Creating original desserts is one of the favorite pastimes of many confectioners. Some people like to create interesting cakes with spices and peculiar combinations of components, others constantly improve classic desserts. Both cooking options include making delicious meringues for the cake.
This treat can be done in many ways. Such a dessert will give you pleasure and pleasantly surprise, especially in combination with an interesting cream.
Option with berries
As you can see in the photo, the meringue cake is surprisingly beautiful. Firstly, it is crispy and melts in the mouth. Secondly, meringue cakes alternate with delicate whipped cream and fresh juicy berries, which adds an unforgettable taste and aroma. In addition, this dessert does not contain gluten, so it is suitable for those who avoid gluten.
This is a classic meringue cake recipe whose cakes crunch on the outside and have a perfect soft middle. The dessert is covered with a very soft and airy cream that creates an irresistible aroma. In addition, on the cake there are many berries that give it beauty. You will need a very sharp knife to cut it, but you need to be careful. To cook it, you need the following.
Meringue layers:
- 12 large eggs;
- 4 cups granulated sugar;
- violet gel food coloring;
- bright pink gel food coloring;
- light pink gel food coloring.
Cream:
- 6 cups whipped cream, chilled;
- 600 ml soft boiled condensed milk (slightly undercooked).
Berry fillings:
- 180 grams of raspberries;
- 180 grams of blueberries;
- 180 grams of blackberry.
How to do it?
Preheat the oven to 190 degrees. Place one grate in the middle and the other right below it.
Place the bottom of the spring mold on parchment paper and circle with a pencil. Cut the circle, exceeding the outlined borders by 5 cm around the entire perimeter. Make 3 such paper blanks. Set aside.
Separate the egg yolks from the proteins and place the proteins in a deep container. It is very important to use eggs at room temperature. Add sugar and beat for about 20-25 minutes, until the mass becomes very thick and dense, without pieces of sugar. Divide the prepared meringue evenly into three containers. Add to each food gel-dye until the desired color is obtained and gently mix with a spatula until the color becomes uniform.
Cut the corner of the plastic bag and fill it with 3/4 protein mixture. Turn the cut circle of parchment paper upside down so that the pencil mark is on the other side, and squeeze the workpiece along the edge along the circled circle. Then fill the inside and align it, leaving the edges neat. Repeat the same steps with the remaining 2 bowls of colored meringue and 2 cut forms of parchment paper.
Place one filled paper circle on a baking sheet and carefully transfer to the oven. Repeat with the remaining workpieces. Place two circles on the grate located in the middle of the oven, and one on the grate below. Close the door and reduce the temperature of the oven to 130 degrees, bake for 7 minutes. Reduce the temperature to 100 degrees without opening the door, and let the meringue dry in the oven for 6 hours. After this time, turn off the stove and cool the products in it for at least 12 hours.
Remove the meringues from the oven and start collecting the cake. Prepare a cream for him as follows. Place a deep empty bowl in the freezer for ten minutes. Add thick whipped cream to it and whisk them again until a firm consistency. Clean the sides of the container with a cooking spatula, add boiled condensed milk and beat again at medium speed for 15-20 seconds. Take a break, clean the mixture from the sides of the bowl and beat again for 10-15 seconds. The texture of the cream should be thick and it should keep its shape. Put a bowl with it in the refrigerator for 10 minutes.
Cake assembly
Place a spoonful of cream in the middle of a serving plate, put the first meringue cake on top. This is done so that the dessert remains in place and does not slip. Fill a plastic bag with cream and cut a corner. Squeeze it onto the cake in a circle and spread the blueberries on top.
Put another piece of meringue on top, brush with cream from the bag and place the blackberry. Cover with the last cake, apply the cream and spread the raspberries.
Refrigerate the cake for at least 2 hours before serving. Gently slice it with a sharp knife in portions. Keep in the refrigerator.
Sponge cake with lemon filling
This interesting recipe for meringue cake and biscuit involves preparing three different layers separately. To prepare this delicacy, you will need the following.
For a lemon layer:
- 2 sachets of gelatin;
- 3 tablespoons of cold and hot water;
- 1 tablespoon of grated lemon peel;
- half a glass of lemon juice;
- 3/4 cup sugar;
- 4 egg yolks;
- 3/4 cup condensed milk.
