Sour Cream Cake Filling
This is a wonderful filling that is delicious in either chocolate or white cake. It is rich and luscious and everyone wants the recipe. Easy recipe, just take patience. It was my mothers recipe and didnt have any direction, but I think I know how it goes.
This is a wonderful filling that is delicious in either chocolate or white cake. It is rich and luscious and everyone wants the recipe. Easy recipe, just take patience. It was my mothers recipe and didnt have any direction, but I think I know how it goes.
- Carbohydrate 13.145925010855 g
- Cholesterol 110.496250004739 mg
- Fat 10.1169000066453 g
- Fiber 0.707200020434258 g
- Protein 4.27296500247254 g
- Saturated Fat 2.23591950120385 g
- Serving Size 1 1 Serving (44g)
- Sodium 10.1817500051581 mg
- Sugar 12.4387249904207 g
- Trans Fat 0.755136500563125 g
- Calories 154 calories
Step-by-step
- Heat a double boiler to a nice simmer.
- Mix all the ingredients (except the nuts) together in a bowl. Mix up the sugar as best you can.
- Pour mixture in the double boiler and cook stirring fairly constantly until mixture is nice and thick but especially as it gets thicker.
- Cover with Saran Wrap and cool in the fridge until well chilled. Add nuts if you want them.
- I usually split my cake layer, either round, square or 9 X 13, and put filling in between the layers and then frost the cake. Makes almost 3 cups of filling. I love fluffy white frosting on any cake with this filling.
Adding cold dairy straight into hot sugar eggs creates curdles. Combine the white sugar, sour cream, and beaten egg yolks thoroughly in a bowl before applying heat. Set the double boiler to a steady simmer, ensuring the water level sits an inch below the upper insert bowl. Constant stirring prevents the egg proteins from overcoagulating near the metal surface.
Pairing and Texture
This rich dairy filling provides a tart contrast to sweet frostings like fluffy white buttercream or Swiss meringue. Spread the chilled mixture between split layers of yellow sponge cake, chocolate cake, or pound cake. Fold in toasted walnuts right before assembly to add structural crunch against the soft custard. The yield totals approximately three cups, which covers a standard two-layer nine-inch cake generously.
- Stir continuously during the final ten minutes of thickening to prevent scorching.
- Pull the pan off the heat the moment the mixture coats the back of a spoon cleanly.
- Chill the covered custard in the refrigerator for at least forty-five minutes before layering.
