Cake
Cream that won't melt in the heat
Prep Time: 10 min / Cook Time: 10 min / Total Time: 20 min
There will be no cake recipe.
Wow - wow! Stay! Don't leave me! Because...
I can tell you about the cream, which did not melt even in the Bulgarian heat!
Cream - cake coating - if outside + 35
Author and photographs: Olga
Follow on InstagramThis cream will save your cake even if it is +35 C outside.
This amount of time is enough to cover the cake about 16 cm in diameter and 16 cm in height. Or 18 cm in diameter and about 13 cm high.
Cream that won't melt in the heat
Yield: 1 cake
Ingredients
Cream:
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40 gr cocoa butter
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260 gr white chocolate
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120 gr butter
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1 tbsp powdered sugar
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200 gr cream cheese
Instructions
Melt cocoa butter in the microwave, melt chocolate in a water bath or pulse in the microwave.
If you are combining chocolate and cocoa butter for the first time in your life, then you categorically DO NOT melt cocoa butter and chocolate together - as they have different melting points and there is a chance of overheating the chocolate.
In general, you can drown them together - BUT !! only if your cocoa is very small (mycryo cacao), and chocolate cullets are large. To reduce the chances of overheating - let's agree that it is better to heat chocolate and cocoa butter separately.
When you have warmed them to a liquid state - mix chocolate and cocoa butter.
Beat butter with a tablespoon of powdered sugar until fluffy. Add cream cheese and beat a little more with a mixer until combined. Mix the chocolate part and the cream cheese part.
The working temperature of the cream is about 23-25 degrees. But even if it's +30 outside - it is convenient to work with him.
This amount of time is enough to cover the cake for approx. 16 cm in diameter and 16 cm in height.
Or 18 cm in diameter and about 13 cm high.
