Sour cream condensed. Prepare delicious cream for the cake from sour cream and condensed milk

If you are a fan of home baking and bake something delicious for every celebration, then our article on how to make cream for a cake from sour cream and condensed milk will be very useful to you. Today we will look at several recipes for such a filling, which, by the way, can be used to grease not only biscuits that you made yourself, but also semi-finished products purchased at the store. In this case, you can make a full-fledged cake, for example, “Ryzhik”, in literally 15 minutes.

How to make the simplest cream for a cake from sour cream and condensed milk

For a large portion of delicious filling for your baked goods, use:

300 g thick sour cream with a fat content of at least 30%;
- 1 can of regular condensed milk.

To make your cream thick, it is important to choose sour cream as thick as possible, at least 30%. It needs to be cooled before beating. Place simple ingredients in a mixer bowl, beat at low speed at first, gradually increasing it. Usually 2-3 minutes are enough for the cream for the cake made from sour cream and condensed milk to acquire the desired consistency. After it is ready, you can spread it on baked or store-bought ones. It will also be very tasty if you add chopped berries (raspberries, strawberries or others to your taste) or fruits (kiwi, bananas or peaches) to the mixture at the last stage of whipping. You can flavor it with vanilla. If you are going to get serious about decorating your cake, add a little food coloring of different colors to a small portion of the cream and cover the top layer with this cream. It will turn out bright and festive.

Delicious cream: sour cream with boiled condensed milk

This very popular combination makes a great topping for your baked goods, take:

1 can of boiled condensed milk;
- 400 g of thick high-quality sour cream.

You can do it yourself. To do this, place the jar in a saucepan, fill it to the top with water and cook for 2 hours. Make sure that the liquid constantly covers the top of the jar; to do this, you need to add hot water to the pan from time to time. Once the allotted time has passed, allow the milk to cool in the pan. As you can see, the process is quite long; it is best to cook condensed milk in advance. By the way, now you can buy it in the store. For the cream, mix the two ingredients in a mixer bowl and beat until smooth and uniform, first at low speed, gradually increasing it. You should end up with a thick mass of a beautiful light brown color. Since it itself has a pronounced taste, you don’t need to add other ingredients to this cream for a cake made from sour cream and condensed milk; it is already very suitable for your favorite baked goods.

By the way, if you want to cook, you can use this recipe. Take:

500 g good butter;
- 220 g of condensed milk - this is half a can;
- 250 g of powdered sugar;
- 5 g of vanilla sugar and a little cognac or dessert wine.

Just like the previous two, you can make this cream very quickly and easily. Condensed milk, sour cream, butter (it needs to be softened before use) are placed in a bowl and beaten with a mixer until smooth, and at the very end, pour in cognac and add vanilla sugar. It turns out very tasty too. Although at first glance it seems that such fillings are prepared simply and do not contain any sophisticated ingredients, they are very tasty and are the favorite of many generations of housewives.

Condensed milk has a pleasant creamy taste, adored by many sweet tooths. Even just spreading it on a bun or a slice of white bread, you can get an amazing dessert from childhood. Every housewife knows that this product makes a very delicate and tasty buttercream for cakes. There are hundreds of recipe variations, but real confectioners have their own secrets for preparing the perfect one. Condensed or concentrated milk gives it an amazing, unique taste, and a layer based on it is suitable for a variety of recipes: for vanilla and sponge cake, for puff and honey cakes.

It combines with most additives that confectioners prefer to add to cake fillings. Most recipes for condensed milk cake creams are simple; even a beginner who is preparing his first dessert in an attempt to surprise family and friends can cope with them.

The simplest recipes based on concentrated milk are two-component mixtures, that is, one more ingredient is added to condensed milk, thoroughly stirred or whipped, the result is an amazing layer for a cake or pie.

You can add butter, whipped cream or sour cream to condensed milk to create cream. The percentage ratio of oil and condensed milk is 1:2. Pre-soften the butter, then beat for 1-2 minutes. After this, pour in the condensed milk and beat again.

