Plombir Cream (Ice-Cream-Style Cake Filling)
With this cream, your cakes will always be a hit! Plombir cream ("plombir" is a rich Russian-style ice cream) has quite a few components and comes together in a few stages. Despite how involved it might look, it's actually quite simple to make, with a tender, airy texture. Cakes made with it turn out reliably delicious, with the pleasant creamy notes of ice cream.
nastja
Recipe author
Plombir Cream (Ice-Cream-Style Cake Filling)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 %
3 g
Fats 47 %
21 g
Carbohydrates 47 %
21 g
279 kcal
GI:
35
/
0
/
65
- This cream is made in a few stages: first the custard base, then whipped heavy cream, and finally the two are folded together. The result is a light, airy cream that tastes and feels like slightly melted ice cream. Start with the custard. Pour the milk into a saucepan and bring it to a boil. In a separate bowl, crack the egg and beat it with the sugar and vanillin using a mixer until pale and fluffy. Pour the hot milk into the egg mixture in a thin stream, mixing thoroughly until smooth. Add the potato starch and mix again with the mixer until smooth. Pour the mixture back into the saucepan and set it over low heat. Cook the custard over low heat, stirring constantly, until it thickens to a little thicker than sweetened condensed milk. Take the pan off the heat and add the butter, stirring with a spoon until it fully melts into the custard. Cover the surface (to keep a skin from forming) and let it cool completely. Next, make the whipped cream. Use heavy cream — 33% fat or more. For it to whip into a thick cream, it needs to be well chilled, so take it straight from the fridge, add a pinch of salt, and whip with a mixer, starting slow and gradually increasing to full speed. Once the cream holds firm peaks that don't run off the spoon, fold in the cooled custard. Do this gently, a little at a time, so the whipped cream doesn't deflate. Don't use the mixer at this point — fold with a spoon or silicone spatula. Thanks to the cream, the finished filling is cold and ready to use right away for a cake or pastries. Because it's soft and slightly loose, it soaks into the cake layers nicely, giving cakes a creamy flavor and lovely aroma. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Vanillin - 288 kcal/100g
- Chicken egg - 80 kcal/100g
- Potato starch - 300 kcal/100g
Similar recipes
Related and additional categories: