"Wet meringue" is a great idea for decorating a cake

In the art of cooking it is important not only to cook delicious food, but also to serve it nicely. The Frenchmen assure that people eat with their eyes. And if the food is appetizing, purely psychologically it seems more delicious than it really is. And if the food looks sloppy, then the consumer will turn his attention to him in the last place, even if it is the most delicious dish on the table. Especially important is the appearance for sweets: they are a solemn component of a festive feast and must correspond to the moment. Make a cake beautiful will help "wet meringue". This cream perfectly combines with any dough and interlayers between the cakes, is notable for compliance at work, does not spread, while retaining the given form, is simply an ideal design material.

"Wet meringue" for decorating cake: recipe

The cream is made by the housewives in several variations. But the base is always the same, only the ratio of components is modified, moreover, not so significant ingredients are added. Technology, which prepares a "wet meringue" in the main steps is similar to the method of creating a protein cream.

To begin with, the four eggs are separated by proteins and cooled as much as possible. They beat to light foam. It is not necessary to achieve its stability - if only the mass has become homogeneous. In the proteins are poured: a glass of sugar, a bag of vanilla and a little citric acid (about a quarter of a large spoon). The billet is stirred, and a bowl with it is placed on a water bath. When the bottom just begins to boil, actively whisk the future meringue. The process should not stop for a second and last for about a quarter of an hour. Then the cream is removed from the plate and beat for another five minutes. The output should result in a dense substance, not settling and easily retained on the fork or auger.

Subtlety and secrets

For someone who has not yet prepared a cream "wet meringue", the recipe may seem elementary. However, the result can greatly upset if you do not know some tricks.

1. Proteins should be cold, almost on the verge of freezing. Experienced cooks advise them to clean the fridge in the evening, on the eve of cooking.
2. Dishes for proteins should be clean and absolutely dry. The smallest droplet of foreign matter will not let you whip them to the desired consistency. The same applies to the yolk particles found in proteins. It is better to divide each egg over a personal cup so as not to spoil the already obtained mass.
3. How much to keep the cream on the bath, depends on the temperature of the water in it. Readiness for removal from the fire is determined by the consistency of the cream: if it sticks, becomes thick and tears off whole slices - it's time to move on to the final stage.
4. In no event can you bring the "wet meringue" to a boil! To prevent it, you have to work continuously with the mixer.

If you do not immediately begin to decorate, the cream after cooling should be hidden in the refrigerator.

How to paint

Since a "wet meringue" is used to decorate a cake, its multi-colored versions may be needed. There are also a number of rules.

1. For staining neither syrup nor juice is suitable - they break the consistency, make the cream too liquid and flowing. Only food colorings!
2. In dry form, you can not cover the dye, it will not dissolve in meringue. If there is no liquid, a 5 gram sachet of powder is diluted in a teaspoonful of vodka and only then added to the cream.
3. The dye is introduced at the very last moment, after removing the pot from the plate, drip, with an intermediate whipping.

Tinted "wet meringue" in beige and brown tones can be instant coffee. It is diluted in half a spoonful of water and mixed until completely dissolved. The softer shades are obtained by the introduction of cocoa, brewed in the minimum volume of milk. The main principle in both cases is as little fluid as possible.

Terms of Use

To "wet meringue" to honor its task, before applying it should be properly cooled. Firstly, in hot form it can melt the top layer, if it is made of caramel or glaze. Secondly, the chilled "wet meringue" is easier to take and keep the form you have conceived.

All design delicacies are created only by dry auxiliary items, whether it's a knife or a confectionery syringe. Moisture will break the planned density of the cream, and it will begin to creep.

If you want to make the cake more durable, after covering it with cream it is possible to hold a delicacy not in the refrigerator, but even to dry it in a warm oven. "Wet meringue" will become ordinary, it will serve as an additional "shell", although it will be more fragile.

Interesting clarifications

If you are planning to erect something monumental on your cake (for example, a magic castle), the classic "wet meringue" can not withstand its own mass. To make the cream more durable, structural and relief, you need to change the proportions. It is necessary to take sugar in double weight in comparison with proteins. Naturally, for this they will have to be weighed. To change the dose of sugar and further it is meaningless, it will not dissolve in excess.