Sponge cake with Italian meringue, cream cheese and caramel.

6 eggs
300g caster sugar
300 g flour
1 vanilla pod
fresh berries
chocolate chips
chips from lemons
For the caramel sauce:

Sugar 100 g
100 ml of cream with fat content from 30%
30-40 g butter
For the cream:

500 g of cream cheese
300 ml of cream with fat content from 30%
150 g of powdered sugar
1 tbsp. l. cocoa powder
For the meringue:

2 protein
Sugar 140 g
For impregnation:

100 ml of sugar syrup
50 ml rum or brandy

1.For biscuit beat with a mixer in the lush foam eggs and sugar with vanilla seeds. Add sifted flour and salt, stir gently. Pour into a round shape of the split (22 cm) lined with baking paper. Bake at 180 ° C for 20-25 minutes. Cool completely on a wire rack.

2. For impregnation in a skillet heat the sugar syrup and vanilla pod, add alcohol, bring to a boil and immediately remove from heat. Totally cool, remove the vanilla.

3. For cream cream, whipped into a stable foam, mixed with whipped with powdered sugar and cocoa cream cheese. Cool.

4. To assemble the cake, cut into 3-4 thin cakes, impregnate each syrup. Spread the cream cakes, collecting them in a cake. The top does not lubricate. Now spread the sides of the cream and store in the refrigerator.

5. For the sauce, cook sugar and 40 ml of water caramel dark amber. Add the cream, whipped until fluffy and stir whisk. Remove from heat, add butter and cool to room temperature.

6. To prepare a meringue syrup of sugar and 50 ml of water. Beat with a mixer at the same time the protein and salt in a lush lather. Continuing to whisk, pour a thin stream of syrup.

7. Now spread the sides of the cake meringue, then – caramel sauce. Spread meringue on the top cake. You can burn it with a torch. Decorate the cake with berries, chocolate and crisps.


You can leave a response, or trackback from your own site.

Leave a Reply