Cake cream
Description
This amount of cream is enough for an 18-centimeter diameter sponge cake. The cream spreads easily and smooths the surface perfectly. In a cool place, the cream becomes denser. If desired, it can be easily colored with food dyes.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making "Mousseline" cream.
- 2
Step 2
Separate the egg whites from the yolks; we won't need the whites. Place the egg yolks in a heavy-bottomed saucepan. Add cornstarch and sugar to them.
- 3
Step 3
Pour in 100 milliliters of cold milk and mix.
- 4
Step 4
Heat the remaining milk until hot, but do not boil. Pour one ladle of the hot milk into the saucepan with the egg mixture, stirring constantly.
- 5
Step 5
While continuing to stir, pour in the remaining milk and place over low heat.
- 6
Step 6
Cook the custard cream over low heat for 1 minute after it thickens.
- 7
Step 7
Add 35 grams of butter to the saucepan, mix until smooth, and remove from heat.
- 8
Step 8
Place a sheet of plastic wrap directly on the surface of the cream to prevent a skin from forming while it cools. Let the cream cool completely. Take the butter out of the refrigerator to soften.
- 9
Step 9
After the cream has cooled, place the soft butter in a bowl and beat well with a mixer.
- 10
Step 10
While continuing to whisk, add the cooled cream one tablespoon at a time, whisking briefly each time.
- 11
Step 11
Do this until all the custard cream is used up. Do not whip the cream for too long, otherwise it will separate.
- 12
Step 12
Your "Mousseline" cream is ready. You can spread it on cake layers.
- 13
Step 13
Serve at the table.