Protein-meringue cream for cake
Description
The dish is prepared without unnecessary complications. This cream can be used to level a cake while it's still warm, as well as to create decorations when chilled. The cream can be colored using food coloring. Use the cream to make all kinds of decorations (limited only by your imagination). The finished dessert can be served.
Instructions
- 1
Step 1
1. Measure the required amount of sugar into a clean saucepan, pour in cold tap water, and set the saucepan aside.
- 2
Step 2
2. Beat the egg whites with a mixer at medium speed, while placing the syrup on the stove to cook.
- 3
Step 3
3. After 1-2 minutes of beating the egg whites, add vanilla to the bowl, beat for 1 minute, then increase the speed to maximum.
- 4
Step 4
4. Insert a thermometer into the lightened mixture on the stove (without touching the bottom); when the temperature reaches 118–119 degrees, add the citric acid.
- 5
Step 5
5. Stir the syrup for the first time, measure the temperature. As soon as it reaches 121 degrees, remove it from the heat.
- 6
Step 6
6. Gradually add the boiling syrup in a thin stream to the well-beaten egg whites, then beat for another 5 minutes until the cream cools down (it will have heated up from the hot syrup).
- 7
Step 7
7. If you notice that the cream has gathered in the whisk and holds stiff peaks, the cream is ready. Use the still-warm cream for leveling the cake surface, and the set (chilled) cream for creating decorations.