Pinscher from the most tender sour cream (after Tatiana Litvinova)

[Jiri]

Jiri, Irin, we urgently need a cut - there is the most delicious

Jiri, Irin, an incision is urgently needed - there is the most delicious

Lena, it is of course clumsy, my cake, but when I smeared it with cream, I pinched off the biscuit, how tender! Tomorrow I'll try, I'll bring the cut!

my cake,

So, we never speak so about the tasty treats created by our hands. The cake is tall, even, slender, watered with a wonderful appetizing icing, it just asks for more in my mouth - even the aroma is brought to me through the monitor. The cake looks just fine, and its main and indisputable advantage is that that you want to eat it immediately - all, to a tiny Irisch, warm and cozy tea drinking tomorrow and we are all waiting for a cutter We are interested in it :)))

Irish, warm and cozy tea drinking tomorrow and we are all waiting for the cut

Thank you for the warm review of my "masterpiece", the morning tea smoothly turned into gorging, delicious, juicy sour cream, very tender! Photo from the phone, nothing more, sorry

[Jiri]

Jiri, thanks, Irisha, for a wonderful photo report Mmmm, it's also all chocolate

morning tea smoothly turned into gorging

I directly imagined how fun, sincerely and delicious it was at breakfast today.It is so pleasant and joyful that the cake lived up to expectations, thanks :))))

[Kinglet]

Kinglet,
Vic, it's me again and again with the question. You have sour cream in ml in your cakes, and in grams in cream. Looking for a vessel for cakes to measure ml? ))

You have sour cream in cakes in ml, and in cream in grams.

Lenusik, in cakes there is sour cream in ml because I take a store one, and there it says on the jar - 350 ml. , what measuring container do you have?

[Kinglet]

Kinglet,
Late to rush - I'm cooking uzho, on the pack 500g was written, took 350g + -. Vic, it's so thick and silky))

Added Saturday 14 May 2016 08:25 PM

Vic, baked. The biscuit came out 28x23x3 cm, thicker in the middle. Cools down))

Before baking



After

Vic, it's so thick and silky))

Oh, this is the scale, I understand that Yes, Lenus, it is thick, well, I have a little less thick, it’s true, but in finished form it looks very much like mine And it rose so great And what are you going to overlay? Will you show the cutter ready?

I also want such a delicious uuuu!
And my shmyatana will only be ready in the morning.
But on Monday I will blow off!

But on Monday I will come off!

Anechka, we look forward to Monday :)))) I've seen enough here, I already want such a tasty treat myself

[Kinglet]

Kinglet,
Yes, this is not a scale, but simply the smallest shape more or less suitable for yours)) I counted the area of ​​your forms, and then began to measure mine)) (I fell into a stupor - I don't understand why the area of ​​a form with a diameter of 26 cm is larger than your 2 by 18 cm). By the way, there was not enough cream - a small part of the cake remained. And I measured the height incorrectly - it varied from 3.5 to 5 cm. The white part is above)) Kakavnaya partially not baked, but no less tasty because of this. Tomorrow, if it doesn't look very scary, I'll show you)

By the way, there was not enough cream - a small part of the cake remained.

Lena, maybe this part of the cake, for which there was not enough cream, to put on a crumb and decorate it?

White part above))

Logically, cocoa makes the dough heavier and the brown part always rises a little less, and for me too

Tomorrow, if it doesn't look very scary, I'll show it)

Be sure to show it, it can't be scary, it can only be tasty or very tasty :)

Oops-la)) Vic, the pictures are scary - but veusnoooooooo)) In the next time I'll take even more cream))

Vic, the pictures are scary - but veusnoooooooo))

I don’t know who can be scared from such pictures - well, perhaps to someone who understands that he will not have a chance to try this Super! In my opinion, everything worked out perfectly well I agree, I want more cream, but this is fixable, the main thing is that everything worked out

[Antonovka]

Antonovka, Lena, lovely cake 🔗 It contains only sour cream cakes (I don't see the biscuit cut)

[Kinglet]

Kinglet,
Thanks, Vic, I tried))
And I'm just like the one Why - tell me - do you still have thick sour cream after whipping?