This simple recipe is pictured:

Consistency, how to beat butter with condensed milk:

Video describing the cooking process:

You can use chocolate butter instead of regular butter. A delicate taste will be obtained by adding sour cream or cream. Here the product shares are equal. You need to take 400 grams of condensed milk, the same amount of cream or sour cream. First, whip the cream or sour cream, then gradually pour in the condensed milk product, thoroughly mixing the resulting composition.

cream and condensed milk

For all these recipes, you can use either light condensed milk or a boiled product.

We complicate the preparation by adding more ingredients

In addition to the simplest recipes that do not require time to prepare, housewives make much more intricate variations based on condensed milk, suitable for different cakes or for a specific type of baking. Here, imagination is not limited - you can put various fresh or dried fruits and berries, cognac or aromatic liqueur, chocolate chips or mixed nuts. How to make cognac at home is written in.

Condensed milk is accompanied by cottage cheese, sour cream, eggs, margarine - almost everything that can be found in the refrigerator is suitable for this or that recipe.

With butter: vanillin, nuts or cocoa

These recipes are among the favorites among pastry chefs. They are useful for many types of baking.

The classic recipe for condensed butter cream for a sweet pie includes:

• vanillin;
• 400 grams of whole condensed milk;
• 200 grams of butter (preferred fat content 82%).

Preparation:

1. Beat soft butter for 1-2 minutes.
2. Condensed milk is added to it in a thin stream.
3. The composition is mixed.
4. At the end, vanillin is added and everything is mixed again.

You can make buttercream from boiled milk. It will require:

• 200 grams of butter;
• 400 grams of boiled condensed milk;
• nut or fruit mixture.

Several types of nuts/dried fruits or one favorite are suitable for the recipe. Here the hostess can choose for herself what she likes best. Stages:

1. The butter should be left for several hours to reach room temperature or softened in the microwave. The quality of the product should not be in doubt; the recommended fat content is more than 80%.
2. When softness is achieved, it is whipped, and condensed milk is poured into it in parts.
3. After thoroughly mixing the resulting mass, add chopped nuts or dried fruits. It is better to pre-soak dried fruits in hot water for several minutes or at least rinse them thoroughly.

butter with boiled condensed milk

You can surprise your guests if you add coffee flavor to the layer. For this chocolate cream you need to take:

• a pack of butter;
• condensed milk - 1 can;
• teaspoon;
• a teaspoon of instant.

For those with a special sweet tooth, you can add a couple of tablespoons of sugar. For those who like not too sweet pastries, experienced pastry chefs advise adding a few drops of lemon juice. Preparation:

1. The butter is softened and whipped in the same way as in previous recipes.
2. Condensed milk is added to it, everything is thoroughly mixed.
3. At the end, add coffee and cocoa. Mix again.

It is better to spread the layer right away, preferably on warm cakes, so the impregnation will be better. If the filling hardens, it must be softened again for use.

coffee cream cake

With sour cream: caramel or milk

The main rule in sour cream for sponge cakes is the highest possible fatty quality sour cream so that the composition does not spread.

In addition to simply mixing the condensed product with sour cream, confectioners often prepare another option. It will require:

• caramel;
• 200 g butter;
• 250 g sour cream;
• 250 g of condensed product.

Steps for preparing sour cream cream:

1. We leave all products to be purchased at room temperature.
2. First you need to beat the butter. It turns white and acquires an airy texture.
3. Then pour in the condensed product, continuing to beat.
4. Next in line is sour cream. It should be added one spoon at a time and mixed thoroughly.
5. Caramel is added last.
6. If the taste seems not sweet enough, you can add a spoonful of powdered sugar.

