Meringue cake with hazelnut

Unusual layered cake of air biscuit, nut meringue with cream and cherry filling. Decorate this beauty maraschino cherry.


Preheat oven to 180 ° C. Whisk the eggs and sugar with a mixer in a large bowl on a hot water bath until thick lush light cream that will stretch from thick thread raised beaters. Sift together the flour and starch, and enter a half into the egg mass. Pour on the edge of the bowl melted butter and very gently slide, stirring from top to bottom, the rest of the flour. Put both forms in the pan and pour the batter into them equally. Bake for 25-30 minutes until the biscuits will not rise properly and will not spring back when pressed by fingers. Allow to cool in the forms, and then lay out.


Reduce the oven temperature to 170 ° C. Draw on two sheets of baking paper on one circle of 18 cm in diameter, to pass on to the trays. Beat the whites into a solid mass to stable peaks. Vsyp polozhke sugar and continue beating until the protein mixture becomes very thick and shiny. Laced ground hazelnuts and flour. Spread evenly protein mass in the range drawn on sheets of paper circles, spoon evenly distribute a thin layer of surface Loosen fork. Bake 15 minutes, until the cakes will not be dense. Carefully remove the cooled meringue cakes with paper.


Whip the soft butter into the cream, gradually pour powdered sugar and continue beating. With the final portion of powder add milk and vanilla extract. Assemble the cake layers: Divide the cream into three parts, one Spread meringue cake one-third of the cream and cover with biscuit Korzh. Spread the jam or marmalade, cover with a second biscuit, spread another third of cream and cover with the remaining meringue Korzh.


Now spread the remaining cream and press the sides of the cake in a plate of almonds. Sprinkle the cake with icing sugar and garnish with a maraschino cherry.

8 persons Preparation time 1 hour Cooking time: 40-45 minutes oven temperature: 180 "C and 170 "FROM

Ingredients for sponge cake 3 eggs

75 g of finely crystalline sugar 65 g flour 1 tbsp. l. starch 40 g butter (melted and cool) for the meringue 2 protein

65 g of finely crystalline sugar 40 g ground hazelnuts 1 tbsp. l. flour and cream filling 200 g butter (softened), 400 grams of powdered sugar (sifted) 2 tbsp. l. milk Vi h. liter. 6 tablespoons vanilla extract. l. red cherry jam or jelly to decorate the plates 40 almonds (fry) icing sugar for dusting cocktail cherries


2 equal split round shape with a diameter of 18 cm 2 baking

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