Perhaps meringue is one of the easiest to make pastries, the taste of which has been familiar to many since childhood. It is also not difficult to make a delicious, beautiful cake out of them.
Homemade Meringue Cake - General Cooking Principles
The principle of making any meringue cake is that first the baked meringue is baked, which is then formed into a cake, richly lubricated with pre-prepared cream.
In addition, the cake can be formed on any biscuit or shortbread cake, which will make the dessert more satisfying.
It is noteworthy that the cream and cake can be absolutely any, with various additives: for example, with chocolate, coffee, nuts, cracker and others.
Thus, only having one single important ingredient - meringue - you can make new cakes every time, giving free rein to your creative imagination.
1. Homemade Meringue Cake 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:
• cream of high fat content - 300 g;
• powder for fixing cream - 20 g;
• powdered sugar - 20 g;
To decorate:
• half pomegranate;
• small ready meringues - 1 pack.
Method of preparation
1. Eggs are divided into proteins and yolks. Squirrels whip in a lush foam, while adding sugar. Add soda mixed with starch and nuts to whipped proteins, gently stir until smooth.
2. We take a split container with a diameter of 22 cm, spread parchment paper on the bottom and slowly pour out the meringue, leveling it with a wooden spoon. We bake 60 minutes at a temperature not higher than 150 degrees. Baked Meringue should be covered with a delicate slightly golden crust. After baking, take the meringue and leave for 10 minutes to cool.
3. Cream mix with fixing powder, powdered sugar and whip.
4. Disassemble the pomegranate by grain.
5. Put the cooled meringue on a flat plate. Lubricate the surface of the cake with whipped cream, decorate with ready-made meringues and pomegranate seeds. According to this recipe, meringue cake is best eaten right away, because if you leave it for a few days, it will soak in cream and will not crunch.
2. Homemade Meringue Cake with Rhubarb and Ginger
Ingredients:
• rhubarb - 600 g;
• caramelized ginger (minced) - 4 pieces;
• eggs - 4 pcs .;
• salt - 10 g;
• sugar - 300g;
• cream - 250 g;
• powdered sugar - 2 tbsp. spoons.
Cooking Method:
1. The very first we warm the oven to 180 degrees. We take 2 sheets for baking, cover with parchment and draw a circle with a diameter of 18 cm on both of them. Turn the paper round and down.
2. Squirrels are separated from the yolks and whipped with salt until fluffy foam. We enter in proteins and half of sugar in several receptions and again beat.
3. Carefully lay out the protein mass on sheets with drawn circles and put in the oven, bake for 5 minutes from the beginning, and then reduce the temperature to 130 degrees and bake for about 60 minutes. After baking, turn off the fire, and leave the cakes to cool in the oven.
4. Put chopped rhubarb, ginger, second part of sugar and chopped ginger into the pan. Fill all this with water so that all products are slightly covered. We put on a small fire, close the lid and cook for 25 minutes. At the expiration of the time we lay boiled rhubarb with ginger in a colander to glass the water. Put them in a cup, close the lid and put in the fridge to cool for 1 hour.
5. Whip the cream until a steady foam. Add rhubarb and ginger to them. Shift the first cake from the sheet on a flat dish, grease with cream and close the second cake. Sprinkle the cake with powdered sugar.
3. Homemade Meringue Cake “Graf Ruins” with condensed milk and cookies
Ingredients:
• eggs - 8 pcs .;
• icing sugar - 500g;
• boiled condensed milk from milk and sugar - 250 g;
• walnuts - 250 g;
• crumbly cookies - 1 package;
• butter - 1 pack.
Method of preparation
1. The day before the preparation of this cake cook condensed milk. We do it this way: put the jar in a small saucepan, pour water so that it completely closes the jar. Cook on moderate heat for 3 hours. When the water evaporates, add again. 2. After cooking, take out the jar, cool.
3. Separate the whites from the yolks and whip in a cool foam, with the gradual addition of powdered sugar.
4. Spread the meringue on a laid sheet with a spoon or a special syringe, at a distance of 1 cm. We bake about 3 hours at a temperature not higher than 150 degrees.
5. Remove the baked meringue from the pan in a hot condition.
6. Clean the nuts and grind in a blender.
7. Making the cream: combine the lightly melted butter, condensed milk and nuts, mix everything until smooth.
8. Breaking cookies.
9. Dip all the meringue balls in the cream and lay them on a plate in layers: balls - broken cookies. Thus we mold the cake.