Albina,
Yes, Albin, there are only swept cakes, or rather, their pieces)) Thank you for your kind words))

[Vika]

Vika, please tell me, how much is it by weight? My sister and I are eaters. The composition seems to be heavy. I would then read it down.

[notglass]

Do you still have thick sour cream after beating?

Yes, Len, it remains.I buy store sour cream 30% fat and don't even weigh it out, just refrigerate it in the refrigerator and beat it with sugar, it remains thick :)
notglass, Anechka, I have never weighed him - this is of course my puncture :) But I wouldn’t bake any less - we also have few eaters - three, but we cope very quickly :) Besides, you can always treat someone: ) It seems to me less - there will simply be nothing to eat, and tomorrow morning for tea?

[Kinglet]

Kinglet,
Well, your milk is always more correct and tasty)) It always becomes liquid for me - I used different manufacturers))

My liquid always becomes - I used different manufacturers))

And if you buy a homemade one on the market?

[Kinglet]

Kinglet,
Yes, somehow I do not trust these markets ((I took some Finnish - here it was more or less, but now you understand

[Antonovka]

Antonovka, yes, Len, I understand you, I also stopped taking homemade sour cream. Well, then, probably, just weigh it so that excess liquid leaves it. Although, it seems to me that this is of no fundamental importance for this recipe - so what if the cream is thin - it will soak the cakes better.I also know that many people use thickeners for sour cream, but I don't like them - I tried twice, snorted and don't buy anymore

so what if the cream is liquid - it will soak the cakes better

And especially, Vic, this option is suitable for slices of cake, like mine

So I made it Only in the form of an ordinary sour cream. The Trochi came out crooked, but tasty judging by the crumbs and the licked spoon from the cream. They used homemade sour cream earlier, I had to rush to the store to get it. They gave 20% to Rostagroexport. The cream whipped out of it perfectly, but it's not enough for me, next time I'll take 700 grams. I'll put it out there at his insides tomorrow, now it's soaked. I will say right away that I will never have such beauty as yours. Up to your beauty to me, like a short hare. They don’t demand it from me. The main thing is that it is tasty.

[notglass]

notglass, Anyutka, well done :))) 700 grams - that's right, that's our opinion, I don't have enough cream either :)))) De there, you say, at what address will the bite-bite sour cream be served tomorrow? I went to get tickets))

Girls, I had about 635g of sour cream - not enough))

[Lena]

Lena, so you didn't say right away !!! Semyon Semyonitch !!!
Vika, so to Moscow, and there is 50 km to the east.

Vika, so to Moscow, and there is 50 km to the east.

Already on the way :)))

[Vika]

I meet with a delicious cake

Very tender, reduced the sugar, it seemed to me a bit too much. I prepared two doughs separately. While the first was baking, I quickly kneaded the second.So that the chocolate crust was not denser, I first poured in cocoa and added flour to the norm. It turned out very gently.
Vika, thanks again for such a gorgeous recipe!

[notglass]

notglass, oh, Anya, what a beauty it turned out Well, your photo is really a sour cream from my childhood, the most real and most delicious ZdOrovo, I am delighted

Another question - the recipe contains three tablespoons of tea soda, in the original recipe you can replace it with four packs of baking powder, and here with one - how do you bake everything with baking soda or with baking powder? and how many?

[Ksyu-juha]

Ksyu-juha, I baked with 1 spoon of Overt baking powder. The dough rose very well during baking, the photo shows that it is lush.

Still for those who do not understand, a spoon for the norm? : sorry: something I can't fully understand: girl_cray: thanks for a quick answer, I really dream of baking this sour cream and while I'm writing what I need, I have questions, I will put a lot of sour cream in cream - we already like it so much, but on the test question

[Oksana]

OksanaI was doing the full rate. I was afraid to put so much baking powder. There is soda in it, and I sometimes feel it very much, so I took a full teaspoon with a small slide. The dough was not made all at once, but in two passes: the white was baked, the chocolate was mixed. This is all very quick and easy. I divided this spoonful of soda into two parts: into chocolate and white dough. The dough is very tender. Sour cream in cream is definitely needed 700 grams, who like even wetter, then 800.

