Sweet cream cake

Description

Airy meringue, combined with caramel, chocolate, and amazing taste of Baileys liqueur . The recipe comes from an old number of the magazine "Liza". And made, after that some days went to level 6 the kitchen boy.

Ingredients

Chicken egg

5 piece
Sugar

180 g
Starch

1 Tbsp
Chocolate milk

70 g
Nuts

100 g
Flour

200 g
Leavening agent

0.5 tsp
Chicken egg

1 piece
Vanilla sugar

1 pack
Butter

80 g
Chicken egg

5 piece
Liqueur

80 ml
Sugar

50 g
Nuts

30 g
Cream

600 ml
Chocolate milk

100 g

Cooking

[b]caramel[/b] did itself.Cracked hazelnut(with a rolling pin,or hammer,photo)per 100 grams.nuts + 1 Cup of sah.sand

Sah.sand pour in a dry frying pan

Put on the heat,stirring to dissolve the sugar to a gentle boil.Immediately add chopped almonds,stir 2-3 min.

Pre-lubricate with vegetable oil Board or paper and evenly lay the roasted nuts to cool completely.After crush.

Layers of meringue: whisk Chilled whites in strong thick foam, gradually, in small portions pour the sugar and starch and continue beating until

until the mass takes on a characteristic luster and begin to form sharp edges.

Nutty caramel and chocolate chips pour and stir with beaten egg whites with a wooden spatula

Preheat the oven to a temperature of 150°. Split form lay baking paper, Spread on her half of the protein mass and bake for about 30 mins Then just go and bake a second cake-meringue

[b]Shortbread crust:[/b]Quickly knead the dough from flour, baking powder, eggs, vanilla sugar and flakes of butter or margarine.

Wrap the dough in cling film and put for 30 minutes in the refrigerator.

Heat the oven to 200°. Detachable form grease with fat, to Roll out the dough-put into a form and bake for 15-20 min.

[b]Filling:[/b]. The egg yolks and sugar and grind until light yellow homogeneous cream, in Small portions add the liqueur.

Cream beat with a mixer in a solid foam, and then combine with the egg-liqueur cream.

Put the cake together.Shortbread crust sprinkled with caramel, and 1/3 chocolate chips, sprinkle half of the filling. To lay the first meringue shell, spread the remaining filling, put the second meringue shell. Chilled the cake you pull from the mold. Coat the remaining cream and sprinkle with the remnants of the fine chocolate shavings.

Put the cake for 4-6 hours. in the freezer.Edges sprinkle with caramel.

The next day I decorated the top of the white chocolate chips. [b]Tips:[/b]How to speed up the cooking process: ► Buy in the candy store ready six cakes, meringues and packaging them in a package for freezing, crush with rolling pin. Then this baby sprinkle meringue with almonds and chocolate chips on a shortbread crust and the filling. One who does not like almonds, you may replace it with roasted almond leaves. And even better, this cake is ready to take the roasting,You will only have one job to crush it. Once again,the cake is extraordinarily DELICIOUS.

[img]http://s46.radikal.ru/i113/0902/e9/46b6deac0212.jpg[/img] [img]http://s49.radikal.ru/i123/0902/60/8e0c5ae5c30a.jpg[/img]

Comments and reviews

Leave a comment or a recipe review