Description
Incredibly light, airy cake Austrian cuisine. The combination of airy meringue, soft sponge cake, whipped cream with berries will not leave anyone indifferent. Traditionally made with coffee or strawberry (raspberry) jam. Instead of jam I added a handful of fresh pitted cherries.
Ingredients
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Egg white
5 piece
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Sugar
300 g
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Chicken egg
2 piece
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Yolk egg
3 piece
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Flour
70 g
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Cream
300 g
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Cherry
150 g
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Vanilla
1 pack
Cooking
The oven heated to 180*C. MERINGUE: Beat egg whites with sugar until elasticity. Start to whisk the egg whites without sugar on low speed of mixer. When the proteins will foam and increase in size gradually add sugar, increasing the speed of the mixer.
On a baking tray lined with parchment using a pastry bag to isolate three strips about 1.5-2 cm from each other. To retreat from the third strips 3 cm and apply three strips.
Sponge CAKE: Egg yolks, sugar and vanilla whisk for 5-7 minutes until lush and creamy. Gently add the sifted flour in two stages. The dough is deposited, using a pastry bag, between the strips of meringue.
Sprinkle the strips with icing sugar and bake in preheated oven 15-20 minutes, until Golden brown meringue. Cool cakes on a wire rack. I'm a baking tray with layers put on the grill.
CREAM: Cream vzbit with sugar, add the cherries and mix gently.
The cooled cake to turn on a sheet of parchment and carefully remove the sheet on which they were baked.
One Korzh apply the cream. Cover with the second Korzh. CAREFUL, the cakes are very delicate.
Slice the cake into strips with a width of about 2 cm and place in the refrigerator for 3-4 hours. Also the dessert can be frozen.
With a Cup of coffee - heaven!
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