Everyone who likes to cook knows that there are different types of recipes: everyday and holiday, fast and those that need to be tinkered with. If we talk about sweets, then these are, of course, cakes and Napoleons, which can decorate any holiday and give odds to store masterpieces. Talk about a special filling or watering for goodies - meet: sour cream for a cake!
There are many recipes that will help the hostesses quickly and tastefully decorate the finished cakes. So, for example, if you take sour cream and put it over the cheesecloth overnight, and then mix with condensed milk (preferably with a mixer), you will get a great sour cream cake cake that tastes better than its counterpart created with butter. You can try this option: sour cream plus powdered sugar plus gelatin, diluted with milk. The ingredients are mixed and cooled for an hour. This sour cream cake cream is suitable as a fill and as a layer between the cakes. He gives the product a tenderness, while it should be borne in mind that sour cream is far from as sugary as butter or, especially, butter. The main secret here is a good whipping of the mass, otherwise it can form lumps, which are not quite pleasant for those who will taste a work of culinary art.
But today I want to share the recipe for a sour cream that my grandmother was preparing. A true Cossack, she knew a lot about delicious food. And believe me, cooking in the Kuban has always been a shade of a mystery, an action that necessarily led to a great result. At the time of cooking, everything in the house froze - probably in anticipation of a miracle. So, for the preparation of sour cream you need to make ten pieces of cake. They should be thin, but not brittle - best on cottage cheese. My grandmother laid them out on the whole baking sheet, so the edges were always smooth, and there was no need to cut the cake in the finished form (which, of course, I didn’t really like - I had to endure it until the holiday). Cakes could stand ready-made for a week - the curd dough is perfectly baked and does not lose its taste for a long time.
But the sour cream for Napoleon was prepared exclusively the day before the event. Sour cream was prepared: 0.5 l of bazaar and a little less than store. For those who are not in the know, I’ll explain: bazaar sour cream is the one in which the spoon is held upright immediately after purchase. Well, you don’t have to explain about the store for a long time - everyone saw her. For all this beauty - one and a half glasses of sugar. You can do more - depending on how much you like sweets. And now the most important thing: beat with a whisk (we tried with my sister to replace this tedious process with a mixer - nothing worked, only the products were transferred). Beats for a long time, until the sugar is completely dissolved and the hands are numb. The mass is homogeneous, similar to the oil melted in the sun. Attention! Do not overdo it - otherwise the sour cream for the cake will turn into butter for sandwiches.
The last stage: cakes are smeared with cream. It is necessary to ensure that the edges of the cakes also receive enough cream, since the middle is so well saturated. All this splendor must be covered with crushed nuts and left in a cool place overnight. The taste of Napoleon is just extraordinary! Honestly, in childhood I could eat it without stopping, but they stopped me. And how delicious it is to simply approach and lubricate the emerging cream from the sides - magical sensations! The sour cream tastes slightly with sourness - because of bazaar sour cream, but this is its highlight: Napoleon is not sugary, but unusually pleasant and moderately sweet. Attention! He is also very high-calorie.
I wish everyone who dares to apply this simple but time-consuming recipe, bon appetit and good holidays!