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Cream of sour cream and cake jam

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7670
Kitchen World
Calorie content 296.8 kcal
Portions 6 port.
Cooking time 40 minutes
Proteins * 1.4 gr.
Fats * 25 gr.
Carbohydrates* 55.7 g
* per 100 gr. product
Cream of sour cream and cake jam
Content

I suggest making a cream based on sour cream and jam. I learned this recipe from my grandmother. The cream turns out to be incredibly delicate, fragrant due to the jam, which you just want to eat with a spoon. It is good to soak cakes with such a cream or decorate any other baked goods.

Ingredients

Cooking process

step 1 out of 5
Put the required amount of pre-chilled fresh fatty sour cream of good quality into a deep container. Add a bag of cream thickener.
step 2 out of 5
Using a mixer, beat the sour cream well until a fluffy thick consistency, gradually increasing the speed of the mixer.
step 3 out of 5
When the sour cream reaches the required consistency, add the required amount of jam into it. You can use berry or fruit jam. This time I used pitted raspberry jam. You can experiment with jam and every time your cream will play with new colors.
step 4 out of 5
Using a spoon, mix the cream well until smooth. Add a little granulated sugar or powdered sugar if necessary. Then place it in the refrigerator for about 30 minutes for it to cool and stabilize.
step 5 out of 5
Use the chilled cream of sour cream and jam as directed. This time I used sour cream and raspberry cream to saturate the poppy seed cake.

Enjoy your tea!

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