Perhaps, meringue is one of the easiest cakes to make, the taste of which is familiar to many from childhood. It’s also not difficult to make a delicious, beautiful cake out of them.
Meringue cake at home - general principles of preparation
The principle of preparation of any Meringue cake is that for a start, the meringue itself is baked, which is subsequently formed into a cake, liberally lubricated with a pre-prepared cream.
In addition, the cake can be formed on any biscuit or sand cake, which will give the dessert more satiety.
It is noteworthy that both cream and cakes can be absolutely any, with various additives: for example, with chocolate, coffee, nuts, crackers and others.
Thus, only having one single important ingredient - meringue - can you make new cakes each time, giving free rein to your creative imagination.
1. Meringue cake at home with cream and pomegranate
Ingredients:
For the test:
• eggs - 4 pcs.;
• granulated sugar - 1 cup;
• soda - 10 g;
• starch - 20 g;
• nuts - 50 g.
Filling:
• high fat cream - 300 g;
• powder for fixing cream - 20 g;
• powdered sugar - 20 g;
To decorate:
• half a pomegranate;
• small ready-made meringues - 1 pack.
Cooking method
1. Eggs are divided into proteins and yolks. Beat the whites in a lush foam while adding sugar. We add soda mixed with starch and nuts to the whipped proteins, gently stir until smooth.
2. We take a detachable container with a diameter of 22 cm, put parchment paper on the bottom and slowly pour the meringue, leveling it with a wooden spoon. Bake for 60 minutes at a temperature not exceeding 150 degrees. Baked Meringue should be covered with a delicate slightly golden crust. After baking, take the Meringues and leave for 10 minutes to cool.
3. The cream is mixed with fixing powder, powdered sugar and beat.
4. Disassemble the pomegranate seeds.
5. We put the cooled Meringue on a flat plate. Lubricate the surface of the cake with whipped cream, decorate with finished meringues and pomegranate seeds. According to this recipe, it is better to eat Meringue Cake right away, because if you leave it for several days, it will be saturated with cream and will not crunch.
2. Meringue cake at home with rhubarb and ginger
Ingredients:
• rhubarb - 600 g;
• caramelized ginger (chopped) - 4 pieces;
• eggs - 4 pcs.;
• salt - 10 g;
• sugar - 300g;
• cream - 250 g;
• powdered sugar - 2 tbsp. spoons.
Cooking method:
1. The very first preheat the oven to 180 degrees. We take 2 sheets for baking, cover it with parchment and draw a circle with a diameter of 18 cm on both of them. Turn the paper circle down.
2. Separate the proteins from the yolks and beat with salt until lush foam. Enter in proteins and half of the sugar in several stages and beat again.
3. Carefully spread the protein mass on sheets with drawn circles and put in the oven, bake 5 minutes from the beginning, and then lower the temperature to 130 degrees and bake for about 60 minutes. After baking, turn off the fire, and leave the cakes in the oven to cool.
4. In the pan we put chopped rhubarb, ginger, the second part of sugar and chopped ginger. Fill it all with water so that it slightly covers all the products. We put on a small fire, close the lid and cook for 25 minutes. At the end of time, put the boiled rhubarb with ginger in a colander to make the glass water. We shift them into a cup, close the lid and put in the refrigerator for cooling for 1 hour.
5. Whip the cream until a stable foam. Add rhubarb and ginger to them. We shift the first cake from the sheet to a flat dish, grease with cream and cover with the second cake. Sprinkle icing sugar on top of the cake.
3. Meringue cake at home "Count ruins" with boiled condensed milk and cookies
Ingredients:
• eggs - 8 pcs.;
• icing sugar - 500g;
• boiled condensed milk and sugar - 250 g;
• walnuts - 250 g;
• friable cookies - 1 pack;
• butter - 1 pack.
Cooking method
1. The day before the preparation of this cake, boil condensed milk. We do it this way: put the jar in a small stewpan, fill it with water so that it completely covers the jar. Cook over moderate heat for 3 hours. When water evaporates, top up again.
2. After cooking, remove the jar, cool.
3. Separate the whites from the yolks and beat in a steep foam, with the gradual addition of powdered sugar.
4. On the laid sheet, spread the meringues with a spoon or a special syringe, at a distance of 1 cm. We bake for about 3 hours at a temperature not exceeding 150 degrees.
5. Baked Meringues are removed from the pan in a hot state.
6. Peel the nuts and grind in a blender.
7. Make a cream: combine slightly melted butter, condensed milk and nuts, mix everything until smooth.
8. We break cookies.
9. Dip all the Meringue balls in the cream and lay out on a plate in layers: balls - broken cookies. Thus we form the cake.
