Ready-made meringue cake without baking recipe. Meringue cake recipe without baking

24.06.2020

The most accurate and complete description: a cake without baking from a meringue recipe - from the best chefs in a large, but informative article, collected from all corners of the network and books.

I really love meringues and everything connected with meringues. Delicate, crispy, and when it's not easy with nuts, but with peanuts, you will lick your fingers.

Today I was too lazy to disassemble the oven and, as ordered, the memories of a cake without baking came up. I bought the meringues in the store, they are multicolored: they are not expensive, so I did not bother with their preparation. The cake is prepared very quickly, simply and easily. It turns out very tasty: delicate butter cream based on condensed milk, crispy nuts and air meringue... Such a miracle and festive table not ashamed to submit. If you don't like too sweet, then add prunes: the combination is very interesting and insanely tasty.

Products composition

200 grams of meringue: any size and any color;
400 milliliters of condensed boiled milk;
110 grams of butter;
60 grams of any nuts;
two tablespoons of grated chocolate.

Step by step cooking process

Any nuts that you will use to make a cake must first be fried: in a dry skillet or in the oven. And then grind with a rolling pin or in a blender.
Boiled condensed milk is easy to make from ordinary condensed milk at home: see the link for the recipe.
By the way, you can use toffee instead of condensed milk.
Put the boiled condensed milk into a deep dish, add soft butter and beat everything with a mixer. The cream is ready.
On the serving dish, install the split-shape ring (but you can also do without using it).
Grease the meringue with cream on all sides and put it in a mold.
We form the first layer: you can make each layer a different color. Fill the empty spaces left after the first layer with meringue pieces.
Sprinkle everything with nuts and begin to lay out the next layer of meringue. Sprinkle it with nuts.
We continue this way until all the products run out. We make the top in the form of a slide.
Remove the ring, finely grate the chocolate and sprinkle on the cake.
We serve the cake on the table: everyone takes as many pieces of meringue on his plate as he sees fit.

Video missing

Enjoy your tea.

Cooking time: 30

Prep time: 30

Servings: 6

Ingredients:

How to make a meringue cookie cake without baking

Quite often, after cooking some dishes, we still have proteins. Housewives use these proteins for various dishes and often for meringues. If you have made bezeless cakes from proteins, then I suggest you cook very a tasty cake with meringue without baking.

You will cook it literally in a matter of minutes, and it will bring a lot of pleasure to your family.

The cake turns out to be large, but at the same time not very heavy. This cake is great to serve with savory fragrant tea or with unsweetened coffee.

How to cook a dish step by step with a photo at home

Butter room temperature(350 g) beat until fluffy.

Combine butter mixture, peanuts and cracker.

Divide the interlayer into 2 parts. Put 1 part on the lower protein cake, and the second on the next protein cake. Top with a third cake layer.

The meringue cake without baking is ready.

I will also warn you in advance that there will be no step-by-step photos today. The fact is that I made this cake for the third birthday of my princess late in the evening, and I had no time for photographing at all.

The amount of ingredients is approximate and will depend on the desired size of the cake:

Ready meringue - it took me about 200-250 g;

Condensed milk - 0.5 cans;

Butter - 100 g;

Walnuts - 50-100 g;

Chocolate icing for decoration.

I'm sure you already guessed what to do with this!

Our cake without baking is ready! It can be consumed right away, but it will still be nice to let it soak and sit in the refrigerator for several hours. It might sound too sweet, but walnuts Greatly dilute this sweetness. You can also dream up about a cream and choose any other to your taste.

Video missing

Today I will tell and share step by step photos how to bake a delicious Flight cake at home. Frankly, baking this meringue cake is quite difficult and takes a long time. But believe me, it's worth it!

When my daughter was 1 year old, I decided to surprise the guests unusual dessert and found this recipe. The admiration of my guests knew no bounds! Since then, I constantly make meringue cake for all the big holidays. It became my trademark. And now my daughter is doing it with great success. It turns out with us - you will definitely succeed!

