Sour Cream and Agar-Agar Delight Cake

A spectacular dessert for any occasion! Donʼt take your eyes off! A cake made from sour cream with agar-agar is a real DIY culinary masterpiece! Under the bright red gelatin jelly there is a delicate layer of sour cream and condensed milk. The cake holds its shape perfectly and has a beautiful even cut. Great treat!
cook time: 7h
Ivy Ramsay
Sour Cream and Agar-Agar Delight Cake

Nutrition Facts (per serving)

145
Calories
8g
Fat
16g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Water 500 ml
Milk 300 ml
Sour cream 400 g
Condensed milk 400 g
Vanilla sugar 10 g
Jelly (dry powder) 100 g
Agar-agar 16 g

Recipe instructions

Step 1

Step 1
How to make sour cream cake with agar-agar? To begin, prepare the necessary ingredients according to the list. Sour cream is suitable with a fat content of 20-25%. You can replace sour cream with natural yogurt. You can replace agar with 30 g of gelatin, but the texture of the dessert will be denser and more uniform. Grease the silicone baking dish with vegetable oil in advance. Then there will be no time for this.

Step 2

Step 2
Place sour cream, condensed milk and vanilla sugar in a bowl. Beat with a mixer until smooth. Vanilla sugar can be replaced with vanillin. Read how to do this correctly in a separate article at the link after the recipe.

Step 3

Step 3
Pour milk into a saucepan, add agar-agar and stir. Place over low heat and bring to a boil while stirring constantly. Cook, stirring, for about 3 minutes until thickened. If you use gelatin instead of agar, you do not need to boil it. Wait for the milk to steam and remove from heat. Read more about the features of working with agar at the link at the end of the recipe.

Step 4

Step 4
Place a little sour cream into the hot milk mixture and stir. Then quickly pour the milk mixture into the sour cream mixture and beat with a mixer until smooth. Act quickly as the agar hardens and sets very quickly.

Step 5

Step 5
Place the milk-sour cream mixture into a greased silicone mold and smooth it out. Place in the refrigerator until completely cooled and set. It took me about 3 hours. For the cake, I used a Whirlwind silicone mold with a diameter of 24 cm and a height of 9 cm. You can make the cake in any large silicone mold or several portion molds. You will find information about baking pans at the end of the recipe under the steps.

Step 6

Step 6
Now prepare the jelly. I have cherry. Add dry jelly to 500 ml of hot water (90-95℃) and stir until completely dissolved. The exact amount of water depends on the type of jelly. Refer to the information on the packaging. Leave the jelly to cool to room temperature, stirring occasionally. It is very important that the jelly is chilled. Warm jelly can partially melt the sour cream layer.

Step 7

Step 7
Carefully push the sides of the mold so that the frozen sour cream mass comes away from the edges. Pour the cooled jelly over the sour cream mixture. It should fill all the space around. The white part of the cake should be inside the red part. Return the cake to the refrigerator for 4-6 hours until completely set. Do not freeze the cake under any circumstances! The gelatin contained in the jelly will then flow.

Step 8

Step 8
Gently peel back the edges of the silicone mold. Then invert the cake onto a plate and remove the pan. Serve the sour cream and agar-agar dessert immediately. Bon appetit!

Additional rubrics

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