10. Sprinkle the surface of the cake with nuts and crumb biscuits.
4. Meringue cake at home with a biscuit base
Ingredients:
• eggs - 3 pcs .;
• sugar - half a kilogram;
• flour - 200 g;
• egg whites - 3 pcs .;
• hazelnut kernels;
• Kiwi;
• jelly.
Method of preparation
1. Beat 3 eggs with sugar, pour flour over them, mix well and bake a biscuit cake.
2. Separately, whip the whites with the sugars, deposit the mass with a pastry syringe or spoon on a sheet covered with parchment.
3. Clean the hazelnuts.
4. Put one hazelnut kernel on the meringue.
5. We bake at a temperature not higher than 180 degrees, to a slightly golden hue.
6. Kiwi mode slices and laid in the form of a “flower” on the biscuit. Fill jelly or coat with any cream, put in the fridge to set.
7. After curing, put Meringue on the surface.
5. Homemade Meringue Cake with Hazelnuts
Ingredients:
• roasted, peeled hazelnuts - 250 g;
• corn starch - 70 g;
• powdered sugar - 0.5 cups + 4 tbsp. spoons;
• egg whites - 6 pcs .;
• tartar - half a teaspoon;
• cream - 600 g;
• vanillin - 20 g;
• chocolate bar - 2 pcs .;
• espresso coffee - 20 g;
Method of preparation
1. Heat the oven to 150 degrees. Put parchment on the sheet and draw on it 4 circles with a diameter of 20 cm.
2. In a blender, grind nuts, add to them cornstarch and half of the icing sugar. 3. In a deep bowl, beat the whites and tartar to a soft state. At the same time add an incomplete glass of powdered sugar in 2 steps. Beat up to sustainability.
4. Add the nut mix to the proteins and slowly stir it with a silicone spatula.
5. Using an iron spatula, apply 1/4 of the egg mixture on all circles. We put in the oven for 45 minutes. After baking, leave in the oven for 1 hour to cool.
6. Shift the cake on a plate, remove the parchment.
Cooking chocolate cream:
1. Beat 1 \ 2 part cream with 50 grams of powdered sugar and half a teaspoon of vanilla 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 espresso coffee with 20 grams of cream.
2. Beat the remaining cream with 100 grams of powdered sugar.
3. Add coffee to the cream and whip again.
Cake assembly:
1. Put 1 cake on a plate, grease with half the chocolate cream. Cover with second cake and coat with coffee cream. We do the same with the rest of the cake layers.
2. Put the remaining chocolate cream in the center of the cake.
3. Put the finished cake in the fridge for the whole night.
4. Sprinkle with grated chocolate before tea.
7. Homemade Meringue Cake “Snickers”
Ingredients:
For sponge cake:
• eggs - 4 pcs .;
• flour of the highest grade - 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;
• salty crackers - 1 pack.
For the glaze:
• dark chocolate - 2 tiles;
• cream of high fat content - 125 g.
Cooking Method:
1. Separate the whites whipped in a lush foam, at the same time pouring them sugar and lemon juice.
2. Pour sugar into a cup, mix it with flour, soda, yolks and butter. All well stirred. Put in the fridge for 60 minutes.
3. We take out the dough out of the refrigerator, divide it into 3 parts and spread it on a baking sheet with parchment, level it and put the whipped proteins on top. Squirrels are not leveled, leave as they are. 4. We bake all baking sheets for 60 minutes at a not high temperature.
Preparation of cream:
1. Pour condensed milk into the cup, mix with butter.
2. Fry peanuts in a pan.
3. Grind the peanuts with the cracker in a blender is not very small.
4. Peanut with cracker pour to condensed milk and butter, mix thoroughly until smooth.
Cake molding:
1. All cakes grease cream. We put them on top of each other and send them in the refrigerator for impregnation.
Preparation of glaze:
1. Pour the cream into a metal container and boil them over low heat.
2. After boiling, put the broken chocolate in the cream and mix.
3. Pour the whole cake with the finished glaze and put it in the fridge again.
Homemade Meringue Cake - Tips & Tricks
• Proteins for making meringue should be whipped very well. Find out that they are ready easily: just turn over the container with the proteins. Successfully whipped proteins will not flow out and lose their shape. In addition, this mixture shines and turns homogeneous.
• To understand that the meringue has been baked, just press it lightly. It should keep its shape and have a rustling characteristic of meringue.
• Sometimes the drying of the meringues may take longer than indicated in the recipe. If baking lasts for more than an hour, you should lower the oven temperature to 80 degrees, close the door and continue cooking.
