A colorful sponge cake with protein cream will be a decoration for any holiday, especially for a wedding or Easter. Such a dessert turns out to be high due to properly cooked pastries and very tender if you add candies of pink, light green and white flowers to the white cream. In addition to sweets, you can decorate such a delicacy with fresh berries and fruits, fresh mint leaves, etc. The main thing is that you like the cake after decoration!

After making a biscuit dessert, be sure to let it soak and cool for a few hours. Believe me, homemade cake is much tastier than the store version and at the same time much cheaper if you calculate the cost of all the ingredients for it!

Recipe Information

Cooking method: bakery .

Total cooking time: 30 minutes.

Servings: 8 .

Ingredients:

Dough:

• chicken eggs - 4 pcs.
• granulated sugar - 1 tbsp.
• wheat flour - 1 tbsp.
• salt - 2 pinches

Cream:

• chicken egg whites - 2 pcs.
• granulated sugar - 0.5 tbsp.

Impregnation:

• jam - 1 tbsp.
• candy for decoration.

Cooking method:

1. 
   Rinse chicken eggs in water. Separate the yolks from the whites into separate containers, being careful not to mix them. Using eggs from domestic hens will give your baked goods a more colorful color with a bright yellow yolk.
2. Make sure that the container where you pour the proteins is completely dry. Beat the whites with a mixer with two pinches of salt until they double in size. Then add 0.5 tbsp little by little. granulated sugar into a container, without stopping to beat the mass. It will take about 7-10 minutes to completely beat the whites. But this time also depends on the power of your mixer.
3. 
   Rinse the mixer blades and beat the egg yolks with 0.5 tbsp. granulated sugar until whitening.
4. 
   As soon as this happens, carefully transfer the whipped proteins to the yolk mass and mix with a mixer. See here for tips on how to make the right biscuit.
5. 
   Pour in the wheat flour and turn on the oven for heating, as the biscuit is only baked in a well-preheated oven! Beat the whole mass one last time with a mixer at low speed for 1-2 minutes.
6. 
   Grease a baking dish with butter or vegetable oil and transfer the biscuit dough into it.
7. 
   Place the dish in the oven and bake at 180-200 degrees. about 30 minutes, observing the surface of the biscuit. If the top of the biscuit is already browned, but inside it is not yet baked, then cover its surface with foil or baking paper. Be sure to let the finished baked goods cool!
8. 
   Cut the biscuit horizontally into three parts. If the top of the pastry is too convex, trim it a little.
9. 
   Soak each layer with jam. It is advisable to use jam with whole berries or with small fruits such as cherries or apricots. Here .
10. 
    As soon as you collect the whole cake, beat the protein cream using the principle of whipping proteins. It should be thick and dense.
11. 
    Spread the cream over the top and sides of the cake and place in the cold. After 2-3 hours, the finished biscuit cake can be decorated. Use any candy or sweets you like.
12. Serve the dessert chilled. If desired, it can be cut into portions. Don't forget to brew aromatic tea. Enjoy your meal!

Note to the hostess:

• If there is a multicooker at home, then it is better to bake a biscuit in it - the “capricious” biscuit dough in this kitchen gadget always turns out to be perfectly baked. In this case, the surface of the cake almost never becomes convex.

Mix sugar and water in a cauldron. Cook our syrup over medium heat for 2-4 minutes. Our mass should turn into golden caramel, but in no case be overcooked.

The mass at the very beginning will boil in large bubbles, after the bubbling will decrease and will be very slow. At this point, our caramel will be ready.

You can also check the readiness of the caramel in this way. Using a spoon, drip hot caramel into a glass of water. The caramel should turn into a ball, but not spread along the bottom.

Add citric acid to the finished caramel, mix. After removing the resulting mass from the heat, immediately start pouring a thin stream into the whipped egg whites. In this case, without ceasing, beat the proteins intensively with a mixer. Continue whisking the whites until the mixture is completely cool.

Apply the prepared protein cream to the finished confectionery.

Using a pastry syringe, giving the protein cream the desired shape, decorate the cake.

