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Custard sour cream for biscuit cake

5856

Kitchen World

Calorie content 253.5 kcal

Portions 0.7 kg

Cooking time 50 minutes

Proteins * 6.4 gr.

Fats * 8.2 gr.

Carbohydrates* 43.5 g

Content

Custard with sour cream turns out to be lighter and more airy, and most importantly - moderately sweet. Make a versatile addition to your sponge cake.

Ingredients

Sour cream 300 gr. Butter 200 gr. Egg 1 PC. Granulated sugar 120 g Vanillin 1 tsp Wheat flour 1 tbsp

Cooking process

Grind the egg with sugar and vanilla sugar in a deep saucepan. We move the pan to low heat.

After heating, pour flour into the mixture and pour in sour cream. Stir thoroughly and bring to a boil. During this time, the cream will begin to thicken.