Ingredients for meringue (meringue):

proteins chicken eggs- 6 items;
sugar - 400 gr.;
citric acid - on the tip of a knife;
walnuts - about 1 cup shelled

Ingredients for the cream:

milk - half a glass;
sugar - 200 gr.;
yolks - 6 pcs.;
butter - 200 gr.;
vanillin.

Step-by-step recipe for baking a birthday meringue cake "Flight"

Keep chicken eggs in until the meringue is cooked. They should be well cooled. Butter, on the contrary, take it out of the refrigerator in the evening, it should be soft.

Chop the walnuts. You should not use a coffee grinder. She will smash them into dust. I use the old grandmother's way - a newspaper and a rolling pin. I put some nuts inside the newspaper and rub them with a rolling pin. You can also use a mortar, if you have one. Only then it must be thoroughly washed from the nut oil. And he just threw away the newspaper - that's all.

Set aside the chopped nuts for now.

Now comes the most difficult and crucial moment - the separation of the whites from the yolks. I remind you that they must be cold! For the first crust, take 3 eggs and 200 gr. sugar, you can grind it into powder. But I don't.

Prepare three bowls or other convenient containers, always dry. Strike lightly with the knife in the middle of the egg shell. Gently break the shell in half over one container. Let the protein drain. Very carefully transfer the yolk from one half of the shell to the other at an angle so that the remaining protein flows out. If flagella or cords come across, it is better to leave them in the yolk. If a little protein remains in the yolk, it doesn't matter. The main thing is that even a tiny drop of yolk does not get into the protein. Then he won't beat. If this happens, it is better to set aside and take another egg.

Pour the yolk into a second container. Protein is in the third. And over the first, continue to break the eggs and pour each new protein then, if it is without rejection, into the third container. We put the yolks in the refrigerator for now.

Make sure the bowl you will be whipping the meringue in is clean and dry. Merengi is a very capricious thing. Pour the proteins into a bowl, pour sugar on top and put citric acid on the tip of a knife. Beat for a long time. I have a harvester with two beaters. They beat the meringue for 5 minutes.

If you don't have food processor, but there is a usual mixer, then, I think, it will take about 15 - 20 minutes to beat. I remember that I burned more than one mixer on this one. Although the current whipping machines probably more powerful than they were 20 years ago.

If the mixture does not spread, holds its shape and does not flow from the spoon, then it is ready.

Pour in half of the nuts and mix well with a spoon.

Turn the oven on as low as possible. Take a small baking dish. The dough volume is small. The cake will not rise in a large mold. Coat the parchment paper very liberally with softened butter.

Spread out the meringue baking mixture.

Smooth well with a spoon, knife or special tool.

We put the cake pan in the preheated oven on the middle guides. The fire is the smallest. Dry for about 1.5 hours. Much depends on how small the fire your oven can provide. It's easier with an electric oven. The problem is that it is absolutely impossible to open the oven! It is difficult to see how the cake behaves if there is no backlight. When I had an old stove, I sniffed. As soon as the smell of pleasant baking changed slightly to burnt, she immediately turned off the gas.

Now wait until the oven has completely cooled down, only then remove the first cake.

Gently flip the crust over and peel the paper off the sides. If it is badly oiled, then it can come off with difficulty. Use a knife.

Peel off the paper completely.

If your cake still sat down, cracked or broke - do not be discouraged! Everything will be covered with cream.

Making a meringue cake custard

Mix the remaining 6 yolks with a whisk. We put it closer to the stove.

Pour half a glass of milk into a suitable saucepan (only not enameled, everything will burn in it). The pan must be rinsed before this. cold water from the tap. Bring milk to a boil. Making the smallest fire.

Pour sugar, stir until it is completely dissolved in milk. We do not turn off the gas under the milk.

