French meringue cake.

French meringue cake.

French meringue cake.

French meringue cake. Best dessert recipes. An exquisite French crust cake with crusty hazel meringue with an airy coffee cream can be served as a dessert or a special treat for a cup of coffee or tea.

We will need the following ingredients:

For the cake:

• 75 g of ground hazelnut,
• 75 grams of ground almonds,
• 150 g of powdered sugar (sift)
• 1 tbsp. L. Flour
• 5 proteins

For cream:

• 175 g of sugar
• 175 ml of water
• 4 yolks
• 225 g of butter (softened)
• 1 tbsp. L. Coffee essence or 2 tsp. Soluble coffee, diluted in 1 tbsp. L. Boiling water

For decoration:

• 1 tbsp. L. Plates of almonds
• 2 tbsp. L. Powdered sugar


• 3 baking trays lined with baking paper
• a silicone pastry bag with a large smooth nozzle

French meringue cake.

Cooking method:

1 Stir in a bowl of ground nuts, powdered sugar and flour. Separately, whisk the proteins into a stable foam with sharp peaks.

Enter a third of the protein mass in the nut mixture, stir well with a whisk. Mix the remaining proteins with a large metal spoon - you should get a homogeneous mass.

2 Preheat the oven to 130 ° C. Draw a circle with a diameter of 20.5 cm on the baking paper on the baking sheets.

Fill the walnut-protein mass with a confectionery bag with a large smooth nozzle and, starting from the center of each circle, lay flat, dense rings in a spiral.

Dry in the oven until light-golden (1 hour). Leave the meringue in the off oven until it is completely cool, then gently place it on the grate.

3 In a saucepan, mix the water with the sugar. Preheat on low heat, stirring until the sugar dissolves. Yolks pour into a large bowl.

When the sugar dissolves, increase the heat and grind the syrup to 108 ° C by the sugar thermometer. Working the mixer at high speed, pour into the yolks boiling syrup (make sure that the syrup jet does not fall on the coronets).

Beat until a thick white cream, let cool. Separately, rub or beat the mixer with butter in a soft creamy mass, in parts, put into the yolk cream, whisking well. With the last portion of the oil, add coffee essence or diluted coffee.

4 Put on the croquet dish, spread a piece of coffee cream evenly with a spatula. Cover with a second crust, spread the cream and cover with the last crust, gently pressing on the cream.

Cover the product with the remaining cream on the sides. Sprinkle the top with almonds. Cut out 2.5 cm wide strip of bakery paper, spread on the cake at a distance of 2.5 cm. Sprinkle the cake with powdered sugar, carefully remove the paper strips.

About the dish:

For 8 people:
Preparation time: 1 day
Cooking time: 1 hour
Oven temperature: 130 "C


French meringue cake.


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One Response to “French meringue cake.”

  1. […] cake is baked 1.5 months before the holiday. During this time, he must be infused with strong alcohol. Usually it is impregnated with rum, […]

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