Sponge cake with meringues. Sponge cake with meringue and sour cream

30.11.2019

Sponge cake with a meringue very tasty and great. Therefore, it will be enough for all the guests, and it will also remain. Cooking time 3.5 hours. Belongs to the biscuit type.

For a meringue crust you will need:

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

For honey biscuit take:

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

For vanilla biscuit 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 crust:

Use a mixer to beat the very cold whites;
Add sugar and vanilla gradually. Whisk for eight minutes;
Cover the form with special paper and grease with oil. Pour into it dense dough and flatten;
To make the cake larger in size, leave a centimeter of free space near the edges of the form;
Bake for 120 minutes at 100 degrees;
Put the finished meringue cake on a clean table and cover with a towel.

Baking honey biscuit:

Add baking soda to the honey. Heat the mixture until it becomes several times larger;
Beat eggs and sugar within 10 minutes. Add honey;
Add flour gradually and stir with a spoon;
Pour the resulting dough into a mold and bake for about 30 minutes;
Then let the biscuit sit in the oven for another 10 minutes and put it on the table.

Vanilla biscuit baking:

Make a strong foam out of the eggs;
Add sugar in a spoon and beat with a mixer;
Gradually add the sifted flour and stir with a spoon;
Pour the resulting dough into a mold and bake in the oven for half an hour;
Remove the finished biscuit on the table and wait until it cools.

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

Preparing the first cream for a meringue cake:

Whisk a softened piece of butter;
Add condensed milk and beat until smooth with a mixer;
The finished cream can be put in a cold place for a short time.

Preparing the second custard:

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

Putting together a sponge cake with meringues:

Lubricate custard honey cake;
Cover it with a meringue cake and sprinkle with condensed milk cream on top;
put the vanilla crust on top and spread with custard;
Cover the sides with a creamy paste and sprinkle the cake with chopped chocolate on top.

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

Eating sweet cakes is not only not harmful, but even very beneficial for the body, if, of course, this is done within reasonable limits. In sweets, there are also hormones of happiness, and carbohydrates, which are necessary for full-fledged life, and substances that have a positive effect on the work of the brain. It is clear that not a single store offer can compare with home-cooked delicacies, but for some reason modern housewives rarely bake cakes and buns on their own, and there is no need to talk about cakes at all. There is basically one reason - complex recipes and the eternal lack of time. But if you love the most delicate meringue melting in your mouth, this cake with lemon custard and airy biscuit is worth making! The combination of sweet meringue and smooth lemon sour cream is fantastic. And wet sponge cake favorably complements this idyll of flavors. A cake with sponge cakes is quite simple to prepare, but step by step photos will help to figure out the little things even for novice cooks. The only thing is that the cake will not gather quickly, since the meringue (meringue) should dry well in the oven. But during this time you can do other things, nothing will happen to the meringue in the oven.
The base of the cake is a biscuit, and in order for it to turn out well, you need to strictly observe the proportions of eggs and flour. There are many recipes for this type of dough, but they all have several times more eggs than flour base... Thanks to this, the biscuit is very delicate, airy and has a porous structure. You can eat it without additives, but if you use cream, jam or preserves, of course, it will turn out much tastier. And most importantly, the biscuit is prepared quite simply and quickly.
Meringue is also considered a separate dessert. Translated from French, this word means "kiss" and indeed, its structure is just as tender and airy.
Very often, it is on meringue that the chefs choose, complementing the structure of other desserts. Lemon is also often added to meringue desserts to reduce the sweetness. After such a fragrant delicacy, a pleasant aftertaste remains, so even gourmets will be enchanted.

Ingredients:

for biscuit:

5 eggs;
1 tbsp. flour;
1 tbsp. Sahara;
2 tsp baking powder for the dough.

5 proteins;
1 tbsp. Sahara;
pinch citric acid;
a pinch of salt.

for lemon cream:

200-300 g of butter;
1 lemon;
2 eggs;
1 tbsp. water;
2 tbsp corn starch;
100 g sugar;
a few drops vanilla extract(or a pinch of vanilla).

Sponge cake recipe with a layer of meringue and lemon cream.

Preparatory stage: since the dough for the biscuit base is prepared very quickly, you must immediately turn on the oven to heat up to 180 degrees. Place the whisk and the bowl in which you will beat the whites in the refrigerator. The eggs also need to be refrigerated. The bowl should be wiped dry, without traces of fat and drops of water - all this affects the quality of the whipped proteins.

1. Drive eggs into a container convenient for mixing and add sugar.

2. Beat them in a dense foam so that the mass approximately doubles.

3. Add flour and baking powder.

4. Beat everything together with a mixer. The dough should turn out like liquid sour cream. The more bubbles there are, the more porous and tender the biscuit itself will be.

