Description
Ah, meringue!.. Tender, crispy, crumbly, or, conversely, soft as cotton candy inside and crunchy Golden brown on the outside... M-m-m, enjoy! Subtle no wonder the French called the delicacy "kiss" (from FR. Baiser). In pre-revolutionary Russia meringue called "Spanish wind".
Ingredients
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Egg white
6 piece
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Sugar
7 Tbsp
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Starch
1 tsp
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Vinegar
1 tsp
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Sour cream
5 Tbsp
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Instant coffee
2 Tbsp
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Chocolate milk
-
Berry
Cooking
Mix separately the sugar (6 tbsp), cornstarch (I had potato) and coffee.
Proteins, beat with a mixer at the highest speed (start with small, gradually increasing speed).
When stable peaks, add our mixture of sugar, coffee and starch.
Continue whisking until the sugar is dissolved. Add vinegar and continue whisking for another 1-2 minutes.
A baking sheet covered with parchment paper, put a plate upside down and trace it to form a circle is the line around the cake. Do 2 laps.
On each spread protein mixture, trying not to leave the boundary of the circle. We put our trays in a preheated 150 degree oven for 40-50 minutes. If meringues begin to brown, then reduce the heat. When meringue is ready, leave it in the oven for 10-15 minutes.
While the meringue cools, beat cream with 1 tablespoon of sugar.
Spread on the first cake meringue using a pastry syringe (or pastry bag) 2/3 of the cream. Cover with the second cake layer on top, and distribute the remaining cream and berries (berries you can use any). Sprinkle top with grated chocolate. Decorate with mint leaves.
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