Cream for protein cake. Ingredients and technology of preparation

Cake must include a delicious cream. He saves if the cakes are not very successful, moisturizes them and generally plays the first violin in such baking. When preparing creams, cream, sour cream, whole eggs or only proteins, sugar, syrups, butter, gelatin, cottage cheese, agar-agar are used. And this is not a complete list yet. Also very important cream, if you do not know what you can decorate the cake. A good consistency can even replace the exterior finish. And having taken a culinary syringe with various nozzles, you can generally perform miracles. If you do not have it, do not worry that you will not have anything to decorate the cake - take the simplest milk package and cut off the corner - this device will help you make different figures from the cream. If the cream or sour mixture is very dense, then it can be successfully distributed over the cakes and the surface of the product with a knife or fork. It must be remembered that the cake cream protein or sour cream very quickly spoils. It can be stored in a cool place for a maximum of two days. In addition, the impregnation time must be taken into account.

Cream for protein cake

We focus on the classic biscuit. Cream and sour cream is not air enough for it and often are excessively greasy and heavy. Protein - optimal, because it is very light and perfectly retains its shape. One of the desired ingredients should be a cream of tartar - it is not so often to be found, sometimes it can be sold at a pharmacy. Sometimes it can be replaced with citric acid, but the result is not always predictable. Adding a tartar to a cake cream, protein or custard, makes it much more magnificent and prevents delamination (which is also very important when preparing meringue). In addition, its volume is significantly increased.

For the first variant of a cream of three proteins, one and a half cups of sugar, vanilla, a little wine (at the tip of the knife) and a pinch of salt will be needed. You can whisk with a mixer or an immersion blender. Proteins are first mixed with acid, vanilla and salt. Then whisk for a minute at low speed, a minute for an average and two minutes to hard peaks. Sugar in the meantime is boiled with a third glass of water and poured gradually into the proteins. Continue whipping is required before the cream cools. This can take up to ten minutes.

Cream for protein cake from billet

It is better kept and can even stay for a while without a refrigerator. If you have a dry egg white, then this option is for you. It will take 4 teaspoons, except for this, take a half cup of sugar, half a tablespoon of glucose syrup and a tartar. Powder protein dissolve in cold water. All the components to which you want to add half a glass of water, put in a steam bath and mix with a mixer for about seven minutes - the glaze will become compact and shiny. After removing from the fire, stir for a minute. Plus this option for those who are afraid to eat raw proteins, is obvious. You can take a maple syrup instead of sugar syrup - this will add a honey flavor to the finished product.