10. Sprinkle the surface of the cake with nuts and crumbs of cookies.
4. Meringue cake at home with a biscuit base
Ingredients:
• eggs - 3 pcs.;
• sugar - half a kilogram;
• flour - 200 g;
• squirrels from eggs - 3 pcs.;
• hazelnut kernels;
• kiwi;
• jelly.
Cooking method
1. Beat 3 eggs with sugar, pour flour to them, stir well and bake sponge cake.
2. Separately, whip the whites with sugar, precipitate the mass with a confectionery syringe or spoon on a sheet covered with parchment.
3. Clean the hazelnuts.
4. We put one kernel of hazelnuts on the precipitated meringue.
5. Bake at a temperature not exceeding 180 degrees, until a slightly golden hue.
6. Kiwi mode slices and stack in the form of a "flower" on a biscuit. Pour jelly or coat with any cream, put in the refrigerator for solidification.
7. After hardening, put Meringue on the surface.
5. Meringue cake at home with hazelnuts
Ingredients:
• fried, peeled hazelnuts - 250 g;
• corn starch - 70 g;
• powdered sugar - 0.5 cups + 4 tbsp. spoons;
• squirrels from eggs - 6 pcs.;
• tartar - half a teaspoon;
• cream - 600 g;
• vanillin - 20 g;
• chocolate bar - 2 pcs.;
• coffee expresso - 20 g;
Cooking method
1. Preheat the oven to 150 degrees. We put parchment on a sheet and draw 4 circles on it, with a diameter of 20 cm.
2. In a blender, grind the nuts, add the corn starch and half of the icing sugar to them.
3. In a deep cup, beat the squirrels and tartar until soft. At the same time, add an incomplete glass of powdered sugar in 2 divided doses. Beat until stable.
4. Add the nut mixture to the proteins and slowly stir with a silicone spatula.
5. Using an iron spatula, apply 1/4 of the egg mixture to all circles. Put in the oven for 45 minutes. After baking, leave in the oven for 1 hour to cool.
6. We shift the cake to the plate, remove the parchment.
Making Chocolate Cream:
1. Beat 1 2 parts cream with 50 grams of icing sugar and half a teaspoon of vanillin to a lush consistency.
2. Add chocolate to the creamy mass and gently stir with a silicone spatula until smooth.
Making coffee cream:
1. Brew coffee expresso with 20 grams of cream.
2. Whip the remaining cream with 100 grams of powdered sugar.
3. Add coffee to cream and whisk again.
Cake assembly:
1. Put 1 cake on a plate, grease with half a chocolate cream. Cover with a second cake, coat with coffee cream. We do the same with the remaining cakes.
2. Put the remaining chocolate cream in the center of the cake.
3. We put the finished cake in the refrigerator for the whole night.
4. Before tea drinking, sprinkle the cake with grated chocolate.
7. Meringue cake at home "Snickers"
Ingredients:
For biscuit:
• eggs - 4 pcs.;
• premium flour - 250 g;
• sugar - 250 g;
• butter - 130 g;
• juice from lemon - 20 ml;
• soda - 10 g.
On cream:
• butter - 130 g;
• boiled condensed milk - 230g;
• fresh peanuts - 1 cup;
• salted crackers - 1 pack.
For glaze:
• dark chocolate - 2 tiles;
• high fat cream - 125 g.
Cooking method:
1. Beat the separated proteins in fluffy foam, while adding sugar and lemon juice to them.
2. Pour sugar into a cup, mix it with flour, soda, yolks and butter. All is well stirred. We put in the refrigerator for 60 minutes.
3. We take out the dough from the refrigerator, divide it into 3 parts and put it on a baking sheet with parchment, level it and put whipped whites on top. Proteins do not equalize, leave as they are.
4. Bake all baking sheets for 60 minutes at not high temperature.
Cream preparation:
1. Pour condensed milk into a cup, mix with butter.
2. Roast peanuts in a pan.
3. Grind peanuts with crackers in a blender not very finely.
4. Pour peanuts with crackers to condensed milk and butter, mix thoroughly until smooth.
Cake molding:
1. Grease all the cakes with cream. We put them on top of each other and send them in the refrigerator for impregnation.
Glaze preparation:
1. Pour cream into a metal container and boil them over low heat.
2. After boiling, put the broken chocolate into the cream and mix.
3. We pour the finished icing over the whole cake and put it back in the refrigerator.
Meringue Cake at Home - Useful Tips
• Proteins for making meringues should be beaten very well. To know that they are ready easily: just turn over the container with proteins. Successfully whipped proteins will not leak and lose their shape. In addition, such a mixture shines and is uniform.
• To understand that the meringue has been baked, just press it lightly. It should keep in shape and have a rustling characteristic of meringues.
• Sometimes drying meringues can take longer than indicated in the recipe. If baking has been going on for more than an hour, then lower the temperature of the oven to 80 degrees, close the door and continue cooking.
