Sponge cake with meringue, "Spider"

Description

Very easy to prepare, but at the same time delicate and delicious cake with a crispy layer of meringue will definitely decorate any of Your holiday. Children and adults will not remain indifferent.

Ingredients

Chicken egg

8 piece
Brown sugar

500 g
Vanilla sugar

15 g
Water

130 ml
Cognac

1 Tbsp
Butter

200 g
Condensed milk

1.5 can
Peanuts

100 g
Dark chocolate

200 g
Cream

100 ml
Walnuts

Cooking

To form 20cm. Ingredients for sponge cake: Egg - 4 PCs Flour - 100 g brown Sugar "Mistral" - 150 g Vanilla sugar 15 g (1 teaspoon)

Very carefully separate the whites from the yolks. Beat whites in strong thick foam. Then gradually introduced 75 g of sugar, 1-tablespoon, whisking constantly until it dissolves. The mixture should be like meringue.

Whisk the egg yolks with the remaining sugar (75 g) to increase in volume and whitening.

To the yolks add 1/3 of beaten egg whites. Very carefully mix all with a wooden spatula, from the bottom up, not to destroy the bubbles of air, which raises the biscuit. Then gradually add the sifted flour.

Gently mix everything. Then add the remaining egg whites and very gently stir. From bottom to top.

The bottom of the form for baking cover with foil or baking paper. Put biscuit dough in the tin and spread it. Bake the cake you need in preheated to 180 C oven for about 30-35 minutes. It is important to know and always remember that in baking cake the oven door should not be open at least the first 20-25 minutes, otherwise it will sink. To check the readiness of the biscuit is very simple, you need to pierce it with a toothpick, if it remains dry - cake is ready if it is going to be the traces of the test - cake is still not cooked. And, preferably, to give the finished cake to cool slightly in the oven, because he does not like extremes in temperature.

Carefully remove the finished cake and let it cool until the end. Cut it with a very sharp knife into 2 Korzh.

Now prepare the meringue. For this we need: protein from 4 eggs 250 g brown sugar "Mistral" and a pinch of salt, the Sugar will turn into powdered sugar using a coffee grinder. Proteins separated from the yolks, whisk in a solid foam. Then gradually add powdered sugar, 1 tablespoon each time, whisking until it dissolves completely.

Coat the baking pan with parchment paper and using a pastry syringe to squeeze out the meringue. Bake the meringue at a temperature of 150 C for 45-60 minutes.

Take out from the oven and give the finished meringue to cool.

In order to soak cakes, we need to prepare the syrup. You will need: Brown sugar "Mistral" (my lump) - 100 g, Water - 130 ml Brandy (or liqueur, or rum) - 1 tbsp

In a saucepan pour water and add sugar in it. Put on fire and bring to a boil, stirring occasionally. Until the sugar is dissolved. Boil the syrup is not necessary. Once the syrup has cooled, pour it in flavoring (rum, brandy, liqueur).

Now prepare the cream. For this we will need: boiled Condensed milk - 1 Bank of Condensed milk - 0,5 banks Butter - 150 g Peanuts (roasted, peeled) - 100 g

It is important that the butter and condensed milk was at room temperature, otherwise the mass will flake. First, whip the softened butter until fluffy white mass. Now gradually add condensed milk (boiled, plain), continuing to beat until fluffy and smooth.

Begin to collect the cake. Impregnate cakes syrup.

Generously grease cakes with cream and sprinkle with chopped peanuts.

Spread the cream on the meringue. Some meringue broken into pieces and fill in all the gaps between entire meringue.

Again, gently spread a thick layer of cream. On top of the cake cover with a second Korzh.

The remaining meringue to smash, to fill the gaps between the layers and gently fluff cream. Sides of cake sprinkle chopped walnuts.

Now let's decorate our cake. You will need: bitter Chocolate - 200 g Butter - 50 g Cream (preferably 30%) - 100 ml

Cream bring to a boil, throw them in the chopped chocolate and put in a water bath. Add the butter. Stirring, bring to a homogeneous mass, remove from the water bath.

Now fill the top of the cake with melted chocolate, decorate with the meringue.

A little of the remaining chocolate you need to put in a plastic bag, cut the tip and squeezing the chocolate in a thin stream from the bag, apply on the cake of arbitrary patterns. Put the cake in the refrigerator to soak at least 2 hours. Bon appetit :)

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