Meringue cake recipes

10

Prepared by: Marina Zolotseva

04/06/2017 Cooking time: 19 hours 0 minutes

Lovers of home baking, I invite you to the kitchen to make a stunningly beautiful, tasty and actually not very complicated cake. If you have a celebration coming up, then this is a good occasion, don’t you agree?

Dish with added chocolate

The base for the treat includes:

1. Butter - 200 gr.
2. Dark chocolate bar - 200 gr.
3. Three eggs.
4. Flour - 110 grams.
5. Sugar powder - one and a half cups.

To prepare meringue you will need:

1. Lemon juice (half a teaspoon).
2. Nut kernels – 100 gr.
3. Sugar powder 100 gr.
4. 4 eggs.

Cake cream with meringue layer includes:

1. 300 milliliters of cream.
2. 100 g raspberries.
3. Sugar powder – 100 gr.

Dessert recipe

A method for preparing a cake with a layer of meringue and a photo are presented in this chapter. First you need to make the base for the dessert. Melt 180 grams of chocolate in a water bath. The rest of the tiles must be crumbled. Grind the butter with sugar powder using a mixer. Add eggs and sifted flour to the mixture. Then add chocolate. The components are ground. Place crumbs from the second part of the tile into the mass. The dough is placed in a bowl greased with oil. Cook in the oven for ten minutes. The whites are ground with lemon juice and sugar powder using a mixer. Add some nuts. The mass is placed on the surface of the finished dessert base. Cook it in the oven for about 30 minutes. The meringue should turn golden. Then the product is taken out and cooled. Sugar powder is combined with cream. Beat with a mixer, add raspberries. The cake is divided lengthwise into two fragments. Each layer is covered with cream. The cake with a layer of meringue is sprinkled with nuts.

Airy Pavlova cake

Ingredients:

• 3 squirrels,
• 175 g powdered sugar,
• 1 tsp corn flour,
• 1 tsp citric acid,
• 1 tsp vanilla essence,
• 50 g crushed nuts,
• 400 g strawberries,
• 3 tbsp. fruit liqueur,
• 550 ml 35% cream.

Preparation:

1. Beat the whites according to all the rules, then, without ceasing to beat, add corn flour, citric acid, vanilla essence and beat until a smooth, shiny mass is obtained.
2. Stir nuts into the dough.
3. Draw a circle on a sheet of parchment, pipe the dough in a spiral using a cornet with a smooth round nozzle, then change the nozzle and pipe small roses along the edge of the cake, placing them closely.
4. Bake the cake: first at 150°C for 10 minutes, then reduce the temperature to 140°C and dry the meringue for another 30-40 minutes.
5. Leave to cool. Pass 100 g of strawberries through a sieve, add liqueur.
6. Whip the cream and mix it with the remaining chopped strawberries.
7. Add 3 tbsp to the mixture. strawberry puree.
8. Place the cake on a flat plate, spread the cream, garnish with a few berries and top with the remaining strawberry puree.

Bon appetit!

Dessert with condensed milk

This cake should include:

1. A glass of powdered sugar.
2. 10 egg whites.
3. Flour - 3 tablespoons.
4. Walnut kernels – 150 gr.
5. 10 milliliters of cognac.
6. Cocoa bean powder - half a tablespoon.
7. Yolks - five pieces.
8. 100 gr. butter
9. 200 grams of condensed milk.
10. Half a package of vanilla.
11. Granulated sugar - 50 gr.

The recipe for sponge cake with meringue layers and condensed milk cream is discussed in the next chapter.

airy cake

Ingredients:

• 4 squirrels,
• 1 stack powdered sugar,
• 8 tbsp. condensed milk,
• 150 g butter,
• 100 g chocolate,
• walnuts.

Preparation:

1. Beat the egg whites at medium speed with a pinch of salt, then gradually add the sugar in a thin stream.
2. Pipe small meringues onto a baking sheet using a pastry syringe.
3. Place in the oven preheated to 80-100°C and dry the meringue for 1-2 hours.
4. Meanwhile, prepare the cream: beat the softened butter until fluffy, and, without ceasing to beat, pour condensed milk into the butter in small portions, beat until smooth.
5. Assemble the cake: place a layer of meringue on a plate, then layer it, brushing each layer with cream on the bottom and sprinkling nuts between layers.
6. Thus, arrange all the meringues in the form of a pyramid or slide.
7. Place the remaining nuts into the holes between the outside of the meringue, also brushing each nut with cream.
8. Melt the grated chocolate in a small amount of milk.
9. Pour the melted chocolate over the cake in a random manner.
10. Place in the refrigerator until it hardens thoroughly.

Bon appetit!

