The summary of the text is:
The speaker is a woman who demonstrates how to make protein custard cream for cakes. She explains the ingredients, the measurements, the equipment and the steps in detail. She also gives some tips and warnings about the process, such as not stirring the sugar syrup, not overbeating the whites, and adding salt and citric acid. She shows how to check the readiness of the syrup and the cream by looking at the bubbles and the threads. She says that she uses this cream for decorating cakes with flowers and that it is not greasy and safe for children. She encourages the viewers to try it and not give up if they fail. She also mentions her husband who helps her with the mixer and the crown that she made for a girl's cake.
Here are the key facts extracted from the text:
- The text is a transcript of a video tutorial on how to make protein-custard cream.
- The ingredients for the cream are sugar, water, eggs, salt, citric acid and vanillin.
- The process involves boiling sugar and water to make a syrup, beating egg whites with salt and vanillin, and pouring the hot syrup into the whites while mixing.
- The cream is ready when it is thick, smooth and does not bubble.
- The cream can be used to decorate cakes and biscuits.