Sour creamy custard for the cake. Custard with sour cream on condensed milk with honey

Sour cream for soaking the cakes is often used; such creams do not hold their shape even after adding oil. There are several ways to help thicken this cream. One of them is the brewing of a creamy mass. Have you tried it? We offer you several tried and tested options.

Custard cream - general principles of preparation

Sour cream, like all creamy masses of this type, is brewed on eggs and flour. But there are recipes that allow you to brew a creamy base without these components. At the same time, the original product is in no way inferior in tenderness and lightness to a cream prepared according to a classic recipe.

In preparation, you should use the most fatty and natural fermented milk product. Low-quality or low-fat sour cream can stratify with prolonged heating. It is worth noting that sour cream should only be of the first freshness, otherwise a dessert with such a cream that has stood even for a short time can lead to food poisoning.

Sour cream can be added to the cream at the end of cooking when the brewed base has cooled down well. Often, a fermented milk product is used as the main one, on which a creamy mass is brewed. In this case, it is mixed with other ingredients and heated at the lowest possible heat, although it is even better to use a water bath for this, then the cream will not burn for sure.

To tint sour cream, or to give it a certain taste, you can add honey, powdered cocoa or chocolate to it. With the introduction of cocoa and chocolate, chocolate creams are obtained, with the addition of honey, the mass acquires a light beige tint. An additional creamy taste is provided by butter, which is mixed into the already finished mass.

Sour cream custard is rarely used to decorate cakes. But it impregnates any cakes well. To decorate the cake, adjust the thickness by adding softened butter.

Thick custard sour cream with eggs and butter

The custard base according to this recipe will be prepared with sour cream. To prevent the fermented milk product from curdling during heating, take sour cream with the highest fat content. Thick cream, applied in a thick layer on the biscuit, does not spread, even if you put a second biscuit blank on it.

Ingredients:

White baking flour - 2 tbsp l .;

120 g granulated sugar;

Egg;

A pack of butter;

Fatty 30% sour cream - 300 gr.;

20 gr. vanilla sugar.

Cooking method:

1. Pour an egg into the sugar and crush with a spoon until a pasty white mass is obtained.

2. Subseeding, add flour and rub well again. While stirring, add all the sour cream and place the heating bowl in a water bath.

3. While stirring constantly, heat the creamy base until thickened. Make sure the bottom of the bowl does not come into contact with hot water.

4. Remove the hot mass from the stove, immediately stir in some of the butter (up to 50 g) and vanilla sugar, cover and set to cool.

5. Cut the remaining butter into pieces and transfer to a clean container. After they have softened well, whisk. Into the resulting lush butter mass, whisking constantly, add the cooled sour cream base. To make the cream whisk well, add no more than two tablespoons at a time, then beat until smooth.

Creamy custard sour cream with milk

It is not only the butter that gives the mass its characteristic creamy shade. Thanks to the milk in which the base is brewed, the cream acquires a more delicate taste. To get more fatty, it is better to take homemade milk, sour cream is introduced at the end and does not warm up.

Ingredients:

Homemade cow's milk - 700 ml;

Three spoons of premium flour;

A glass of granulated sugar;

Two large eggs;

1 gram of powdered vanilla;

150 g high-fat butter;

A full glass of fatty sour cream.

Cooking method:

1. Mix half of the sugar with flour. Add eggs and beat lightly. Pour in a glass of cold milk and whisk again. You should get a homogeneous mixture, without sugar crystals and lumps of stray flour.

2. Combine the remaining milk and granulated sugar. Add vanilla powder and stir over high heat.

3. As soon as the sweet milk begins to boil, stirring continuously, immediately pour the egg-milk mass into it and boil on slow heating until thickened. Stir the cream base constantly while cooking, trying to separate it from the bottom as best as possible. Otherwise, the milk mass will burn.

4. Remove the brewed milk base from the stove and set to cool. When cooled down, it will become even thicker.

5. Whisk soft butter with a mixer until fluffy, then add it in portions to the well-cooled brewed base. Add sour cream and bring until tender, whisking on medium mixer speed.

Sour cream custard recipe - "Chocolate with cocoa"

Cocoa is often used to make chocolate cream. The recipe assumes the use of powdered cocoa without sugar, with a pronounced chocolate taste, rich dark color. It is advisable to subculture before the introduction of cocoa. The presence of lumps will prevent the powder from mixing well in the sour cream mass.

