Sour cream is snow-white, it has a delicate texture. They can be layered on cakes, put in cakes or used as an independent dessert. It is also used as a sweet sauce in fruit salads.
Cake cream
There are several variations of this sweet dish. For the cake, it is advisable to use "loose" sour cream, in other words, unnecessary liquid should drain from it.
The recipe itself contains only 2 ingredients:
- 250 g sour cream;
- 0.5 cups of sugar.
Place a colander or large sieve with a handle on a saucepan. Place a towel in it and lay out this lactic acid product. The entire structure is removed overnight in the refrigerator.
During this time, excess liquid will gradually drain into the pan, the sour cream will become denser and beat better. It cools down, which also improves the quality of the cream.
Pour sugar into the sour cream and beat it. Now you can sandwich the cake with cream. First place it on the cake base and spread it over the surface with a wide knife.
This cream will be a wonderful decoration and will keep the given shape. If you want to make a large layer, similar to the base of the bird's milk cake, then you can use the following recipe.
Gelatin to help
To make sour cream with gelatin, you also need a few products, just:
- 1 glass of sour cream;
- 80 g of sugar;
- 1 tablespoon of gelatin;
- 30 ml of water.
Fill the gelatin with water. Regardless of whether it is a small fraction or not, let it stand for 15-30 minutes. Next, use any of two ways to dissolve gelatin:
1. Put it on a steam bath;
2. Pour into a small saucepan or small saucepan and, while stirring, heat the mixture to 70-80 ° C.
As soon as the gelatin dissolves, remove the container from the heat. At this time, make a sour cream base.
Pour sugar into the sour cream. If time is limited, you can replace it with powdered sugar. It will melt faster in the cream. Beat the mixture for 3-4 minutes. Pour some more lukewarm gelatin into it and continue to rotate the mixer blades.
If you wish, you can put fresh berries in the cream: raspberries, strawberries, currants. In winter, frozen ones are also suitable.
If low-fat sour cream is used, then the cream is low-calorie, but liquid. Therefore, before pouring it onto the base, place the cake base in the mold. Now let it all sit in the refrigerator for 30-40 minutes.
On a slightly frozen cream, you can put a second cake and send the cake to the refrigerator again.
Such a cream with sour cream and gelatin will become an excellent independent dessert. When the berries are laid, pour the sweet mass into bowls or wide glass glasses. Sprinkle with grated chocolate before serving.
