Ready-made meringue cake recipe. No-bake meringue cake recipe

24.06.2020

The most accurate and complete description: a cake without baking from a meringue recipe - from the best culinary specialists 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 bowl, 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.

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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... 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.

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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 in a curd cake recipe with vanilla sugar, I give it here, but in the photo the cake is chocolate. 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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A meringue cake with nuts - yes, the name makes it drool. The cake does not require baking. Make it with crumbled meringues (cooked or cooked by yourself- recipe preparation will be given later), stuffed with walnuts, refrigerate and serve with berry sauce made from jam or berries. Berries can be fresh or frozen.

To make a meringue cake you will need:

100 g coarsely crumbled meringue cakes

sour cream 450 ml

lightly toasted nuts (walnuts, hazelnuts, hazelnuts)

two tablespoons of brandy, liqueur

teaspoon of cocoa powder

Berry sauce: 200 gr. jam or berries, 2 tablespoons of powdered sugar, juice from half a lemon, ground zest.

press the meringue to the bottom of the mold

Place paper on the bottom and sides of the mold. Crumble the meringue. Spread out a fourth of the crumbled meringue and press the crumbs to the bottom.

Chop the nuts, crush and brown lightly.

Whisk the sour cream into a thick, dense foam. Add cooked nuts and two-thirds of the remaining meringue. Pour cognac or liqueur into the mixture (you can use jam syrup). Stir. Place the mixture on top of the meringue in a mold and smooth the surface. Top with the remaining meringue crumbs. Cover the dish with a lid or paper and freeze for twelve hours.

Make a berry sauce with jam or berries (in this case, strawberries). Mash in mashed potatoes and pass through a sieve. Mash the puree with icing sugar and zest. Add lemon juice.

Kiev cake has become the hallmark of Kiev since the Soviet era and has won over many of the most discerning culinary critics. It is quite possible to reproduce the classic version of making a dessert and its many versions on your own at home in your kitchen.

How to make a Kiev cake?

The classic Kiev cake is made from protein cakes, to which nuts are added.

It is preferable to bake the cakes on parchment, after drawing circles of the desired diameter.
The meringues are not used immediately, but they are allowed to dry additionally for several hours.
When a Kiev cake is drawn up, the filling is prepared on brew base with an egg or yolks and, without fail, with butter. Cocoa, flavorings, nuts can be added to it.

Kiev cake - recipe according to GOST USSR

The original Soviet Kiev cake, the recipe of which matches the classic one as much as possible, is prepared with fried hazelnuts, which can be substituted for cashews. After roasting, the hazelnuts will need to be peeled. Decorate the dessert with scraps of cakes mixed with nut crumbs and the remaining cream.

Ingredients:

proteins - 200 g;
flour - 45 g;
sugar - 435 g;
vanilla sugar - 2 bags;
hazelnuts - 150 g;
oil - 250 g;
egg - 1 pc.;
milk - 150 ml;
cocoa - 10 g;
cognac - 1 tbsp. spoon.

Preparation

The whites are left warm for 12 hours, and then whisk, adding 50 g of sugar and a packet of vanilla sugar.
Mix in a mixture of nuts, 185 g of sugar and flour to the proteins, bake 2 cakes at 140 degrees for 2 hours.
Beat milk with sugar, add sugar, boil until thick.
After the cream has cooled, add it to butter whipped with vanilla sugar.
Cognac is mixed into one half of the cream, cocoa into the other.
They decorate the classic Kiev cake, smearing the cakes with cream.

Kiev cake - a simple recipe

If the process of long-term preparation of cakes is scary, and you don't want to deny yourself the pleasure of eating your favorite dessert, you can go the simpler way and make a Kiev cake from finished meringue by purchasing it in a store. All that remains is to add fried nuts and decorate the dessert by saturating the base with cream.

Ingredients:

meringue - 300 g;
nuts - 150 g;
butter - 200 g;
condensed milk - 1 can;
cognac - 1 tbsp. spoon;
cocoa - 1 tbsp. spoon.

Preparation

Break up the meringues and mix with the toasted nuts.
In a ring wrapped in a film, crumbs with nuts and a cream of condensed milk, butter and cognac are placed in layers.
Place the Kiev cake with meringue for several hours in the refrigerator.
Remove the ring, decorate the dessert.

Kiev sand cake

Kiev cake is a recipe that can differ significantly in composition from the original, but it is in no way inferior in taste. In this case, in addition to meringues, they are also used, which add tenderness to the dessert. The yolks are used here for custard, the sweetness of which can be adjusted.

Ingredients:

eggs - 4 pcs.;
flour - 450 g and 2 tbsp. spoons;
sugar - 380 g;
nuts - 150 g;
oil - 450 g;
egg - 1 pc.;
milk - 500 ml;
cocoa - 1.5 tbsp. spoons;
sour cream - 1.5 tbsp. spoons;
vanilla, cognac.

Preparation

Whisk the whites, adding sugar.
Stir in the nuts, bake the cake for 2.5 hours at 140 degrees, allow to cool in the oven.
Grind 2 yolks, 180 g of sugar, sour cream and 150 g of butter.
Add flour, bake 2 cakes.
2 yolks are boiled with the rest of sugar, milk and flour until thickened.
Vanilla is added, and after cooling, butter.
Cocoa is mixed into half of the cream.
Collect Kiev by alternating cakes and cream.

Kiev cake with hazelnuts

One more original recipe, according to which it will be possible to effectively cook a Kiev cake at home with hazelnuts. The meringue is baked here with starch, which gives elasticity, and the cream is without flour, which contributes to its special tenderness. Instead of cognac, it is permissible to add brandy or not to use alcohol at all.