Ingredients:

Five tablespoons of sugar;

Fatty 25% sour cream - 200 gr.;

60 gr. sifted flour;

Egg;

90 gr. dark powdered cocoa;

Vanilla sugar - 10 gr.

Cooking method:

1. In an enamel or glass deep bowl, combine sour cream with all the measured sugar. Stir until smooth, then place the bowl in a water bath to warm up.

2. Introduce the egg, sown with a whisk and the sifted flour into a warm, non-hot, creamy base and continue heating. For an even brewing of the sour cream, stir constantly and make sure that the boiling water does not touch the bottom of the bowl.

3. As soon as the mixture starts to boil, immediately add cocoa to it, stir and reduce the heat. The powder will intervene more evenly if you introduce it by sifting through a sieve. While continuing to stir, boil to the required consistency and refrigerate at room temperature. Please note that after cooling, the mass will thicken even more.

Custard sour cream on condensed milk with honey (no eggs and flour)

Natural honey makes the cream, in addition to its taste, also useful. When heated for a long time with condensed milk, it paints the sweet mass into a delicate color. Sour cream is added last, to the already cooled mass, eggs are not used.

Ingredients:

Condensed milk, whole - 350 gr.;

Half a liter of thick sour cream;

A tablespoon of honey;

Sweet cream butter 100 gr.

Cooking method:

1. Pour the condensed milk into a thick-walled bowl. Add honey and put on low heat.

2. Stirring constantly, heat the mixture until the honey is completely dispersed and the mass begins to change color. Remove the mass painted in a light cream color from heat and set to cool. To speed up the process, you can place the bowl over ice cubes.

3. Put cold sour cream into the cooled base and beat until fluffy, turning on medium speed on a mixer.

Custard sour cream on condensed milk with butter

According to the recipe, in addition to condensed milk, powdered sugar is added. If you do not like too sweet, you can exclude it, the sweetness of condensed milk will be enough. To soak the cakes well, add the specified amount of oil. If you will be using the paste to decorate the dessert, thicken it by adding more oil.

Ingredients:

One egg;

150 g uncooked condensed milk;

Two tablespoons of flour;

Powdered sugar - 50 gr.;

200 gr. sour cream, from 20% fat;

1 gram of powdered vanilla;

Pack of butter.

Cooking method:

1. Sift the icing sugar with flour, beat the egg until frothy.

2. Mix sour cream with condensed milk, add an egg, add a mixture of powdered sugar and flour and, whisking lightly, mix all the ingredients.

3. Place the bowl in a water bath so that the bottom does not reach the boiling water and heat it without stopping stirring. Do not be lazy, do not use open fire, the base will burn and be spoiled.

4. Boil the cream until thick. The consistency should be thicker than homemade sour cream. When the mass is ready, remove it from the bath, add vanilla and leave to cool on the table. Then refrigerate by placing in the refrigerator.

5. Beat soft butter with a mixer until fluffy. Then, gradually increasing the speed, add to it, introducing in small portions, the chilled sour cream base. Stop whisking when the cream is thick and smooth enough.

Chocolate Custard Sour Cream Recipe

When making a chocolate custard, the base can be tinted with more than just cocoa powder. For these purposes, dark chocolate is often used. It is broken into squares and added to the main components before heating. For a darker coloration and a pronounced chocolate flavor, you should use 76% bitter chocolate bars. With a dairy product, the color will be lighter and the taste will be softer.

Ingredients:

Two glasses of 20% sour cream;

100 g dark, non-bitter chocolate;

Half a glass of wheat flour;

A pack of natural oil;

100 g refined sugar;

Four eggs.

Cooking method:

1. Put the sour cream in a bowl, add the chocolate cut into square pieces, add the sugar. Heat the mixture over the lowest heat, or use a water bath, until the chocolate and sugar are completely melted and the mass is homogeneous.

2. Beat eggs with flour, then pour the hot chocolate base into them with vigorous stirring and set to warm again. Bring the chocolate mass until thick, cool.

3. Whisk the soft butter with a mixer and add the cooled chocolate base to it. Do not inject all at once, put in a maximum of two spoons at a time.

4. After the mass becomes visually homogeneous, it will be possible to immediately coat the cakes with it.

Custard Sour Cream - Cooking Tricks and Tips

For the preparation of custard, it is better to use thick-walled dishes in which the mass will not burn with prolonged heating. But an even better option for this is a water bath. The process takes longer, but there is no need to worry that the cream will stick to the bottom.

