Cake with custard sour cream cream,

Description

Simple and plain homemade sponge cake with custard sour cream. Light, airy, delicate, moderately sweet. Very simple! Very convenient because and sponge cake, and cream can be prepared in advance. Come on in, help yourself. It's delicious!

Ingredients

Flour

90 g
Brown sugar

90 g
Chicken egg

3 piece
Sour cream

300 g
Butter

200 g
Brown sugar

100 g
Chicken egg

1 piece
Flour

15 g

Cooking

Biscuit. Beat eggs with sugar on the most powerful speed mixer white. The mixture should increase in volume by 4-5 times. I use a small cane sugar TM Mistral. It is perfect for making biscuits.

In stages pour the sifted flour. Every time you mix dough with a spatula movements from the bottom up gently but thoroughly.

The dough was very light, airy. Gently and freely dripping from the blades. It is important not to overdo it and do not knead the dough too long.

The bottom of a split form (diameter 18 cm) lay parchment and spread in the batter. Neither the bottom nor the sides of the mold oil does NOT need! To hold a knife several lines from the center of the shape to the sides. (this is not to let the middle of the biscuit to rise "cap") to Bake the cake in preheated to 180° oven for 30-35 minutes. (focus on your oven)

Cream. While baking the cake prepare the cream. Beat the egg and sugar until smooth. I use a small cane sugar TM Mistral. (Sweet tooth! You can increase the amount of sugar 20-30 g) Add the flour and whisk.

Pour sour cream and mix thoroughly.

Put a container with sour cream and sugar mass in a water bath and cook, stirring constantly, until the mixture thickens.

I have it takes 5-6 minutes, no more.

50 g butter immediately stir in the hot mixture. Allow to cool to room temperature. (in the refrigerator)

The remaining soft butter (150 g) whisk until fluffy. Continuing to whisk, portions (2-3 tbsp) add the cooled sugar - sour cream mass. The cream is ready. You can use it immediately, but better to put it on an hour in the refrigerator. The cream will become thick and more comfortable to work with.

Ready cake cool slightly in shape, then gently hold a thin knife along the sides of the form, remove the cake and cool it. (I removed the side panel shape, covered biscuit bars, inverted and without difficulty removed the parchment) Will be just fine, if a biscuit (wrapped in cling film) and cream (tightly cover the container lid) spend the night in the fridge. If this is not possible, the cake simply cool, and the cream to cool an hour in the refrigerator.

Cut the sponge cake lengthwise into 2-3 parts. Height 5 cm allows it to do. I have a quick, simplified version, so I cut the cake just for two.

If you like juicy, slightly moist cake, soak each cake with syrup or jam. I don't do it. (we taste the cakes more dry, and the richness of cream is more than enough) to Coat each cake with cream. Cream not regret - it turns out a lot!

To assemble the cake, coat the top and sides with cream. The remaining cream to decorate the cake according to your wishes. You're done!

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