Cake with meringue and biscuit: ingredients and recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Crumbley, brittle meringue, like meringue cake, originally from France. Melting and tender, crisp on the outside and soft on the inside, it was called the "air kiss" by the French.

Meringue is called protein cakes, and protein cream is called meringue. This is what meringues are actually made from. It is also used as a filling for various confectionery products. At first, it may seem that preparing meringue is quite simple, because it contains a very small amount of ingredients, but this is a very capricious and complex dessert, the quality of which depends on many different factors. Not every amateur cook knows how to make meringue and meringue, so it's worth learning some secrets first to get a great airy dessert.

Cooking meringue and meringue

How to bake meringue? What is the best recipe to use? Meringue at home can be made in many ways. Of course, it will be necessary to achieve a high culinary level in the art of making puffed protein dough, whichshould remain tender, airy, dense, at the same time light and retain its shape well. If you know some of the nuances of cooking, you will get excellent tasty and beautiful meringues and other desserts made from egg whites whipped with sugar and baked in the oven. There are several ways to make meringue: Swiss, French and Italian.

Three types of meringue

How do the French cook? They do it simply: whip the whites with a pinch of s alt and add a little powdered sugar to dense peaks. Ready whipped protein should hold its shape very well. Such meringues come out airy, tender, but they are only suitable for cakes of a simple shape, as they can lose their appearance and blur.

Italians, on the other hand, replace sugar with thick hot sugar syrup, adding it in a thin stream right in the process of beating. With this delicious soft cream, they start eclairs, tubes and sandwich cakes. This cream mixes well with oil. But the meringue, prepared according to the French recipe, will lose its shape when oil is added.

The Swiss meringue recipe is truly virtuoso. A protein cream is made in a water bath, and this mass increases several times in volume. It makes excellent patterns on pastries and cakes that look spectacular and do not blur. Based on this cream, you can make a children's cake with meringues.

Cooking nuances

Be sure to thoroughly wash and degrease all dishes and kitchen utensils,used to make meringues and meringues. Fat will interfere with the preservation of the dense structure of the protein and adversely affect the quality of the test. To avoid this, you can wipe the dishes with vinegar and then rinse with cold water, and then wait until the dishes dry. Or you can add lemon juice to boiling water and rinse the dishes with this mixture.

Which eggs to take - fresh or not? If you will be eating a protein cream that is not subject to heat treatment, then it is recommended to use the freshest eggs. But for meringue, eggs that have lain for a week are more suitable, because such a protein is beaten much easier. To prepare meringue, take not cool proteins, but warm ones at room temperature. Proteins from the refrigerator will whip faster, but in the end the mass will turn out to be less bulky, more stable in the oven and more dense. But warm proteins will give you an airy lush mass with good relief, and these products will rise well and keep their shape.

Sugar or powder?

Use powdered sugar for whipping, not sugar. With it, the mass will beat much better and it will turn out lighter and more tender. But if the sugar is not completely dissolved, it will creak unpleasantly while eating. At the beginning of whipping, set the mixer to a slow speed to add oxygen to the mass, but when you get bubble foam, increase the speed to maximum. Powdered sugar can be added gradually. If you add all at once, then after baking, the meringues will settle.

To getdelicious crispy meringues, whites need to be whipped to dense sharp peaks, when when you remove the whisk, the mass will reach for it. If you get not sharp peaks, but rounded ones that start to fall, then they are suitable for making dough for meringue biscuit cake, and the meringue itself will not work from them. Sometimes it is advised to add a pinch of s alt or lemon juice to the proteins before whipping so that the mass is larger and fluffier, but if you have a good modern blender or mixer, you can do without these additives. If you need to add starch or flour to the proteins, be sure to sift them to saturate them with air and give the dough airiness.

How to bake?

Meringue is best baked on parchment, setting the temperature to 80-110 ° C, for 1.5-2 hours. But still, try not to overdry the dessert, because it should be crispy and not have a dark crust.

If you want softer and more tender meringues, bake them at 150°C. You can first bake at a high temperature (200 ° C), and then reduce the heat to 100 degrees and leave for another half hour. The oven must not be opened when baking the meringue, otherwise the blanks will become cakes, as they will fall off. You can not store meringue in the refrigerator, otherwise it will become damp. Based on the meringue recipe, you can make a huge amount of wonderful confectionery by adding coffee, berries, fruits, chocolate, milk, cream, nuts and spices. Meringue can be poured with chocolate icing, served with ice cream, vanilla or butter cream, make a filling for sweet sandwiches andpancakes, cream for cakes and cakes.

