Meringue Cake with hazelnut

Meringue Cake with hazelnut

Meringue Cake with hazelnut

We will need:

For the sponge:
• 3 eggs
• 75 g of finely crystalline sugar
• 65 g flour
• 1 tbsp. l. starch
• 40 g butter (melted and cool)

For the meringue:
• 2 protein
• 65 g of finely crystalline sugar
• 40 g ground hazelnuts
• 1 tbsp. l. flour

For creams and fillings:
• 200 g butter (softened)
• 400 grams of powdered sugar (sifted)
• 2 tbsp. l. milk
• 1/2 h. L. vanilla extract
• 6 tablespoons. l. red cherry jam or marmalade

For decoration:
• 40 almonds plates (fry)
• icing sugar for dusting
• cocktail cherries

• 2 identical round split a diameter of 18 cm
• 2 baking

Cooking method:
1 Preheat the oven to 180 ° C. Whisk the eggs and sugar with a mixer in a large bowl on a hot water bath until a thick lush light cream, which will last a thick thread of raised beaters. Sift together the flour and starch, and enter the half into the egg mass.

Pour on the edge of the bowl and melted butter very gently slide, stirring from top to bottom, the rest of the flour. Put both forms in the pan and pour the batter into them equally. Bake 25-30 minutes, until the biscuits will not rise properly and will not spring back when pressed by fingers. Allow to cool in molds, and then lay out.

2 Reduce the oven temperature to 170 ° C. Draw on two sheets of baking paper on one circle of 18 cm in diameter, to pass on to baking. Whisk the whites into a solid mass to stable peaks. Add a spoonful of sugar, continue beating until the protein mixture becomes very thick and shiny. Laced ground hazelnuts and flour.

Spread evenly protein mass in the range drawn on sheets of paper circles, spoon evenly spread a thin layer of surface Loosen the fork. Bake 15 minutes, until the cakes do not become dense. Carefully remove the cooled meringue cakes with paper.

3 Whip the soft butter into the cream, pour powdered sugar gradually and continue beating. With the final portion of milk powder and add vanilla extract. Assemble the cake layers: Divide the cream into three parts, one Spread meringue cake one-third of the cream and cover with a biscuit cake. Spread the jam or marmalade, cover with a second biscuit, spread another third of cream and cover with the remaining meringue cake.

4 Now spread the remaining cream cake sides and push it almond plate. Sprinkle cake with powdered sugar and garnish with a maraschino cherry.

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