Butter is added to sour cream not only to set off its creamy taste. This is mainly done to make the mass more lush and airy. Therefore, you should not neglect its use.

Ready-made custard cream with sour cream can be used not only for sandwiching cakes or as filling in cakes. Pies, muffins, muffins, buns and many other pastries baked with it have a very rich flavor.

You don't always want to make butter cream, like a layer between cake layers. But at the same time, I also don't really want to use simple sour cream, since it is strongly absorbed into the cakes and it seems that there are no layers between the parts of the cake at all. Custard sour cream is good precisely because it creates a dense layer between the cake layers and at the same time does not spread and is not absorbed as much as ordinary sour cream.

Preparing such a splendor for a cake is not difficult.

Not a lot of products are required:

Sour cream 25% fat - 200 gr.;
Sugar sand - 100 gr.;
Butter - 150 gr.;
Wheat flour - 20 gr.;
Chicken eggs - 2 pcs.

Another advantage of this layer for cake layers is that sour cream does not need to be weighed overnight. The recipe includes regular store sour cream, given the presence of whey in this product.

We start cooking by combining the eggs with sugar and thoroughly grind the mass.

Only after all the products are in the bowl, put it in a water bath and cook, stirring constantly, until it thickens.

When the consistency of the mass is thick enough, add 30 grams to it. butter and remove from the bath. The butter will melt by itself due to the hot state of the cream. After you have removed the cream from the heat, it must be stirred for another 5 minutes so that it does not burn to the bottom of the saucepan or cup. Then cover with cling film and start whipping the butter with a mixer until white.

When the butter becomes fluffy, then we begin to spread the sour cream into the oil mixture in small portions, literally 2 tablespoons each, and then beat with a mixer. The recipe is quite simple, only a little lengthy when mixing the two components. The finished cream should be used immediately to soak the cakes, since after standing for a little, it will thicken strongly and it will be difficult to apply it on the cake in an even layer.

Creamy Sour Cream Custard Recipe

You can also boil sour cream, but there is another recipe, the impregnation for the cake is more tender, since sour cream is not subject to heat treatment. But the main recipe on which this impregnation is prepared is a classic custard cream.

For cooking you need:

Milk - 700 ml.;
Chicken eggs - 2 pcs.;
Sugar sand - 1 glass;
Wheat flour of the highest quality - 3 tbsp. spoons;
Butter - 150 gr.;
Sour cream 30% fat - 1 glass.

At the very beginning, we prepare an almost ordinary custard, for which we beat the eggs into a foam, add half the sugar, flour and a glass of milk. Beat everything thoroughly, get rid of lumps, if any.

To avoid lumps, you can strain through a fine strainer.

Next, you need to boil the milk with the remaining sugar, and very carefully, in a thin stream, pour the milk into the blank for impregnation. Stir the two mixtures very well and put the cream on low heat. It is necessary to cook, stirring constantly until thickened. When the cream thickens, remove it from the heat and stir for another five minutes, placing a saucepan with the contents in a cup of cold water or ice cubes.

Beat the butter until white. Put the cooled mass in small portions of 2 tablespoons into the butter, without stopping whipping. After the custard mass, sour cream will follow in the whipping bowl, also poured in small portions.

The cake impregnation has a sour cream flavor and a more delicate texture than regular custard butter cream.

Sour cream dessert recipe

This type of cream refers to desserts rather than fondant for a cake, but you can also make cakes with a festive decoration. To begin with, the dessert turns out to be three-layered and the colors are beautifully combined and look in glasses or bowls made of transparent thin glass. If you want to use this type of fondant to decorate a cake, then it should be applied in stripes only on the top layer, since inside the cake it will not be so noticeable and there is no point in making such a layer.

To prepare a multi-colored dessert, based on custard and sour cream, you will need:

Gelatin - 25 gr.;
Milk - 175 ml.;
Sour cream - 450 gr.;
Fine granulated sugar - 3 tbsp. spoons;
Jam syrup - 2 tbsp. spoons;
Cocoa - 2 tsp;
Vanillin - 0.5 sachets.

It is necessary to prepare for the preparation of the dessert 30-40 minutes before the preparation of the main part.

It is during this time that the gelatin must be soaked in milk and left to swell. After half an hour, mix sour cream with sugar and heat in a water bath or open fire until it reaches 80 degrees. This mass should not boil yet.

We introduce the swollen gelatin and continue to heat the mixture to a boil. All the time while the sour cream is on the burner, it must be stirred so that the mass does not acquire the bitter taste of burnt milk.