Bon Appetit!

Protein cream "raw" is the basis of various subspecies. Its culinary experts call it basic or raw. They use such a protein cream to create meringues, cover various cakes or bake, as, for example, for the famous Kiev cake. For sandwiching a cake, protein cream in such a "raw" form is rarely used, as it quickly loses its volume and shape.

It is quite simple to prepare a protein cream at home, you just need to take into account a couple of points.

First, the ingredients are:

egg whites - 4 pcs,

icing sugar - 8 tablespoons,

lemon juice - 4 drops.

Now the process itself, or rather, the technology for preparing protein cream.

Squirrels, always cold, beat for 5-7 minutes, add a couple of drops of lemon and beat for another 2 minutes. Then add the icing sugar (before use, be sure to loosen / sift), first 2 tablespoons, and after a minute another 2.

ATTENTION: If you add everything at once, the foam will settle sharply and will not rise. It is worth noting that whites whip better with sugar, but it is not suitable for a cream, since the crystals will crunch on the teeth. Sugar can be used only if in the future the main protein cream will be exposed to high temperatures, i.e., baked, for example, meringues.

Photo. How to beat whites with sugar into a strong foam - step by step.

Add the remaining powdered sugar (4 tablespoons) to the finished protein cream, flavors and dyes as needed, gently mix with a spatula.

Photo. Protein cream - basic, raw.

Do you know the technology for making a cream - making a protein cream is now easy and simple. I wish you all patience and success!

Protein cream is adored by both adults and children, because its delicate, airy texture is ideal for filling puff pastries, tubes, eclairs, for decorating and covering cakes and other desserts, however, it is not used as an interlayer "material". It seems that only an experienced chef can cook such yummy and beauty, but we will reveal a secret that even a novice hostess can master.

The base of the cream is ordinary protein, preferably from homemade eggs, beaten together with sugar into a cool foam. To make the cream thicker or scent, you can add various products to it (for example, a couple of grains of citric acid, which will add a slight sourness to the sweet cream).

Protein custard

The most common type of protein cream, housewives use the following recipe:

• 2 homemade squirrels
• 25 ml of cold boiled water,
• 2 tbsp sugar or powder
• and a little citric acid.

Sugar is poured into a saucepan of water and put on a tiny light. The syrup should be "simmered" until thickened, but not until caramelized. While this process is in operation, the whites are whipped into a foam with a mixer, and then hot sugar syrup is poured into them in a thin stream. In this case, the proteins need to be beaten without ceasing, and at the very end add acid. With the help of a pastry syringe, the cream is immediately introduced into puff tubes or into custard eclairs.

In order for the creamy mass to have the correct consistency, special attention should be paid to the sugar syrup. If you add it to undercooked proteins, then the cream will be too liquid and heavy, and if you digest it, it thickens strongly and, in combination with proteins, will create lumps.

Butter-protein cream

Varieties of protein cream must be taken:

• 2 squirrels (preferably homemade),
• 150 g granulated sugar
• 150 g fat (at least 72%) butter,
• 2 tbsp any liquor

First, melt the butter slightly so that it is soft, but not yet liquid, and beat it until the consistency of sour cream. The proteins are combined with sugar and whipped with a mixer or whisk. When they acquire the necessary airiness, put them in a water bath and beat vigorously for a few more minutes. The finished cream is slightly cooled, then oil is gradually poured into it (in minimal portions), while the mixture is stirred all the time, and at the very end liqueur is introduced into the butter-protein cream. This delicacy is perfect for decorating cakes.

Protein cream

Protein cream with cream? It's very simple, for cooking you will need:

• 4 squirrels, half a cup of sugar,
• 1 tbsp. 20-25% fresh cream.

The whites are whipped with sugar, and then cream is poured into them in a thin stream. The resulting mixture is thoroughly mixed so that lumps do not form in it, and then beaten again with a mixer. This cream is ideal for puff pastry, choux pastry and shortcrust pastry.
In general, a protein cream is supplemented with various ingredients. For example, fruit liqueurs give it aroma and a slight bitterness, fresh fruit pieces "dilute" the sweetness and act as thickeners, gelatin added to the sugar syrup during its preparation turns the cream into marshmallow or pastille, similar to "bird's milk".

