Baked meringue ice cream

Description

Mini cakes... delicious... cake, ice cream, meringue. Serve with a salad of oranges! Impressive!

Ingredients

Orange

1 piece
Vanilla

1.5 g
Ice cream
Brown sugar

350 g
Lemon juice

1 Tbsp
Chicken egg

7 piece
Cocoa powder

3 Tbsp
Flour

1 cup
Starch

1 Tbsp
Salt

Cooking

Prepare biscuit dough. Eggs (5 PCs) are beaten with brown sugar TM "Mistral" (200 g) white. Then add 1-1,5 gr of vanilla and 1 tbsp. spoon of starch.. Constantly whisking, add a little sifted flour - 1 Cup. Cocoa optional in the same way little by little add the 2.5 tbsp Ready put the dough in a pre-greased baking dish and place in preheated oven to bake the cake. Makes one fat or two thin biscuit

Now we need to cut of the sponge cake circles of the required size. You can leave all the crust and make one large cake, but I chose to make mini cakes: and more beautiful and more convenient

Now prepare the meringue. In proteins add sepatuku of salt and whip into a thick foam, adding lemon juice, typing while beating brown sugar in a thin stream. I used TM "Mistral" is universal. Ready protein mass was divided in half and the second half gently introduced cocoa powder. Put it in the cold.

Now the easiest step is laid out on prepared bisquitte ice cream, preferably in the size of the biscuits. Ice cream, of course, can be homemade, but I used ready vanilla ice-cream, as they say, according to GOST.

Let's decoration our mini-cakes. Baking tray lay a parchment paper and spread the biscuits with ice cream, it is better to decorate one, and the rest of the biscuits away in the cold to melted ice cream. I decided on a rose, which is why the second part of the protein mass added cocoa. Adorned with a syringe with a nozzle. To roses turned the platter (as pictured) into the syringe it is necessary to put both masses (white and chocolate) along the syringe

Next, decorate the whites from all sides

Bake in a preheated oven at maximum power, it took me 5-6 minutes, but be careful not to overdry. Our finished rose. Wait until slightly cool, hot right is better not to touch, so as not to damage the integrity of the cake.

Comments and reviews

Leave a comment or a recipe review