Protein cream for sponge cake
Description
The recipe won't take much time. 1. First, combine sugar and water in a small saucepan and place over heat. 2. Your goal is to make a sugar syrup. The readiness is determined by the ability to roll the syrup into a firm ball. Cook until this consistency is reached. 3. Meanwhile, carefully separate the egg whites from the yolks. We won't need the yolks. 4. Beat the egg whites at medium speed until stiff peaks form. Add lemon juice (you can also use lemon acid). 5. Remove the syrup from heat and, while continuing to beat, gradually pour it into the egg whites. 6. Keep beating until the frosting has completely cooled down. 7. To speed up the process, fill a large bowl with water, add a few ice cubes, and place the container with the frosting into it. 8. Once your meringue frosting for the sponge cake has cooled, you can use it to fill the cake layers. By the way, for extra flavor, you can add some citrus zest, vanilla extract, or liqueur to taste. Serve chilled.