Having prepared a meringue cake, you can make a variety of cakes based on it. For example, one of the most popular is the "Kiev" cake. It is also possible an option where the cake is prepared from proteins, and a cream is made from the yolks.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Meringue or meringue is most likely one of the more popular types of cakes you can make yourself at home. Plus, it's just as easy to make a cake with them. It does not take much time, but the result is very tasty and very effective.
The essence of such cakes is as follows. Ordinary meringues are baked, but not in the form of cakes, but are lined with an even crust on a baking sheet. Further, such cakes are folded into a cake and coated with cream. In addition to the meringue and cream themselves, the cake can also consist of biscuit or other cakes. So, making a different cream, adding a variety of additives such as nuts, chocolate, cookies, etc., you can constantly make new cakes from meringues. Here you can easily give free rein to experiments and apply confectionery imagination. You can even come up with recipes yourself.
Today I will show you how to make a classic meringue cake. But then you can put crushed nuts, sesame or sunflower seeds, etc. into the protein mass. Such cakes can be used as one of the ingredients for a complex cake or for making a dessert. It turns out the cake is tall, crispy, tender and melting in the mouth.
- Caloric content per 100 g - 270 kcal.
- Servings - 1 cake 2 cm high, 22 cm in diameter.
- Cooking time - 5 minutes for whipping proteins, 1 hour for drying the cake
Ingredients:
- Eggs - 2 pcs.
- Powdered sugar - 4 tablespoons
Step by step preparation of cake meringue cakes:
1. Carefully break the eggs and separate the whites from the yolks. Do this very carefully so that not a drop of yolks gets to the whites. Otherwise, they will not beat up to the desired consistency. Also, make sure that the protein dishes are clean, dry and fat-free. It will also affect the quality of the meringue.
2. Take a mixer and at a slow speed, begin to beat the egg whites. This is necessary so that they are enriched with oxygen, which will make them more luxuriant and airy. Then, when white foam appears, gradually add powdered sugar to them. I do not advise using sugar, because it may not have time to break during the whipping process.
3. Next, beat the whites at higher turns until stable peaks and a white airy mass are formed. You can check their readiness by turning the bowl of squirrels over: they should be motionless.
4. Take any convenient baking dish and line it with baking parchment. Lay out the beaten egg whites, spreading them evenly over the entire area. You can choose the height and diameter of the cake yourself. This will only affect the drying time.
5. Further, if there is an oven, heat it to 60 degrees and put the cake to dry for 1-1.5 hours with the door slightly ajar. If there is no brazier, then place the cake pan in a thick-bottomed pan on the stove, turning on the minimum heat.
6. Cover the cake with a lid and dry for about 1.5 hours. If condensation accumulates under the lid, wipe it periodically. Turn the crust over several times while drying so that it bakes evenly on all sides. When completely dry and rough, remove from the pan and leave to cool completely.
See also a video recipe on how to make a meringue for a cake.