How to use sour cream for baking:

cake with sour cream

The following recipe for a sour cream layer for a cake contains gelatin, so it tends to harden and hold its shape. It is ideal for tall cakes. To prepare it you need:

• 250 g sour cream;
• 60-70 g milk;
• 15-20 g gelatin;
• 250 g whole condensed milk.

Milk can be replaced with juice, coffee, cocoa or other liquid. This produces different shades of taste.

1. Gelatin must be combined with liquid and allowed to swell. It is better to double-check the swelling time on the packaging, as it can take from 10 to 30 minutes.
2. At this time, mix the dairy products.
3. Melt the swollen gelatin and pour it into the bowl with the filling. Can be used immediately.
4. To completely harden the mass, long cooling is required.

A good addition to this recipe would be fresh coconut or shavings. You can prepare a dessert reminiscent of Bounty or Raffaello candies.

With cottage cheese

For a delicate curd cream, the following ingredients are needed:

• 180 grams of butter;
• 180 grams of condensed milk;
• a pack of fatty cottage cheese;
• 80 grams of powdered sugar.

1. Beat soft butter.
2. Pour in condensed milk, beat again.
3. Add sugar flour. Mix by hand or at low speed.
4. Add cottage cheese. If it is soft and has a uniform consistency, you can add it right away. If it is grainy or has small grains, it is better to first use a blender to puree it.
5. Stir again and cool for 15-20 minutes before using.

cream with cottage cheese

It’s good to add berries or fruits, as well as cocoa or zest.

With eggs

An interesting option is obtained by adding yolks. For the layer you need:

• 2 yolks;
• 200 grams of butter;
• vanilla or cocoa;
• 100 grams of condensed milk product.

1. The butter needs to be softened, whipped, mixed with milk.
2. Add the yolks separated from the whites.
3. At the end, vanillin or cocoa is added. After mixing, the mass is ready.

cream with yolks

With fruit: orange or banana

Fruit and berry additions are amazing additions to any filling. Fresh, frozen or dried - in any form they add zest to baked goods.

The most popular recipes with fruit involve adding citrus fruits or bananas.

For the version with citrus notes you will need:

• pack of butter;
• 1 can of whole condensed milk;
• large orange (it is advisable to choose sweet varieties).

If the orange is not sweet, you need to add sugar to taste. You can also replace the orange with lemon, which will require even more sugar.

Steps on how to make cream for a delicious dessert:

1. Let the oil reach room temperature.
2. Meanwhile, grate the orange zest, avoiding the white pulp.
3. Squeeze the juice from the orange, two or three tablespoons will be enough for this volume.
4. Beat the butter.
5. Add concentrated milk.
6. At the end, the juice is poured in and the zest is added. The mass is mixed by hand.

A delicate texture with a pleasant aftertaste is obtained in the recipe with bananas. Here you will need:

• butter - 180-200 g;
• big banana;
• can of condensed milk.

Preparation:

1. The butter is softened and churned as in other cooking methods.
2. Then pour in condensed milk.
3. The banana needs to be broken up with a blender and added to the mixture.
4. The resulting composition is mixed.

With cognac

You can add any aromatic alcohol to the cream (rum, whiskey or liqueurs with various flavors).

The recipe with the addition of an alcoholic note includes the following products:

• spoon of cognac;
• 200 grams of butter;
• condensed milk - 1 can.

Preparation:

1. Soften the butter and beat until white.
2. Add condensed milk without stopping whisking.
3. Lastly, pour in the cognac.

cream with cognac

You can also add alcoholic essence to sour cream. For this recipe you need:

• vanillin;
• 400 g sour cream;
• 400 g condensed milk;
• a tablespoon of alcohol.

Preparation:

1. Combine the dairy products and mix them thoroughly.
2. At the end, add vanillin and a spoonful of the selected alcohol.

With margarine

If you need to save money and make a budget version of the filling for biscuits, margarine comes to the aid of housewives.

Required Products:

• can of condensed milk;
• 200 g margarine;
• cocoa/vanillin/cognac.

