Simplicity and genius
It would seem that this little dessert is prepared from a small number of ingredients (it contains only egg whites, sugar, powdered sugar, citric acid and vanillin), but it always surprises and amazes with its taste.
Meringue is not a simple cake; no one knows for sure what it will be like next time: completely dried or slightly soft inside, crumbly and crispy or viscous, reminiscent of cotton candy.
And there is no difference at all - it is purchased in a confectionery store or made at home.
Coconut Quirk
Sometimes you love sweets so much that you are ready to devote your whole life to them. This is exactly what Pietro Ferrero, one of the creators of the Ferrero chocolate empire, did. Once, for a big city holiday, he made chocolate cakes in the shape of towers. However, overnight they melted and turned into cakes. The master was not at a loss: he smeared slices of bread with chocolate mixture and distributed them to people. And soon after that, he came up with a dessert that does not melt even in the heat. This is how the famous Raffaello sweets appeared.
How to make Raffaello cakes at home? Bring 600 ml of 33% cream to a boil, melt 400 g of white chocolate, put the mixture in the refrigerator for 5-6 hours. Using a mixer, beat 6 eggs with 350 g of sugar into a fluffy, smooth mass. Gently mix in 100 g of almond flour and 250 g of coconut flakes, bake the sponge cake at 180 ° C for half an hour. Now he should also rest for 5-6 hours.
Next, grind the coconut biscuit into crumbs and mix with creamy chocolate cream. We make neat koloboks, put a whole almond kernel inside and roll in coconut flakes. Let them harden completely and you can serve them with tea.
Cooking on your own
To enjoy a delicious dessert, you don’t have to go to the store, because you can make meringue cake at home. To do this, you need to have a simple set of products and know some of the subtleties and tricks of cooking.
The ingredients you will need:
- whites from 4 medium eggs;
- 1 cup sugar or 0.5 cup powdered sugar;
- a pinch of vanillin and salt;
- citric acid on the tip of a knife.
Meringue cake is not as simple as it seems at first glance. When preparing it, it is necessary to take into account all the subtleties and nuances.
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Delicious airy cake (recipes)
Delicious airy cake (recipes)
I think you like the cake and you will want to make it. And I offer several recipes. All of them are not complicated and you can always prepare them. After all, the cake is a very tasty confectionery product and always goes well with tea or coffee.
Cakes are products of various shapes with an artistically decorated surface. The name “cakes” is purely conditional and is applied to confectionery products of a certain size (10x5 cm), consisting of any type of pastry dough and cream, fruit and berry or chocolate filling. This explanation is given in Wikipedia. They are divided into separate groups depending on the baked dough semi-finished product - biscuit, shortbread, puff pastry, custard, nut and others. I offer these different cakes, the recipes for which were offered here: recepti.coolreferat.com.
Sponge cake with sour cream
Ingredients:
– wheat flour – 310 g
- sour cream - 375 g - egg - 6 pcs. - sugar - 210 g - butter for greasing the mold - vanillin - to taste - powdered sugar - for decoration
Preparation:
Divide the eggs into whites and yolks. Beat the whites until stable foam. Grind the yolks with sugar until white, add sour cream, vanillin and flour dissolved in hot water, mix well and combine with the whipped whites.
Pour the cake dough into a greased rectangular pan and bake at 220 C for 20 - 25 minutes. The finished biscuit should spring back when pressed with your palm.
Cool the biscuit, cut into squares, diamonds or rectangles and sprinkle with powdered sugar. The cake can be glazed with fondant, melted chocolate, decorated with jam, cream.
Puff pastry with cream
Ingredients:
- butter for dough and cream - 210 g and 114 g - egg - 1/2 pcs. - salt - 3 g - citric acid - 1/2 teaspoon - water - 135 g - powdered sugar - 60 g - condensed milk - 46 g - cognac - to taste - vanillin - on the tip of a knife
Preparation:
The puff pastry is divided into two parts, which are rolled out into layers 4-6 mm thick and placed on damp sheets. To prevent the dough from puffing up during baking, make several punctures and leave for 10-15 minutes.
Bake the dough at 260°C. Readiness is determined by lifting one of the corners: if the layer does not bend, then it is ready. Then it is cooled, leveled, and the trimmings are crushed.
For the cream: keep the butter at room temperature and then beat until smooth and fluffy. In two or three steps, add powdered sugar, condensed milk, cognac and vanillin dissolved in hot water. The finished cream should retain its shape well.
Apply a layer of cream to the cooled layer, cover with the second layer with the smooth side up, press it lightly and cover with the remaining cream. Sprinkle the crumbs made from the scraps on top, cut into rectangles or squares, and sprinkle with powdered sugar.
Brewing cake
Ingredients:
- wheat flour - 230 g - margarine - 1 tbsp. spoon - egg - 7 pcs. - salt - 1/5 teaspoon - sugar - 1/6 teaspoon - oil for greasing the baking sheet - thick sour cream - 200 g - powdered sugar for cream - 1/2 cup and for sprinkling - 2 tbsp. spoons - vanilla sugar - 1/2 sachet - grated roasted nuts - 2 tbsp. spoons
Preparation:
Boil a glass of water with salt, sugar, margarine, add flour and cook for 5 - 7 minutes while stirring. Cool.. Beat with a mixer, gradually adding eggs.
