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

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 Free 30 day trial: https://www.epidemicsound.com/referra... https://www.epidemicsound.com/referra... https://www.epidemicsound.com/referra... → Subscribe for more videos!    / @thesugarhideout   → Follow me on Instagram:   / thesugarhideout   email: [email protected] 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 ---- ▶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