Today we make a great cream ganache to spread and decorate a cake. This cream tolerates heat like ganache, but is much tastier. Also, the cream is very flexible and easy to work with.
Ingredients ✏ 📒to cover a cake with a diameter of 18 cm and a height of 12 cm
✅white chocolate-200g
✅oil - 150g ✅oil - 150g
✅gelatin - 1.5g (if the cream you are working with is 25% fat, take 2g gelatin)
✅water - 2 tsp (7 ml to dissolve the gelatin)
✅cream (25% - 33% fat content) - 70ml
✅vanilla extract - 1 tsp (or other flavor of your choice)
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