Cream for mastic

If you are ready to build a home culinary masterpiece and decorate it with mastic, you should remember that this material can not be applied to damp surfaces. And if the cake is already impregnated with a cream, it is necessary to create a "buffer layer" that does not allow moisture to pass through. Which cream is better for mastic can be determined only by preparing each. Several recipes of different bases are described below.

Oily cream with condensed milk to smooth the cake for mastic - recipe

Ingredients:

Preparation

The oil should be at room temperature and fairly mild. Place it in a container, rub it with a spatula and add the condensed milk. Then mix the mass with a mixer until a uniform texture is obtained.

Now an important feature of the cream under the mastic - you need to bring it to the required density by adding crushed cookie to small crumbs, which must also be crushed with a blender.

Add crumb to the cream a little, each time kneading it until it is evenly distributed. As a result, a dense cream should be obtained, which does not "slip" off the cake and will perfectly adhere to the surface. In the same way, one can hide light flaws or fill up unevenness and emptiness.

Chocolate cream ganache mastic - recipe

Ganash is prepared exclusively from high-quality chocolate, and any: black, white, milk, does not matter, as the technology and proportions remain the same. For cooking, do not match the porous chocolate and even more, containing a variety of additives.

The basic recipe is as simple as possible and comes from proportions of 5: 1, so for one kilogram of any chocolate you need exactly 200 ml of cream. Crush the chocolate into small pieces of approximately the same size, fill them with cream and determine everything in the microwave oven. After 30 seconds, mix the mixture thoroughly and return it to the microwave for the same period. Repeat this procedure until all the chocolate slices melted. Next, cover the ganache with food film, so that the surface is not fouled and determine the dishes in the cold.

After 5-6 hours, ganache can be used, but first it must be left at room temperature to melt for about an hour. When the cream warms slightly, you can distribute it on the surface of the cake in two sets. Repeatedly it is necessary to cool all the dessert for about an hour and you can safely proceed with the application of mastic.

Protein cream for mastic

This cream is also applied to the biscuit before the distribution of the mastic. This coating is necessary so that the finished cake does not lose shape under the weight of the decor.

Ingredients:

Preparation

In a deep container, pour sugar, water and put on fire. Constantly stirring intensively, bring the mass to a fairly thick syrup, the readiness of which determine the viscidity - when it will drag on thread. Add a small pinch of citric acid in the still hot syrup and mix vigorously.

In another container, beat the mixer with squirrels until a lush foam is obtained. Gradually add syrup to 3 sets. Beat for about 15 minutes until thick.

Now pour into the protein cream the sifted starch and the fine powder - mix thoroughly with a spoon.

As a result, a rather dense protein mass is obtained, which can be applied to the surface of the cake with a patisser trowel, constantly wetting it in cold water. The workpiece must be removed in the cold and after a couple of hours to apply mastic.