Turn Leftover Sour Cream Into Cake! | Thai Tea Custard Layer Cake, No Gelatin

Описание: Turn your leftover sour cream into a cake! Yogurt can also be used as a substitute.

Music:
Magnus Ludvigsson - Somewhere in Dreams
Music from Epidemic Sound
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Camera: Canon 80D
Lens: Sigma Art 35mm f/1.4
Microphone: Deity D3 Pro
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: Premiere Pro CS6

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▶Ingredients:

Sour Cream Sponge Cake
120g (½ cup) milk
12g (2 tbsp.) Thai tea
3 large yolks
200g (¾ cup + 1 tbsp.) sour cream or plain yogurt
5g (1 tsp.) vanilla
40g (⅓ cup) all purpose flour
15g (2 tbsp.) cornstarch
3 large egg whites
5g (1 tsp.) vinegar
75g (⅓ cup + 2 tsp.) sugar

Cake Pan Size: 6” (15cm), prepared in a water bath
Bake in a preheated 300F oven 70-80 minutes or until the toothpick comes out clean. Time may vary depending on your oven.

Thai Tea Custard
240g (1 cup) milk
Thai tea (reuse leaves from cake)
1 large egg
50g (¼ cup) sugar
15g (2 tbsp.) corn starch
5g (1 tsp.) vanilla
8g (½ tbsp.) butter

NOTE: for the custard, I forgot to include footage adding the butter. Butter can be added with the vanilla.

Thai Tea Whipped Cream
12g (2 tbsp.) Thai tea leaves
400g (1½ cup + 2⅔ tbsp.) whipping cream
30g (¼ cup) icing sugar
10g (2 tsp.) vanilla
70g (¼ cup) Thai tea custard

Garnish
pearl sprinkles
edible gold