Now we take a ladle and pour the milk and sugar into the yolks in a thin stream. At the same time, we mix the yolks intensively with a whisk. When the jelly mass gets very hot from the milk with sugar, again pour it in a thin stream back to the milk, which is on the stove over low heat. Now, without ceasing, we stir the milk with a whisk. Add vanillin. We do not stop stirring until the milky-yolk mass thickens and begins to “puff”. We turn off the gas, stirring for a few more seconds. We set aside the saucepan to cool.

1. First, we will cook lemon Kurd:

Wash my lemon thoroughly warm water... You can use the hard part of the sponge. Since the recipe will need the zest, you need to rinse off all the harmful substances with which citrus fruits are usually treated from the peel, so that they are better stored. When the lemon is washed, we blot its surface with a napkin, after which we clean off the zest with a thin layer - only the yellow part;

We transfer the zest to a bowl, add granulated sugar to it and grind everything together with a tablespoon. Let the mixture stand for 30 minutes;

Break the egg into a small saucepan, send the yolk there, beat them slightly with a whisk. Then we put the zest with sugar to the eggs and corn starch, mix the contents of the saucepan until smooth;

Squeeze the juice out of the lemon and add it to the rest of the ingredients. You need 70 ml of juice. Mix everything well again;

We put the pan on minimum heat and, with constant stirring, bring to a boil, then remove the pan from heat. It is necessary for all the sugar crystals to dissolve and the Kurd to thicken;

Pour a pinch of salt into a saucepan, spread the butter, mix thoroughly and put the Kurd in the refrigerator for 12 hours. For the pie, we need 280 grams of lemon curd.

2. Cooking the cake:

Lubricate a detachable form with a diameter of 20 cm and 6 cm deep with a piece of butter. The mold can be taken in a different size, but this one will be ideal for a cake. Line the bottom and side walls of the form with baking paper so that the paper protrudes 3 cm beyond the top edge of the form;

We put the cookies in a bowl and knead them into crumbs, after which we sprinkle a quarter of the crumbs to decorate the finished cake, and add butter to the rest. Thoroughly mix the cookies with butter, then put the mixture on the bottom of the mold, level and put the mold in the refrigerator for 10 minutes;

Now put the meringues in a separate bowl and knead them into large crumbs;

Place half of the ice cream in a large container, add the meringue and half of the lemon curd to it, mix well and spread the mixture on a cookie base, level it with a spatula on top, sprinkle with the left cookie crumbs, tighten the mold with cling film, cover it with a layer of foil on top and remove it overnight (on 12 hours) into the freezer;

Transfer the remaining ice cream to a suitable bowl, add the remaining lemon curd to it, mix until smooth. Then we put the mixture in a container and also put it in freezer at night.

3. The night has passed - we pass to the final stage:

Remove the cake from the freezer, let it stand at room temperature for 5 minutes, then remove the foil and cling film... We release the cake from the mold, put it on a beautiful wide dish;

We decorate the cake on top with ice cream from the container, putting balls on the surface of the cake;

Now we beautifully place the meringues on the ice cream, sprinkle everything with silver sprinkles and the final touch - sprinkle with powdered sugar.

4. Ready cake immediately serve until the ice cream has melted!

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2 Cakes without baking .

Lyna's curd cake.

This cheese cake no baking. In the summer heat is perfect option, no flour, and therefore hot oven... It takes very little time to cook it, and the taste is not even bad at all.

Moreover, there is a place where fantasies can roam. Those who like to invent something in the kitchen can prepare different versions of it. You can make a curd cake with fruits or berries, cookies, biscuits, chocolate. Next time I will definitely try to combine it with meringue and cream of boiled condensed milk and chocolate. Below and above there will be a curd layer, and inside there are small meringues glued together chocolate cream... I think it should turn out well.

Lyna sent me a recipe for a cottage cheese cake with vanilla sugar, I give it here, but the cake is chocolate on the photo. I added cocoa to it and garnished with currants and walnuts.