For biscuit:
- 3/4 cup egg white;
- a glass of condensed milk;
- 2 bags of vanillin;
- 3 cups flour for baking and confectionery;
- one and a half glasses of granulated sugar;
- 4 teaspoons baking powder;
- 1/2 h.p. common salt;
- 3/4 cup unsalted butter, softened.
For meringues for a cake:
- 1 cup icing sugar;
- 3/4 cup egg white.
Cooking Lemon Cake
Below is a recipe with a photo of meringue cake with lemon filling. To cook it, you need to do the following. Preheat the oven to 180 ° C in advance. Lightly oil two round baking dishes (22 cm in diameter). Cover them with parchment paper.
Stir the gelatin in a small bowl of cold water, and then pour hot, stirring until completely dissolved. Set aside.
Beat in a medium saucepan the lemon zest and juice, sugar and yolks. Heat over medium heat, whisking with a fork until the mass thickens. Add the condensed milk and the gelatin mixture. Pour into a clean bowl, cover with plastic wrap and refrigerate from 4 hours to 4 days.
Cake preparation
How to make meringue for a cake? To make cakes, mix egg whites, a quarter cup (50 ml) of condensed milk and vanillin. Combine flour, sugar, baking powder and salt in a large bowl. Using an electric mixer, mix the butter and the remaining condensed milk, gradually add the remaining components. Stir until the dough is wet. Beat for one and a half minutes. In three stages, add the egg whites, achieve full mixing. Divide the dough evenly into two prepared forms.
Bake in a preheated oven for 25 to 35 minutes or until a toothpick inserted in the center is clean. Cool in the forms on the rack.
To make meringue layers, prepare a steam bath over medium heat. Mix powdered sugar and proteins, heating them to 45 ° C. Transfer this mixture to a bowl and beat it for 10 minutes or until the meringue becomes thick and glossy.
As soon as the biscuit cakes are baked and cooled, cut each of them in half horizontally. Place the first layer on a serving plate. Apply evenly a third of the lemon mixture. Repeat the same with the rest of the components. Cover the top of the cake with cooked meringues. As you can see, the meringue cake recipe with step by step photos is very simple.
Hazelnut Cake with Hazelnuts and Strawberries
This meringue cake is similar to the classic "Kiev", but it is more delicate and has a pronounced nutty flavor. To prepare it, the following ingredients will be required.
Meringue for the cake:
- 50 grams of roasted chopped hazelnuts;
- 5 large egg whites;
- icing sugar - 280 grams;
- 1 tablespoon white vinegar (6%);
- some odorless vegetable oil.
For a nut layer:
- 200-250 grams of dark or milk chocolate;
- 125 ml of heavy cream;
- 2-3 hp nutty syrup (or plain vanilla).
For filling:
- 375 ml of heavy cream;
- 400 grams of strawberries, peeled and cut in half (or 300 grams of small soft fruits).
How to do it?
First prepare two spring molds with a diameter of 18-20 cm. Line them with foil and grease with a small amount of oil. Preheat the oven to 190 ° C.
Grind hazelnuts in a food processor until finely ground. Beat egg whites until they are hard and dry. Add sugar one spoonful at a time, continuing to beat until you get a glossy but dense meringue. Stir the remaining sugar with nuts, then gently add with the vinegar. Use a metal spoon to gradually add ingredients.
Divide the mixture between the two forms and level with a spoon. Bake the meringue cake cakes in the oven for about 35 minutes, then turn off the oven and leave the meringues to cool. After the products have cooled, remove them from the molds, remove the foil and cool to the end.
Make a chocolate layer a few hours before you start collecting the cake. To do this, break the chocolate into small pieces and place in a bowl. Pour the cream into a saucepan and heat without boiling. Remove from heat and pour them into chocolate. Leave on for a few minutes, then whisk until the chocolate has completely melted and the texture becomes smooth and uniform. Add peanut syrup and mix until smooth. Leave to cool.
When you are ready to collect the cake, beat the remaining cream until they reach soft peaks. Put one meringue on a plate and lay the chocolate-nut layer on top. Place on top of the second cake, in the same way cover it with the filling. Cover with a third layer and lay strawberries on top of it.