Protein cream for sponge cake
0
5238
Kitchen
World
Calorie content
227.5 kcal
Portions
4 port.
Cooking time
20 minutes.
Proteins *
14.5 g
Fats *
5.5 gr.
Carbohydrates*
44.1 gr.
Protein cream is great for biscuit cakes. Their cakes are porous, tender - an excellent combination with a smooth, tender protein mass is obtained. In addition, the protein cream keeps its shape well, which means that the airy protein layer will remain a visible layer between the cakes, and will not be absorbed into the crumb. We also add a little butter to the cream - it will not give a tangible fat content, but it will add a creamy aftertaste and contribute to a dense texture.
Ingredients
Cooking process
Separate the whites from the yolks and place them in a large mixing bowl. Immediately pour the specified amount of granulated sugar to the proteins. Place the bowl on a water bath. It is important that the bottom of the bowl does not touch the hot water - the proteins can curdle from too hot a temperature. Cookware with egg whites should only be heated with steam.
We begin to beat the whites with sugar in a water bath. We work at a slow speed. The mixture should warm up and all the sugar crystals should dissolve. After that, we remove the bowl from the bath and continue to work with the mixer for approximately seven to ten minutes. The mass will thicken, thicken, acquire a shine and cool down to room temperature.
Bon Appetit!