Cream for
Description
Making cream for the "Kiev" cake is not that easy, especially if you are doing it for the first time. It is very important to prepare the syrup correctly, which we do at the first stage of making the cream. As for the further preparation, it's simple—what we need is a good mixer capable of whipping at maximum speed. We prepare two types of cream: white and brown (with cocoa). The white cream is used entirely for layering between the cake layers, while the brown cream is intended for the topmost layer and the sides. Wishing you success in your baking!
Instructions
- 1
Step 1
In a saucepan, mix 150 ml of milk and an egg. Mix thoroughly so that the yolk does not curdle when sugar is added. Once well mixed, add the sugar.
- 2
Step 2
Bring to a boil and simmer for about 4-5 minutes. The finished syrup will have a consistency very similar to condensed milk.
- 3
Step 3
Pour the syrup into a bowl, cover with plastic wrap, and let cool.
- 4
Step 4
Then, using a mixer, beat the butter with vanilla sugar. Gradually add the syrup, one tablespoon at a time, continuing to beat constantly.
- 5
Step 5
You should get a beautiful and fluffy mass.
- 6
Step 6
Separate approximately 200 grams of cream and mix in cocoa powder.
- 7
Step 7
Beat.
- 8
Step 8
And to the white cream, add a spoonful of cognac and whip. Then, spread the first layer of white cream onto the prepared cake base and place the second cake layer on top.
- 9
Step 9
Spread the top layer and edges of the cake with chocolate cream.