The recipe is very simple:

1. Soft margarine is mixed with condensed milk.
2. Then the selected additional flavoring element (cocoa, vanillin or alcoholic essence) is added and the mass is mixed again.

With chocolate

For some sweet tooths, chocolate is an integral part of every dessert. To combine milk with a chocolate note you need to take:

• 200 g butter;
• 100 g milk;
• 200 g condensed milk;
• 100 g dark chocolate (preferably dark chocolate).

1. Melt the chocolate, pour in the milk, mix thoroughly.
2. Beat the butter, add the chocolate mass to it, and then condensed milk. Mix thoroughly again.

chocolate for cream

For white chocolate lovers, there is an amazing recipe with coconut. It requires:

• 1 bar of white chocolate;
• fresh coconut or shavings;
• 200 g fatty butter;
• half a can of concentrated milk product.

1. Melt the chocolate and mix with condensed milk.
2. Add butter to the resulting mixture and beat again.
3. Lastly, add the coconut flakes and mix gently.

white chocolate cream

With cream

The most delicious filling is made with heavy cream. It requires:

• 50 g sugar flour;
• vanilla essence;
• can of condensed milk product;
• 400 g cream (fat content not less than 30%).

Cooking steps:

1. Cream (take cold) is whipped at maximum speed.
2. Add sugar flour and beat the mixture until thick.
3. Condensed milk is poured in in a thin stream and everything is mixed again.
4. Vanillin is added at the end.

whipped cream

Cooking custard without any problems

This type of filling is loved by many. It takes a little more time, but the result is worth it. For the recipe you need:

• 2 eggs;
• pack of butter;
• 250 ml milk;
• can of condensed milk;
• 50 g sugar flour.

1. Cooking begins by combining and grinding eggs with sugar.
2. Pour milk into a saucepan and place it on low heat.
3. After heating, add eggs with sugar, keep on fire, stir until thickened. It is important not to bring the mixture to a boil!
4. After the workpiece has partially cooled, butter and condensed milk are added to it.
5. Everything is mixed and left to cool. Only then can you take the filling for spreading.

adding milk to custard

adding butter to custard

making custard

Suitable choice for different desserts

Buttercream is good both for spreading on sponge cakes when warm, and for creating decorations. Roses and rosettes made from it will hold up well if you put this cake in the refrigerator.

buttercream cake decoration

It is also suitable for cupcakes and muffins; “hats” of various shapes are made from it.

Eclairs, nuts from childhood and other cakes are a good option for adding butter and condensed milk filling.

Chocolate cream is suitable for frosting shortbread, puff, honey and sponge cakes. You can also eat it plain with a bun.

Various cakes are made from custard, for example, the famous “Napoleon”. It is also good for creating your own dessert. The base is placed in a bowl, grated berries or fruits are added to it, and whipped cream serves as decoration.

The sour cream layer is good for spreading soft porous cakes, but is not suitable for creating decorations, since it does not hold its shape at all.

The curd version of the cream goes well with various cakes and pastries: profiteroles, eclairs, all kinds of biscuits and muffins. It can be used for decoration, but it is better to do this immediately before serving, since the curd filling holds its shape worse than butter filling, and may also turn slightly yellow during long-term storage.

Prepare for filling and decorating cupcakes

In cupcakes, recipes with concentrated dairy product can be used both for decoration and filling. The recipe for the cupcake cream will be the same:

• pack of butter;
• 200 g sour cream;
• can of condensed milk;
• caramel (or any other) sauce.

This amount is enough for 5-6 servings:

1. Combine the butter with the dairy products and beat at low speed.
2. At the end, pour in the sauce to taste, stir again and stuff it into the dough or place it on top of the finished baked goods.

sour cream and butter

adding sauce to cupcake cream

We use boiled condensed milk

The layer for cakes based on boiled milk has a beautiful caramel shade and is thicker, which means it is suitable for cooking by beginners.

