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Cream of sour cream for pancake cake

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2495
Kitchen World
Calorie content 302.5 kcal
Portions 6 port.
Cooking time 40 minutes
Proteins * 2.5 gr.
Fats * 20 gr.
Carbohydrates* 51.6 gr.
* per 100 gr. product
Cream of sour cream for pancake cake
Content

My cookbook has an incredible amount of different cakes and other baked goods. In order for baked goods to be tender and juicy, I often use sour cream for impregnation. Today it is with great pleasure that I want to share the cream for the pancake cake, which has been familiar to us since childhood.

Ingredients

Cooking process

step 1 out of 5
First of all, take the required amount of chilled good quality fat sour cream. Place it in a deep container.
step 2 out of 5
And then add the required amount of powdered sugar. Adjust the amount of powdered sugar yourself, depending on what kind of sweetness you want to get the dessert.
step 3 out of 5
Using a silicone spatula, mix the cream well until smooth.
step 4 out of 5
Then arm yourself with a mixer and beat the cream at medium speed until a fluffy consistency. Then place the cream in the refrigerator for about 30 minutes so that it cools and stabilizes well.
step 5 out of 5
Use the chilled cream to cover the pancake cake. Then place the cake in the refrigerator for another 20 minutes so that it is sufficiently saturated, and then serve.

Bon Appetit!

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