Composition / ingredients
Step-by-step cooking
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If you bought ready-made cake cakes in the store, everything you need all that remains is to start preparing the cream to soak all these cakes. In principle, you can buy ready–made cream right away, but, I assure you, it cannot be compared with homemade - it will taste completely different. So let me tell you how to prepare an excellent filling for a cake of Italian cuisine.
Fill the gelatin with cold water and let it swell. Now whisk the egg yolks with half a serving of white sugar. Pour milk into them and add flour. We send it to a water bath and cook in it until it thickens. Remove and let cool. When the mixture cools down, beat it with softened butter. Melt the gelatin and pour it into the yolks. Last of all, we introduce whipped proteins into a strong foam with sugar. Cut into small pieces of candied fruits and add to the resulting souffle. We put the cake in the mold, spread the filling on top and put it in the refrigerator for two hours. By the way, such a filling is a good dessert food in itself, it can be cooked separately and served in cream bowls with ice cream and grated chocolate.
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
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Candied fruits - 216 kcal/100g
- Gelatin - 355 kcal/100g
- Chicken egg - 80 kcal/100g