5. Pour the dough into a baking dish (mine is 25 cm) and bake in a well-heated oven for half an hour.

6. The biscuit has risen about 2-3 times, you need to pierce it with a toothpick and check for readiness: there should not be left on the toothpick batter... Get out the form with ready-made baked goods from the oven and cool. The sponge cake will settle down a bit, don't worry, it should be so.

7. In the meantime, you need to beat the whites to medium peaks, adding a pinch of salt and citric acid to them (this will make the process a little easier). When the mass resembles strong peaks, gradually pour sugar in a rain, without stopping whipping.

8. The consistency of the mullion peaks is sufficient. You can stop stirring.

9. Put the meringue on the parchment. It is best to shape it with a pastry syringe, but if you don't have one, it's okay. You can use a tight bag by cutting off a corner.

10. Outline the bottom of the form on the parchment.

11. According to this size, lay out the whipped egg white, smooth it in a circle.

12. Put eggs and sugar in a saucepan. Beat them up.

13. Lemon zest, grate it on a fine grater (without white fibers, they give bitterness).

Advice! If you soak the lemon before use and put it for a few minutes in freezer, the zest will become more delicate in taste and will acquire a more delicate aroma.

14. Now you need to squeeze the juice out of the lemon. It will be easier to do this if the lemon is rolled like a rolling pin on the table.

15.Add to the eggs, beaten with sugar lemon juice, 1. st. cold water and crushed zest.

16. It remains to add corn starch(Please note! Potato can not be used, it will spoil the taste of the cream). If no starch is available, flour can be used. The mass is now very similar to custard.

17. Beat all the ingredients and put on fire.

18. When everything boils, the volume will double. Be careful. As soon as it begins to thicken, it is necessary to remove from the heat, but do not stop kneading so that the mass does not burn and lumps do not form.

19. But after cooling it is better to puree with a blender, when the mass settles down a little and cools down.

20. It's time to check the cakes for readiness. You need to pierce them with a toothpick or press with your finger. If the middle is empty, then it's ready.

21. You need to divide the biscuit so that the cakes are the same size. I got a biscuit 3 fingers high. Mark the borders with toothpicks.

22. It is better to place them in a circle. Then it will be easier to cut and the result will be more beautiful.

23. Very carefully cut the biscuit into cakes.

24. Under the first, it is advisable to place 3 rectangles made of food foil on the serving dish.

25. Pour sugar into a saucepan and add water, then heat until the grains dissolve. Now you need to soak each cake with cooked sugar syrup.

26. By this time, the cream will completely cool down and you can add to it butter room temperature and vanilla. And mix well with a blender.

27. Grease each cake thoroughly on both sides. lemon cream... This point must be done very carefully so that the cream helps to create a protective oil layer. If this does not work out, the meringue will simply get wet and melt from the damp biscuit.

28. Lay out a layer of meringue without pressing down.

This is a delicacy, the dream of all sweet tooth. The cake, prepared with biscuit and meringue, has a cream with boiled condensed milk, decorated with dark chocolate and peanuts, a real feast of taste. Preparing cake in the oven, cooking recipe, detailed and not complicated. Meringue cake with biscuit with dignity, can take a place on festive table... I recommend you, just take a look at my other recipes, which are on the site 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 the cream:

Condensed milk 1 b. (boiled)

Butter 200 g.

Decorate:

Black chocolate 100 g.

Peanuts 70 g.

How to quickly make 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 warming up, transfer the dough into the mold with the laid-over parchment paper, the edges of the paper should go beyond the mold, this will help remove the cake from the mold. Bake until golden brown, about 25-30 minutes, then remove the biscuit from the oven and let the cake cool.

How to make meringues for cake:

3. While the cake is cooling, let's start cooking the meringue. Using a mixer at low speed, beat the whites (how to separate the protein 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, gently smooth the mixture with a spoon. Bake, or it would be correct to say dry for 2 hours at a temperature of 110 degrees, take out after the oven has cooled down.

How to make cream for cake:

5. Put 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: Cut the prepared biscuit with nylon thread into two parts. We use one part for the base, and break the second part in small pieces and put in a deep bowl.

7. There we add the meringue broken by pieces, add the cream made from condensed milk, mix everything. We carefully spread the whole prepared mass with a spatula on the base, as we build a house in childhood. Place the base for the cake on a large platter.

8. Possibly collect cake with meringue and biscuit and in another way: On the base, gently lay out pieces of biscuit, alternating with pieces of meringue and at the same time smear them with cream, do as you like, at your discretion, the difference is practically not noticeable.

10. The cake with meringue and biscuit is ready, put it in the refrigerator, it is better to cook the cake in the evening to give it to soak all night. This recipe is similar to a cake recipe Earl ruins perhaps it could be called that too.

