Description
Air as a spring cloud, cake-meringue with a delicate cream of cream cheese and blueberry jam. Very delicious, try it ;)
Ingredients
-
Egg white
2 piece
-
Sugar
115 g
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Lemon juice
0.5 tsp
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Cheese curd
280 g
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Jam
100 g
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Cream
100 g
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Mint
Cooking
Beat the whites to soft waves. Gradually add fine 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).
Through cooking bag to put the whites on a baking paper desired diameter - from 12 to 22 cm (depending on whether you want to make one cake or several small like mine).
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.
Meanwhile, prepare cream. Beat cream cheese with blueberry jam.
Add the whipped cream and stir.
To shift the cream in a pastry bag and isolate on each cake layer, stacking one on the other (careful, cakes are fragile!)
From top to decorate the remaining cream and mint leaves.
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