Cream for cream and white chocolate cake
0
4613
Kitchen
World
Calorie content
409.9 kcal
Portions
8 port.
Cooking time
30 minutes.
Proteins *
8.8 g
Fats *
34.7 g
Carbohydrates*
37.6 gr.
An incredibly delicate, soft cream that will decorate any baked goods. The basis of the mass is a mixture of cream and white chocolate. An important additive for loosening the dense texture is curd cheese. It gives lightness to the finished cream and does not allow the resulting mass to remain cloying. The cream can be used not only to sandwich the cakes, but also to smooth the surface of the cake. Also, the mass is ideal for depositing traditional rosettes on the surface of cupcakes.
Ingredients
Cooking process
We continue to knead the creamy chocolate mass - the chocolate should completely melt and give uniformity. Additionally, you can punch the mass with an immersion blender if you can see that it is not homogeneous enough. We cover the mass with cling film so that it touches its surface - this is necessary so that a dried crust does not appear. We cool the workpiece and send it to the refrigerator for six hours. It is convenient to leave it overnight and continue the cooking process in the morning.
Bon Appetit!