Composition:

500 g cottage cheese
1 cup of sugar
1 glass of milk
25 g gelatin
nuts
vanilla sugar

Preparation:

Grind sugar with butter and beat together with cottage cheese. I did it in a combine. You can use a blender. You should get a homogeneous mass. Add raisins, nuts, vanilla sugar to this mass and mix with a spoon.

Pour gelatin with cold milk and let it brew for 40 minutes.

When it swells, put it on a small fire and, stirring constantly, dissolve. Never bring it to a boil! Otherwise, your cake won't stick together. Cool the milk to room temperature and pour into the cottage cheese. Beat again.

Cover the cup with plastic wrap and pour out the curd mass. Put in the refrigerator until it solidifies. I froze after a couple of hours. Now you can turn our curd cake onto a dish, remove the plastic and decorate it to your liking.

Another cake without baking

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Any meringue cake - original delicacy, which will appeal to both adults, and especially - little sweet tooth. With the help of appetizing sugar mass, you can effectively and unusual design a dessert. Meringues are also used as part of the filling.

To prepare a regular meringue, you need to take only two components: 80 g of egg whites and 160 g of granulated sugar. These ingredients must be thoroughly mixed and sent to water bath, achieving absolute dissolution of sweet grains.

The homogeneous composition is removed from the stove and whipped with a mixer at high speeds. The mixture should be smooth and shiny. It remains to squeeze it with a culinary bag on a baking sheet with parchment and dry the delicacy in the oven for 110 - 120 minutes at 70 degrees.

It is very important to slightly open the door in the process. oven, and leave the ready-made bezeshki inside it for another 4 - 5 hours.

A complicated version of such a delicacy is protein cream « Wet meringue»To decorate the cake. The main components are the same, but the process technology changes slightly.

Prepare in advance:

chicken fresh eggs- 4 things.;
granulated sugar - 1 full tbsp.;
vanillin - 1 standard sachet;
"Lemon" - ¼ of a large spoon.

Cooking algorithm:

Divide the chilled eggs into portions. Cool the light part thoroughly. Beat the whites until light foam appears. The mass should not become thick and stable. Its uniformity will be enough.
Pour all the sand, vanillin, "lemon" into the proteins. Stir everything.
Send the container with all the components to a water bath.
When the bottom of the mixture just starts to boil, you need to actively beat it with a mixer. The process should take 12-15 minutes. You can't stop for a second.
Remove the mixture from the stove and beat for another 4 - 5 minutes.

The result is a dense, thick substance that is convenient to use for decorating desserts. It will not settle even with stirring.

Classic meringue cake

Ingredients:

fine granulated sugar - 1 full tbsp.;
egg whites - 4 pcs.;
corn starch - 2 tbsp spoons;
cream (35%) - 300 ml;
powder - 2 tbsp. spoons;
wine vinegar - 1 tsp;
assorted fruit pieces - two-thirds of a glass.

Cooking algorithm:

In a bowl, combine all dry ingredients except the powdered sugar.
Beat the whites separately until frothy. Add a free-flowing mixture to them. Continue the whisking process for a couple of minutes.
Pour in vinegar. Beat the mixture for another 1 minute. The resulting substance should not fall off the spoon. It will be thick and tight.
Place the mixture on a piece of parchment with a circle drawn in the middle. You need to try not to go beyond the figure.
In the middle of the meringue, make a small depression, around which to form miniature peaks with your hands.
Cook the base of the dessert for 4 - 5 minutes at 180 degrees in the oven, then another half hour at 110 degrees.
While the "cake" is being prepared, you need to take care of the cream - whip the powder with cream. The main thing is not to overdo it with the processing of the air mass, so as not to get butter.

Lubricate all the resulting meringue with cream. Fill the resulting recess in the middle with fruit pieces.

Cooking with nuts

Ingredients:

proteins of raw eggs - 4 pcs.;
butter - 250 g;
granulated sugar - 220 g;
assorted nuts - 1 full glass;
condensed milk (uncooked) - 2/3 tbsp.;
slaked soda - ½ tsp;
flour - 160 g.