Enjoy your meal!

If you love to cook not only delicious, but also original dishes, then you should like this option. Learn How To Cook A Chic a tasty cake with a layer of meringues, nuts, and with a biscuit and then a recipe with a photo step by step. The dessert really turns out to be chic in its appearance and is perfect for a festive table.

This cake has several names: castle in the air, cake twig, 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 meringue cake with nuts and biscuit

Products

For biscuit

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

For meringue

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

For impregnation

Sugar - 130 grams
Water - 120 ml.
Cognac - 1 tablespoon (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 cake with meringue castle in the air

To prepare this cake, it is better to prepare the base in advance. The biscuit is very simple to prepare. Beat eggs with sugar into a fluffy mass, add vanilla, flour and mix thoroughly. We bake at a temperature of 180C for 30-40 minutes.

If you want, then on this site there are several detailed, step by step recipes making a biscuit, you can choose any. Although, for this recipe, the classic is more suitable.

Now let's prepare the meringue. It is also better to cook 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 make the meringue, first beat the egg whites with a pinch of salt into a thick, fluffy foam.

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

To make our cake even, we apply the form in which the biscuit was baked to the parchment paper and draw a circle around the shape with a pencil.

Using a pastry bag, squeeze out in a circle protein cream... Rippled with a meringue cake, squeeze out, using a pastry bag, a few more small blanks, which we will use to decorate the cake. Preheat the oven to 100C and dry the meringue for 2 hours.

Unfortunately, not all hostesses have ovens that maintain the desired temperature. Personally, my oven heats up to at least 150C. And so that my meringues would 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 we will prepare the impregnation and for this we pour sugar into a saucepan, add water, put on fire and bring to a boil until the sugar is completely dissolved.

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

Soak the cakes with the prepared syrup.

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

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

Continuing to beat the butter, pour in gradually icing sugar and pour out 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.

Grind the nuts with 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 you can start assembling our cake.

Lubricate biscuit cake a thin layer of cream.

And sprinkle with nuts on top.

Grease the meringue with cream, too, in a thin layer and put on the biscuit cake with the side greased with cream. Grease the meringue on top with cream too.

And sprinkle with nuts.

Lubricate the second cake with cream and spread it on the cake with the greased side.

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 meringues.

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

Pour the resulting chocolate over the top of the cake.

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

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

Preparation

We will start cooking the cake with baking meringues, and only then we will deal with the biscuit.
Wash it properly, and degrease the dishes in which we will beat the whites, then carefully separate the whites from the yolks. See the main thing so that the yolk does not get damaged and does not accidentally leak into the whites, otherwise they will not beat up.

Add a pinch of citric acid to the bowl and start the whisking process at the lowest mixer speed. When the mass becomes larger in its volume, add sugar in portions, and now set the mixer to the maximum without stopping whipping. When the protein mixture holds its shape well, you can bake.

We set the temperature in the oven to 110˚С - let it heat up. It is advisable to do this in advance. Place parchment paper on a baking sheet and spoon the meringue on it. You can use a pastry bag for these purposes - this will make the meringues beautiful and neat. We put the meringues in the oven for an hour. After that, open the door slightly and dry it for another 30 minutes, then turn it off. We leave our airy cakes to cool, and only when they have completely cooled down do we take them out of the oven.

Now it's biscuit time. We mix the ingredients for our cake: first, beat the eggs until frothy with sugar.

Pour in sour cream. Mix well.

Now pour the sour cream-egg mixture into a larger cup, and add vanillin, and gradually add flour.

At the last stage, do not forget to pour in the slaked soda. It is best to extinguish with vinegar, but you can also use lemon. You should get a dough of the same consistency as in the photo.

We set to bake for about 35 minutes at 180˚С. Do not open the oven while cooking, otherwise the biscuit may fall off and then it will not be so tender and fluffy.
The finished cake should be cut into two equal halves and left to cool.

Once cool, cut one piece into pieces, like this.

Let's make a cream. It turns out to be of a beautiful caramel color, and the taste is somewhat reminiscent of toffee.
So, mix boiled condensed milk with butter (it should be soft enough), add vanillin. It is better to mix with a blender, so the cream will be more uniform and fluffy.

Now let's chop the nuts. Any nuts will do, even walnuts, even hazelnuts or almonds. We used walnuts.

So we have come to the final stage - assembling the "Earl Ruins" cake.
We coat the whole half of the biscuit base with cream.

Put pieces of cut biscuit, sandwich with cream again.

Cooking process:

Sponge cake recipe with a layer of meringue and lemon cream.

How to make a meringue cake with nuts and biscuit

Step-by-step recipe for making cake with meringue castle in the air

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Preparation