Meringue cake — yummy easy recipes
Meringue cake — one of my favorite cakes! Tender layers of meringue Brownies, mark cream. This festive dessert. To prepare cake without hassle, it’s best to bake the shortcakes in advance.
- 200 g of protein (6 small)
- sugar 50 g
- 1 packet of vanilla sugar
- 45 g flour
- 150 g hazelnuts (fry and not too finely chopped)
- 185 g sugar
- 200 g butter
- 180 g sugar
- 1 egg
- 1 packet of vanilla sugar (10 g)
- 120 g milk
- 2 tablespoons brandy
- 10 g cocoa
- 50 g praline (can substitute Nutella)
- sugar 80 g
- nuts 35 g
- a few drops of lemon juice
- 70 g hazelnuts, fry and chop
- 1 piece of chocolate
Baking tray lay a baking paper. Roast the nuts in oven at 392 F for 10 minutes.
Make cakes. In a separate bowl, mix 185 g of sugar, chopped nuts and flour.
Prepare proteins. Pour them into a bowl and let stand at room temperature to warm them. Protein whisk in a solid foam, add sugar and vanilla sugar and beat again, to a density and gloss. Add the nut mixture and stir.
Divide the dough into three parts, and every place on baking paper in the shape of a circle with a diameter of 20 cm. Bake three cakes at the same time (if this is not possible, make three test portions separately, it settles and store it can not be) at 302 F: 1 hour 20 minutes. Shortcake cool without removing from the paper and allow to stand for at least eight hours.
Candied roasted nuts
To cook roast nuts and chop fairly finely. Pour sugar into a saucepan, pour water and while stirring over high heat, bring to a boil. Boiled syrup, without interfering, as soon as he begins to darken, add the lemon juice. Shake the pan to caramelize the syrup evenly.
Stir in nuts, syrup and stir. Pour onto a silicone mat or a greased sheet of paper for baking. Totally cool and grind in a food processor.
Prepare the cream Charlotte
A mixed egg with milk, strain into a saucepan, add sugar and vanilla sugar. With stirring, over low heat bring to a boil and boil for a minute or two, until the syrup will not be similar to the condensed milk.
Oil room temperature thoroughly whisk. Add in small portions syrup, whisking well. At the end of whipping pour brandy.
Set aside one-third of the cream. In the remainder of the cream, add the finely ground roasted nuts (having postponed about a tablespoon for decoration). In the rest of the cream, add the praline and cocoa, beat well.
Remove the cakes from the paper. Lower cake Roasting Spread half the cream. Cover the middle shortcake and put the remaining Roasting cream. Cover the cake and top shortcake fillings top and sides with chocolate-praline cream.
Confectionery comb or a fork to make a pattern cream. Nuts grind, mix with deferred roasting and sprinkle the sides and edges of the cake. A piece of chocolate grate and decorate the middle of the cake. You can also use chocolate chips and other decorations made of chocolate.
Another great recipe for baking — Chocolate cake with peanut meringue