Place the dough from a pastry bag in the form of round or shaped cakes onto a greased baking sheet. Bake at 180 C until light brown crust. Cool.
For the cream: beat the sour cream until foamy, mix with powdered sugar, vanilla sugar, and nuts.
Make punctures in the blanks on the sides and fill the voids with the prepared cream through them. When serving, sprinkle with powdered sugar.
Variegated cake
Ingredients:
— sugar cookies like 'Polyanka', 'Tselinnoe' — 400 g — butter — 300 g — egg — 2 pcs. - sugar - 230 g - puff marmalade - 200 g - lemon - 1 pc. – raisins – 100 g
Preparation:
Beat the butter until fluffy. Grind the eggs with sugar until white, combine with butter, add grated lemon zest, lemon juice, prepared raisins, diced marmalade and crushed cookies. Mix the mass well and wrap it in parchment, giving it an elongated shape. Keep in the refrigerator for 3-4 hours. Before serving, cut into slices and place on a plate.
Bon appetit!
Meringue cake: recipe
- Carefully separate the whites from the yolks and place them in a mixer bowl. Add citric acid, salt, vanillin. Turn on the mixer at maximum speed and beat until the mixture turns white.
- Then gradually begin to introduce powdered sugar - one tablespoon at a time. At the same time, do not stop whisking. Do this until the powdered sugar is completely dissolved and a homogeneous substance is formed.
- Preheat the oven to 100 degrees. Cover a baking sheet with parchment paper.
- Transfer the mixture into a pastry sleeve and squeeze out neat small cakes similar to each other.
- Place the baking sheet with the preparations in the oven and bake for 40–60 minutes.
- Then very quickly open the oven slightly and carefully place another sheet of parchment paper on top of the meringue. Bake for another 20–30 minutes.
- Remove the baking sheet from the hot oven, let it cool completely and only then use a spatula to remove the finished meringues from the parchment paper.
- To make the dish more original, you can add a piece of nut or raisin to each cake.
Chocolate squared
Of all the American desserts in the world, brownies are the most loved. The cake was born thanks to the Columbian Exposition of 1897 and a certain wealthy business lady Bertha Potter. She turned to the chef of the hotel with a request to prepare a treat that she could take with her and have a snack between viewing the exhibitions.
And here is the brownie recipe itself. Melt 200 g of real dark chocolate and 180 g of butter in a water bath. When the mass becomes smooth, add 180 g of sugar and completely dissolve. Let it cool slightly and vigorously whisk in 3 eggs one at a time. Sift 130 g of flour here and knead the dough so that not a single lump remains. Place it in a rectangular shape with parchment paper and place in the oven at 180°C for 25 minutes. Once the brownies have cooled, cut them into squares. For the most sophisticated sweet tooth, you can pour it with liquid chocolate.
Useful tips
In order for the dessert to be a success, you need to know some subtleties of preparation. Meringue is a very capricious cake and the slightest mistake can cause it to fail. Therefore, when preparing it, we recommend using the following recommendations:
- It is better to separate the yolks from the whites over an additional container so that the yolks do not accidentally get into the whites.
- In order for the mass to beat very well, you need to take the freshest eggs.
- Before you start beating, the eggs should be cooled for several hours in the refrigerator.
- The mixer bowl must be dry and clean. The smallest drop of water can ruin everything.
- A blender is not suitable for beating eggs.
- Salt and citric acid are needed to help the egg foam be denser and thicker.
- It is better to replace the sugar in the recipe with powder, this will make the mass thicker and denser.
- The size of the cakes should not exceed a tablespoon in volume: if it is larger, they will not be able to bake completely and will remain soft inside.
- Be sure to cover the tops of the cakes with parchment paper during baking, as without it they will turn yellow or brown.
- If you don’t have a pastry sleeve, you can replace it with a regular plastic bag with a corner cut off, or place the pieces on a baking sheet with a tablespoon.
- Due to the fact that meringue is a very sweet dish, it is best served with tea without sugar and fresh fruit.
Chocolate kiss
Despite its simplicity, meringue is considered an exquisite delicacy, and people with a sweet tooth are crazy about it. Thanks for this should be given to the Swiss pastry chef Gasparini from the town of Meiringen. One day he was so carried away by beating egg whites that he was surprised to find incredibly cool, airy foam in the bowl. He decided to add some sugar to it and put it in the oven. You know the result.
How to cook meringue in the oven at home? Carefully separate 5 whites, add a pinch of salt and start beating with a mixer at high speed. To prevent the mass from settling, grease the bowl and attachments with lemon juice. Continuing to beat, add 250 g of powdered sugar one spoon at a time, and then 2-3 tbsp. l. cocoa. Using a pastry bag with a shell tip, place the shaped halves on a baking sheet. We put it in the oven at 120 °C for half an hour, then reduce it to 100 °C and hold it for the same amount.
Break 2 bars of dark chocolate into pieces, melt in a water bath, pour in 400 ml of cream 30-33% and 1 tsp. honey, stir until thickened. You can add a drop of rum or cognac here. “Glue” the meringue halves together with chocolate cream and let them harden. Before serving, sprinkle the cakes with cocoa.
