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Sour cream and cocoa cake cream

0
1821
Kitchen World
Calorie content 284.9 kcal
Portions 4 port.
Cooking time 55 minutes
Proteins * 12.3 gr.
Fats * 9.7 g
Carbohydrates* 46.5 g
* per 100 gr. product
Sour cream and cocoa cake cream
Content

For lovers of chocolate and chocolate pastries, I would like to offer a variant of a cake cream made on the basis of sour cream and cocoa. Such a cream is obtained with a thick, uniform consistency and keeps its shape remarkably. It can be used not only as a layer of a cake, but also for decorating it without fear that the decorations will lose their shape.

Ingredients

Cooking process

step 1 out of 6
Put the required amount of 10% sour cream in a deep container, add the required amount of granulated sugar and vanilla sugar, and then place it in a water bath, stirring constantly, until the granulated sugar crystals are completely dissolved.
step 2 out of 6
Then add the required amount of chicken egg and wheat flour.
step 3 out of 6
While stirring constantly, cook the cream until the first bubbles.
step 4 out of 6
Then add the required amount of cocoa powder.
step 5 out of 6
Stir thoroughly with a spoon until thickened.
step 6 out of 6
Cool the finished sour cream and cocoa cream completely at room temperature, and then place in the refrigerator for about 30 minutes to completely cool and stabilize. After that, use the chilled cream, prepared on the basis of sour cream and cocoa, to layer and decorate your favorite cakes.

Bon Appetit!

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