Cake “Tartlet” with protein cream
Cake “Tartlet” c airy protein cream – an amazing delicacy, so loved by adults and children. Preparing it at home is a snap, and the result is deliciously tasty.
oil – 100 g,
margarine – 100 g,
sugar – 0.5 cups,
egg – 1 pc.,
mayonnaise – 0.5 tablespoons,
Soda – 0.5 tsp.
flour – 2 tbsp.,
We begin the preparation by adding sugar to the softened butter with margarine and mixing everything (it is possible with a mixer).
Add 1 egg and mix well again.
Add half a spoonful of mayonnaise, soda quenched with vinegar and 2 cups of flour.
Put the finished dough in molds, spreading it in a thin layer. Butters do not need to be greased with butter, as the dough turns out to be bold and does not stick.
We bake the dough in the oven, pre-heated to 170 degrees, until golden brown. Remove the dough from the oven, let it stand for 3 minutes and remove from the molds. When the dough cools down, put in it a jam or jam stuffing (preferably with sour).
Preparing protein cream:
For the cream we need:
sugar – a little more than 1 cup,
eggs – 4 pcs.,
water – 1/3 cup,
citric acid (pinch) or lemon juice,
Vinegar – 1 tbsp.
Sprinkle sugar in a saucepan.
We put on the fire and stir until the sugar is dissolved. When the sugar is dissolved, stop stirring and increase the heat by inserting a thermometer. Boil the sugar syrup to over high heat, then it will be a light color. Bring it to a temperature of 121 degrees.
While the syrup is boiling, prepare the proteins.
Separate the whites from the yolks and beat them. Next, add 1 tablespoon of sugar and citric acid, continuing to beat continuously. When the syrup has reached the desired temperature, we remove it from the heat and add a small stream to the beating whites, whipping all the time.
Beat another 8-10 minutes until the mass cools down.
The cream is ready!
Using the nozzle fill baskets with cream.
Cakes “baskets” are ready.
Enjoy your meal!