Easy Protein Custard and Meringue Cake Cream

Cake cream and SIMPLE DELICIOUS meringue RECIPE! A wonderful cream that is great as a layer and for decorating confectionery products!
cook time: 15 min
Logan Winslow
Easy Protein Custard and Meringue Cake Cream

Nutrition Facts (per serving)

229
Calories
54g
Carbs
3g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Sugar 140 g
Lemon juice 1 tsp
Water 40 ml
Egg whites 70 g
Food coloring 2 g

Recipe instructions

Step 1

Step 1
To prepare custard we need 70 g. white from two chicken eggs.

Step 2

Step 2
We take 140 gr. sugar, since to make custard for every part of protein, two parts of sugar are used.

Step 3

Step 3
To prepare the syrup you need to take 40 ml.l. a little more than 25% of the amount of sugar.

Step 4

Step 4
Place a saucepan on the stove, pour water into it, add sugar and cook the syrup over medium heat, stirring until it boils. Add a drop of gel dye to the boiling sugar syrup.

Step 5

Step 5
Beat the whites until stiff peaks form, add 1 tsp. lemon juice to stabilize the whites, then carefully pour the prepared syrup into the whites, continuing to beat until the cream cools completely.

Step 6

Step 6
Place the finished cream in a pastry bag and randomly apply it to the cake.

Step 7

Step 7
Apply the cream in the form of various curls and roses.

Step 8

Step 8
The result is a wonderful and stable cream that holds its shape well and is quick to prepare!

Additional rubrics

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