For the simplest version of boiled condensed milk cream you need:

• 100 g milk;
• nuts as an addition;
• a can of boiled condensed milk.

How to cook:

1. Mix dairy products.
2. Chop the nuts and add to the mixture.
3. Stir the mixture again.

Another recipe is also extremely simple. It requires:

• butter - 1 pack;
• a can of boiled condensed milk.

To prepare, both products are mixed and used as a layer of cake or. The taste can be varied with fruits or flavor essences.

For or you can prepare the filling with cheese. Let's take for it:

• 500 g cream cheese;
• sugar flour to taste;
• a can of boiled condensed milk.

Steps on how to make filling from boiled condensed milk:

1. The cheese is whipped first in a bowl, then the condensed product is added.
2. Mix all. If the taste does not seem sweet enough, add sugar flour.

boiled condensed milk and mascarpone cheese

To make good cream with condensed milk, confectioners must choose high-quality fresh products. To prevent the future layer of the cake from spreading, all dairy ingredients should be as fat as possible.

If, however, the consistency turns out to be liquid, you can always add a little oil or gelatin to the layer.

Nuts and any berry or fruit mixtures are long-awaited guests of any layer. There is no need to be afraid to experiment here. This way, any boring dessert can sparkle with new colors. Perhaps you will discover your own unique recipe and won’t want to tell anyone how to make awesome condensed milk cream using it.

When preparing any cake or sponge roll, cream plays an important role. Cream can both improve the taste of the biscuit and make it less tasty. Therefore, it is very important to choose the right cream for a specific biscuit.

Today I bring to your attention a cream made from boiled condensed milk and sour cream. This cream has a delicate, pleasant taste, with a slight sourness, and is great for sponge and honey cakes. It can also be used to fill eclairs, shortbread baskets and nuts. It can be spread on a piece of fresh bread or used as a topping for ice cream.

Preparing cream from boiled condensed milk is quite simple, because it contains only three ingredients that need to be whipped. But here it is very important that all ingredients, when mixed, have the same temperature, because this will prevent the cream from separating.

It is also very important to purchase real condensed milk to prepare this cream, and not a mixture of palm fats, sugar and milk powder. If the condensed milk contains only sugar and natural milk, as it should be, you will see how tasty this cream will turn out.

There are different recipes for preparing sponge cake impregnation, but one of the simplest and fastest is the recipe for sour cream with condensed milk. Firstly, it has a very soft and pleasant structure, and secondly, preparing this type of impregnation will take no more than half an hour. This cream is suitable for any cake, as it is quite light, and sour cream gives a delicate, not cloying taste.

For many creams, the sour cream must be strained, since a large amount of liquid in it can make the cream from condensed milk and sour cream very liquid. But if strong impregnation of the cake layers is necessary, then straining is not necessary. In this case, you need to apply the impregnation in small portions, wait a little for it to be absorbed and apply the portion again to the cake. If you don’t do this, then everything will be absorbed into the cake and there may not be any layer left between the cake layers.

The simplest recipe for straining sour cream is to put it in the refrigerator overnight using the usual design for this action. Place a colander on the pan, put a layer of gauze or several layers of sterile bandage in it and pour in the sour cream. Some people prefer to buy sour cream in jars and cups, but if the volume required for impregnation is a multiple of 0.5 liters, then it is better to buy the corresponding number of bags. This has a lot of advantages. And the most important of them is that you can squeeze the contents out of the bag to the last drop by twisting the bag like a rag. And you don't overpay for plastic cups.

About preparing creams

The simplest is considered to be the usual whipping of sour cream with condensed milk at medium speed of the mixer. To do this, you need to take a can of condensed milk and 200 grams. sour cream. Pour everything into one bowl and beat. When there is a homogeneous mass in the bowl, the impregnation is ready. At this point, you can add any additional ingredients to the cream that will make the taste of the cream richer. Finely chopped nuts, dried apricots, chopped in a meat grinder or blender, raisins.

