Hello everyone! My name is Natalia, and I am glad to welcome you to my channel Tasty Simply Fast!
Today I want to offer you to cook a very tasty and tender sour cream cake - dessert.
We don't need an oven today, the sour cream is prepared without baking.
Preparing is simple, quick, you just have to wait for the cream to stabilize.
It is so delicate that you can say it just melts in your mouth! Delicious by itself, and also goes well with various berries. Strawberries, raspberries, blueberries.
You can watch a step-by-step video recipe in my video below
Let's cook
To prepare the cream, we need 100 grams of soft butter, room temperature. Take it out of the refrigerator ahead of time.
- Pour into the pan 150 grams or 7.5 tbsp. spoons without tops Sahara
- AND 50 grams or 2.5 tbsp. no topped wheat spoons flour
We mix.
- Add 2 eggs
Mix everything well with a whisk until smooth.
- Add 400 grams of sour cream, I have sour cream 20% fat
Stir until smooth and cook on the stove.
Cook over medium heat, stirring constantly with a spatula.
When the mass begins to thicken, we change the spatula to a whisk, make the fire minimal, and constantly stirring, bring the mass to a boil.
Boil the boiled mass, constantly stirring, boil over low heat for about 1-2 minutes.
The finished custard base should be like a pudding in consistency.
Remove the pan from the heat and place it in a bowl of ice water.
While stirring, cool to room temperature.
Next, cover with cling film in contact and leave on the table.
And we ourselves will prepare the basis for the sour cream.
- 300 grams of shortbread chocolate chip cookies should be crushed
Fastest option, grind it in a blender
If you don't have a blender, you can put the cookies in a bag and roll them out with a rolling pin.
Pour 120 grams of melted butter into the crushed crumb.
Mix everything thoroughly.
The crumb should be well pressed, and easily crumble back.
You have to look at your liver. If, having pressed the crumb into a lump, it does not hold its shape, then you can add 1 tbsp. a spoonful of milk.
And mix until smooth.
Look at your liver, you may not need to add milk.
Or vice versa, you may need not one, but 2 tbsp spoons of milk.
Set aside 1/3 of the crumb, we will use it to sprinkle the sour cream on top.
Install a detachable ring with acetate film on the plate.
If the acetate film is not available, it can be replaced with strips cut from baking paper or parchment paper.
Pour the remaining crumb into a mold
We level and form the sides
Press the cut with a spoon, press the sides well to the shape.
Tamp the bottom with a glass. This will be our foundation.
We put the base in the refrigerator and finish the cream
- To 100 grams of soft butter, room temperature
- Add 10 grams or 2 tsp. vanilla sugar
Beat at maximum mixer speed for about 2-3 minutes.
Well-whipped butter should be light and fluffy.
We also beat the custard base with a mixer so that it becomes airy.
The custard base, like the butter, should be at room temperature.
- Add half of the custard base to the butter
Beat at maximum speed of the mixer until smooth.
- Add the remaining custard base
And beat until smooth, airy.
It turns out a delicate and airy sour cream.
We shift the entire cream into a mold.
We level evenly.
And sprinkle with the set aside crumbs on top.
First, I sprinkle the edge and use a spatula to lightly press the crumb into the cream.
And then sprinkle with crumbs on top.
We cover the sour cream with cling film, and put it in the refrigerator to stabilize for 5-6 hours, I usually clean it overnight.
After stabilization, we take it out of the refrigerator.
We remove the form and the film.
Ingredients designed for cake diameter 18 cm, height 6 cm, weight 1260 grams.
In 1 tablespoon without top - 20 grams of flour, with top - 30 grams.
In 1 tablespoon without top - 20 grams of sugar, with top - 25 grams.
The foundation
300 grams shortbread chocolate chip cookies
120 grams butter
1 tbsp. the spoon milk
Cream
400 gram sour cream
2 eggs
150 grams (7.5 st. tablespoons without top) sugar
50 grams (2.5 st. tablespoons without top) wheat flour
10 grams (2 hrs. spoons) vanilla sugar
100g butter