Sour cream and cocoa icing: recipe, photo

Before proceeding with the preparation of glaze, you need to understand what can generally be called glaze. What types of glaze are there? What confectionery is it used for? The article provides answers to all these questions.

What is icing?

Glaze (in cooking) is a coating, top coat, addictive cake or other type of sweet pastry. In modern pastry shops use about 15-20 types of different glazes.

Kinds

Mistresses adapt the glaze recipes of professional pastry chefs for cooking at home. They make protein, chocolate, erased, lemon, coffee, on rum, from custard foam, boiled, punch, syrups (1, 2, 3, 4, 5 degrees). Imagine how many types of glaze can be prepared without special equipment at hand. Today you will learn some glaze recipes.

Sour cream, butter, cocoa glaze recipe

So, we present to your attention the first recipe.

We will need:

• butter (82% fat) - 100 grams;
• cocoa powder - 4 tablespoons;
• sour cream - 3-4 tablespoons;
• granulated sugar - 3-4 tablespoons.

Cooking:

1. We put a stewpan or a small saucepan on the stove. We spread soft butter. When the oil starts to heat, add sugar, mix until smooth.
2. Next, put the sour cream. We continue to stir.
3. The last to be introduced is cocoa powder, previously sieved through a sieve.
4. Cook the mixture for 5-7 minutes. Consider the longer the icing is cooked - the thicker it becomes.

Glaze is ready to use. It can be used for decoration or just eat false, like a dessert, so delicious it is.

Cocoa and Sour Cream Cake Glaze Recipe

This recipe is also called five-minute glaze. Became interesting? Then write down how to make icing from cocoa and sour cream.

Ingredients:

• granulated sugar - 2-3 tablespoons;
• cocoa powder - 2 tablespoons;
• sour cream - 2 tablespoons;
• milk (water) - a few tablespoons (if necessary).

Cooking:

1. Combine sugar, cocoa and sour cream in a bowl or small saucepan.
2. Put on fire and periodically mix the mass. When sugar begins to melt, it should become more fluid.
3. Bring the mixture to a boil. If the resulting glaze will not have enough liquid consistency, add a few tablespoons of milk or water to it.

Sour cream chocolate icing recipe

The next version of the glaze will differ significantly from the two previous at least the number of ingredients. But do not worry, following the step-by-step recipe, it will also be easy to prepare it.

We will need:

• cocoa powder - 1-2 tablespoons;
• powdered sugar - 1 cup;
• sour cream (choose fat) - 120 grams;
• corn syrup - 1 tablespoon;
• vanilla essence - 1 teaspoon;
• bitter chocolate (from 70% cocoa) - 100 grams;
• vegetable oil (odorless) - 1 teaspoon.

Cooking:

1. Take a bowl or stewpan. Break or chop chocolate with a knife. Place a bowl of chocolate in a steam bath. Melt the chocolate until smooth.
2. Add vanilla extract and corn syrup to the chocolate.
3. While the chocolate is melting, take sour cream and beat it with icing sugar. To the whipped sour cream, add the cocoa powder sifted through a sieve.
4. Cool the melted chocolate a little and gradually (in several stages) mix with whipped sour cream. Glaze is ready to use.

Cooking secrets

There are several subtleties in the preparation, storage and use of glaze.

1. Glaze should be applied 15-20 minutes after preparation. If it hardens too much, it will be difficult to evenly coat the product with it. If you prepared the icing in advance, and it had time to harden, you should slightly warm it on the stove or in the microwave, then it will again become more fluid and supple.
2. You can not use too hot glaze, you need it to be warm.
3. Apply the first layer of glaze thinly, it should be slightly transparent. When the first layer hardens, you can begin to apply thicker layers.
4. If you apply warm glaze to a cream, first pour a little corn starch or powdered sugar on its surface, so a small layer forms between the cream and the glaze, and the coating spreads more evenly and smoothly.
5. Sour cream and cocoa glaze can be combined with fruit jam / marmalade, coconut, nuts, wine, rum or liquor.

Almond Cake Recipe

Icing from cocoa powder and sour cream can be used to decorate various confectionery products. When cooled, it can be used as a paste or spread on bread, rolls, pancakes, pancakes.

Here is an example of using icing from sour cream and cocoa for a nut cake according to the original recipe.

We will need to prepare a nut mass:

• egg yolks - 10 pieces;
• icing sugar - 250 grams;
• cocoa powder - 1 tablespoon;
• chopped walnuts - 250 grams;
• vanilla essence - 1 teaspoon;
• milk - a few tablespoons.

For almond mass:

• egg whites - 10 pieces;
• icing sugar - 200 grams;
• juice of half a lemon;
• cookies (crushed) - 3-4 tablespoons;
• ground almonds - 250 grams;
• vanilla essence - 1 teaspoon.

For decoration:

• orange jam (optional);
• icing from cocoa and sour cream.

Cooking:

1. Let's start with the preparation of the nut layer, it will be the bottom. The yolks should be ground with powdered sugar until a homogeneous bubble mass is obtained (the yolks should brighten and increase in volume). Sprinkle in it a little sifted cocoa powder, diluted in several tablespoons of milk. Stir the resulting mass, add chopped nuts, vanilla essence.
2. Transfer the resulting mixture into a mold previously greased with butter or vegetable oil, sprinkled with flour or corn starch, and leave it on the table at room temperature.
3. Now prepare the almond layer. Beat the whites, gradually adding powdered sugar sifted through a fine sieve into them, until a stable foam (peaks) is obtained.
4. In whipped proteins, add lemon juice, vanilla essence, crushed biscuit cookies and, finally, ground, peeled almonds. Gently mix the resulting mass.
5. We spread the almond-biscuit mass on top of the first layer so that a small slide forms in the middle. It is needed so that after baking the surface of the cake remains flat, when baking, the mass sits.
6. Put the cake in the oven at 170-180 degrees and bake for 50-55 minutes. Adjust the baking time based on the capabilities of your oven. After you remove the cake from the oven, let it brew in the refrigerator (preferably the whole night). The next day, pour the cake with icing from sour cream and cocoa, the recipe of which is described in detail above.

Cake should be served immediately after applying the glaze. You can decorate it with fresh fruits, berries, grated chocolate or whole walnut kernels.