Sponge cake with ready-made meringue. Sponge cake with raspberries, meringue and butter cream. Preparing the chocolate glaze

The sponge cake with meringue is very tasty and large. Therefore, there will be enough for all guests, and there will be some left over. Cooking time 3.5 hours. Belongs to the biscuit type.

For the meringue crust you will need:

Proteins – 5 pieces;
Fine sugar – 320 grams;
Vanilla sugar to taste.

For the honey sponge cake, take:

Honey – 90 grams;
Sugar – 250 grams;
Baking powder;
Flour - almost three glasses;
Eggs – 5 pieces.

For vanilla sponge cake you need the following products:

Eggs – 5 pieces;
Sugar – 250 grams;
Flour – 1 glass;
Vanillin to taste.

For the cream take:

Condensed milk – 1 can;
Butter – 200 grams;
Milk – 500 milliliters;
Sugar – 100 grams;
Another 100 grams of butter;
Vanilla sugar to taste;
Egg – 1 pc.

Cooking process:

Baking meringue cake:

Using a mixer, beat very cold egg whites;
Gradually add sugar and vanilla. Beat for eight minutes;
Cover the mold with special paper and grease with oil. Pour the thick dough into it and smooth it out;
To increase the size of the cake, leave a centimeter of free space near the edges of the pan;
Bake for 120 minutes at 100 degrees;
Place the finished meringue cake on a clean table and cover with a towel.

Baking honey sponge cake:

Add soda to honey. Heat the mixture until it becomes several times larger;
Beat eggs and sugar for 10 minutes. Add honey;
Gradually add flour and mix with a spoon;
Pour the resulting dough into the mold and bake for about 30 minutes;
Then let the biscuit stand in the oven for another 10 minutes and remove it to the table.

Baking vanilla sponge cake:

Make a strong foam from the eggs;
Add sugar one spoon at a time and beat with a mixer;
Gradually add the sifted flour and mix with a spoon;
Pour the resulting dough into the mold and bake in the oven for half an hour;
Take the finished biscuit out onto the table and wait until it cools down.

While the cakes are baking, start preparing the cream. To layer a sponge cake with meringue, you will need 2 types of cream.

Preparing the first cream for the meringue cake:

Beat the softened piece of butter;
Add condensed milk and beat until smooth using a mixer;
The finished cream can be placed in a cool place for a short time.

Prepare the second custard:

Mix eggs, flour and a glass of milk;
Add the resulting homogeneous mixture to the boiled milk;
Stirring, boil for a few minutes until thick;
Add butter and vanilla to the cooled cream and beat with a mixer.

Assembling the sponge cake with meringue:

Spread the custard over the honey cake;
Cover it with meringue cake and spread cream with condensed milk on top;
Place vanilla cake on top and spread with custard;
Coat the sides with the creamy mixture and sprinkle the crushed chocolate bar on top of the cake.

Place the cake in the refrigerator to soak. After a while, cut into pieces and serve with tea.

This delicacy is the dream of all sweet tooths. The cake, prepared with sponge cake and meringue, has a cream with boiled condensed milk, decorated with dark chocolate and peanuts, a real feast of taste. Getting ready cake in the oven, the recipe is detailed and not complicated. Cake with meringue and sponge cake with dignity, can take a place on the festive table. I recommend that you also take a look at my other recipes, which are on the website https://vkusnej.ru/

Ingredients:

For the test:

Eggs 3 pcs.

Flour 250-300 g.

Sugar 200 g.

For the meringue:

Egg white 2 pcs.

Sugar 100 g.

Starch 1 tbsp. spoon

A pinch of salt

For cream:

Condensed milk 1 b. (boiled)

Butter 200 g.

Decorate:

Dark chocolate 100 g.

Peanuts 70 g.

How to quickly prepare a sponge cake for a cake:

1. In a bowl, using a mixer, beat the eggs with sugar into a thick foam; this will take time, but the foam must be thick. Then stirring gently and gradually add flour. Knead the dough.

