How to make mascarpone cream for a cake with various additives

The one who tried the famous dessert "Tiramisu",probably, thought about why not to use this incredibly tasty mascarpone cream for a cake. After all, soft cheese, prepared from buffalo milk, has a delicate consistency, but is extremely stable. He does not swim on the cake, does not shovel, does not crack. In a word, it is an ideal decoration for a holiday cake. A lush appearance, the ability to experiment with flavoring and an amazing light taste make it an excellent decor. They can cover medoviki, biscuits, shortcake shortcakes.

But that the cream from mascarpone for a cake has turned outair and subsequently did not exfoliate, it is necessary to observe certain rules. First, the eggs should be at room temperature, and the cheese - very cold, but not frozen. Therefore, having a 500-gram jar of mascarpone at the disposal, you will get two chicken eggs from the refrigerator an hour before the start of cooking. And the cheese itself we put for 15-20 minutes in the freezer. Chicken eggs can be replaced with the same success by 14-15 pieces of quail - so you reduce to zero the risk of picking up a dangerous bacterium of salmonella.

First we separate the proteins from the yolks. The latter rub with a hundred grams of sugar until they turn white. Gradually introduce mascarpone, continuing to rub, and then whisk with whisk. The air mass should be obtained. Proteins pour into the bowl of the mixer, add a pinch of salt and whisk until stable peaks. This foam is added to the cheese-yolk mass, not stopping whipping. Everything - the basic cream from mascarpone for a cake is ready. Now you can modify it: add cognac or liquor for the smell, cocoa powder for piquant bitterness, colorants for color and the like.

Before you decorate your culinary masterpiece orto smear them with cakes, the cream should be slightly cooled. But it is important not to overdo it: fat should not freeze, otherwise the mass will lose its splendor and will resemble butter to taste. Can I make a mascarpone cream for a cake, avoiding a long process with egg whipping? Easily. Take instead of them 300 ml of very fat confectionery cream. Whip them with powdered sugar. Combine with pre-mix dessert cheese.

If you want to soak up the cakes, you can dofirst cream with mascarpone and cream more liquid. Then the moisture will successfully penetrate deep into the dough, so that the cake will not be dry. Remains of cream for coating the sides and decor of the top can then thicken. This can be achieved in several ways: by adding diluted gelatin, by combining with candied honey, boiled on a water bath with yolk. And you can just add more mascarpone. Conversely, if you want to make the cream senier, you can pour a little coffee, liquor, softened (but not hot) chocolate, etc.

For a children's holiday, you can make a cream withmascarpone and condensed milk. To do this, use both a wedge and an ordinary jar. Whisk the cheese, mix with condensed milk and again work with a mixer, adding sugar powder to taste. To this cream well suited cut into circles of banana, grated chocolate, slices of mandarins.

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