You can also mix sour cream with boiled condensed milk, the cream will turn out a little darker than the color of champagne. This impregnation will look good between light-colored cakes.

But this is the simplest type; there are many more recipes that require a little more ingredients. Some of the creams can only serve as an impregnation, but some can be used to decorate the top layer and sides of the cake.

There is also a recipe with butter, the more you add, the better the small decorations made from this cream on the cake will stick.

What you will need:

• Butter – 200 gr.;
• Condensed milk – 0.5 cans;
• Sour cream – 200 gr.;
• Chopped nuts – 300 gr.

At the very beginning, strain the sour cream by placing it in the refrigerator overnight. Next, we begin to prepare the cream, beat the softened butter at low speed with a mixer or a whisk, then add condensed milk and beat again. Then add sour cream in parts (spoons) without turning off the mixer. When the cream has acquired the required thickness, add nuts and mix well. This cream is well suited for decorating a cake, and its nutty taste will go well with simple cake layers without additives.

With the addition of butter to this type of impregnation, the density necessary for decoration from a confectionery syringe appeared. If you use this recipe, you can replace the nuts with 3 tablespoons (tablespoons) of cocoa, then you will get regular chocolate cream. In general, when butter hardens, any cream with it is quite suitable for making decorations for the top layers and sides of the cake.

But there are also more exotic types of cake cream. To do this, you can take any basic recipe and add finely chopped fruits or fresh berries to it. In this case, the appearance of the cream will take on the color of the additive, and the taste will become much brighter.

And now it’s worth remembering how we try to feed our children cottage cheese mixed with sour cream and sugar, and how many of them put the spoon away.

What mothers don’t do for the sake of the notorious calcium contained in cottage cheese.

They add dried apricots, honey, nuts and many other products to it in order to put the treasured 100 grams into the child’s mouth. curd mass.

But so that our mothers do not suffer, we will suggest a simple recipe for morning dessert.

To prepare you will need:

• 4 cookies (which the child loves);
• ¼ can of boiled condensed milk;
• 100 gr. cottage cheese;
• 100 gr. sour cream;
• 1 tbsp powdered sugar;
• 1 small chocolate bar.

We start cooking by whipping sour cream with powdered sugar. Pass the cottage cheese through a sieve and mix with sweet sour cream and boiled condensed milk. Beat well. Place 2 cookies in a bowl, having previously broken them into medium-sized pieces. Add half the cream, again cookies and again cream. Now you need to sprinkle grated chocolate on top, give the child dessert and leave the kitchen so as not to listen to this delicacy crackling behind his little ears.

Of course, it is better not to give this to children under 2 years old, but after the age of two you will not be able to get them away from this dessert by the ears. If you use this recipe, just replace the boiled condensed milk with regular one and add a tablespoon of any seedless jam, then you can get not only a morning dessert, but also a wonderful cream for any cake. In this case, all ingredients must be multiplied by 2.

This way you can make a tasty and long-lasting cream for decorating cakes without adding butter. In this case, the taste of the cake will be pleasant, and the appearance will be original, since cooking will give a unique color to the impregnation.

Since many people do not like the taste of butter on the cake, and most importantly its quantity, it is for this reason that use a recipe for decorating a cake based on cottage cheese. This fudge is much easier and faster to process by the body, does not leave a cloying oily aftertaste and is suitable for ladies on a diet.

Any recipe for soaking based on condensed milk and sour cream will be a good addition to the cake. Remember that this is the simplest type of impregnation and the most delicious cream. If guests are already knocking on the door, then you can coat any purchased cakes in this way and no one will guess that you did not prepare this pastry yourself.

Are you used to surprising your family with delicious pastries? Pay attention to the cake recipe with such popular ingredients as sour cream and condensed milk. The cakes turn out to be very tender on their own, and in combination with delicious cream - these are simply incomparable pastries, worthy of a festive table!

