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Cakes with protein cream

Author
Cookinero 13 Nov 2022
15700
Cakes with protein cream

How to cook Cakes with protein cream

Step 1

Cakes with protein cream

Beat soft butter with sugar and vanilla sugar.

Step 2

Cakes with protein cream

Add egg yolk, sifted flour and baking powder.

Step 3

Cakes with protein cream

Knead the dough and leave it in the refrigerator for 20 minutes.

Step 4

Cakes with protein cream

We form baskets from the dough. We pierce the bottom of the baskets with a fork in several places. Bake for 12-15 minutes at a temperature of 200 degrees.

Step 5

Cakes with protein cream

Cool the finished baskets and fill half with cherry jam.

Step 6

Cakes with protein cream

Cooking cream. We mix sugar 140 g and water 50 g put on fire. Bring to a boil and boil for 5 minutes. The temperature of the syrup should be 120 degrees. Whip the whites into a strong foam. Continuing to beat the whites in a thin stream, we introduce boiling syrup and a few drops of lemon juice.

Step 7

Cakes with protein cream

Fill a pastry bag with a nozzle with cream. We decorate the baskets with cream.

Cakes with protein cream - FAQ About Ingredients, Baking Time and Storage

Yes, margarine can be substituted for butter. However, the flavor and texture may be slightly different. For best results, use a high-quality, unsalted margarine.
The filled cakes are best enjoyed within 2-3 days. Store them in an airtight container in the refrigerator to maintain freshness. The cream may lose its firmness over time.
You can replace the egg yolk with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water (let it sit for 5 minutes to thicken). Note that texture and rise may vary slightly.
Absolutely! Use a mini muffin tin to form smaller baskets and reduce the baking time by 3-5 minutes. Keep an eye on them to avoid over-browning.
Any thick jam or fruit preserve works well, such as raspberry, strawberry, or apricot. For a richer option, try chocolate ganache or lemon curd.
Use a candy thermometer to ensure it reaches 120°C (248°F). Alternatively, drop a small amount in cold water—if it forms a soft ball, it's ready.
Yes, the unfilled baskets freeze well for up to 2 months. Thaw at room temperature before filling. Avoid freezing the cream-filled cakes, as the texture may suffer.
Replace the sugar in the syrup with a powdered sugar-free sweetener like erythritol or monk fruit. Adjust quantities slightly, as these may not caramelize like sugar.
Yes! Use a resealable plastic bag with a corner snipped off or a small spoon for a more rustic look. The cream is forgiving and holds its shape well.

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