Description
Today we will learn the secrets of delicious "Air of sour cream". Many people think that the sour cream to cook very difficult. But we'll analyze all the details and learn how to make sour cream quickly, simple and easy! And then "Air the sour cream" will be the perfect decoration for any table!
Ingredients
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Chicken egg
3 piece
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Butter
200 g
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Sugar
300 g
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Vanilla sugar
1 tsp
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Sour cream
350 ml
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Flour
450 g
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Cocoa powder
5 Tbsp
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Leavening agent
24 g
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Cream
200 g
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Powdered sugar
200 g
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Sour cream
200 g
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Walnuts
150 g
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Brown sugar
25 g
Cooking
In the beginning, we should prepare two same size shapes. Find the diameter of the mold such that two forms of steel next to one another on one tray in the oven. So how to bake cakes, we will at the same time. To prepare the shape, we need a pot or other container, which we can use as the basis for the form. And of course foil. Take a pan, put foil on top and weigh the piece so that the foil went on 8-10 cm on the walls of the pan. Measure out the amount for 3 of the same cut on each form. Only 6 cuts. Three cut foil we put together so that the matte side of the foil was in the middle of the form. This is important. Abenaim all three cut for the first form around the pan. Need to continuous the height of the wall forms. Repeat the same for second form. Grease the form of vegetable oil and begin to prepare the cake.
Begin preparation with the fact that whisk 3 eggs 300 g of sugar.
Add the melted butter. Mix everything.
Add 1 tsp of vanilla sugar.
Get the sour cream from the refrigerator and gradually add to the dough. Mix everything.
Take two containers and share our dough into two equal parts. One will be for light cakes, one for dark.
In the separate bowl we sifted 9 tbsp flour with the baking powder. Then this mixture is added to the first vessel with the batter and stir with a spoon until smooth. The dough gets not thick and not runny.
Spread it in the prepared us in advance in the form of foil. And level slightly moistened with water by hands.
For the dough dark of the cakes separately, sift 5 tablespoons of flour, 4 tbsp cocoa and baking powder. Cocoa works as a flour. Mixed the dry ingredients introduced into our batter for dark cakes. Mix everything with a spoon until smooth.
Spread the dough for dark cakes in the same form, which is already on the baking sheet. Also level it on top of dampened hands. Preferably both forms immediately place on the baking sheet, so that our dough is not deformed when moving forms.
Top shape lay two sheets of foil. Matte side of the foil should be directed to the test inside the shape.
Put the pan with the forms in a cold oven and turn it 180 degrees for 30 minutes.
Meanwhile, prepare the cream. Take out of the refrigerator our confectionery cream for whipping. Begin to whisk, gradually adding powdered sugar.
When we got fairly thick whipped cream, you can add sour cream. Sour cream must be out of the fridge.
Do not forget to taste cream to taste to determine if it fits you for sweets. If you want a sweeter cream, add a little more powdered sugar. But don't forget that sour cream should be slightly acid.
The willingness of the cream is tested on its ability to keep the shape.
After 30 minutes to get our cakes out of the oven.
Check the readiness of the cake with a toothpick or by pressing with a spatula from the top, as in my recipe cake "Tenderness".
Give a little for the cakes to cool in order to cut them off. Oil cream we will warm cakes.
Share each cake lengthwise in half. It is desirable to take a long knife, so it will be much easier and smoother.
Begin to collect the cake. Take a dish, on which is placed the cake. Grease the bottom of a dish of our cream. Put the first layer is a dark color. The order of colors you can choose at their discretion. I alternated dark cakes with light.
Each Korzh liberally lubricated cream on top. For convenience, all of the cream to separate into portions for the number of cakes. Upper crust, you can leave a little more of the cream, as we are still going to smear the cake on each side.
Consistently collect the whole cake.
At the end of the remaining cream distributed over the entire surface of the cake.
For decoration I'm a little fried on a dry pan walnuts and crushed them with a rolling pin. I decorated barrel cake. On top for decoration I used a decorative powder.
This beautiful "Air Smetannikov" we did it.
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