Cakes with protein cream

Name: Cakes with protein cream
Total time: 15 min
Yield: 12
Ingredients: 100 g butter; 65 g sugar; 165 g flour; 1 yolk; 2 sachets of vanilla sugar; 1/3 tsp baking powder; 2 proteins (for cream); 140 g sugar (for cream); 50 g water (for cream); a few drops of lemon juice (for cream); 50 g of cherry jam or marmalade

Cookinero 13 Nov 2022

14720

How to cook Cakes with protein cream

Step 1

Beat soft butter with sugar and vanilla sugar.

Step 2

Add egg yolk, sifted flour and baking powder.

Step 3

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

Step 4

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

Cool the finished baskets and fill half with cherry jam.

Step 6

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

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

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Cooking time: 15 min

Servings: 12

Calories: 188 kcal

Fats: 5.8

Proteins: 2.3

Carbohydrates: 31.9

Ingredients

100 g butter

65 g sugar

165 g flour

1 yolk

2 sachets of vanilla sugar

1/3 tsp baking powder

2 proteins (for cream)

140 g sugar (for cream)

50 g water (for cream)

a few drops of lemon juice (for cream)

50 g of cherry jam or marmalade

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

Can I use margarine instead of butter in this recipe?

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.

How long can I store the filled cakes, and how should I keep them fresh?

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.

Is there a vegan alternative for the egg yolk in the dough?

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.

Can I make mini versions of these cakes for parties?

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.

What can I use instead of cherry jam for the filling?

Any thick jam or fruit preserve works well, such as raspberry, strawberry, or apricot. For a richer option, try chocolate ganache or lemon curd.

How do I know when the sugar syrup is ready for the cream?

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.

Can I freeze the unfilled cookie baskets for later use?

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.

What’s a good low-sugar alternative for the protein cream?

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.

Can I pipe the cream without a pastry bag?

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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