Thank you very much for the clarification! Anya! : a-kiss: everything is clear -I will do a double norm -with a lot and sour cream two or two liters!

[Oksana]

Oksana, the cake is amazing. You will not regret it. If there is no reaction to the soda, you can take two level spoons under the knife. For me, three is already too much. But that's just my opinion.

[Vika]

Vika, thanks a lot for the recipe! It turned out to be a delicious cake!

[afeina]

afeina, Alyonochka, to your health :))) I'm glad that everything worked out :))) Can we show you?

I wanted to show it, but it didn’t work - a warning was displayed that beginners should not insert photos from external sources (uploaded to the radical)

[afeina]

afeina, Alena, what a pity Well, we will wait for a repeat Thank you for your feedback :)))

[Kinglet]

Kinglet, Vikul is a great cake. My favorite. Previously in Moscow they bought Pancho - very similar. And now I bake myself. Everyone loves mine with the addition of pineapples and more sour cream. And I also make cakes in reserve. I bake. I cut into cubes and freeze in the freezer. But be sure to store in an airtight container. Otherwise, the biscuit will pull all the smells.

[Fofochka]

FofochkaThank you, Lenus, for sharing your experience It's so convenient - to have such cakes in reserve, and even more so, already cut - then five minutes for cream and ten for smearing, and that's it, the cake is ready, great

[Vika]

Vikabaked half the rate in a Panasonic SR-TMH10ATW multicooker. First I laid out a light mass, dark on top. Tomorrow I will cut into cakes and smear with cream. Thanks for the recipe.

[Anna5311]

Anna5311, Anechka, so cute What a wonderful way to bake cakes of different colors in a slow cooker, but I would not have guessed myself Yes, you also have the dough laid out exactly like a thread Thank you, now I will do that too :)))

[Vika]

Vika, Thank you. And exactly because I turn the bowl of dough on the table several times.

Vikulya, thank you! The sour cream is really the most tender. Everyone loved it! I will definitely bake some more.

[anuta-k2002]

anuta-k2002, Anya, it's great that everything worked out and the recipe did not disappoint expectations :))

[anuta-k2002]

anuta-k2002, Anya, it's great that everything worked out and the recipe did not disappoint expectations :))

Vikulya, I am very glad that it turned out. Thank you very much again. My little sister asked me to make a sour cream for her son's birthday, as I baked in childhood, when I was still at school. And I had not done it for so long that I forgot what was there and how. I tried to repeat it, but it doesn't work. Some kind of heavy and dense baked. Most likely I did it inaccurately according to the recipe, but now I don't remember. Already 20 years have passed since then.And yours turned out as it should. I am very happy about that. It was a probe. Now, according to your recipe, it is necessary to hammer a 3 kg cake. I want some sour cream with him, probably with gelatin. Because the little sister asks for a thick layer of cream, but the cream flows out and a thin layer is obtained. Maybe you have such a cream in mind? Cream with Mascarpone, how will you get a thick layer of cream in your turquoise masterpiece? Give plis a layout on it.

[anuta-k2002]

anuta-k2002, Anya, try to do this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197154.0... There is also a photo of the cut, how I did it. But maybe it's still safer with gelatin? I just never made sour cream with him, so, unfortunately, I can't tell you

Added Sunday 19 Jun 2016 08:06

and simple cream flows out and a thin layer is obtained.

And yet, Anh, why is it that she is disgraceful with you and follows? And you collect the cake in a ring so that it does not flow out :))) And you can also smear thick ganache around the perimeter of the cake so that the cream holds and does not flow out, now I’ll show it, like this, look, in the photo, dark brown is ganache, I’m this I packed sour cream under mastic and so isolated the sour cream from her

But, however, the cream was still absorbed into the cakes, you see, the sour cream layer is almost invisible, but it was sooo plump. So yes, you have to do something: either add gelatin, or change the cream. I’m thinking, maybe try some more Plombir? We have a recipe on our website, hammer it in a search engine, but you will also need to add gelatin there, it will also be absorbed - the sour cream is too delicate, it absorbs everything like a sponge. And maybe try sour cream and curd cream? Cottage cheese should still give some stability