Fondant cake

Fondant cakes


  • 1 protein
  • 85 g powdered sugar
  • 85 ml of water
  • 2 g of citric acid
  • 1 drop of lemon flavouring

Method of preparation

  • In a pot pour water, add sugar and citric acid, put on low heat and cook for 4 to 5 minutes. To check the readiness by pouring a drop of syrup in cold water — it should become viscous. Remove from the heat.
  • Whisk a protein like meringue, and not stopping, a thin stream pour the syrup, add flavoring, then beat for another 3-4 minutes. Lubricate the cakes. Custard Fudge is a more dense, firmer than the normal protein.
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