Cooking method

The whites are pre-cooled. The nut kernels are ground using a blender, then fried in a frying pan without oil over low heat, and cooled. The whites are placed in a large bowl. Grind with a mixer until a dense mass is formed. Add powdered sugar and flour. Beat the ingredients for 60 seconds. The oven must be heated to a temperature of 150 degrees. Cover two baking sheets with parchment and sprinkle with water. A protein mass is laid out on them, from which cakes are formed. The products are cooked in the oven for 1 hour. Keep in the oven until cool. The yolks are ground with vanillin and granulated sugar. Add water and mix. The bowl with the mixture is placed on the surface of a pan of boiling water. Cook, stirring occasionally, for 4 minutes, then remove from the stove. Grind the butter using a mixer. Add to other ingredients. Then condensed milk, nut kernels, cocoa, and cognac are added to the mixture. The products are ground with a mixer. The layers are covered with the resulting mass.

Connect with each other. Place the cake with meringue layers in the refrigerator for 60 minutes.

Airy meringue

Ingredients:

• egg - 4 pieces;
• sugar – 250 grams;
• lemon acid.

Cooking method:

1. Separate the whites from the yolks.
2. This must be done very carefully.
3. Not a drop of yolk should get into the white; when separating, you should not damage the yolk.
4. Some cooks use specially invented separators for this purpose, others use a sharp knife and their own skill.
5. My advice: break the eggs one at a time into a cup first, and only after you are sure that the yolk remains intact and the egg is fresh, pour the white into a bowl for beating with the rest of the whites.
6. We begin to beat the whites with a mixer, starting at low speed and gradually moving to maximum.
7. At first the foam is yellowish and transparent, then it becomes lighter and the bubbles become smaller.
8. We don’t stop, we continue to beat.
9. When the foam becomes firm, fluffy, with clear marks from the mixer blades (approximately five minutes), gradually add sugar in portions and continue beating.
10. This is the thick consistency you should get after adding sugar to the whites and beating for about 10 minutes.
11. Classic recipes often indicate that you need to beat “until stable peaks are reached.”
12. It is when the mixture does not fall, does not flow down, but becomes viscous that you can start baking meringues.
13. A simple test for doneness: turn the bowl upside down.
14. The mass should be very dense and should not fall off.
15. At the end of whipping, you can add diluted citric acid; it will help “bind” the sugar and prevent it from leaking out.
16. But this is optional.
17. You can also add fillers at this stage.
18. If you want a twist, add a little vanilla sugar or a little coffee for flavor when whipping.
19. For piquancy, coconut, cinnamon or nuts are added to the finished mixture.
20. Any nuts are pre-dried in a frying pan, then chopped with a knife or in a blender and carefully mixed into the mixture.
21. Using a pastry bag, a syringe, or just a plastic bag with a corner cut off, we place our meringues on a baking sheet lined with pastry paper.
22. You can use 2 tablespoons: scoop the mixture with one, and place it on a baking sheet with the other, forming a pie.
23. Dry in the oven at a temperature of no more than 100 degrees for about 2 hours.

Bon appetit!

Dessert with butter cream

To prepare the biscuit you need:

1. Five yolks.
2. Granulated sugar – 80 grams.
3. A pinch of vanilla essence.
4. A teaspoon of baking powder.
5. 100 grams of flour.
6. 50 milliliters of water.
7. Starch - a tablespoon.

The meringue contains:

1. Five proteins.
2. Sugar powder - 300 gr.
3. Vanillin packaging.

For the cream you need a can of whipped cream. Nut kernels and chopped chocolate are used as decoration.

How to make a cake with a layer of meringue? The recipe with photos is presented in the next chapter.

Cooking process

The whites are ground with sugar powder and vanillin until a dense mass is formed. I cover the baking sheet with parchment, from which you need to cut out 2 round-shaped fragments in advance. The resulting mixture is placed on them. Cook in an oven preheated to 100 degrees for 60-120 minutes. The yolks are combined with water, granulated sugar and vanillin. The components are ground well. The flour is sifted, mixed with starch and baking powder. Add to the rest of the ingredients. The dough is placed in a mold lined with parchment. Cook in the oven for 30 minutes. Cool the cake and cut it lengthwise into two pieces. The first layer is covered with cream. Meringue is placed on its surface. It also needs to be coated with cream. This sequence of actions is repeated until the products run out. A sponge cake with a meringue layer is sprinkled with nut kernels and chopped chocolate.

The dessert is consumed immediately after preparation.

Preparation

How to make a honey cake with a meringue layer? The recipe looks like this. Four whites must be ground until a dense mass appears. Add sugar powder and beat with a mixer.

