Cake creams are an essential part of the pastry art that gives a cake not only flavor but also an attractive appearance. Creams play a key role in the creation of various desserts, and their variety allows you to create unique combinations and textures. They can be used both as a layer between the cakes, and for coating the cake from the outside, as well as for decoration.
There are many types of cream, and each of them has its own characteristics, which makes this element of confectionery truly universal. The most popular are buttercreams, which are characterized by their rich texture and the ability to retain their shape for a long time. They are perfect for decorating cakes and can be flavored with various extracts, fruits or cocoa.
Ingredients:
- milk – 500 ml;
- semolina – 5 tbsp;
- sugar – 150 g;
- butter – 200 g;
- lemon zest;
- vanilla sugar.
Preparation of the cream:
Pour semolina into warm milk and leave to swell for 15-20 minutes. Then pour sugar into the mixture, stir and cook until the porridge is thick.
Transfer the porridge into a separate container and leave to cool under cling film. Beat the semolina porridge with a mixer for 5-7 minutes, and then put soft butter.
Continue to beat the components until the formation of a creamy state. Add lemon zest and vanilla sugar to the cream and whisk again.
You get a simple cream for cakes. It does not require the use of eggs and other complex ingredients in the recipe.
