A cream for leveling sponge cakes that doesn't melt.
- Proteins: 4 g
- Fats: 16.6 g
- Carbohydrates: 27.3 g
- Total time:
-
Complexity:
It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
- Number of servings: 1
This is a fairly simple frosting recipe for sponge cakes. It's very stable and resistant to temperature fluctuations. With this frosting, your cake will retain its shape and look luxurious even in hot weather. You can apply fondant, chocolate, caramel, or glue wafer pictures and appliqués onto it.
-
White chocolate glaze400 G
-
Sour cream 20%150 G
-
Butter300 G
-
Gelatin1 tsp
-
Water2 tsp
-
Vanilla sugar15 G
We prepare the necessary ingredients.
Pour water over the gelatin and leave to swell.
Pour the sour cream into a deep bowl and add vanilla sugar.
Place the bowl with sour cream in a water bath and heat, stirring continuously, until the vanilla sugar is completely dissolved.
Add chocolate glaze or chocolate pieces to the hot sour cream.
We keep the mixture in a water bath, stirring constantly...
Until the chocolate is completely dissolved.
When the mixture has become homogeneous, remove it from the water bath, add the swollen gelatin and mix well.
Add soft butter.
Lightly stir the mixture with a spatula.
Beat the cream with a mixer until smooth.
Then we put it in the refrigerator for 20-30 minutes to let it stabilize.
Take the cooled cream out of the refrigerator and beat with a mixer…
Until smooth and stable peaks form.
The fluffy and very stable cream is ready.
We can start leveling the cake.
- 2 hours 40 minutes
- 386.5 kcal
- 622
- 30 min
- 198.2 kcal
- 429
- 45 min
- 547 kcal
- 365
- 30 min
- 542 kcal
- 422
- 10 min
- 624.9 kcal
- 699
- 3 hours 20 minutes
- 360 kcal
- 503
- 30 min
- 370.9 kcal
- 472
- 50 min
- 547 kcal
- 700