Cake with condensed milk and sour cream

This recipe combines 3 delicious fillings - sour cream, regular and boiled condensed milk. This flavor combination captivates from the first bite.

Ingredients:

For the test:

• sour cream - 250 grams
• egg - 2 pieces
• condensed milk - 1/2 can
• sugar - measuring cup
• flour - a couple of glasses
• soda - level spoon (teaspoon)
• cocoa - a couple of tablespoons

For cream:

• butter - 1 briquette
• boiled condensed milk (“Toffee”) - one can

Cooking method:

To make the most delicate cake, start kneading the dough: in a deep bowl with a mixer at high speed, beat the eggs until foamy. Next, add sour cream, condensed milk, sugar, soda (slaked with vinegar), and beat again until fluffy. Reduce the speed and start adding flour little by little, having sifted it first. Knead soft dough.

Next step: turn on the oven and set the thermostat to 200 degrees. Let it warm up, and in the meantime, divide the dough into four parts and add a tablespoon of cocoa to 2 of them. Roll out the cakes into circles with a diameter of approximately 22-25 centimeters. Place parchment paper on a baking sheet and place the formed cakes on it. Bake for 15-20 minutes in a well-heated oven, then cool.

It's time to prepare the cream. Its recipe is as simple as possible: just beat softened butter with boiled condensed milk until smooth. Place the light cake on a wide plate, generously grease it with sweet cream, cover with a cake of a different color and repeat the procedure, forming a cake. For the top decoration you can use coconut or chocolate shavings. Leave the finished product to soak for about two hours at room temperature, then cool for an hour in the refrigerator. Enjoy your tea!

Cake “Sour cream with condensed milk”

Lush airy cakes soaked in not too sweet sour cream - you must agree, a magical combination. Add chocolate glaze to this, and a fabulous dessert is ready.

For the test:

• butter - 100 grams
• 2 eggs (if small - 3 pieces)
• can of condensed milk
• 300-320 grams of premium flour
• spoon of soda (teaspoon)
• tablespoon cocoa
• teaspoon vinegar

For cream:

• 600 grams of sour cream 20% fat
• 1/2 cup sugar

For the glaze:

sugar - 4-6 tablespoons

butter - 50 grams

2 tablespoons each sour cream and cocoa powder

Cooking method:

It is better to leave the oil out of the refrigerator for several hours. In a deep bowl, mash the butter and beat in 2 eggs, thoroughly rub the mixture against the walls of the dish. Then pour in a can of condensed milk and mix everything again. Quench a teaspoon of soda with one teaspoon of vinegar and pour into the resulting mass. Now add the sifted flour little by little, avoiding lumps.

Divide the resulting dough into two different bowls. Grease the pan with butter and place half of the dough to form a crust. Wet your palm with water and smooth the surface of the dough. Place the mold in an oven preheated to 180 degrees for 15-20 minutes. Add a spoonful of cocoa to the rest of the dough and put it in the oven immediately after the second cake is baked. You should not bake 2 cakes at the same time - one will not bake, and the second will burn on the bottom. Cut the baked cakes horizontally into two parts with a sharp knife. You should have 2 light and 2 chocolate thin cake layers. In a separate bowl, beat sour cream with sugar until it dissolves. The recipe is suitable for assembling the cake: alternating cake layers, coat them generously with cream to make a “zebra”.

Now all that's left to do is cook the glaze. Melt 50 grams of butter in a saucepan, but do not let it boil! Add a couple of tablespoons of cocoa and a few tablespoons of sugar, pour in 2 tablespoons of sour cream. Warm the glaze over low heat, stirring constantly. As soon as it starts to bubble, immediately remove and place the pan in a pan of cold water. Let the mixture thicken a little, then carefully spread on top of the cake. Enjoy your tea!

Tender sour cream with condensed milk

We present to your attention the king among sour cream cakes. Incredibly tasty, tender, airy, melting in your mouth - all the epithets are not enough to describe this cake. There is only one conclusion: the recipe must be implemented without delay in order to personally verify its unsurpassability.