2. Preheat the oven to 180 degrees, while the oven is heating up, transfer the dough into a mold lined with parchment paper, the edges of the paper should extend beyond the mold, this will help remove the cake from the mold. Bake until golden brown, about 25-30 minutes, then remove the cake from the oven and let the cake cool.

How to make meringue for the cake:

3. While the cake is cooling, let's prepare the meringue. With a mixer at low speed, beat the whites (how to separate the whites from the yolk) with a pinch of salt until bubbles appear, then, continuing to beat, gradually add sugar and switch to maximum speed. The resulting mass should be smooth and shiny.

4. Then add starch to the prepared mixture and mix gently, transfer the mixture into a mold with parchment paper, carefully level the mixture with a spoon. Bake or it would be correct to say dry for 2 hours at a temperature of 110 degrees, remove after the oven has cooled.

How to make cream for the cake:

5. Place boiled condensed milk and softened butter in a deep bowl. Beat with a mixer until smooth, about 2-3 minutes. The cream is ready.

6. Assembling the cake: Using a nylon thread, cut the prepared sponge cake into two parts. We use one part for the base, and break the second part into small pieces and put it in a deep bowl.

7. Add meringue broken into pieces, add cream made from condensed milk, mix everything. Use a spatula to carefully place the entire prepared mass on the base, just like when you were a child you would build a house. It is better to place the cake base on a large dish.

8. Possibly collect cake with meringue and sponge cake and in another way: Carefully place pieces of biscuit on the base, alternating with pieces of meringue and at the same time smear them with cream, do it as you wish, at your discretion, the difference is practically not noticeable.

10. The cake with meringue and sponge cake is ready, put it in the refrigerator, it’s better to prepare the cake in the evening so that you can let it soak all night. This recipe is similar to the recipe for the Count's Ruins cake, perhaps it can also be called that.

Enjoy your meal!

The taste of meringue is unforgettable, like a kiss: this is how its name is translated from French. A properly prepared delicacy has an airy structure.

While beating the whites, sugar is added in small portions. A special technique allows you to bake the middle well without drying out the delicate protein mass. It can be enriched with chopped nuts.

The top of the cake can be decorated not only with fruit, but also with grated white chocolate.

The biscuit can be soaked in syrup or jam mixed with cognac: this will inspire many men, but will require patience - the dessert must be kept in the cold.

Ingredients

1 chocolate sponge cake
3 egg whites
1 pinch of salt
150 g granulated sugar
500 ml sour cream
1 packet of cream thickener
1 tbsp. Sahara
1 tbsp. any impregnation
berries and fruits to taste
mint leaves for decoration

Preparation

1. Since the recipe uses ready-made, all we have to do is create the meringue and whip the sour cream. To do this, pour the cooled egg whites into the bowl of a food processor or deep container. Add a pinch of salt and beat for about 3-5 minutes with a food processor or mixer at the highest speed. Then add 150 g of granulated sugar and continue beating for another 5-10 minutes until we get a thick, glossy protein cream.

2. Line a baking sheet with parchment paper and grease it with odorless vegetable oil. With wet hands, place some of the cream on the paper and form a circle or square. Remember, your hands must be wet - only then the cream will not stick to them and you can carefully place it on the paper. Form one or two cake layers, lay out the rest in small circles - they will serve as the top of the dessert.

3. Place the baking sheet in the oven, heated to 80-100 degrees, and dry the meringue for about 1.5-2 hours, with the door slightly open.

4. Carefully cut the chocolate biscuit in half horizontally.

5. Soak both parts of it with water and sugar, jam diluted in boiling water, and any syrup to taste.

6. Pour the sour cream into the bowl of a food processor, add the cream thickener and granulated sugar. Beat everything into cream for about 5-10 minutes.

7. Apply cream to the first cake layer and place the meringue cake layer on it. Then grease the meringue cake with cream and place the second part of the sponge cake on it.

If you like to cook not just tasty, but also original dishes, then you should like this option. Find out how to make a gorgeous, delicious cake with a layer of meringue, nuts, and sponge cake, and then the recipe with photos step by step. The dessert really turns out chic in appearance and is perfect for a holiday table.

