Cream cake based on meringue

Description

Favorite cream cake based on the Swiss meringue and curd cheese. How often before me stood the question:"What cream do to the sponge cake that it was not sugary-sweet, steady, gentle and air. Came for fillings and for decoration?". Having tried many recipes, I finally combined your own - universal cream. I have to say that in many ways helped me a food blog Andy Chief. What's in it (the cream)is for me more valuable - oil taste is not felt

Ingredients

Sugar

190 g
Egg white

4 piece
Butter

190 g
Cheese curd

150 g

Cooking

Efficiently separate the whites from the yolks in a deep bowl, add all the sugar and put in a water bath. Stirring with a whisk, dissolve the sugar. Try a lot of finger - she d. b. warm, and sugar grains should not be. Weight increase a little in volume and bubbles

Once the sugar has dissolved, remove from the water bath and start whipping with a mixer at maximum speed almost to a state of meringue in the same bowl

The most crucial moment. Gradually, add SMALL pieces of soft butter. Added a little mix up with a mixer, add a new portion. If you put all at once, the butter will have lumps (grains) and you're not going to get them. At this stage, our beautiful white mass will settle and it will seem that all is lost. Do not worry. as it should be. Steadily whisk on high speed for another minute - 5-8 ( depends on the power of mixer)

At some point, the mixture will seize and become air and structure for cream

Now it is the turn of curd cheese.

Beat in cream cheese our cream with a mixer. Without fanaticism. The main thing is to make the mass homogeneous. Cream can for 15 minutes to send in the refrigerator (then it is to work better for decorating your products)

I hope that you will succeed. Write, ask questions. I really hope that some Housewives-to taste the recipe of the cream. Cake is almost gone, eaten immediately, but in the context of the piece, I tried to show you what he's in

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