The calorie content of the cream itself is low, but a cake or a piece of cake with such a filling, unfortunately, is very high in calories, so you cannot consume much of it. But now your dining table will always be rich in delicious pastries that will bring real pleasure to all household members.

How to make a protein cream? Several top recipes was last modified: November 4th, 2013 by admin

Protein cream until recently remained a stumbling block. Of course, I knew how to whip whites with sugar, but you can't use just whipped whites in cakes and pastries. They settle quickly and are hazardous to health. Until recently, it remained a mystery to me how protein cream is prepared in confectionery !? And so, on the eve of March 8th, thanks to a girl from work named Nastya, who told that a protein cream needs to be brewed, I learned how to prepare a real protein cream, which is also called custard. This cream can be added to pastries and used in cakes.

Ingredients for Protein Cream:
3 eggs of the 1st category (medium eggs)
incomplete glass of sugar (faceted glass filled not to the brim, but to the upper edge)
100 ml water
salt
crystals of citric acid (to taste)

Tools and utensils required for the preparation of protein cream:
a saucepan for boiling sugar syrup, a wide metal pan for whipping cream, a mixer, a deep plate with cold water, a large container with cold water (where you can put a pan for whipping protein cream), various spoons, a glass and other improvised means.

Protein cream preparation:
Before you start preparing a protein cream, you need to perfectly learn how to cook an ordinary meringue. Although the recipe is simple, and I will try to fully describe it, it requires a certain skill. If it doesn't work the first time, don't be discouraged. The road will be mastered by the walking one. I will say about myself, I did it right the first time, which means that the chance of winning is great. Let's move on to the recipe!

Mix sugar with water in a separate saucepan and put on medium heat. Wash eggs thoroughly. This significantly reduces the likelihood of various diseases.

Separate egg whites and refrigerate. Chilled whites are whipped much easier and better. Bring the sugar syrup to a boil and cook over low heat.

I will dwell in more detail on the preparation of sugar syrup. It must be boiled down before rolling the ball. Those. take a little syrup with a teaspoon, cool it in a plate with cold water, then a ball should easily roll out of this syrup. Only the syrup needs to be cooled well so as not to burn yourself. Try this process several times as you cook the syrup to get a feel for the process. As soon as you see that you have to boil the syrup a little more and you get a ball, then start whipping the egg whites.

Remove the egg whites from the refrigerator, add a little salt (so that the whites beat better). Add crystalline citric acid if desired. I don't like protein cream with citric acid, so I don't add it. Beat the egg whites with a mixer until a thick foam is obtained. Those. if you turn off the mixer and remove the paddles, the resulting peaks should retain their shape. If the peaks are very high, they are allowed to lower their heads. It's best to have someone help whisk the whites while you tinker with the sugar syrup. It is highly undesirable to stop whipping whites.

It's time to test the syrup for a roll test. If it works, the syrup is ready. I flattened the ball. It should not spread.

So, the whites are beaten. The syrup is boiled. We continue to beat the egg whites and pour the sugar syrup into the future cream in a thin stream. This is the process of brewing a protein cream. We do not stop whipping for a second. When all the sugar syrup has been introduced, you need to continue to beat the whites until the cream has completely cooled. To help the protein cream cool faster, you can put the saucepan of the cream in a large container of cold water.

Protein cream application:
The protein cream prepared using this technology is perfectly stored and retains its shape. It can be used as a filling of various confectionery products, for external decoration of cakes. Making jewelry out of this cream is difficult, but possible. Small details just won't work.

Protein Cream Safety:
Thanks to the heat treatment with sugar syrup, the protein cream becomes safe to eat. During the boiling and brewing of the cream, the temperature of the sugar syrup reaches 115 degrees Celsius. According to the technology, the storage time of such a cream in the refrigerator is 36 hours. Bon Appetit!!!