Cake of dough with sour cream with sour cream and decorated with protein cream. Cake soaked in sour cream cakes, the top is decorated with protein cream. Despite the very sweet protein cream for decoration, due to the sour cream inside is quite nepritorny. Very pleasant taste and leaves such memory, some unusual aftertaste. I really wanted to decorate a cake is low-fat protein cream, but could not decide which one would be the cake inside. Like, so it's not too cloying. So I came up with this mix of test and creams. We liked it!
|Cooking time 120 minutes||Number of servings 16|
Preheat the oven to 200 degrees. Mix sour cream, sugar, salt and a pinch of vanilla.
Add flour and soda, zamesit dough.
Divide the prepared dough into 4 equal pieces.
From each part to roll out the circle. I do it in split form, lined with baking paper.
Then spread the cake with the paper on a baking sheet. Bake the crust for 15 minutes.
While baking the cake, roll the next and so on until you have baked all the cakes.
Here are a few interrupt description cooking cake and tell you how I made sour cream for the same purpose.
For 10-12 hours to prepare the cream: put the cream in gauze, lined in a colander, folded in 4 layers, and cover the sour cream at the corners of the gauze. A colander set in a bowl and place in refrigerator.
Over time, get the sour cream from Marley.
She was freed from the excess fluid. It was the purpose of these manipulations.
Now cream is ready for whipping. Add to it sugar and a pinch of vanilla.
Whip the cream until thick.
When the cakes are cooled, spread the first cake layer on a large platter, brush with cream, cover with second Korzh, lubricated it with cream, etc.
The last cake I smeared cream and laid them out to soak, and then put the third Korzh side, lubricated by the cream to the top was nenamazanny side of the cake.
But I did it because cake is decorated protein cream. If you will not do it, can this shell the same as the previous one, put it in third and use the cream.
I made protein custard cream for decoration.
If there is agar-agar, pour 4-5 teaspoons of water, stir and leave for 1 hour.
Separate the whites from the yolks and put the cold.
Take the saucepan for the syrup, pour water, boil, water pour. Saucepan ready for cooking syrup.
Pour into a saucepan the sugar and pour 100 ml of water, put on a large fire.
Cook to 120 degrees. If there is no thermometer, the readiness of the syrup to control visually. You can periodically clean, dry thing to dip in the boiling syrup and drops them in a glass of cold water. Once at the bottom grabbed a hard ball syrup is ready. So it needs to boil.
Add citric acid and stir it in syrup. If there is no agar-agar, syrup is ready - turn off the fire. If there is, add it and mix 5-10 sec. The syrup is ready.
Beat the whites with a mixer until white stable foam, to the jagged peaks. A thin stream pour the hot syrup into the whites, continuing to whip until cool cream.
If done correctly, you will get the cream.
They can work 2 hours, then it starts to bubble and bad falls.
Now to decorate the cake on your own.
You can decorate any other cream that you like!