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Sponge Cake impregnation cream

This cream gives the biscuit dough an unusual taste - try it! Quite recently, this recipe came across. Thinking that if I don't do it now, "later" may not come soon, I started my new culinary experiment. The result was simply amazing. The biscuit has already become delicious... well, just lick your fingers!
@rishk@Author avatar
The author of the recipe
Sponge cake impregnation cream
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 21 % 7 g
Fats 24 % 8 g
Carbohydrates 55 % 18 g
172 kcal
GI: 11 / 0 / 89

Cooking method

Cooking time: 55 min

It's better to start with gelatin. Pour it into cold water (according to the instructions on the package) and leave for 10 minutes. During this time, you can wash the berries and grind them in a blender.

Separate the yolks from the whites, add to the first a little water (a tablespoon) and powdered sugar. Mix the ingredients and spread the berry puree to them and mix everything again.

Heat gelatin with water in a container and stir it until it completely dissolves. Mix everything with the fruit mass and put it in the cold for a quarter of an hour.

Whisk the cream and add squeezed lemon juice to it. Pour in the proteins and whisk again. Combine with the cooled berry cream and whisk again. The cream is ready.

Delicious desserts!

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36   kcal/100g
  • Cream of 20% fat content - 300   kcal/100g
  • Cream of 10% fat content - 120   kcal/100g
  • Cream - 300   kcal/100g
  • Lemon - 16   kcal/100g
  • Lemon zest - 47   kcal/100g
  • Gelatin - 355   kcal/100g
  • Water - 0   kcal/100g
  • Powdered sugar - 374   kcal/100g
  • Chicken egg - 80   kcal/100g

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