Description
Incredibly soft, airy and delicious cake is the meringue! Preparing easy and simple, try it ;) the Recipe is from the book "French Recipes" with my little changes.
Ingredients
-
Egg white
2 piece
-
Brown sugar
115 g
-
Cream
150 g
-
Liqueur
1 Tbsp
-
Lemon juice
1 tsp
-
Dark chocolate
-
Mint
Cooking
I used Fine brown sugar from the Mistral.
Beat the whites to soft waves. Gradually add fine brown sugar and lemon juice, continuing to whisk.
Beat the mass until stable peaks (test: when turning the container weight should not to fall out from it). Add the liqueur. Mix gently with a spatula.
Using a teaspoon spread the proteins on the baking paper, forming a small "cap" (or using cooking bag).
Bake at 130*1 hour and 15 minutes with half-open oven door (ideally, the oven temperature should be 90*C if Your oven supports it, then open up the oven is not necessary, and the time increased to 1.5 hours). Cool, carefully remove from paper.
Cream whisk until stable peaks and to put a little on a dish for serve. Put the first meringue layer.
To cover cream. Spread a second layer of meringue and cream. Repeat 1-2 more times (depending on the diameter of Your cake), until you run out of ingredients (a couple of meringue to leave for decoration)
The finished cake to decorate with crushed meringue. The way he looks in the book.
But I still wanted to decorate it. I made a mesh of chocolate (new!) and added mint.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.