This cake has several names: castle in the air, twig cake, etc. It doesn’t matter what it’s called, it doesn’t change its taste. Be sure to prepare this dessert for your guests.

How to make a cake with a layer of meringue, nuts and sponge cake

Products

For the biscuit

Eggs – 4 pcs.
Sugar – 100 grams
Flour – 100 grams
Vanillin -0.5 tsp.

For the meringue

Egg whites – 3 pcs.
Sugar – 150 grams
Vanillin – 0.5 tsp.

For impregnation

Sugar – 130 grams
Water – 120 ml.
Cognac – 1 tbsp. (not necessary)

For cream

Butter -150 grams
Powdered sugar – 75 grams
Condensed milk – 60 grams

For decoration

Any nuts – 100 grams

For chocolate glaze

Bitter chocolate – 50 grams
Cream 15% - 50 ml.

Step-by-step recipe for making air castle meringue cake

To prepare this cake, it is better to prepare the base in advance. The biscuit is very easy to prepare. Beat eggs with sugar until fluffy, add vanilla, flour and mix thoroughly. Bake at 180C for 30-40 minutes.

If you want, this site has several detailed, step-by-step recipes for making sponge cake, you can choose any one. Although, the classic one is more suitable for this recipe.

Now let's prepare the meringue. It is also better to prepare it in advance, since it is baked, or rather dried, for about two hours. But despite this, it is also very simple to prepare.

To prepare the meringue, first beat the egg whites with a pinch of salt into a fluffy, thick foam.

Then, gradually pour sugar into the whipped whites, continuing to beat the mass.

To make the cake even, we apply the mold in which the sponge cake was baked to the parchment paper and draw a circle around the mold with a pencil.

Using a pastry bag, squeeze out the egg white cream in a circle. Using a pastry bag, using a piping bag, we squeeze out a few more small pieces that we will use to decorate the cake. Preheat the oven to 100C and dry the meringue for 2 hours.

Unfortunately, not all housewives have ovens that maintain the desired temperature. Personally, my oven heats up to at least 150C. And in order for my meringues to turn out, I turn on the hood and periodically open the oven if I see that the temperature has gone up.

Cut the finished biscuit into 2 equal parts.

Now let’s prepare the impregnation and to do this, pour sugar into a saucepan, add water, put it on the fire and bring it to a boil so that the sugar is completely dissolved.

Cool the finished syrup to room temperature and only then add cognac.

Soak the cakes with the prepared syrup.

Now let's prepare the buttercream for our meringue cake.

Place the softened butter in a separate bowl and beat with a mixer until fluffy.

Continuing to beat the butter, gradually pour in the powdered sugar and pour in the condensed milk.

To make the cream more airy, you can add a little water at the end and beat everything thoroughly with a mixer. That's it, the cream is ready.

Chop the nuts using a rolling pin. You can grind it in a coffee grinder, but not too finely, it is important that there are pieces of nuts.

Now we can start assembling our cake.

Grease the sponge cake with a thin layer of cream.

And sprinkle nuts on top.

Grease the meringue with a thin layer of cream and place it on the sponge cake with the cream-smeared side. Grease the top of the meringue with cream too.

And sprinkle with nuts.

Grease the second cake with cream and place the greased side on the cake.

Chop small meringues into small pieces and mix with nuts.

Grease the sides of the cake with cream and sprinkle with the resulting crumbs of nuts and meringue.

Now let's prepare the simplest frosting you can make. To do this, break the chocolate into small pieces and pour in hot cream. Leave for 2 minutes, then stir the mixture until smooth.

Pour the resulting chocolate over the cake.

Well, that's all, our cake with meringue and nuts is ready, all that remains is to decorate it to your liking and you can serve it to the table. Bon appetit!

2016-04-27T06:20:12+00:00 admin Dessert [email protected] Administrator Feast-online

Cooking process:

Ingredients

Preparation

How to make a cake with a layer of meringue, nuts and sponge cake

Step-by-step recipe for making air castle meringue cake

Related Categorized Posts