Cakes, biscuit rolls are sandwiched with a jelly cream based on sour cream and include it in all kinds of desserts: with berries, nuts, fruits, pieces of chocolate, cookies, waffles, etc. The density of the cream is easy to change. The higher the gelatin content, the sooner the sour cream sets. The main thing is not to overdo it and not make jelly (although, it is also delicious).
If you find that the sour cream with gelatin has frozen ahead of time (before you greased and decorated the cake / cakes), heat it over an overhead fire or in the microwave (do not boil). The composition will melt very quickly and spill in a trickle without problems.
Ingredients:
Sour cream 20% - 200 g
Sugar - 40 g
Gelatin - 1 tsp l.
Vanilla sugar - 10 g
Water - 30 ml
Step by step recipe:
To make sour cream with gelatin for cake at home, take the products on the list. Granulated sugar can be replaced with powder, water for swelling of gelatinous granules - with milk. There is no fundamental difference, sugar in any case will dissolve even in thick and dense sour cream, and milk does not significantly affect the taste.
I recommend flavored with vanilla, rum or citrus concentrate, then baked goods and desserts will get brighter notes.
Pour water or milk at room temperature into a bowl with a portion of gelatin and leave it aside for 40-60 minutes. Let the granules fill with moisture and swell. Then we heat it on a stove or in a microwave oven, dissolve it to a liquid state (do not let it boil - the sticky properties will decrease).
Combine fresh sour cream with vanilla and regular sugar, mix. I advise you to insist for 10-15 minutes, so the sugar crystals will dissolve rather quickly.
As a rule, cooks offer to work as a mixer. But in reality, it is easy to get by with the means at hand (whisk, fork). Beat the sour cream with sugar, or, more precisely, shake thoroughly, evenly distributing the sweetness.
Pour a gelling solution that is warm by that time to the already sweet sour cream and again stir well or beat with a mixer (as you like).
Cool the homogeneous cream for 15-20 minutes in the refrigerator. We monitor the consistency. As soon as the mixture is stabilized, we proceed to the design of the products.
Let me remind you that if it hardens quickly, warm it up - in a more liquid form it is easier to stretch it over the cakes. After that, the creamy mass will set again.
We use this delicate and tasty cream as intended.
Bon Appetit!
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