Composition / ingredients
Cooking method
1. Pour milk into a saucepan, add vanilla, warm under a closed lid until boiling. Then turn off the fire and leave to cool without removing the lid.
Filter the cooled milk through a sieve.
2. We put mascarpone in a bowl (350 g), add a couple of drops of rum and 2 tablespoons of syrup. Now, whipping with a mixer, pour in a thin stream of vanilla milk. At this stage, the cream will resemble the dough for pancakes in consistency - this cream is suitable for smearing cakes.
3. Beat the remaining amount of mascarpone with the remaining syrup. Whisk the cream separately. Combine the whipped cream and cheese in parts, gently mixing. That's it! The cake can be smeared with the resulting cream! It will hold perfectly and look great on the sides of the cakes.
4. After decorating the cake with cream, it must be kept in the refrigerator for at least an hour so that the cream becomes even tastier.
Successful culinary experiments!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Vanilla - 288 kcal/100g
- Rum - 75 kcal/100g
- Mascarpone cheese - 412 kcal/100g
- Syrup - 300 kcal/100g
