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Cream from store sour cream for honey cake

6533

Kitchen World

Calorie content 332.7 kcal

Portions 6 port.

Cooking time 8 h.

Proteins * 3.3 gr.

Fats * 26.2 g

Carbohydrates* 60.2 g

Cream from store sour cream for honey cake

Content

Honey cake is one of the favorite cakes in our family. In order to soak "Medovik" in my cookbook there are several recipes for creams, both oil and sour cream. Today I want to share a recipe for a cream made on the basis of store sour cream. Such a cream perfectly permeates the cake and it seems to melt in your mouth.

Ingredients

Sour cream 20% 500 gr. Granulated sugar 80 gr. Vanilla sugar 1 tbsp

Cooking process

First of all, take the required amount of fresh store sour cream of good quality and high fat content of at least 20%.

Put the sour cream in a deep container, add the required amount of granulated sugar or powdered sugar and vanilla sugar. Adjust the amount of granulated sugar depending on your own taste preferences and the sweetness of the future cake. Using a mixer, beat the sour cream thoroughly until fluffy.

Then put the resulting cream in a sieve or colander, previously covered with a clean kitchen towel or gauze folded several times. Cover the cream with the loose ends of the cloth and refrigerate for about 8-12 hours.

If you prepare the cream in the evening, then leave it in the refrigerator overnight, and in the morning you can use it as directed. During this time, excess liquid will drain, and the cream will become thick and chilled.

Put the sour cream cream back into a deep container and beat well with a mixer at medium speed. Layer the honey cake with the finished cream and place it in the refrigerator for impregnation.

Bon Appetit!