cream of maximum fat content - 1 full glass;
- sugar is not too large - ½ cup;
- vanilla sugar - about 10 g.
Cooking process
Where to begin? To make a delicious cream of cream from a fat country product, you need to put it in a deep bowl, and then beat well with a mixer. Gradually, in the same dishes, pour not too large sugar and vanillin. After these steps, you may think that the cream is exfoliating. Nothing wrong with that. It should continue to be whipped at high speed until a homogeneous and magnificent mass is obtained.
As you can see, a simple cream cake for biscuit cake does not require many ingredients and a lot of free time. It is recommended to apply it on cakes only after they have completely cooled down. If you neglect this advice, then the cream may melt, and your dessert will not turn out as delicious as we would like.
Cooking a gentle cream for the cake
About how to prepare sour cream from a rustic product, we described above. But if you could not find such an ingredient, then you can make the filling for homemade dessert from store sour cream. Of course, they will vary in taste and consistency. However, with a store-bought dairy product, homemade cake will turn out to be no less tender than with a rustic one.
So, we need:
- sour cream shop maximum fat content (about 30%) - 500 ml;
- sugar is not too large - 2/3 cup.
Cooking method
All recipes with sour cream mean intensive processing of the dairy product with a mixer or blender. This is due to the fact that during beating, this ingredient increases significantly in volume, becomes lush, delicate and very tasty.
So, to make a delicious filling for homemade cake, store sour cream should be put in a deep bowl, and then beat with a blender. Slowly add sugar to the same bowl. As a result of long mixing, you should get a very magnificent and gentle mass. It is recommended to apply it on cakes with a thick layer immediately after they have completely cooled down.
Features of the choice of 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 for a long time on the counter may contain separated whey. If you accidentally purchased such an ingredient, then you need to put it in a multilayer gauze and let all the excess liquid drain.
It should also be said that quite a lot of housewives often wonder how to thicken sour cream. To do this, it is recommended to use a special thickener. However, you may need it only if you purchased a not too fatty dairy product (10, 15 or 20%).
Making sour cream custard
The most popular among homemade dessert lovers is custard cream. For a biscuit cake, it fits perfectly. With it, your dish will become even more delicious and tender. But to prepare such a filling you will need a little more time. After all, custard is not in vain called this way. To thicken it, almost all ingredients should be subjected to heat treatment.
So, to independently prepare a custard sour cream for a biscuit cake, we need:
- sour cream of maximum freshness with a fat content of 20% - about 250 g;
- large rustic egg - 1 pc.;
- sugar is not too large - 125 g and 1 large spoon;
- light flour of the highest grade - 2 large spoons;
- butter not rancid - about 150 g.
Preparation of 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 there a village egg and sour cream, and then beat well with a mixer. Gradually, not too large sugar and premium flour should be added to the resulting mass. As a result, you should form a fairly liquid base, which must be subjected to heat treatment.
Thus, it is required to take a large metal container and pour into it about a liter of water. Next, the dishes must be put on a strong fire and bring the liquid to a boil. After this, it is required to place a saucepan with previously mixed egg-sour cream in boiling water. Boil it in 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 part of the custard is subjected to heat treatment, it should be removed from the water bath and left aside until it cools completely.
Cooking fat preparation
While the egg and milk mass cools at room temperature, you should do the processing of butter. It must be removed in advance from the refrigerator or freezer and wait until it is fully defrosted. When the cooking oil becomes as soft as possible, it must be beaten with a blender until an air mass is obtained.
Final stage
After all the components for the custard are processed properly, it is necessary to proceed to the connection of both parts of the filling. To do this, beat the creamy mass to put on a completely cooled egg-sour cream mixture. To obtain a uniform and airy cream, it is advisable to mix these components not with a spoon, but with a mixer or a blender.
After all the actions described, you should form a viscous and not very thick mass, which can be used not only for making biscuit cakes, but also, for example, for homemade cakes.
How to make chocolate 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 this chocolate shade, cocoa powder should be added to the main ingredients.
Features of the preparation of chocolate cream
By the way, some housewives prefer to put in such a filling bitter or just dark chocolate, previously crushed on a grater. We do not recommend this, as in the end you will get not a brown cream, but white, with clearly visible chips of a sweet product.
If you still decided 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 noted that it is desirable to introduce chocolate icing into the finished cream only after it cools well. If you neglect this advice, then there is a chance that the sour cream will simply curdle from the hot product and your filling for a biscuit cake will not work out as you would like.
So, before you make sour cream chocolate color, you need to prepare products such as:
- sour cream shop 30% fat maximum freshness - 500 g;
- sugar is not too large - 2/3 cup;
- cocoa powder - 4 large spoons.
Stepping process
In the preparation of chocolate cream sour cream for biscuit cake there is nothing complicated. So that you can see for yourself, imagine his detailed recipe right now.
Thick store sour cream must be put in a large bowl, and then beat with a mixer or blender at high speed. Gradually, a lush dairy product requires pouring not too large sugar and cocoa powder. After vigorous stirring, you should have an airy and tender mass. It is recommended to distribute it among biscuit cakes only after they have completely cooled down.
To summarize
In this article we told you in detail about how you can quickly and tasty make an air cream 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 on the basis, using a special confectionery spatula or a regular knife with a blunt end. To completely soak 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, more tender and sweeter. Serve such homemade dessert to invited guests or friends should be along with savory hot tea. Believe me, neither an adult nor a child will be able to resist such an airy delicacy.