Biscuit and meringue cake

You will need a mold with a diameter of 23 centimeters.

For the test:

• Flour - 200g
• S alt-a pinch.
• Chilled Butter – 150g
• Sugar - 30 g.
• Yolks - two pieces.
• Cold water - 50 ml.
• Baking powder - teaspoon.

Filling:

• Walnuts - 200 g.
• Sugar - 35g

Meringue:

• Proteins - five pieces.
• Sugar - 300g
• Water - 60 ml.
• Lemon juice - tablespoon.

Cooking process

We start cooking with the dough. Mix sugar with flour, s alt, baking powder. Cut the butter into cubes, add the yolks to it, rub everything into crumbs. When the crumb becomes homogeneous, add water, knead the dough, wrap it with a film and put it in the refrigerator for half an hour. Fry the nuts for a few minutes in a pan, remove the skins from them and cut into pieces. Spread the chilled dough in shape, forming a small side that will cover the nuts. Pierce the dough in several places with a fork and bake for about 15 minutes at 160 ° C. The dough doesn't have to be fully cooked. Let it cool, sprinkle with nuts and sugar.

How to make meringue for a cake? Mix sugar and water, bring on the stove to 140 degrees, turn off the heat and add lemon juice. At the same time, beat the egg whites so that they are ready by the time the syrup is made. Continuing to beat, carefully and gradually fold the syrup into the proteins andbeat until the egg white has cooled down. Pour the finished meringue onto the crust and smooth it out. Place in an oven preheated to 160 ° C and immediately reduce the temperature by 40 ° C. After half an hour, lower it to 100 degrees, and after another half an hour, turn off the oven. Leave the cake to cool in the oven for half an hour. The completely cooled cake can be removed from the mold.

Orange meringue cake

Take the form no more than 20 cm.

You will need for the test:

• Two thirds of a cup of flour.
• Chilled butter – 50g
• Ice water - two to three tablespoons.
• A pinch of s alt.

For Kurdish:

• Sugar - 100g
• Egg is one piece.
• Yolk - one piece.
• Butter – 30g
• Flour - a teaspoon.
• Orange zest and juice.
• Zest and juice of half a lemon.

Meringue:

• 1 egg white.
• Sugar - 60 g.
• Powdered sugar - 50g

Let's cook

Sift s alt and flour into a bowl, add chopped butter there. Grind the butter with flour with your hands into crumbs, add ice water and knead the dough. Form a cake out of it, wrap it in cling film and put it in the refrigerator for half an hour. When the dough has cooled, roll it out, transfer it to a mold and trim the edges. Pierce the bottom with a fork or use weights to keep it from rising. Bake for 20 minutes at 180°C. During this time, wash the fruit, dry it, grate the zest and squeeze out the juice. Mix sugar, zest and juice untilsugar will dissolve, and leave. After half an hour, strain the juice, add flour and eggs, stir with a whisk and cook, stirring constantly, over low heat until it thickens. When the cream has cooled slightly, add the butter.

Preparing the meringue for decorating the cake. Beat egg whites to stiff peaks, adding sugar little by little. Put the curd on the finished cake, and put the meringue on top of the pastry bag. Bake your cake in the oven until you see a golden crust. Serve chilled.

Walnut Meringue Cake

Ingredients:

• Two large chicken eggs.
• Sugar - one glass.
• A pinch of s alt.
• Butter – 200g
• Condensed milk - can.
• A pinch of vanillin.
• Any strong alcohol is a tablespoon.
• Walnuts - 150g

How to cook a meringue cake? Separate the whites from the yolks and beat them at low speed until you get soft peaks. Gradually add sugar, beat at high speed until it is completely dissolved. Put the mass evenly on the parchment and place the baking sheet with it on the upper level. Cook at 100 degrees in the oven for about an hour. Dry the nuts, chop in a pan. Beat the butter with a mixer until the mass brightens and becomes more fluffy. Gradually add condensed milk, and at the end - vanillin and alcohol. When the oven is off, open the door and let the meringue cool. It turns out crispy around the edges and viscous inside. Break it into pieces, form forPut a film on the bottom of the cake, put a few tablespoons of cream (about 1/4) on the bottom, meringue on top (about 1/3) and sprinkle with dried nuts. And so alternate all the layers until the ingredients are gone. Put the finished cake in the freezer for 3-4 hours. Turn the finished cake on a dish and remove the film. Garnish with nuts.

Biscuit cake with meringue is the best decoration for a festive table, especially for children, because it turns out to be light, tender, beautiful and allows you to fantasize by adding different fillings, fruits, berries.