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Protein cream for cake layer

0
3700
Kitchen World
Calorie content 292.8 kcal
Portions 3 port.
Cooking time 20 minutes.
Proteins * 14.5 g
Fats * 0.3 g
Carbohydrates* 66.2 g
* per 100 gr. product
Protein cream for cake layer
Content

If your cake needs a cream that will form an airy stable layer, this is the right option. Due to its dense texture and the presence of a stabilizer in the form of agar-agar, the cream forms a high layer and maintains its size, even despite the weight of the crust placed on top. The taste and appearance of such a cream immediately evokes thoughts of soufflé, marshmallows and marshmallows, despite the fact that few of their tasters immediately realize that these are just proteins. An interesting variant of the layer, isn't it?

Ingredients

Cooking process

step 1 out of 8
Before starting the preparation of the cream, immediately soak the specified amount of agar-agar with one tablespoon of cold boiled water. We leave to dissolve. Pour granulated sugar into a saucepan and pour in water.
step 2 out of 8
Place the saucepan on the stove and bring the contents to a boil. Do not forget to stir continuously. Cook the liquid for about five to six minutes, until large bubbles begin to appear on the surface, and the consistency does not noticeably thicken. If in doubt about the readiness of the syrup, put a small drop of it in a glass of cold water. The drop should solidify.
step 3 out of 8
Add citric acid, mix until the crystals are completely dissolved. Then pour in the soaked agar-agar and stir vigorously.
step 4 out of 8
Bring the syrup to a boil again and cook it for another minute. It will be possible to notice how actively bubbles form on the surface. At the end of the cooking time, remove the stewpan from the stove.
step 5 out of 8
Separate the whites from the yolks and place them in a large mixing bowl.
step 6 out of 8
Beat the whites with a mixer at high speed until dense foam with stable peaks. The photo shows that the structure of the mass is still porous, loose, but the squirrels are already holding their shape well.
step 7 out of 8
Without stopping whipping, pour boiled hot syrup into the proteins. We introduce it in a very thin stream so that the proteins are brewed evenly. When all the syrup has been added, the cream will heat up. Next, you need to continue to beat it until the mass returns to room temperature.
step 8 out of 8
The cream is ready. It is very thick and dense - there is literally a spoon in it. Food colors can be added to it if necessary. If we are talking about gel, then we introduce it immediately after the syrup. If it is a dry colorant, then dissolve it in the syrup before adding it to the protein foam. It is recommended to use the finished cream within two hours after preparation, since after the specified time it stabilizes and takes its existing shape - it will be impossible to make a neat layer of the cake.

Bon Appetit!

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