After the mass has boiled, it must be immediately poured into three different cups.

Observe the approximate equality of the amount of mass in each dish. In the still hot sour cream, pour our filler into each cup separately. In the first syrup from the jam and mix thoroughly to get an evenly uniform color, in the second, cocoa sifted through a fine sieve, and in the third vanillin.

To make a dessert of the mass, lay out in layers in a glass or bowl and put in the refrigerator. Each layer should harden for about 40 minutes, then apply the next layer and also in the refrigerator.

It turns out that the dessert will be completely ready only after 2 hours.

But if you want to decorate the top of the cake with different colors, then apply the cream in strips, not forgetting about the edges, and immediately put the pastries in the refrigerator to solidify.

This dessert is useful not only for adults and as a decoration for a cake, but also for small children, since all dyes are natural.

Sour cream custard cheese recipe as cake cream

There is also an interesting recipe for cake cream that looks more like sweet cheese and can serve as a layer for a cookie cake.

To prepare this layer, you must:

Milk - 170 ml.;
Sour cream - 450 gr.;
Lemon juice - 1 tsp.

It is better to prepare such a product in the evening, since the mass should stand overnight on a plumb line. But first things first.

Mix milk with sour cream and put on medium heat.

Stirring constantly, bring the mass to small bubbles, as soon as they appear on the surface, pour in the lemon juice and cook thoroughly for another 5-7 minutes. At this time, it is necessary to prepare a structure from a colander, gauze and a saucepan, as if weighed sour cream. Only the gauze should be folded in 5-6 layers. Transfer the mass to a colander with gauze and cover with a lid. We leave this structure in the refrigerator for one night. In the morning we take out everything together with gauze, squeeze out a little more and put the resulting mass on a dish or plate.

This recipe is intended for sandwiches or sweet cookies, as a high-calorie and delicious breakfast product. But you can add 3 tablespoons of powdered sugar at the time of cooking and the cream will be sweet and will be a good addition to a shortbread cake.

It can be applied as a second layer after cookies and fruits, as this cheese goes well in a sweet version with any fruit, and when using the usual recipe with most vegetables.

Therefore, I consider this recipe to be multifunctional, and its basis is custard sour cream with milk.

Any interlayers using sour cream are supposed to take sour cream with a high fat content, since weak sour cream thickens more slowly and the yield of the finished product is significantly reduced.

The history of biscuit baking technology dates back to 1615, and to this day it has not changed significantly. There are seven main types of interlayers for biscuit cakes, but even sour cream for a biscuit cake, familiar to many, can be tasty in different ways (chocolate, banana, cottage cheese or with condensed milk flavor).

Classic sour cream for sponge cake

There are only two ingredients in the classic sour cream: sour cream and sugar. You can add some vanilla powder or vanilla sugar for flavor. Despite the simplicity of the composition, not many housewives get the cream thick and lush. What were the mistakes made, a detailed study of the rules of preparation will help to find out.

The proportions of ingredients for sour cream are defined as 1: 2, that is, for one part of sugar, there should be twice as much sour cream. Of course, those with a sweet tooth are not forbidden to increase the amount of sweetener. This will not affect the consistency of the cream, only the taste will become sweeter.

To interlayer and cover one medium sponge cake you will need:

500 g sour cream;
250 g granulated sugar;
5 g vanilla sugar.

Technology secrets and cooking:

The end result largely depends on the quality of the products, therefore, sour cream must be of high quality, in no case can it be replaced with a sour cream product. For this cream, only sour cream with a fat content of 30% and higher is suitable. Chill it very well before cooking.
An almost ice-cold product is laid out in a large bowl (you can also keep it in the cold) and sugar is added. As for the second ingredient of the cream, there are no special requirements for it. Although it is preferable to use fine sugar or powdered sugar, the cream will beat faster with these.
Then the contents of the bowl are simply whipped with a mixer at high speed into a thick and fluffy cream. Some housewives do a little differently: first, beat the sour cream at medium speed until fluffy, and then slowly introduce sugar, continuing to beat at maximum speed. In both cases, the result will be the same.

Cooking recipe with gelatin

Sour cream with gelatin will help out in the event that it was not possible to find sour cream with a high percentage of fat. For this cream, you can use a product with a fat content of 15-20%. Of course, the consistency of the cream will differ from the classic version, but the result will still be excellent and without extra calories.

List and proportions of required products:

500 ml sour cream;
200 g sugar or powder;
200 ml of milk (can be replaced with water or milk whey);
35 g of instant gelatin.

