Cake-meringue Marquis

Description

Long known this recipe... very tasty and unusual flavor, I guarantee You. The cake resembles something very Oriental... Oriental sweets... like baklava, etc.

Ingredients

Margarine

250 g
Yolk egg

5 piece
Soda

0.66 tsp
Flour

550 g
Sour cream

2 Tbsp
Egg white

8 piece
Sugar

480 g
Hazelnuts

150 g
Butter

320 g
Condensed milk

1.5 can
Cocoa powder

1.5 Tbsp
Instant coffee

1.5 Tbsp
Water

3 Tbsp
Chocolate milk

Cooking

Yolks, slaked soda and whip cream in a magnificent mass.

Add the softened margarine and continue to beat until the mixture will increase in volume.

Add flour (as much as you would margarine) and knead elastic dough. Leave in a warm place for half an hour.

Meanwhile, whisk Becky in the elastic mass and crush the nuts. Unroll the dough into a thin layer (approx. 2-3 mm) and spread 2 tbsp of meringue. Sprinkle with nuts.

Bake for 6 minutes at 180 gr. Then paste in the door of a wooden spatula and continue to bake for another 16 minutes. It is necessary to dry the meringue and prevent it from becoming to stringy and tasteless mass.

In the end I got these cakes (total 9 PCs).

Let's cream. Beat butter until doubled in volume. Add the coffee dissolved in 1.5 tbsp boiling water (at room temperature).

Add the cocoa and gradually mix in the condensed milk.

When the cream is ready, and the cakes to cool, collect the cake, accurately each layer with butter cream.

Then, coat the sides and top of cake. Send in the fridge for an hour or two. To cakes well soaked.

Then prepare protein custard cream. To do this, boil the caramel to the soft ball stage and enter a thin stream into the beaten egg whites. Importantly, intense whipping, otherwise the cream will curdle.

Protein cream apply directly to oil, it enhances the flavor and softens even more.

Sprinkle the top with grated chocolate.

Sides of cake garnish with ground nuts.

BON APPETIT!

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