Meringue cake

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make a meringue cake decorated with flowers? Prepare all the necessary ingredients. How to make a sponge cake? Melt the butter in a water bath or in the microwave and let it cool. Wash the eggs with soda to remove dirt and bacteria from them, divide into whites and yolks. Beat the whites with a mixer until fluffy. Add sugar and beat until stiff peaks form.

2. STEP 2

   

   Add the yolks to the whites one at a time, without ceasing to beat. Sift starch, flour and baking powder through a sieve and mix the dry mass into the egg mixture in 3 stages, using a silicone spatula using gentle movements from bottom to top. Then pour oil around the edge and mix well with a spatula. You may need a little less or more flour than indicated, focus on the consistency of the dough. The dough should turn out like thick sour cream.

3. STEP 3

   

   Pour the dough into a mold lined with baking paper; I also lined the sides with paper and coated them with butter. My shape is 24 cm. Place the dough in an oven preheated to 180 degrees and bake for about 35 minutes. Time and temperature are approximate, be guided by the operating characteristics of your oven.

4. STEP 4

   

   This is how the biscuit turned out. Let it cool for 5 minutes and remove from the pan, remove the paper. Turn the cake over and let cool completely. Then he needs to stand for 5 hours. I put it in the refrigerator overnight. Wrapped in film.

5. STEP 5

   

   How to make meringue or meringue for a cake at home? Prepare all the necessary ingredients. The whites should be cold. Degrease the bowl where you will beat the egg whites; it should be perfectly clean.

6. STEP 6

   

   Pour the chilled egg whites into the bowl and start beating with a mixer. When you get a fluffy foam, start adding sugar in parts and continue beating at high speed until stable peaks form. The mass should become dense and shiny.

7. STEP 7

   

   Transfer the resulting cream into cooking bags. I took 2 nozzles.

8. STEP 8

   

   Line a baking tray with baking paper and pipe the meringues onto it. Place the baking sheet in an oven preheated to 100 degrees and bake for about 1.5 hours. Time and temperature are approximate, be guided by the operating characteristics of your oven.

9. STEP 9

   

   The finished meringues should easily come off the paper and have a light cream color. Let them cool. Dye could be added if desired. This should be done when the whites are already whipped. A few drops of gel or dry dye.

10. STEP 10

    

    How to make custard? Take cold milk and pour into a saucepan, add yolks, starch and sugar. Mix everything well. Add vanilla sugar. Vanilla sugar can be replaced with vanillin. Just remember that you need to take it at the tip of a knife, as a larger amount will add bitterness to the finished dessert.

11. STEP 11

    

    Place the saucepan on the fire. Cook the mixture, stirring until it thickens.

12. STEP 12

    

    Remove from heat and immediately add butter. Mix everything well. Cover with cling film and let cool. I put it in a deep cup with ice water.

13. STEP 13

    

    When everything is ready we can start assembling the cake. Carefully cut off the top and set it aside; we will need it later. Cut the biscuit, I do it with thread. I make notches along the entire circumference, thread the thread and then pull it through the two ends, crossing it. Here is a biscuit that does not require soaking. I got three skins.

14. STEP 14

    

    Place one cake layer on the baking sheet. Apply a thin layer of cream on top. Place a layer of meringue on top. Some I broke or cut. But if you want the meringues to crunch, it is better to put them whole.

15. STEP 15

    

    Then I scooped the cream into a piping bag and squeezed it out around the edges and in the middle.

16. STEP 16

    

    Repeat steps 14-15 to assemble the entire cake. Cover with the 3rd cake layer. Press down lightly on top.

17. STEP 17

    

    Cover the cake with film, you can also tighten it with a ring, and put it in the refrigerator overnight. On top I place a flat dish and a light weight.

18. STEP 18

    

    The next day we will begin preparing to decorate the cake. I have protein custard. To do this, prepare the syrup from water and sugar, while whisking the whites with vanilla sugar. Cook the syrup to 122 degrees. At the end, add citric acid, mix everything well, cook for 1 minute. Pour the syrup into the whites in a thin stream. The whites should be well beaten. Continue whisking with syrup for another 5 minutes. Cover the cake with still warm cream.

19. STEP 19

    

    Place a large amount of cream on the cake. And first remove it from above with a flight. At the same time, dip the fly in hot water. Then do the sides. Smooth the sides with a spatula. It must be placed evenly and rotated around our cake.

20. STEP 20

    

    Well, then go up again. Remove excess. All this must be done quickly. Otherwise, the cream will then begin to stretch behind the spatula.

21. STEP 21

    

    Now we need to make such a “pillow” on top. We make it from biscuit scraps. Sometimes I make it from cookies. We need this for the flowers to make the cake look voluminous. Cover it with cream. That's it, the cake is ready for decoration. Next, we choose the colors with which we will decorate. It's best to have 3 colors. If you don’t know how to select colors yourself, there are tables that show color combinations.

22. STEP 22

    

    Pour cream into cups and color it. I have gel dye.

23. STEP 23

    

    For pale pink, I made a stripe in the bag with paint using a brush. This will highlight the color of the rose.

24. STEP 24

    

    Mix red and yellow in the same way.

25. STEP 25

    

    So, let's make a rose, squeeze out a cap like this from the white cream.

26. STEP 26

    

    Use red cream to make one curl.

27. STEP 27

    

    Then 3 more of the same around the first one.

28. STEP 28

    

    And then in a circle there are 5 leaves and 7. It turns out to be such a rose.

29. STEP 29

    

    Make roses using another cream in the same way. And plant them on the cake. Next, decorate with green leaves.

30. STEP 30

    

    This is the cake I made.

31. STEP 31

    

    Here is a cutaway cake with meringue and sponge cake. Delicious! Enjoy your tea!

Comments on the recipe

Ellisha

27.09.2023

4.8

And here’s another beauty - meringue roll. A dream, not a dessert!

BLUE-EYED

27.09.2023

4.6

As always very beautiful! Esenija, thank you for the master class on decoration, it was really difficult to film /it would probably have been easier to make a video/. But the desire to learn how to create beauty remains; of course, it’s difficult to replicate like a “pro,” but the basics are already clear; it’s just a matter of practice. Thank you for your work and ability to create beauty!

wella

27.09.2023

4.5

Simply enchanting)) So much work!

Julia

27.09.2023

5

Esenija, as always, you have amazing recipes! Simply amazing cake! Very beautiful!

Galina

27.09.2023

4.9

Lena, how can you eat such a masterpiece! I wouldn’t dare to cut such beauty!))) What a colossal work!

Ira

27.09.2023

4.9

It's impossible to believe that a person did this! Unimaginable beauty!!! Esenija is a sorceress!