Meringue cake classic recipe

Meringue cake classic recipe

Ingredients

Step-by-step recipe for making classic meringue cake with photos

So, let's make this simply fabulous cake together:

Pour little sugar, starch into a clean bowl and mix the ingredients.

At this cooking step, preheat the oven to 180 degrees and bake the meringue. After a few minutes, lower the temperature to 110 degrees and bake the meringue for an hour and a half.

Next, make the buttercream. Place the cooled heavy cream into a clean bowl, add the sweet powder and beat the ingredients, you should get a thick but airy mass. Be careful not to beat the cream, otherwise you will end up with butter.

Take the meringue out of the oven, cool and spread the cream on the tender airy cake, decorate the product with berries or fruits on top and that’s it, you can invite everyone to the table, a delicious, airy and light classic meringue cake is ready!

Video recipe for classic meringue cake

Classic recipe for Count's Ruins cake with meringue

You can also pamper your household with a very tasty traditional meringue cake called “Count’s Ruins”!

So, in order to bake a dessert according to this recipe, you will need:

For the meringue:
egg whites – 4 pieces;
sweet powder – 1 cup;
vanilla sugar - ½ teaspoon.

For cream:
butter – 200 g;
condensed milk – 8 tablespoons.

For decoration:
chocolate – 100 g;
walnuts.

Let's start creating our culinary masterpiece:

Beat the whites into a clean bowl and beat them, you should get a fluffy snow-white foam.

Later, add sweet powder and vanilla sugar to the protein mass and beat the mass again, you should get a compacted mixture.

Next, you will need a parchment sheet, transfer the protein meringue onto it, make flat cakes, you can use a regular tablespoon or a pastry syringe.

Send the meringue to bake in an oven preheated to 100 degrees for two hours.

Now let's make the cream. Take softened butter, transfer it to a bowl and beat until you get a fluffy mass.

Later, add condensed milk to the fluffy butter mass and beat everything again.

After the allotted time, remove the meringue cakes from the oven, cool them and lay them on top of each other in the form of a pyramid, brush the cakes with the prepared cream.

At this step, melt the chocolate bar and chop the nuts.

Bon appetit!

Meringue cake

Meringue cake

Ingredients

general information

Complexity

Easy

Step-by-step recipe with photos

Separate the whites from the yolks. The eggs should be cool and the bowl for beating the meringue should be glass.

Beat the whites into a thick foam, evenly pouring sugar in a narrow stream.

Sift sweet powder mixed with starch into the whites... Mix gently and slowly.

There must be a spoon in the beaten egg whites.

Draw a circle on parchment paper.

Fill a pastry syringe with the meringue mass and, squeezing the mass in a spiral, fill its drawn circle.

Fill the top crust with meringue rosettes.

Place the shortcakes in an oven preheated to 150 degrees for 1 hour, reducing the temperature to 100 degrees. After an hour, we don’t take the cakes out of the oven, but turn off the oven and wait for it to cool. Use convection (ventilated oven) with caution, the meringue may “fall”.

Beat softened butter with condensed milk, add walnuts (to taste, you can do without them). OR Whip the cream with vanilla sugar, cream fixative and sugar into a thick foam. We coat any spiral cake with cream, place one on top of the other...

Place a rosette cake on top.

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Meringue shortbread for a cake: step-by-step recipe and manufacturing secrets

A meringue shortbread for a cake is a very common ingredient if you know the main secrets of making it. Let's take a closer look at the recipe for this culinary creation. Such shortcakes will amuse their tasters with their impeccable structure, tenderness and airiness.

A little history about the origin of the dessert

France is considered the birthplace of this light and tender dessert, which is distinguished by its dry, crispy shell and soft, stretchy center. Baiser translates from French as “kiss,” which describes its airy texture. At the moment, among professional confectioners, instead of “meringue” you can hear “meringues”.