Preparation:

Beat half of the whites with 70 g of sand.
Add soft butter fat(100 g), sifted flour and soda slaked in any convenient way. To mix everything. Refrigerate for half an hour.
Beat the remaining egg whites and sand until thick.
Divide the dough from step 2 into 3 parts. Stretch each in a round shape, sprinkle with chopped nuts and pour part of the mixture from the third step.
Thus, cook all three cakes and bake them in turn for 13 - 14 minutes at 180 degrees.
For the cream, beat the remaining soft fat and condensed milk. Spread them on the finished cakes.

Place the cake pieces on top of each other. Decorate with the remaining nuts if desired.

Shortcrust pastry

Ingredients:

creamy margarine - 80 g;
yolks - 2 pcs.;
proteins - 2 pcs.;
fine salt - 3 pinches;
granulated sugar - 110 g;
wheat flour - 1 tbsp.;
jam from any berries (best of all - currant) - 7 dessert spoons.

Preparation:

Turn creamy margarine into a liquid substance. The main thing is not to let the fat boil.
Add yolks, sand (50 g) and salt. After mixing, pour flour through a sieve.
Knead the dough. Spread it out along the bottom of the mold, making small sides. Bake for 8 - 9 minutes in the oven at medium temperature.
Then cool and cover with jam.
Beat the remaining ingredients separately as for the meringue. Cover the entire surface of the future dessert with them.
Cook at the same temperature for another 6 - 7 minutes.

You need to have time to remove the delicacy from the oven when the peaks of the meringue become ruddy, but do not turn black.

Sponge cake with meringue

Ingredients:

ready-made chocolate cakes - 3 pcs.;
ready meringue for classic recipe- 200 g;
sugar - 100 g;
flour - 40 g;
vanilla sugar - 12 g;
egg - 1 pc.;
milk - half a liter.

Preparation:

For such a cake, you need to bake half a baking sheet of miniature round "bezeshek" according to the simplest recipe (from sugar and proteins).
For the cream, pour all remaining dry ingredients into a small ladle. Stir and pour over the milk. Beat until smooth.
Pour in content raw egg... Repeat whipping.
On the stove, bring the cream until thick. It is important in the process to constantly stir it with a whisk so that the components do not roll into lumps.
Break most of the meringue into a deep bowl. Leave a few whole things to decorate the treat.
Sprinkle the cakes generously with cream and sprinkle with sweet crumbs. Lay on top of each other.
Cover the top of the dessert with cream and garnish with whole meringues.

The finished cake with meringue and sponge cake must be refrigerated for a while to soak.

Waffle cakes with bananas

Ingredients:

ready-made meringue - 150 g;
wafer cakes- 7 pcs.;
boiled condensed milk - 1 can;
butter fat - 100 g;
ripe (not black!) bananas - 2 pcs.

Preparation:

Prepare meringues in advance according to the classic recipe. Cool down.
Kill one peeled banana with a blender. Cut the second into very thin slices.
Beat soft butter separately until whitened. In the process, gradually add condensed milk to it.
Mix cream with fruit puree... Interrupt the components together.
When assembling the cake, lay the wafer cakes on top of each other, smearing them with cream, sprinkling with crumbled meringues and laying with pieces of fruit.

The finished treat can be decorated chocolate chips or other mouth-watering ingredients of your choice. After that, let it stand in a cool place for at least 2 hours.

"Count ruins"

Ingredients:

ready-made meringue - 250 g;
condensed milk (not boiled) - 1 can;
assorted nuts - 2 handfuls;
butter - 300 g.

Preparation:

Prepare in advance round miniature "bezeshki" with a spicy top according to the very first recipe. Cool them down.
For the cream, beat the soft butter and condensed milk.
Chop the peeled nuts at random.
When assembling such a cake, you just need to pour the meringue on a large plate with a slide. Pour cream over each layer of sweet preparations and sprinkle with nuts.

Before serving with tea, give the cake " Earl ruins"Soak well.