Ingredients:

For the test:

• 2 eggs
• sugar - 210 grams
• 10 grams vanilla sugar
• 2 pinches of salt
• one glass of sour cream 25% fat
• half a can of condensed milk
• heaped glass of flour (170 grams)
• cocoa powder (20 grams)
• teaspoon quicklime soda

For cream:

• 500 grams of thick homemade sour cream
• sugar measuring cup

For decoration:

• milk chocolate bar
• 120 grams of walnuts

Cooking method:

Take a deep container and beat the eggs into it, add the amount of sugar and whisk a little to completely dissolve the grains. Add sour cream and condensed milk, vanilla sugar and mix gently. The dough for the cakes will be liquid, approximately the same as for pancakes. Grease a mold (preferably a springform pan) with butter, pour out half of the dough and place it in an oven preheated to 170 degrees. Bake for 40-45 minutes, do not open the oven door for the first quarter of an hour. When the cakes are baked, let them cool and cut each one horizontally.

For a delicate cream, beat 400 grams of sour cream with a glass of sugar. If you couldn’t find thick homemade sour cream, take store-bought sour cream with at least 25% fat content. Liquid cream is suitable for soaking cakes. And to coat the top and sides of the finished product, add 1 packet of cream thickener to the remaining cream and beat with a mixer. Decorate the layered and coated cake with milk chocolate shavings and the sides with crushed walnuts. Leave the dessert at room temperature for an hour and a half, and then place it on the bottom shelf of the refrigerator overnight. Enjoy your tea!

Sour cream cake with condensed milk under glaze

This recipe is supplemented with chocolate glaze. You can use dark, milk or white chocolate at your discretion. But we highly recommend using white or milk chocolate. This way the delicate taste of the cakes will be highlighted most fully.

Ingredients:

For the test:

• sour cream - 500 grams
• sugar - 2 measuring cups
• flour - 4 cups
• vanilla sugar - 25 grams
• cocoa - heaped tablespoon
• baking soda - a third of a teaspoon

For cream:

• sour cream with a fat content of at least 25% - 600 grams
• can of boiled condensed milk
• cream over 15% fat - 250 milliliters

For the glaze:

• chocolate to your taste - 200 grams
• cream - 200 milliliters

Cooking method:

To please yourself with delicious sour cream with condensed milk, use the following dough recipe: mix sour cream, regular and vanilla sugar thoroughly. Then add flour and soda. Knead the soft dough and divide it into two equal parts, pour cocoa into one of them. Divide each part in half again.

Grease the prepared baking dish with sunflower oil and lay out one part of the dough with the addition of cocoa. Bake the crust in the oven at 180 degrees for about 10-15 minutes. Do the same with the rest of the dough. Cool all 4 cake layers.

To prepare the cream, you need to combine the cream with condensed milk, and then add a dose of sour cream and mix everything thoroughly using a mixer. Grease each cake layer, generously, with cream. Lay them on top of each other, alternating light with dark. Also lubricate the sides of the product with cream, filling the voids. Place the cake in the refrigerator for 5-6 hours so that the cakes are well soaked in the cream.

It's time to cook the glaze. To do this, melt the chocolate in a water bath, remove from heat and pour in the cream. Whisk the mixture and coat the cake with frosting. Place the dessert in the refrigerator again until the glaze has completely hardened. If you have extra cream left, decorate the cake using a pastry syringe. For example: line the top with cream, and put a berry or nut in each resulting cell. Another equally effective decoration option is to sprinkle the finished sour cream with coconut white or colored shavings. Bon appetit!

Preparing a delicious dessert for the whole family is not a problem, because now you are familiar with the delicious sour cream with condensed milk. If you are expecting a large number of guests, choose your favorite recipe and double the ingredients. We're sure there won't be a crumb left by the end of the evening!

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