How to cook:

First you need to prepare the gelatin. It is poured into a medium-sized bowl and poured cold milk on top. Everything is mixed well and left to swell for 5 to 20 minutes, depending on the recommendations on the package.
Meanwhile, sour cream and sugar are mixed in a separate bowl. Beat this mass with a whisk until smooth. Depending on the fat content of the fermented milk product, a very liquid mixture can be obtained. You should not be afraid of this, gelatin will fix everything.
Put the container with the swollen cream thickener in a water bath and warm up until a homogeneous liquid mixture is obtained. It is categorically impossible to allow gelatin to boil, otherwise it will lose all its gelling properties. After dissolving, the gelatin mixture must be left to cool down to 37-40 degrees.
Pour the slightly cooled mixture in a trickle to the sour cream with sugar, continuing to beat everything until smooth. Allow the finished cream to cool slightly (about five minutes) in the refrigerator and you can coat the cakes with it. You should not wait until it cools completely, because in this case the cake will come out dryish and not soaked.

Condensed milk

The classic sour cream with sugar has one drawback: trying to achieve complete dissolution of all grains of sugar, it is easy to beat it up and get a sweet butter. This will not happen if you replace sugar with condensed milk. It is important to use only high-quality natural products with a high percentage of fat content.

Ingredients used in the cooking process:

500 ml of high fat sour cream (from 30%);
100 ml of sweetened condensed milk;
30 ml of cognac.

Cooking method:

All ingredients and equipment for making the cream must be chilled, so combine sour cream and condensed milk from the refrigerator in a cold bowl.
Beat the cream and milk mixture until thickened. To prevent the cream from exfoliating, it is better to beat it not with a mixer, but with a hand whisk. It is best to do this in an ice bath, placing a bowl of ingredients over another, filled with ice and cold water.
Even with manual whipping, after 5-6 minutes, the cream will be of the desired consistency. It remains only to add a little cognac to it and distribute it in the total mass in several circular movements.

Alcohol should not be added to the cream if the cake is made exclusively for children. In this case, it can be replaced with natural vanilla extract or fruit essence to taste.

Sour cream-banana layer

The addition of an exotic fruit (banana) makes the taste of the usual sour cream unusual and delicious. It is not difficult to prepare such a layer for biscuit cakes, the only difficulty that may arise is the browning of the bananas. To prevent this from happening, sprinkle the fruit with lemon juice before preparing the cream.

The ratio of products in the cream:

200 ml sour cream 20% fat;
200 g ripe bananas;
50 g icing sugar;
10 g vanilla sugar.

Cooking sequence:

Beat the sour cream into a fluffy mass together with vanilla sugar and powdered sugar, not forgetting to cool the main ingredient and the utensils for whipping.
Peel the bananas and puree with a blender. Of course, you can simply knead them with a fork, but a blender will help make the consistency of the finished cream more uniform and airy.
Mix sour cream and banana puree, beat again with a mixer. Delicious sour cream with banana flavor is ready.

Curd sour cream

This cream is a favorite of both those with a sweet tooth and those who follow their figure. It doesn’t have so many calories in comparison to its other sour cream cousins, and the taste is very delicate and velvety, melting in the mouth.

To prepare curd-sour cream for a biscuit cake, you need to take:

400 g non-grained cottage cheese;
100 g granulated sugar (a little more to your liking);
200 g of fatty sour cream;
vanillin or vanilla sugar to taste.

Cooking steps:

The main time spent in the cooking process will be spent on the preliminary preparation of products. So, the curd needs to be given a more uniform structure. To do this, it can be twisted through a meat grinder, squeezed through a fine sieve or interrupted with a blender.
Ideally, the sugar should be ground into a powder to distribute the sweetness evenly throughout the cream. If the sour cream is not very greasy, it is better to weigh it first. Weighing sour cream is the process of getting rid of excess whey, as a result of which the fat content and density of the product increases. To obtain weighed sour cream, it is poured into a colander installed over an empty container and covered with several layers of gauze. This structure is left in the refrigerator overnight.
The prepared ingredients are transferred to one bowl or other container of a suitable size and beat with a mixer until smooth. After a few minutes, the cream will be ready.

Chocolate sour cream

Chocolate lovers can make a mega chocolate sponge cake by complementing the chocolate sponge cakes with chocolate sour cream. For this cream, you can take sour cream of any percentage of fat, but depending on it, you need a little more or a little less powdered sugar to get the desired consistency of the mixture.