Homemade meringue cake

Ingredients:

raw eggs - 10 pcs.;
condensed milk - 1.5 tbsp.;
granulated sugar - 270 g;
powder - 190 g;
potato starch - 40 g;
soft butter - 400 g;
walnuts - 80 g.

Preparation:

Divide very cold eggs into components. Beat the white part with all the sugar until a thick, dense foam. Sleep it to proteins gradually.
Sift starch separately. Mix it with powder.
Connect both masses.
Draw a circle on the parchment. Put the white "dough" into it. As a result, you should get three cakes of the same size.
Put each in the oven, preheated to 150 degrees, then immediately reduce the heat and bake the "cakes" for 55 minutes at 100 degrees.
Beat condensed milk with soft butter. Add chopped nuts to the resulting cream.
Pour cream generously on each cooled cake. Place all three on top of each other.

Let the dessert stand in the cold for at least 2.5 hours. Then you can treat guests with a delicacy.

With chocolate and whipped cream

Ingredients:

egg whites (raw) - 5 pcs.;
powder (sugar) - 2/3 tbsp.;
granulated sugar - ½ tbsp.;
milk chocolate - 2.5 standard bars;
heavy cream - half a liter;
almond petals - for decorating delicacies.

Preparation:

Pour the raw proteins into a large bowl. Beat until light foam appears. To make this easier, eggs should be used well chilled.
Continuing beating, pour the powder into the mass. When it stops falling off the spoon, you can spread the "dough" on a baking sheet covered with parchment. You need to make three rectangular cakes of the same size.
First, bake the bases for 14 - 16 minutes at 150 degrees, then 2 hours at 90 degrees.
Smear the finished cakes with melted chocolate. Let it freeze.
Beat sugar with cream until fluffy. Smear the cakes with the resulting cream and lay them on top of each other.

Decorate the resulting treat with nut "petals".

Strawberry dessert

Ingredients:

egg whites - 7 pcs.;
granulated sugar - 2 tbsp.;
strawberries - 1.5 tbsp.;
very heavy cream - half a liter.

Preparation:

Rinse the strawberries. Cut the berries into slices. Leave several pieces intact.
Beat the cooled egg whites thoroughly. Be sure to use a dry, clean bowl for this purpose. There should not be the slightest drop of yolk among the proteins. Otherwise, the process will become much more complicated.
First, the squirrels must be interrupted until a light foam appears. Then continue the process with a mixer / blender, gradually adding sugar to the mass (1.5 tbsp.). Beating can be completed only at the moment when the mixture becomes thick and dense and will not slip off the whisk.
Using a pencil, draw four identical circles on baking paper. It is convenient to cook "cakes" on two baking sheets at once - two on each.
Bake the bases for the future dessert in the oven. First 14-16 minutes at 150 degrees, then another 90 minutes at 90 degrees. You can place small blanks next to large circles to make miniature bezeshki for decorating delicacies.
Cool the resulting cakes.
For the cream, beat the cream and the remaining sand together.
Grease the finished cooled bases with the resulting creamy mass. Lay them on top of each other, place berry slices between them.

Decorate the resulting cake with whole berries and separate whole small meringues.

Snickers cake with meringue

Ingredients:

cocoa - 3 large spoons;
regular sugar - 2 tbsp.;
flour - 1 tbsp.;
milk - 1.5 tbsp.;
whole egg - 1 pc .;
proteins - 3 pcs.;
sunflower oil- 3 tbsp. l .;
baking powder - 1 large heaping spoon;
boiling water - ½ tbsp.;
vanilla sugar - 1 tsp;
peanuts - 1 tbsp.;
butter - 220 g;
condensed milk - 1 tbsp.;
cream - 1 tbsp. + 5 large spoons for impregnating the base;
dark chocolate - 2 bars.

