The one who tried the famous Tiramisu dessert probably thought about why not use this incredibly delicious mascarpone cream for the cake. After all, a soft cheese made from buffalo milk has a delicate texture, but is extremely stable. He does not swim on the cake, does not dry out, does not crack. In a word, it is the perfect decoration for a festive cake. The lush appearance, the ability to experiment with flavors and amazing light taste make it a great decor. They can be covered with honey, biscuits, shortcrust pastry cakes .
But in order for the mascarpone cream for the cake to turn out to be airy and subsequently not to delaminate, certain rules must be observed. First, eggs should be at room temperature, and cheese should be very cold, but not frozen. Therefore, having a 500-gram jar of mascarpone available, we take out two chicken eggs from the refrigerator an hour before cooking. And put the cheese in it for 15-20 minutes in the freezer. Chicken eggs can just as well be replaced with 14-15 pieces of quail - so you will reduce to zero the risk of catching the dangerous salmonellosis bacterium.
First, we separate the proteins from the yolks. Rub the last with a hundred grams of sugar until they turn white. Gradually introduce the mascarpone, continuing to grind, and then whisk with a whisk. It should get
air mass. Pour the proteins into the mixer bowl, add a pinch of salt and beat until stable peaks. This foam is added to the cheese-yolk mass, without ceasing to whisk. Everything - the main mascarpone cream for the cake is ready. Now you can modify it: add cognac or liqueur for smell, cocoa powder for spicy bitterness, dyes for color, and the like.
Before decorating your culinary masterpiece or smearing cakes with it, the cream needs to be slightly cooled. But here it is important not to overdo it: the fat should not freeze, otherwise the mass will lose its splendor and will resemble butter to taste. Is it possible to make cream from mascarpone for the cake, avoiding the long process of beating eggs? Easy. Take 300 ml of very fat confectionery cream instead . Beat them with icing sugar. Combine with pre-mixed dessert cheese.
If you want to soak cakes, you can first make the cream with mascarpone and cream more liquid. Then the moisture will successfully penetrate deep into the dough, so that the cake will not be dry. The remainder of the cream for coating the sides and decor of the top can then be thickened. This can be achieved in several ways: by adding diluted gelatin, combining with candied honey, yolk cooked in a water bath. Or you can just add another mascarpone. Conversely, if you want to make the cream thinner, you can pour a little coffee, liquor, softened (but not hot) chocolate , etc.
For a children's holiday, you can make a cream with mascarpone and condensed milk. To do this, use both boiled and ordinary jar. Beat the cheese, mix with the condensed milk and work again with the mixer, adding the icing sugar to taste. Banana, grated chocolate, and slices of tangerines are well suited to such a cream.