Sour cream. Recipe layers are the simplest and very tasty

For a layer of confectionery products and giving them a more refined taste, a cream is simply necessary. Butter, sour cream, custard, cream and protein are the most basic and common creams used in confectionery. Each of them has a specific taste, original composition, a certain calorie content. Each of these creams is better suited for certain types of confectionery, but they are all universal and can be used for a variety of products.

Sour cream, the recipe of which has been known for a long time and everywhere, is also universal, but still it is best for a layer of honey cakes and biscuits, as well as shortcake for sour cream and fruit pies. Due to its consistency, gentle and rather fluid, it not only is a good layer, but also perfectly impregnates the cakes, making them softer and juicy. However, sour cream is not suitable for decorating products, it is too liquid and non-plastic for this, but they can successfully fill the top layer of the product before decorating them with fruits, nuts, candied fruits and marmalade.

To prepare the cream, use only fresh sour cream of high fat content without sharp acidity. Before whipping the cream, it should be strongly cooled, and the process of whipping should be performed at a low temperature. For example, putting a bowl of sour cream in a pot of cold water.

Sour cream is unstable during storage. They should be used immediately, and products with this layer should be stored only in the refrigerator.

The simplest sour cream, the recipe of which is very suitable for a layer of cakes and pastries, is prepared with powdered sugar. Fatty sour cream and sifted powdered sugar combine in any proportions. The sweeter the cream is, the more it is necessary to put powder into it. Standard proportions: for one glass of sour cream - 4 tablespoons of powder. The mixture is whisked well with a mixer or whisk in a bowl placed in cold water, on snow or ice, to the formation of a lush foam that must be retained on the corolla. In a cream for a smell put a little vanillinum.

When you add gelatin, you get a thicker and thick cream cream. How to prepare a cream with gelatin? Similarly, sour cream is beaten with sugar powder, but at the end of whipping, a warm solution is poured into it with a thin stream, prepared from half a glass of water or milk and one teaspoon of gelatin.

Sour cream for biscuit can be prepared by mixing sour cream with cream or butter. Such cream turns out more elastic, magnificent, it can be used not only for a layer, but also for decoration of products. In this sour cream, the recipe of which contains butter or cream less fatty, and, consequently, less caloric than cream or oil. Such a layer is prepared from the ratio of one to two. For half a glass of sour cream, you need to take a glass of cream or a two-hundred-pound packet of butter. Interlayers with various additives from rum, cognac, what and coffee, and also fruit juices it is better to do from a cream-sour cream, as sour cream is not mixed with such ingredients.

Another kind of interlayer containing sour cream - cream-cream cream with starch. Instead of the gelatin solution, a milky starch pudding is added to it, whereby the interlayer turns out to be thicker and more lush, and when cooled forms a dense jelly-like mass reminiscent of a souffle that fits well with layers of fruit, confiture, thin biscuit cakes. It will be great when preparing a biscuit roll with fruit. To do this, lay a layer of fruit on a thin biscuit cake , top it with a warm cream and sour cream with starch, carefully wrap it in rolls and put it in the refrigerator for one hour. When the cream interlayer cools and solidifies, the roll is cut into individual portions.

Any sour cream, the recipe of which is given above, is a wonderful addition to various confectionery products made from dough.