Thick cream for vermicelli cake with sour cream

Name: Thick cream for vermicelli cake with sour cream
Total time: 40 min
Yield: 4
Ingredients: 250 g Vermicelli; 200 g Sour cream; 0.5 cup Sugar; 1 teaspoon Vanilla sugar

Delicious and delicate cream made from sour cream and vermicelli! This cream successfully replaced the more traditional cream made from condensed milk with butter, from fat sour cream with sugar, and if I hadn’t admitted it, no one at home would still have known. Suitable for soaking any cake layers, as well as marshmallow cakes. Until now, I haven’t dared to post this recipe on the site, but it has helped me out so many times that it’s simply a sin not to share. Maybe it will help someone too.

140

2915

Josephine Martinez

Recipe author

Thick cream for vermicelli cake with sour cream

Calories

442kcal

Protein

10g

Fat

11g

Carbs

75g

*Nutrition per serving

Ingredients

Servings: 4

250g

200g

0.5cup

1teaspoon

Step-by-step preparation

Cooking time: 40 mins

STEP 1
Cook the vermicelli according to the usual procedure, let it stand under the lid so that it swells, drain the remaining water (let it drain well and cool. No need to rinse.)
STEP 2
In a tall glass for whipping cocktails, mix sour cream, sugar, vermicelli and vanilla sugar (to taste).
STEP 3
Beat the mixture with a submersible blender.
STEP 4
Until the baby puree is smooth.
STEP 5
I can’t say about the proportions - sometimes you need a very thick cream, and sometimes not. I focus on its thickness and add what’s missing along the way.
STEP 6
If desired, the cream can be strained through a sieve, but I don’t do this (it turns out homogeneous.) According to the recipe, you can add fruit puree (bananas, strawberries or kiwi) into the homemade cream.