Ganache for cake white

Do you want to make your cake tender? Prepare a white ganache! White cream ganache is my salvation! I often have cakes ordered in delicate colors, for which I use a white base coating. By the way, even if you want to decorate a cake with mastic, such a ganache is a wonderful material! The mastic lies on it just perfectly, holds perfectly, does not slip, does not melt.

Milanka

Recipe author

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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 7 % 5 g

Fats 40 % 29 g

Carbohydrates 53 % 39 g

469 kcal

GI: 3 / 0 / 97

Cooking method

Cooking time: 10 h 15 min

So let's get started:

- chop the chocolate with a knife (or break it into squares with your hands, if it's a tile);

- pour cream into a non-stick saucepan, send it to the fire, bring it to a boil (of course, stir in the process);

- after the cream boils, remove from the heat, put the crushed chocolate in them and stir with a spatula until the chocolate completely melts and the mass becomes completely homogeneous;

- we cover the surface of the vkontakte cake with food film and send it to the refrigerator overnight;

- you need to get the ganache out of the refrigerator 3-4 hours before leveling the cake so that the cream "melts" a little and becomes room temperature.

Delicious culinary adventures for you and a beautiful cake!