Contents
This cream is great for biscuit, shortcake and waffle cakes.
Protein cream
Ingredients:
– egg whites – 4 pieces; – icing sugar – 1 glass; – a few drops of lemon juice.
To prepare the cream, you need to carefully separate the whites from the yolks (even a small part of the yolk can disrupt the structure of the future cream). Be sure to cool the prepared proteins. Pour the cooled proteins into a prepared container, pour a few drops of lemon juice into them and begin to beat with a whisk or mixer.
The condition for the readiness of the proteins is as follows: lift the proteins on a fork – if they do not flow down, they are kept on it in a hill, they are ready. Start adding powdered sugar to the whipped egg whites. Do this very carefully, add the powder on a teaspoon, while not ceasing to beat the whites. Once the powdered sugar is completely dissolved, the protein cream is ready. It is best used to decorate cakes and pastries.
Sour cream
Ingredients:
– granulated sugar – 1 glass; – sour cream of 20-25% fat content – 500 grams;
Before preparing the cream, the sour cream must be thrown onto a napkin and left for several hours so that the excess liquid glass and the sour cream become thick. Put the sour cream prepared in this way in a saucepan, pour in the granulated sugar and begin to beat at first at low speed. Gradually increase the whisking speed and beat the cream until thick within 10 minutes. Sour cream soaks any cakes well, so it is very common in home cooking.
Custard
Ingredients:
– milk – 1 glass; – granulated sugar – ½ cup; – egg yolks – 2 pieces; – flour – 1 tablespoon; – vanilla sugar – 1 teaspoon.
Carefully separate the yolks from the whites. In a glass bowl, combine the egg yolks with flour and sugar (and vanilla too), thoroughly grind into a homogeneous mass. Boil the milk, let it cool slightly and pour into the yolks, stirring constantly. Place the milk mass on low heat and simmer for 5 minutes, until the custard thickens.