Cake-meringue with coffee cream and caramel

Description

If the family has the world's biggest fans of meringue, and coffee, then this recipe you must like it! Coffee cream with a slight bitterness was the highlight, which turns too sweet bezecny cake in a harmonious dessert. And Mary here is also very out of place. For the recipe many thanks to Cadace!

Ingredients

Egg white

5 piece
Sugar

580 g
Vanilla sugar

2 pack
Yolk egg

2 piece
Milk

200 g
Flour

20 g
Butter

180 g
Coffee natural

100 g
Instant coffee

2 tsp
Almonds

80 g
Water

70 g
Lemon juice

1 tsp

Cooking

To prepare the shortcakes, whisk the whites in a solid foam, then add sugar and beat until the mixture becomes very thick and dense. Put in a pastry bag (for lack of a package from under milk with cut corner) quarter of the beaten egg whites.

On baking paper draw two circles with a diameter of 20 cm, turn the leaf over. Squirrels put on paper. A number of kornetika put small meringues (they will be used for decoration). Bake the cakes for 2 hours at a temperature of 120*C. the Finished cakes are very light and rustling when tapped. Little cookies will be ready in about an hour, or even less.

Make Fudge. To do this, the nuts will clean, roast and chop into crumbs.

Sugar cover with water, bring to a boil while stirring, all the crystals should dissolve. After boiling, do not stir. Two minutes after boiling add the lemon juice (without acid your caramel will Sacharissa), shake the saucepan, then cook over high heat, without disturbing, for a few minutes. When syrup is Golden brown, remove from the heat.

Before making the caramel, make jewelry. This syrup cool slightly. A few almond nuts put on toothpicks. Dip in caramel, and then get to make a "tail". These nuts need to hold the "tail" down to the caramel has cooled and hardened.

Chilled syrup re-heat and stir in the walnuts into it (they also better to heat it in the microwave). Stir and pour the mixture on a silicone Mat or a greased surface. Spread a thin layer and allow to harden.

Grind the cooled almonds in a food processor into fine crumbs. (Do not do this in advance, so the almonds don't stick together.)

Boil a small Cup of strong coffee. I dissolved there is still instant coffee for a more pronounced coffee taste.

Yolks pound with sugar and flour into a smooth mass.

Pour the milk into a saucepan, add vanilla sugar, coffee, half the norm of sugar and heat to boiling. Pour the yolks of boiling milk, stirring carefully with a whisk (be careful not to brew the yolks!).

Pour the slightly thickened cream back into the saucepan and cook over low heat until thick. Don't forget to stir constantly! Ready custard cool to room temperature, covered with film so that the surface does not zavetrilos.

Softened butter and whisk until OSVETLENIE, gradually adding the cooled custard.

Stir in 2/3 of the crushed almonds and stir. Spread cooled meringue shell with half coffee and truffle cream. Put the second cake and spread remaining cream.

In the middle put a little meringue and dusted with powder sugar. The edges of the cake sprinkle the remaining almonds. Cake decorate prepared nuts in caramel.

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