It is known that cakes were originally prepared without the addition of pastry cream.
Many archaeologists attribute the appearance of pastry cream to traditional Persian sweets
.
However, there is an opinion that cream cakes began to be baked in the era of the pharaohs. The Egyptians placed a cake with a decorated top in the tomb of Pepionchus. Presumably, this is how Egyptian pastry chefs decorated cakes with cream.
Now it is difficult to imagine a cake without pastry cream. Therefore, let’s prepare a thick sour cream for cakes and cakes.
Ingredients for sour cream:
- sour cream 15-20% – 500 g;
- powdered sugar – 100 g.
Preparation of sour cream:
It is worth for the preparation of cream to choose exactly sour cream, not sour cream product. Create a cream should be made from a fatty sour-milk product, preferably homemade. It
is not necessary to replace powdered sugar with ordinary sugar. The fact is that sugar is able to liquefy sour cream, which has a bad effect on the consistency of the cream.
Before working with sour cream, it should be left in the refrigerator for 4-5 hours so that it is cold. Otherwise, the thick cream will not turn out.
In a colander or sieve fold a gauze cloth in 4 layers. Put the sour cream on the cloth and tie it in a knot.
Put some stick in the knot, hanging the sour cream in a gauze cloth over a pot or other deep container.
Leave in this position sour cream in the refrigerator for 6 hours
.
During this time, all the whey and excess liquid drains out and the sour cream becomes less moist.
After every couple of hours, it is recommended to pour out the whey accumulated in the pan. Do not allow the liquid to come into contact with the sour
cream
.
Next, use a mixer to whip the sour cream until thick and creamy. Gradually sift powdered sugar into the sour cream.
On a kilogram of sour cream usually takes 500 grams of powdered sugar. However, you should look at your own taste.
Together with powdered sugar, you can pour powdered cream or milk powder into the cream. You can use this sour cream for cakes, pies and other creamy desserts.