Products for the chocolate-sour cream layer of biscuit cakes:

100 ml sour cream;
150 g dark chocolate;
50 g butter;
10 g vanilla sugar;
3 g table salt;
280-300 g icing sugar.

Algorithm of actions:

In a steam bath or in a microwave oven, melt the dark chocolate along with the butter, stir until the mixture becomes homogeneous, and cool completely.
In the cooled mixture of butter and sour cream, stir in sour cream, vanilla sugar and table salt. Then, whisking the mixture with a mixer, gradually add the powdered sugar in small portions. Beat the cream very thoroughly until the required splendor and thickness is achieved.

To prepare "Plombir" you need the following products:

300 g sour cream 20%;
1 chicken egg;
120 g of crystalline sugar;
20 g vanilla sugar;
50 g wheat flour;
200 g butter.

Progress:

In a thick-walled saucepan, combine sour cream, raw chicken egg, both sugar and flour. Stir everything well so that there are no lumps;
Place a saucepan with the mixture in a steam bath and cook until thickened, stirring constantly with a spoon so that the custard base does not burn. The consistency of the mixture after boiling should be such that the groove does not disappear after stirring with a spoon;
After thickening, remove the sour cream from the steam bath, immediately add a quarter of the butter to it and stir. Cool the custard base;
Separately beat the softened butter into a fluffy mass and gradually add the custard base into it. Beat everything together. It would be nice to let the cream stabilize in the cold overnight and you can start decorating the cake.

Calorie content: Not specified
Cooking time: Not indicated

Yesterday I cooked and according to the recipe it was coated with custard. I have always made it using milk, so it was a discovery for me that there is still such an extremely unusual option. Sour cream custard for the cake, the recipe from the photo of which I offer you, I made for the first time, and I want to say right away, I didn’t cook it tastier for sure! I bought sour cream 20% by fat. You know, just in case, I also bought milk, as I was very worried that the cream would not work for me. However, my doubts and worries were in vain. The sour cream custard turned out to be very tender, tasty and quite airy. True, I liked one more thing most of all - the cream kept its shape so well that it could even be safely decorated with a ready-made cake. Look at the final photo, you see what relief contours this cream left, I don't know, most likely, it won't work to make a rose for the cake, but the various patterns will definitely come out beautiful.
Required Ingredients:
- 350 grams of sour cream (450 grams in a pack, so leave 100 grams, for example, for making cookies),
- a pack of good quality butter,
- 1 chicken egg,
- 130 grams of sugar
- 1 tablespoon of starch.

How to cook from a photo step by step

Put 350 grams of sour cream in a teflon-coated bucket.

Add sugar to the sour cream.

Then add the chicken egg and starch. Stir the sour cream mixture with a silicone spatula and put the ladle on fire.

We will cook the cream until it becomes thick. It took me 7 minutes to complete this process.

Put butter in a container. I always take it out of the refrigerator beforehand to soften it.

Beat the oil with a mixer in turbo mode.

After that, start adding a tablespoon of custard. Note that the temperature of the custard and butter must be the same.

Sour cream custard is ready!

Here's how to cook

Sour cream custard is a great option for a cake or brownie. The advantage of this cream is that as soon as it cools down a little, it becomes dense and very thick. Do you want to add a creamy layer between the cakes? Custard with sour cream is what you need. However, in order to apply the cream to the cake, you should not cool it or wait a long time - you need to do it right away, and only then send the finished cake (biscuit) to the refrigerator. This cream, in addition to cakes, is suitable for tubules, eclairs, fruit baskets.

Ingredient List:

200 g butter
0.5 cups sugar
300 ml sour cream,
2 tbsp. l. wheat flour,
20 g vanilla sugar
1 chicken egg.

Preparation

1. Pour sugar (100-120 g) into a bowl and beat in a chicken egg. Start stirring, you can take a whisk. No foam is required.

2. Pour the sifted wheat flour into a bowl to the egg and sugar mass and continue stirring.

3. Now add low fat sour cream, stir further.

4. Place the bowl of cream over a simmering saucepan and continue stirring. After a few minutes, the mass should thicken.

5. Remove the butter from the refrigerator in advance so that it melts a little. Measure out a 50 g piece of butter and place in a bowl, stir until melted.

6. Begin to beat the remaining butter with a mixer. It is best to cover the bowl with a lid or a towel, as the oil can start scattering around the kitchen.

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