In principle, the first does not differ from the second, but has several manufacturing methods and purposes. Meringues are often consumed as an independent dessert or as a decoration for the main confectionery recipe. And for everyone, ordinary “meringue” works great as a base for a cake. There is also a version that meringues are the result of the work of an Italian confectioner from Switzerland.

Accordingly, if such baked goods contain some elements of 3 different countries, this means that the production design also has small individualities:

• French meringue - cool whites are whipped until elastic foam, a little salt and little sugar are added in the process. Used for sponge cakes or as an additional component to cream;
• Meringue with a Swiss touch - the whites and sugar are immediately whipped and heated in a water bath. The result can be a delicious interior, cream or decoration of a confectionery creation;
• The Italian version of meringue - hot, steeply boiled sweet syrup is slowly added to the whipped whites and the whipping process does not stop until the mass has completely cooled. This is a very unusual recipe, because when adding an additional component, the foam still remains dense and will retain its shape. Excellent as a mousse, as an addition to buttercream and as a decoration.

Next, let's look at the classic French dessert.

Manufacturing method and ingredients

Meringue shortcakes for a cake have a small composition, but they play an extraordinary role in the whole baking because they add some “zest” to it.

• 4 pcs chicken eggs;
• 10 grams of starch (it is better to use corn starch, it gives a smooth texture);
• 150 grams of snow-white sugar or powder;
• 70 grams of coffee sugar.

These are the ingredients for 4 servings (shortbread). They are used as a cake base or as an addition to sponge cakes. In both versions they will be harmonious and tasty.

1. The first thing you need to do is carefully separate the whites from the yolks. Next, beat the whites at high speed, and as they gradually thicken, slowly add regular sugar.
2. Then, without stopping, add brown sugar.
3. When dense peaks have formed from the mass, slowly add starch, while making sure that the whites do not lose their thick consistency.
4. The last thing you need to do is place the meringue on a baking sheet covered with parchment. This should be done carefully using a silicone spatula. Place the workpiece in an oven preheated to 120 degrees and leave for 2 hours.

A few rules for a good meringue

In order for the result to amuse you, you need to understand a few secrets on how to properly bake meringue for a cake:

1. Unstained dishes. In order for the meringue to mix correctly, you need to use only completely clean, dry and grease-free accessories. To do this, you need to wash them in advance with boiling water or citric acid and let them dry.
2. Protein temperature. For the most viscous, fluffy and porous texture, the egg temperature should be about 20-25 degrees. This way the cake will perfectly retain its shape and smooth surface. To reach this temperature, the eggs must lie at room temperature until they reach the appropriate temperature. You can put them in warm water for a couple of minutes.
3. The finer the sugar, the better. Sweet powder is suitable as a standard, but if you don’t have it, it’s better to use a little sugar, it will quickly dissolve and the mass will be more airy.
4. Whipping speed. To thoroughly mix the whites and saturate them with air, you need to start beating at low speed. And only after the liquid changes color (becomes cloudy) and foam begins to appear, you can increase the speed to the highest, and not change it until the end of the process.
5. Gradual addition of sugar. To prevent the dessert from settling during baking, sugar or powder should be added very slowly, no more than a teaspoon at a time, without stopping whisking.
6. Beat just until stiff peaks form. Peaks are the stable, non-bending shape of the protein mass after the mixer has risen. This is the key to crispy baked goods. But this does not apply to meringue, which will be used with sponge cake. It requires a slightly softer mixture.
7. Starch. For confectionery use, it is better to use corn, it is the least viscous. And the texture of the meringue will be the smoothest, but if there is only potato, its proportion should be half as much.
8. Baking personalities. This is the most extreme and exciting step in making meringue cakes. After all, if you don’t choose the right baking mode, all your efforts will go down the drain. The main thing you need to know is that the higher the ratio of protein and sugar, the denser the texture of the meringue, and, accordingly, the lower the temperature and the longer the baking time. After baking, you should throw the cake in the oven until it cools completely, then you can check the texture of the baked goods.

These were the most important tips that every housewife needs to know so that her baked goods become a source of pride and amuse all guests with their appearance and taste.

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