Cake, meringue with custard

Cake, meringue with custard

Cake, meringue with custard


powdered sugar – 1 cup
10 egg whites
3 tablespoons flour
10 ml brandy
150 g of shelled walnuts
0.5 tablespoons cocoa powder
butter – 100 g
5 egg yolks
Sugar – 50 g
0.5 bags of vanilla sugar
200 g of condensed milk


Proteins are cool in the refrigerator. Nuts in a blender grind into crumbs; fry in a dry frying pan over a mild heat until light brown. Remove from heat, allow to cool.

Chilled whites pour into a large bowl; beating with a mixer at low speed for 5 minutes. Then turn on the average speed and beat for 5 minutes. Switch the mixer on the highest speed and beat 12-15 min., Until a thick dense foam. Continuing to whisk, add the icing sugar and protein meal. A minute later, turn off the mixer.

* Raise the fork a little protein mass. If proteins pull the plug and do not fall down, they are ready.

Heat oven to 150 ° C. Baking sheet covered with parchment and lightly moisten with water, taking care not to let water drops going. Place the beaten egg whites into the cooking bag and squeezing them on parchment in a circle, formed into a cake with a diameter of 20-22 cm. Put in the oven, immediately reduce the temperature to 140 ° C. Bake for 1 hour.

Turn off the oven and leave the cake inside, until it cools down. In the same manner 3 more bake cakes.

* Can be laid on a baking sheet from 2 protein pellet.

While baked meringue, prepare the cream. Yolks with sugar and vanilla sugar until white, add 100 ml of water, stir. Put on a pot of boiling water and boil, whisking whisk, 4 minutes, without boiling.; remove from heat.

Beat the butter until foaming. Add condensed milk cream, whipped butter, nuts, cocoa and brandy. Mix. Allow to cool to room temperature. Then again beat with a mixer.

Fluff cakes get the cream, put on one another. Put the cake in the refrigerator for 1 hour.

Bon Appetit!

Cake, meringue with custard

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