Cupcake with protein cream
8 servings
75 minutes
The protein cream cake is a refined delicacy of Russian cuisine that combines the tenderness of the dough with the airy sweetness of the protein cream. Historically, kefir-based baking became popular due to its ability to give the dough lightness and softness. In this recipe, the cake is baked to a golden crust, filling the home with a cozy aroma of vanilla and butter. The protein cream whipped to a dense fluffiness covers the dessert with a delicate, smooth texture, creating a contrast between its dense base and airy layer. Perfect with tea or coffee, this cake delights with its balance of sweetness and softness, and after three hours of infusion, the cream acquires a special silkiness. Simple to prepare yet elegant in taste—this dessert will adorn any table.
1
Beat the eggs with sugar (1 cup) and vanillin.
- Chicken egg: 3 pieces
- Sugar: 1.8 glass
- Vanilla sugar: 1 tablespoon
2
Pour in the kefir, melted butter and mix.
- Kefir: 1 glass
- Butter: 100 g
3
Add flour mixed with baking powder. Knead a liquid dough.
- Wheat flour: 2 glasss
- Baking powder: 2 teaspoons
4
Place the obtained mass in a greased mold and smooth it out.
5
Place in a moderately heated oven. Bake for about 50 minutes. Check readiness with a toothpick.
6
Remove from the mold. Let cool.
7
For the protein cream, you will need: 4 egg whites, sugar (0.8 cup).
- Egg white: 4 pieces
- Sugar: 1.8 glass
8
Whip the egg whites and sugar until the sugar dissolves and the volume doubles (about 7 minutes). You will get a very thick cream.
9
Grease the cupcake with cream, decorate it, and let it rest for about 3 hours.