Thick cream for vermicelli cake with sour cream
Composition / ingredients
4
servings:
Step-by-step cooking
Step 1:
Cook the vermicelli according to the usual scheme, let it stand under the lid so that it swells, drain the remaining water (let it drain well and cool down. It is not necessary to wash it off.)
Step 2:
In a high glass for whipping cocktails, mix sour cream, sugar, vermicelli and vanilla sugar (to taste).
Step 3:
Beat the mass with an immersion blender.
Step 4:
Until the uniformity of baby puree.
Step 5:
I can't say about the proportions - sometimes you need a very thick cream, and sometimes not. I focus on its density and add the missing along the way.
Step 6:
If desired, the cream can be filtered through a sieve, but I do not do this (it turns out homogeneous.) According to the recipe, you can drive fruit puree (bananas, strawberries or kiwi into the homemade cream.)
Calorie content of the products possible in the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vermicelli - 371 kcal/100g
- Vanilla sugar - 379 kcal/100g
