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Cream of curd cheese and boiled condensed milk for cake

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8915
Kitchen World
Calorie content 371 kcal
Portions 8 port.
Cooking time 35 minutes
Proteins * 4.9 gr.
Fats * 25 gr.
Carbohydrates* 30.4 g
* per 100 gr. product
Cream of curd cheese and boiled condensed milk for cake
Content

I strongly recommend making a cream based on curd cheese and boiled condensed milk. I often use such a cream to soak cakes, both biscuit and shortbread. The cream prepared in this way keeps its shape remarkably and can serve not only as an interlayer, but also as a decoration for desserts.

Ingredients

Cooking process

step 1 out of 4
Get the right amount of good quality curd cheese. Place it in a deep container.
Then, using a mixer, beat well until a fluffy airy consistency at medium mixer speeds, gradually increasing its speed.
step 2 out of 4
Open a can of boiled condensed milk using the can key. Then add to the whipped curd cheese mass, and then use a mixer.
step 3 out of 4
Whisk well until smooth and homogeneous at low speed of the mixer, gradually increasing its speed.
step 4 out of 4
Place the finished cream of curd cheese and boiled condensed milk in the refrigerator for about 30 minutes so that it thickens, stabilizes and cools. Then use the cream for the layer of your favorite cakes.

Enjoy!

 

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