Protein custard. Italian meringue!

Protein custard. Italian meringue!

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  1. Protein from two eggs 70 gr.
  2. Sugar 140 gr.
  3. Water 40 ml.
  4. Helium dye 1 drop.
  5. Lemon juice 1 tsp
  6. Salt 1 pinch.
  • Main Ingredients Eggs, Lemon, Sugar


scales, stew-pan, mixer, bowl, glass, whisk, spatula, large bowl, plate, tablespoon


Step-by-step recipe for making custard for cake: When preparing custard for each part of the protein, two parts of sugar are used. In our case, 70 gr. protein from two eggs is taken 140 gr. sugar. Sugar for the preparation of Italian meringue must be used in syrup, this is an important and most important condition. Hot water for the preparation of sugar syrup should take a little more than 25% of the amount of sugar. In our case, we take about 45 ml. water, which will boil for a little longer, but the sugar will dissolve better. Put the stewpan on a hot plate, at medium temperature, into which we pour water, then pour the sugar and stir with a spatula until boiling. While preparing the egg whites syrup, put it in a bowl, add a pinch of salt and We begin to beat with a mixer at low speeds. It is important to gradually increase the speed of whipping of proteins, as this affects the size and uniformity of the air bubbles that will form during the whipping process. Add a gel dye to the boiled sugar syrup. Beat the proteins until stable peaks, adding 1 tsp. lemon juice to stabilize the proteins. We will check on the “soft ball” which consistency the syrup has and gently pour the ready-made syrup to the whipped whites and continue to whip until the cream cools completely. Put the resulting beautiful, glossy cream in a pastry bag and apply to the cake, making different patterns, roses and curls. I got an excellent, stable, well-kept shape, quick to prepare cream for the layer and decorate the cake!

Recipe Tips:

- If the squirrels are not ready yet, and the syrup has already begun to thicken, remove the syrup from the heat, beat the squirrels and heat the syrup again.


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