Sour Cream Bavarian Recipes

GERMAN PLUM CAKE

Steps:

• In a large bowl, cream the butter, add the sugar, vanilla, egg, lemon peel, sour cream and salt (if desired).
• Mix the flour and baking powder and add that into the mixture.
• Grease the base of a round baking pan and spread the dough over the pan.
• Liberally spread plums over the dough.
• To make the optional topping, cream the butter, add flour, sugar and cinnamon.
• Sprinkle over the plums and bake for 30-45 minutes in the middle rack at 375 F.
• Be careful not to let the bottom burn!
• Serve with lots of freshly-made whipped cream.
• If you like, you may also sprinkle rum or cinnamon over the fruit before baking.

SOUR CREAM BAVARIAN

Steps:

• In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Add sugar; heat and stir over low heat until gelatin and sugar are completely dissolved. Transfer to a bowl; whisk in sour cream and vanilla. Refrigerate 10 minutes., Fold in whipped topping. Pour into a 4-cup mold coated with cooking spray. Refrigerate, covered, until firm, about 4 hours., For sauce, drain berries, reserving syrup. Add enough water to the syrup to measure 3/4 cup. In a small saucepan, mix cornstarch, sugar and syrup mixture until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly. Stir in drained berries; refrigerate until serving., To serve, unmold dessert onto a serving plate. Serve with sauce.

BAVARIAN CREAM

Steps:

• Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
• Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
• Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
• Place bowl in ice bath and stir until at room temperature.
• Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish with strawberries.

VEGAN MANDARIN SOUR CREAM CAKE

Steps:

• Preheat the oven to (356 °F) 180 °C. Lightly grease the sides of a 9-inch (22cm/24cm) springform pan and line the bottom with parchment paper.
• Put the mandarins in a fine-mesh sieve and set them aside to drain.
• Sift the flour, baking powder, and ground vanilla into a mixing bowl. Then add sugar and salt and whisk everything together.
• In a measuring cup, whisk together the dairy-free milk, oil, vinegar, and applesauce. Then pour it into the flour mixture and mix everything briefly until a relatively thick batter is formed.
• Add the batter into the prepared springform pan, smooth it out, and then spread the drained mandarins side by side on the cake batter.
• Pre-bake the cake for 15 minutes.
• Place vegan cream cheese, coconut milk (or dairy-free cream), sugar, cornstarch, and ground vanilla (or vanilla extract) in a mixing bowl and mix with an electric hand mixer until creamy. Set aside.
• Place desiccated coconut, coconut sugar, applesauce, and dairy-free milk in a bowl and mix to form crumbles. Set aside.
• After 15 minutes of baking, remove the cake from the oven and carefully spread the vegan sour cream layer spoon by spoon evenly over the pre-baked cake. Carefully smooth it out with a spatula, then spread the coconut topping on top.
• Bake the cake for another 40 minutes (if the top gets too brown, you can loosely cover the cake with a piece of parchment paper).
• Turn off the oven and leave the cake in the oven for another 10-15 minutes with the oven door cracked.
• Remove the cake from the oven and let it cool completely in the pan. Then remove, slice, and enjoy!

SOUR CREAM BAVARIAN

Steps:

• In small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.
• Add sugar; cook and stir over low heat until gelatin and sugar are completely dissolved.
• Remove from heat.
• Whisk in sour cream and vanilla.
• Refrigerate until slightly thickened.
• Fold in whipped topping.
• Pour into a 4 cup mold coated with cooking spray.
• Refrigerate until firm.
• For Sauce:.
• Drain raspberries, reserving syrup; set berries aside.
• Add enough water to the syrup to measure 3/4 cup.
• In small saucepan, combine cornstarch and sugar.
• Stir in syrup mixture until smooth.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from heat; stir in berries.
• Refrigerate until serving.
• To serve, unmold dessert on serving plate; top with raspberry sauce.