Meringue cake is a popular modern pastry made from whipped proteins. This recipe is notable for the fact that it is prepared quickly, a little over an hour, and is simple and will decorate any table.
A cake with mascarpone cream, cottage cheese / cream cheese, weighed sour cream has a more stable structure, unlike a cake with whipped cream, and can be stored in the refrigerator for up to a day, and with cream, only a few hours.
Adjust the sugar in the cream to taste, given that the meringue is very sweet.
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I recommend whipping the whites, namely, at room temperature, since sugar dissolves better in them and a more stable meringue is obtained.
Whites can be whipped only with sugar, if it has a fine-crystalline structure, or only with powdered sugar.
If you add potato starch, the cake is gluten-free.
The cream can be made from whipped heavy cream (33-36%), cream cheese, weighed sour cream, from curd cheese. Add pieces of fruit or berries on the surface, as well as lemon curd or berry filling.
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Instead of a vertical cake, you can assemble a meringue roll or a cake of 4 cakes by cutting the layer into 4 equal parts.
The cake can be served immediately, but it is better to let it stand for 1-2 hours in the refrigerator to stabilize the cream.
100 g - 365 kcal
Ingredients:
Baking tray 36 × 27 cm
Meringue
Proteins - 200 g (separated proteins from 6 pcs. + 1/4)
Sugar - 150 g
Powdered sugar - 170 g
Lemon juice - 7 g
Starch (any) - 20 g
Vanillin - 1g
Salt - 1 g
Cream
Mascarpone - 500 g
Powdered sugar - 30 g or to taste
Vanillin - 0.5 g
Berries for decoration
Preparation
1. Combine proteins at room temperature with salt. Beat into a stable mass at low speed, until foam is homogeneous without large bubbles. Without interrupting whipping, add sugar and powdered sugar in small portions. Increase mixer speed to maximum and beat egg whites into a stable, thick, glossy mass.
3. Add vanillin and starch, stir at low speed. Finally, add lemon juice and stir.
4. Spread the mixture on a baking sheet lined with paper with a non-stick layer, smooth and, if desired, emboss.
5. Bake in an oven preheated to 140 ° C on a medium level without convection for 20-30 minutes. The meringue should be crispy. I baked for 25 minutes.
6. Cool on a wire rack for 10-15 minutes, turn over, remove the paper, trim the edges and cut the layer into 4 strips 7 cm wide. The correct meringue is crispy on the outside and soft like marshmallows on the inside.
Cream and assembly
1. Combine mascarpone with vanilla and powdered sugar, beat lightly, do not beat for a long time, as the cream may exfoliate.
2. Apply 2/3 of the cream to the meringue strips and smooth.
3. Collect a bunch of scraps, set on the edge and roll up the roll. Dock with the second lane and continue. Place vertically on a platter and attach the remaining strips to the outside.
4. Make the structure as rounded as possible and place the remaining cream on top. Make a relief if you wish.
5. Refrigerate for 1-2 hours. Decorate the top with berries (frozen or fresh) and serve.
*Note!
The baking time may differ from the one stated in the video, be guided by your oven, and also take into account the material from which the form is made.
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