Preparation:

Kill the squirrels with half the sand until dense peaks appear. Bake a round meringue cake from this mass. It will cook for 130 minutes at 110 degrees.
Mix the remaining dry ingredients. Add sunflower oil and milk to them. Whisk everything lightly together.
Pour in boiling water. Repeat whipping.
Bake a large crust in an oiled general form (round) for 45 minutes at 180 degrees. Cut the cooled base into 2 parts.
Dry (in a skillet) and peel the peanuts. Blend it in a blender bowl until you want the crumbs.
Beat soft butter separately. At the end, add condensed milk to it.
Lightly saturate both cakes with cream. Smear each one with the cream from the sixth step.
Sprinkle the first with nuts. Place the meringue and the rest of the cream on top. Pour out the remaining nuts.
Cover the structure with the second cake layer.
Melt chocolate with cream. Pour icing over the finished dessert.

Optionally, you can leave a few nuts intact and decorate the Snickers cake with them. Be sure to let it soak well.

"South night"

Ingredients:

flour - 300 g;
sugar - 220 g;
butter - 150 g;
cocoa - 70 g;
baking powder - 10 g;
eggs - 2 pcs.;
milk - 1 tbsp.;
vinegar - 1 tbsp. l .;
soda - ½ tsp;
cream (butter + condensed milk) - ½ tbsp.;
ready-made meringue - 70 g;
dark chocolate - 1 bar;
cream - 50 ml.

Preparation:

Mix milk with vinegar.
Pour all dry ingredients into a common bowl.
Grind the oil with sand. Beat the eggs one at a time.
Combine mixtures from three steps. Pour the resulting dough into a mold with parchment. Bake for half an hour at 200 degrees.
Divide the cooled base into two equal halves.
Coat the cakes with ready-made cream. Scatter the crumbled meringue between them.

Prepare the chocolate and cream frosting. Pour it over the resulting dessert. Cool and serve for tea.
Ingredients:
clean egg white- 150 g;
whole eggs - 2 pcs.;
lime / lemon juice - 1 tsp;
sugar - 320 g;
starch - 1 tsp;
canned pineapples - 340 g;
cane sugar - 1 large spoon;
coconut shavings - 4 dessert spoons;
coconut milk - 400 ml;
flour - 60 g;
butter fat - 100 g;
salt and vanillin - pinch each.

Preparation:
Beat cold whites with 220 g of sand. The latter needs to be covered up gradually.
At the end, add starch, pour in half of the citrus juice. The mass should be shiny and thick. After adding the last ingredients, continue whisking for another minute.
Draw two circles on the parchment. Put all of them on protein mass... Bake the bases first for half an hour at 130 degrees, then another 2.5 hours at 100 degrees.
Cut pineapples into pieces (no syrup), mix with brown sugar and citrus juice. Cook the mass for 12 - 14 minutes over low heat. Add shredded coconut.
Beat the remaining sweet sand with a whole egg. Add salt, vanillin and flour. Cook the mixture over the lowest heat until thick.
Put butter in the ready-made cream.
Place the fruit mass and most of the cream between the two meringue bases. Pour the remaining sweet mixture on top.

Leave the cake in the cold for 2.5 hours. Garnish with mint if desired.

Meringue cake
Ingredients:
white lush biscuit cake- 2 pcs.;
ready-made white meringue - 200 g;
pitted prunes - 100 g;
walnuts - ½ tbsp.;
cream of boiled condensed milk and butter - ½ tbsp.;
boiled water - ½ tbsp.;
sugar - 2 tsp;
cognac without flavorings - 1 tbsp. l.

Preparation:
Immediately place the first cake layer in a split mold.
In warm boiled water dissolve sugar. Add cognac. Saturate both cakes with this mixture. With the utmost care - the bottom.
Grease both biscuits with cream and sprinkle with chopped peeled nuts and crushed meringues. Place between the cakes and soaked in hot water finely chopped prunes.

Leave the finished treat with a layer of meringue in the cold overnight. If you wish, you can pour any chocolate on top of it.

There are many meringue baking options, and each is almost a masterpiece. They still lack only the warmth of the mistress's hands and a pinch of love. Rather add the missing ingredients and create your own unique desserts!