Cake meringue with cream.

Cake meringue with cream.

Cake meringue with cream.

Korzh of exquisite walnut meringue with cream, dark chocolate - an irresistible combination for a festive dessert. One slice of cake, and your guests will understand exactly why chocolate is called the food of the gods.

For the meringue:

• 5 proteins;
• 275 g of finely crystalline sugar;
• 100 g hazelnuts (lightly fry and chop).

For the cream:

• 200 g of dark chocolate (coarsely chopped);
• 600 ml of whipping cream;
• 2 tbsp. l. liquor "Grand Marnier", rum or brandy (optional).

Cake meringue with cream.

For decoration:

• 75 g of dark chocolate (melt);
• 1 tbsp. l. icing sugar.


• baking paper;
• 3 baking;
• knife blade with a beveled tip;
• confectionery handle.

Cake, meringue with cream.

Cooking method:

How to make meringue.

1. Preheat the oven to 140 ° C. Draw a circle with a diameter of 22 cm on the three sheets of baking paper, flip the sheets and place on trays.

2.For meringue, pour the proteins into a large clean, dry bowl. Beat with a mixer.

3. Pour a spoonful of sugar, still beating thoroughly after each addition, until you spend all the sugar and protein mixture becomes thick and shiny.

4. Add the chopped hazelnuts in protein mass and gently to mix metal spoon.

Baking and cake assembly.

5. Spread the shoulder blade on one third of the protein mass in each pan within the outlined circle. Two cakes on top of the shoulder blade flatten, and the third make small shovel vershinki - it will be the top of the cake.

6. dry cakes in the oven for 1 hr. 15 min. - 1 h 30 min.. Remove from oven, cool and remove the paper. To melt the chocolate cream on a hot water bath and stir to obtain a smooth mass. Allow the chocolate to cool, but not cool.

7. Whip the cream with an alcoholic beverage in stable mass that holds its shape. To mix the melted chocolate, taking care not to perevzbit, otherwise the cream will be too dense. Fold the meringue-cakes at each other, promazyvaya cream, put on top of the cake with a sharp apex.

8. Squeeze the melted chocolate from the confectionery handle thin strips. Garnish with chocolate figurines (see. "Final touch"). Refrigerate the cake for 1-2 hours. Before serving, sprinkle with powdered sugar.

Cake, meringue with cream.

About the dish:

On 8-12 persons:
preparation time: 1 hour.
cooling time: 1 hour.
Cooking time: 1 hour 15 minutes - 1 hour 30 minutes.
Cooling time: 1-2 hours.
The temperature of the oven: 140 ° C.

Advance preparation.

Shortcakes of meringue can be baked for a few days, but they should be stored in sealed containers to prevent moisture from the air is not made them soft and sticky. Excellent fit hard plastic containers with snap-clips on the sides, very good, if there is a sufficiently large container, which can be stored at once all the cakes, arranged baking paper.

How to roast hazelnuts.

Thanks toasting hazelnuts slightly dries and begins actively to exude its fragrance, and nuts if untreated, the heat treatment facilitates the cleaning process. To roast hazelnuts, walnuts Sprinkle an even layer in a baking dish or on a baking tray and calcined 5 minutes in the oven at 200 ° C until they are golden brown. Make sure that the nuts are not scorched.

Final touch.

Figurines made of chocolate will give your cake-meringue professional gloss, and to make them is not difficult. Fill a pastry shop handle 75 g melted dark chocolate and squeeze in a pattern liked (we chose a simple figure of crossed lines) on a baking sheet lined with baking paper or board.

Allow to harden, carefully remove the knife, spatula figures.

Cake meringue with cream.


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