Custard sour cream for cake

Very tender and delicious, thick, airy, creamy! Custard sour cream for the cake turns out to be tender, dense and quite stable. It is greasy and therefore it is better to use it for cakes, biscuits for which must be soaked. And it also goes well for cupcakes, eclairs and baskets.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Eggs

Flour

Butter

400

Sour cream

500

Sugar

200

Vanillin

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 3 g

Fats 61 % 34 g

Carbohydrates 34 % 19 g

394 kcal

GI: 11 / 0 / 89

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make custard sour cream for a cake? To prepare the cream, add the eggs to a small saucepan.
Step 2:
Add the required amount of sugar to the eggs.
Step 3:
Whisk everything together so that the sugar interferes with the eggs.
Step 4:
Then stir in the sifted flour with a whisk.
Step 5:
Add the required amount of sour cream to this mixture. Mix everything until smooth, so that there are no lumps. Fill a larger saucepan with water and bring the water to a boil. Put the pan with the cream in a large one. This is called a water bath. So cook the cream until it thickens. It will take about 10 minutes.
Step 6:
The cream should turn out to be about this thick. Leave it to cool. During cooling, periodically mix the cream so that the top does not chafe.
Step 7:
When the cream has cooled down, proceed to the next step. Beat the soft butter to a fluffy white mass. The oil should be at room temperature. Therefore, take care of this in advance and take the oil out of the refrigerator the day before. Beat it at maximum speed. The mass will become tender and airy.
Step 8:
Mix the custard sour cream to the beaten butter.
Step 9:
Mix with a mixer. You should get such a relief cream of a homogeneous consistency. Use the finished cream as intended for making cakes and pastries.

For the preparation of sour cream custard, it is best to take fatter sour cream so that it has a fat content of at least 25%. This cream is just a godsend for any pastry chef. It can be used not only for layering cakes, but also for leveling cakes and even for decorating them. The cream holds its shape perfectly. And its most important advantage is that it is prepared very simply and quickly.
The finished cream can be stored in the refrigerator for several days. But when using it, you need to get it out of the refrigerator in advance so that it becomes soft.

Important! To make the custard for sure, follow the simple rules:
- Let the base of the cream thicken when cooking (the flour should be brewed, but make sure that the future cream does not burn and there are no lumps).
- The brewed flour mixture must necessarily cool down if you add oil to the uncooked mass, that oil will melt and the cream will not rise.
- The butter for the cream should be of high quality. Low-quality oil can have a bad effect on the consistency of the cream, make it liquid.