The mixture is placed on a baking sheet lined with parchment. You need to form two layers from the mass. The rest of the meringue is spooned out in the form of circles. The products take one and a half hours to prepare. The cream is heated. 4 yolks are ground with half a glass of granulated sugar. Add starch. Pour some of the cream into the mixture. Grind the products using a whisk. There should be no lumps in the mixture. The mass is added to the rest of the cream. Combine with vanillin and cook until thick. Then the cream is removed from the stove and cooled. Butter (200 grams) is ground using a mixer. Combine with the cooled mass. Place the cream in a cool place. Grind sour cream with half a glass of granulated sugar. Then you should prepare the dough. It is made in a water bath. Honey is combined with oil (100 g). Add granulated sugar (one glass). The ingredients are thoroughly mixed. Three eggs are ground with salt. Place with other components. Pour cognac into the mixture and add soda. Boil it for 3 minutes, stirring from time to time. The flour should be sifted. Combine with the heated mass. Then it must be removed from the stove, covered with a napkin and left for half an hour. From the cooled dough, form 7 fragments of equal size. The oven is heated to a temperature of 180 degrees. Line a baking sheet with a layer of parchment and sprinkle with flour. The dough is formed into cakes, which are placed on a metal sheet and cooked in the oven for three minutes. Cooled layers should be trimmed so that their size matches the size of the meringue. There is no need to throw away the remaining dough. The two tiers are smeared with sour cream and connected. Place the third cake layer, butter cream, and meringue on top. The sequence of actions is repeated until the products run out. The top layer should be made of honey dough. It is covered with butter cream. The remaining cakes are ground using a blender. Place on the surface of the dessert. The delicacy is decorated with meringue and chopped nut kernels.

Place the sponge cake with meringue layers and cream in the refrigerator for three hours.

With meringue and nuts

For the biscuit:

• Eggs – 4 pcs.
• Sugar – 100 grams
• Flour – 100 grams
• Vanillin -0.5 tsp.

For the meringue:

• Egg whites – 3 pcs.
• Sugar – 150 grams
• Vanillin – 0.5 tsp.

For impregnation:

• Sugar – 130 grams
• Water – 120 ml.
• Cognac – 1 tbsp. (not necessary)

For cream:

• Butter -150 grams
• Powdered sugar – 75 grams
• Condensed milk – 60 grams

For decoration:

• Any nuts – 100 grams

For chocolate glaze:

• Bitter chocolate – 50 grams
• Cream 15% - 50 ml.

Cooking method:

1. To prepare this cake, it is better to prepare the base in advance.
2. The biscuit is very easy to prepare.
3. Beat eggs with sugar until fluffy, add vanilla, flour and mix thoroughly.
4. Bake at 180 C for 30-40 minutes.
5. If you want, this site has several detailed, step-by-step recipes for making sponge cake, you can choose any one.
6. Although, the classic one is more suitable for this recipe.
7. Now let's prepare the meringue.
8. It is also better to prepare it in advance, since it is baked, or rather dried, for about two hours.
9. But despite this, it is also very simple to prepare.
10. To prepare the meringue, first beat the egg whites with a pinch of salt into a fluffy, thick foam.
11. Then, gradually pour sugar into the whipped whites, continuing to beat the mass.
12. To ensure that our baked goods are even, we apply the mold in which the sponge cake was baked to the parchment paper and draw a circle around the mold with a pencil.
13. Using a pastry bag, squeeze out the egg white cream in a circle.
14. Using a pastry bag, we squeeze out a few more small pieces, which we will use to decorate the cake.
15. Preheat the oven to 100 C and dry the meringue for 2 hours.
16. Unfortunately, not all housewives have ovens that maintain the desired temperature.
17. Personally, my oven heats up to at least 150 C.
18. And in order for my meringues to turn out, I turn on the hood and periodically open the oven if I see that the temperature has gone up.
19. Cut the finished biscuit into 2 equal parts.
20. Now let’s prepare the impregnation and to do this, pour sugar into a saucepan, add water, put it on the fire and bring it to a boil so that the sugar is completely dissolved.
21. Cool the finished syrup to room temperature and only then add cognac.
22. Soak the cakes with the prepared syrup.
23. Now let's prepare the buttercream.
24. Place the softened butter in a separate bowl and beat with a mixer until fluffy.
25. Continuing to beat the butter, gradually pour in the powdered sugar and pour in the condensed milk.
26. To make the cream more airy, you can add a little water at the end and beat everything thoroughly with a mixer.
27. That's it, the cream is ready.
28. Chop the nuts using a rolling pin.
29. You can grind it in a coffee grinder, but not too finely, it is important that there are pieces of nuts.
30. Now we can start assembling our dessert.
31. Grease the sponge cake with a thin layer of cream.
32. And sprinkle nuts on top.
33. Grease the meringue with a thin layer of cream and place it on the sponge cake with the cream-smeared side.
34. Grease the top of the meringue with cream too.
35. And sprinkle with nuts.
36. Grease the second cake with cream and place the greased side on the cake.
37. Chop small meringues into small pieces and mix with nuts.
38. Coat the sides with cream and sprinkle with the resulting crumbs of nuts and meringue.
39. Now let's prepare the simplest frosting you can make.
40. To do this, break the chocolate into small pieces and pour in hot cream.
41. Leave for 2 minutes, then stir the mixture until smooth.
42. Pour the resulting chocolate over the cake.

Bon appetit!