A favorite treat for both children and adults is the cake. With protein cream, with condensed milk, with honey syrup - there are a lot of options. But the favorite is still a protein cream with a delicate texture, pleasant taste and delicate aroma. And the look of such a cake is very festive. We offer you a couple of wonderful baking recipes.
"Tartlet"
The recipe for the tartlet protein cream cake is very simple, but the result exceeds all expectations. What do you need for the test:
- 300 grams of flour;
- 100 grams of sugar;
- 200 grams of butter;
- 2 chicken eggs;
- a pinch of soda.
And for the cream:
- squirrels of four chicken eggs;
- a glass of sugar;
- a pinch of citric acid.
Cooking progress
The recipe for the “Tartlet” cake with protein cream, as already mentioned, is very simple. Let's start with the test. Sift flour through a fine sieve and mix with soda. Beat butter, sugar and eggs in a separate cup. Pour the resulting oily mixture into flour and knead the dough. Knead quickly and do not overdo it, otherwise it will "rubberize" and lose its delicate texture. Divide the dough into small pieces and lay on the tins, gently spreading the mass with your fingers over the entire surface. It is better not to lubricate the molds and to line them up - finished baskets should easily separate after baking. Pierce the bottom of the basket in several places with a fork for better baking.
Cooking cakes at a temperature of 180 degrees takes about twenty minutes. Carefully remove the baked goods and allow to cool.
Let's proceed to the cream. Put a saucepan for the steam bath on the fire. In a bowl, mix the proteins, sugar and citric acid. When the water begins to boil, reduce the heat to medium, put a bowl of cream in a steam bath and begin to whip the cream. After about ten minutes, the squirrels begin to thicken, immediately remove the bowl from the steam bath and continue to whip the cream for another five minutes. Readiness is defined as follows: it should begin to wind up on the whisk of the mixer. Cream should be laid out on baskets immediately. If the baskets have not cooled yet, cover the bowl with the protein mass with cling film - this will protect it from solidification.
In the cooled baskets, put half a teaspoon of your favorite jam, pour the cream into a pastry bag (syringe) with a beautiful nozzle and squeeze it over the jam. A cake with a protein cream needs to be eaten right away, since it has the peculiarity of being crusted after a few hours in the air.
Biscuit
In order to prepare this delicious cake, you will need:
- three chicken eggs;
- a glass of sugar;
- one egg white;
- a pinch of baking powder;
- a glass of flour;
- eight tablespoons of powdered sugar;
- a few drops of lemon juice;
- a couple of tablespoons of your favorite jam.
This amount of ingredients is designed for six servings of a delicious cake with protein cream. Photo below.
Cooking
To prepare the dough, take the eggs and beat them in a white foam. Add a little sugar and continue whisking. Your goal is to dissolve all the sugar. Once this happens, add flour (sifted and mixed with baking powder) and knead the dough. Knead until smooth, but not too long. Cover the pan with cooking paper and pour the dough on it. The biscuit should be baked for forty minutes in the oven at a temperature of 190 degrees. Important: baking time depends on the height of the future biscuit. If it is not thicker than five centimeters, then reduce the time to thirty minutes. After the biscuit has cooled, take a grater and wipe it from all sides to an even shape, collect the crumbs in a separate plate - they will come in handy. Now you need to carefully cut your biscuit along to get two cakes. To do this, you need a sharp knife or culinary thread (some use a toothbrush).
Now take care of the cream: beat the protein, pour the powdered sugar into it and add the lemon juice. Put the cup in a water bath and beat for eight to ten minutes until the texture is condensed. Lubricate the bottom cake with your favorite jam and apply cream on top. The amount depends on your taste. Lay the second cake on top of the cream and fix it with skewers so that it does not move out. Important: skewers must be long enough so that they can’t hide under the top layer of cream.
Lubricate the top cake with jam and cream. Now send your masterpiece to the refrigerator for an hour. During this time, it will be impregnated, and the cream will harden. Take out the biscuit, pull out the skewers. If everything is done correctly, the cake will not move. Use a sharp knife to cut the biscuit into portions. With the rest of the cream, coat the sides of the resulting pieces, and then sprinkle the crumbs left over from the biscuit processing. The top of the resulting protein cream cakes can be decorated at your own discretion or left as is. Enjoy your meal!
Cunning
There is one trick in making the cream. Attention: for a dense structure, whisk it must be increasing. That is, start at low revs and add every two minutes. This method will not allow the cream to settle and will allow you to maintain airiness even after a few hours. If you like a protein cream cake, try this tip. Enjoy the creativity in the kitchen!