Homemade cake will be especially delicious when combined with cream. You can make a cream, milk, egg, sour cream or butter cream, flavored with essences or natural additives such as syrup, cognac or liqueur.
Protein cream
Protein creams are distinguished by their tenderness and airiness, they are suitable for spreading and decorating cakes, filling shu cakes and wafer rolls. Try to cook custard instead of raw, it turns out to be especially tasty. To be on the safe side, only use fresh eggs.
You will need:
- 3 egg whites;
- 6 tbsp. tablespoons of sugar;
- 5 drops of lemon juice or diluted citric acid;
- 0.25 glasses of water.
Pour water into a saucepan, add sugar and, stirring, boil the syrup until sampled on a thick thread. In a separate container, beat the egg whites until they are firm. Gently pour the hot syrup into the whites without stopping whisking. The mass should be compacted and become plastic. Add lemon juice and stir. The finished cream can be tinted with food colors, flavored with syrup or liqueur. Please note that the product cannot be stored, it must be used immediately after preparation.
Custard
Those who prefer a non-greasy cream should try the butter-free egg and milk option. It cooks quickly and turns out to be very tender and delicious. The custard is suitable for spreading biscuits and shortbread cakes, bun filling. Such a dessert can be served independently, supplemented with fruits or berries.
You will need:
- 1 glass of milk;
- 4 tbsp. tablespoons of sugar;
- 2 eggs;
- 1 tbsp. a spoonful of wheat flour;
- 1 teaspoon of vanilla sugar.
Break the eggs into a small saucepan, add granulated sugar and vanilla sugar. Grind the mixture until the crystals are completely dissolved. Add flour and stir until smooth. Heat the milk and pour it into a saucepan with the egg-flour mixture. Put it on the stove and, stirring, cook the cream until thick, carefully rubbing the lumps. Cool the finished cream slightly and rub through a sieve. Arrange dessert in bowls or use to decorate pastries.
Sour cream
Sour cream is often used for homemade baking. It turns out to be thick, rich, with a pleasant sourish aftertaste. This cream is suitable for spreading on muffins and cakes, as well as for pouring fruit pies.
You will need:
- 1 glass of sour cream;
- 0.25 cups of sugar.
Put the sour cream in a tight linen bag and hang it so that the excess liquid is glass. Very thick sour cream can be skipped. Add sugar and beat until smooth. To do this, it is convenient to use a mixer or a whisk. Sour cream can be flavored by adding a spoonful of cocoa powder, a few drops of vanilla or almond essence.