Ingredients:

eggs - 6 pcs.;
starch - 4 tbsp. spoons;
hazelnuts - 150 g;
sugar - 520 g;
oil - 400 g;
milk - 220 ml;
cocoa and cognac - 1.5 tbsp. spoons;
vanilla.

Preparation

Beat the whites by adding 2 cups of sugar.
Stir in the nuts, bake 2-3 cakes at 140-120 degrees for 3-4 hours.
Mix sugar, yolks and milk, place in a water bath and brew until thickened.
After cooling, stir in butter whipped with vanilla, cocoa and brandy.
The cakes are smeared with cream, the Kiev cake is decorated to taste.

Kiev chocolate cake

The cream for the Kiev cake can be prepared with the addition of melted chocolate, and the product can be covered with ganache on top. This will allow you to get the most chocolate flavor ready-made dessert and at the same time please the taste buds of admirers of the famous Kiev delicacy and chocolate.

Ingredients:

proteins - 6 pcs.;
starch - 2 tbsp. spoons;
nuts - 200 g;
sugar - 450 g;
oil - 200 g;
yolks - 4 pcs.;
milk - 100 ml;

chocolate - 450 g;
cream - 300 ml;
rum essence.

Preparation

The proteins are fermented for a day, whipped by adding 1.5 cups of sugar.
Stir in nuts with starch, bake 3 cakes at 100 degrees for 2-3 hours.
For ganache, bring the cream to a boil, add 300 g of chocolate, stir after a few minutes.
The milk is boiled with sugar.
Stir in yolks, chocolate, cool, beat with butter and rum essence.
The cakes are coated with cream and decorated with Kiev ganache.

Kiev roasted cake

Kiev cake at home, the recipe of which involves adding roasted nuts to the cream, is obtained with the most intense nutty taste. The result will be especially delighted with those with a sweet tooth of any age. It is most convenient to cook roasted nuts on a silicone mat, putting caramel on it to harden.

Ingredients:

proteins - 300 g;
flour - 45 g;
hazelnuts - 300 g;
sugar - 520 g;
oil - 300 g;
eggs - 2 pcs.;
milk - 180 ml;
cocoa - 50 g;
vanilla, cognac.

Preparation

Beat the whites with 230 g of sugar.
Stir in 220 g of nuts with flour, bake 3 cakes at 140 degrees, allow to cool in the oven.
30 ml of water is mixed with sugar, brought, stirring, to a boil and browning, and then boiled until caramel and mixed with nuts.
Pour the mixture onto a rug, allow to harden, grind in a blender.
Mix eggs, milk, sugar, vanilla, boil until thick, cool.
Beat the cream with butter, cocoa and brandy, add roasted nuts, coat the cakes with it.

Kiev coffee cake

The original Kiev cake with coffee aroma will win the hearts of coffee lovers, become a great addition sweet table and the best end to any home celebration. To complement the cream, in this case, you will need a strongly brewed natural espresso, which should simply be mixed into the cream when it is created.

Ingredients:

proteins - 200 g;
sugar - 435 g;
hazelnuts - 200 g;
oil - 250 g;
egg - 1 pc.;
milk - 150 ml;
espresso coffee - 50 ml.

Preparation

Beat the whites and 1.5 cups of sugar.
Add nuts, bake 3 cakes at 140 degrees for 2 hours, leave in the oven overnight.
Boil milk with sugar.
Add a beaten egg, coffee, heat until thickened.
Stir the cooled cream into the whipped butter, coat the cakes with it.

Cake "A la Kiev" without baking

Kievsky with ready-made meringue and biscuit cakes to taste close to the original, the same rich and sweet. For nuts, you can use hazelnuts, cashews, or replace them with more budgetary peanuts or walnut kernels. Instead of charlotte cream on yolks, a quick version of butter and condensed milk is also suitable.

Ingredients:

meringue - 250 g;
nuts - 150 g;
cookies - 300 g;
oil - 350 g;
yolks - 3 pcs.;
milk - 300 ml;
sugar - 100-150 g;
vanilla.

Preparation

Break the meringues, mix with nuts.
From cookies and 150 g of melted butter, form 2 cakes on a film, and place in the refrigerator.
Brew the yolks with boiling milk with sugar and vanilla, cool, beat with butter.
The cream is mixed with meringue and nuts, the cakes are sandwiched with it in the form, and allowed to harden.

Kiev cake in a slow cooker

A modern Kiev cake can be prepared using newfangled gadgets, such as a slow cooker. The presence of only one bowl forces the cakes to be cooked here in stages. Whisk the whites each time just before baking, remembering to supplement the meringue with chopped nuts.

A meringue cake with nuts - yes, the name makes it drool. The cake does not require baking. Prepare it from crumbled meringues (ready-made or cooked by yourself - the recipe will be given later), stuffed with nuts, chill and serve with a berry sauce made from jam or from berries. Berries can be fresh or frozen.

To make a meringue cake you will need:

100 g coarsely crumbled meringue cakes

sour cream 450 ml

lightly toasted nuts (walnuts, hazelnuts, hazelnuts)

two tablespoons of brandy, liqueur

teaspoon of cocoa powder

Berry sauce: 200 gr. jam or berries, 2 tablespoons of powdered sugar, juice from half a lemon, ground zest.

press the meringue to the bottom of the mold

Place paper on the bottom and sides of the mold. Crumble the meringue. Spread out a fourth of the crumbled meringue and press the crumbs to the bottom.

Chop the nuts, crush and brown lightly.

Make a berry sauce with jam or berries (in this case, strawberries). Mash in mashed potatoes and pass through a sieve. Rub mashed potatoes with powdered sugar and zest. Add lemon juice.