Cake "Meringue with fruit"

Category: Confectionery
Meringue cake with fruit

Ingredients

Meringue:
Protein 100 g (3 pcs.)
Sugar 200 g
Cream:
Cream 30-35% 200 g
Mascorpone (curd) 150 g
Powdered sugar taste
Instant coffee 2 tsp
Boiling water 2 tbsp. l.
Cognac 2st. l
Fruits
Chocolate 60 g

Cooking method

  • Cooking meringues:
  • Beat the whites until firm so that they stay in shape when turning. Add granulated sugar and continue beating until smooth and shiny. At the same time, the mass becomes denser, slightly shrinks.
  • Meringue cake with fruit Meringue cake with fruit
  • We spread the protein mass on parchment, according to the size of the drawn circle. I did this with a pastry bag and a round hole nozzle. Around the circumference of the protein mass, we plant small cone-shaped bezeshki.
  • We put to bake in the oven at 100-110 degrees for 1.5-2 hours.
  • Meringue cake with fruit Meringue cake with fruit
  • After removing from the oven, the meringue cools down. Melted chocolate is applied to the surface of the meringue in the middle.
  • Meringue cake with fruit
  • Cream:
  • Whip the cream until firm and increase in volume. Beat the mascorpone cheese a little with powdered sugar. Add whipped cream to them and mix.
  • Instant coffee is diluted with boiling water. The cognac is cooled and added.
  • Coffee is introduced into the protein-cheese mass and slightly mixed.
  • Meringue cake with fruit Meringue cake with fruit Meringue cake with fruit Meringue cake with fruit
  • The cream is laid out in the middle of the meringue on the frozen chocolate. Decorate with fruits on top. Sprinkle with powdered sugar. Apply a melted chocolate mesh.
  • Meringue cake with fruit Meringue cake with fruit Meringue cake with fruit Meringue cake with fruit Meringue cake with fruit

The dish is designed for

cake with a diameter of 23cm

Note

The recipe from Alexander Seleznev was taken as a basis.

Lyuba 1955
Not a cake, but a real holiday!
Vilapo
Huska, thank you so much for submitting this wonderful recipe! I think it will be even tastier with mascorpone and chocolate, I will definitely bake in this version
izumka
Lyudochka, the cake is just a miracle! And how is it when cutting - does not the meringue crumble? After all, the chocolate layer does not allow it to soak, so it will not soften and remain crispy. And yet - when baking a cake, you need to focus on the readiness of the cones? Will the middle be overcooked, or will it just be beige?
I liked the recipe very much, so I will definitely bake it after the post!
Husky
Thank you!!
izumka... Yesterday the cake was cut with difficulty. But I had it very little after cooking. Today I made less effort to cut. I can't say that it fell apart. Transferred it to a plate with a knife, not a spatula.
If you want the cakes to soften faster, then you can smear not with pure melted chocolate, but make the icing. Boil the cream, put pieces of chocolate in them and boil until the chocolate is completely dissolved.
I already made such a cake once and just coated it with icing. True, even then he did not stand for long. They ate it in one sitting.
Here is a cutaway photo.

Meringue cake with fruit

As for baking, after baking, it was the same color throughout the cake and cones. Perhaps it depends on the oven. I baked everything evenly. The cake is dry, in the middle, in the pimples themselves.
izumka
Now USE is clear! I wanted to bake it even more !!!
pygovka
Ludochka, as always, on top! TASTY! eh, I'm sorry I can't be so sweet ..... and maybe you can treat it with a piece? so no one can see?
Pilgrim73
Very interesting cake! Husky, thanks for another masterpiece!
inucya
And I thank you for the cake, it's really tasty and it's easy to break your diet with it Meringue cake with fruit, but I don't have any fruit, I put sweet walnuts.
Thank you, Husky
Husky
inucya, wow, what beautiful bezeshki cones !! Her and of course the cake itself looks sooo delicious !!
Tell me, did you grease the cake with chocolate? If so, how was it cut?
I still came to the conclusion that it is better to grease the meringue cake not with pure chocolate, but with chocolate icing. Cream + chocolate. So it cuts better all the same.
inucya
Yes, I just smeared it. I took 100 grams of chocolate and 70 grams of cream, the icing froze and cut well, and the meringue did not get soaked either. True, on the second day there was nothing to check;
Vilapo
I brought thanks for the cake, and this is the cake itself-Meringue cake with fruit, made with pineapple, replaced chocolate with ganache.
NataST
Please tell me, and with which cream will the bezel-less base still work well? For me, this cheese is expensive and it's not easy to find it ... I put the base to dry in the oven, and thought about the cream ... For example, instead of chocolate and caramel mousse from probably will do? And it probably goes well with Charlotte (though I didn't cook it either, I'm afraid something went wrong with my creams ...). And sour cream will probably soak, right? And the option is also interesting - creamy curd cream, for example ... Lyudochka, if possible, please consult. And can anyone else tried another cream - advise
Vilapo
Quote: NataST

Please tell me, and with which cream will the bezel-less base still work well? For me, this cheese is expensive and it's not easy to find it ... I put the base to dry in the oven, and thought about the cream ... For example, instead of chocolate and caramel mousse from probably will do? And it probably goes well with Charlotte (though I didn't cook it either, I'm afraid something went wrong with my creams ...). And sour cream will probably soak, right? And the option is also interesting - creamy curd cream, for example ... Lyudochka, if possible, please consult. And can anyone else tried another cream - advise
NataST, expensive mascarpone, use baby cheese, you can also use charlotte. The chocolate in this cake protects the meringue from getting wet.
Trendy
Quote: NataST

Please tell me, and with which cream will the bezel-less base still work well?
I replace mascarpone with ordinary cottage cheese (one with fewer grains), whipped with blender knives with sugar, a piece of butter and yogurt to the consistency I need.
I brought this combination when I didn't find a mascarpone for tiramisu. Probably, many make a similar replacement, but I made it myself.
NataST
Girls, thank you very much, probably I'll replace it with cottage cheese or cheese
prascovia
Thank you Lyudochka! The cake is very similar to "Pavlova", or am I wrong? I will definitely try!
Husky
NataST, I'm sorry I didn't see your question. Just now I looked into the topic.
Of course, mascarpone can be substituted for any other creamy curd or yogurt.
You can add caramel sauce to the whipped cream. You can use "Almost Lemon Kurd" or orange from rinishek in cream and curd.
Sea options. The main thing is that the meringue has time to hold out for some time (before eating) and does not melt from the cream. For this, the meringue is separated from the cream by the chocolate. but again, I repeat, you can separate the meringue with chocolate and cream (ganache). It's softer.
NataST
Well, he's my cake. Have not tried it yet, but all the individual components - just shine, tried bezeshki - delicious, cream too, but the truth this time made it protein-oil, there were no fruits or nuts at home - so what was there - pine nuts In the evening, a solemn tasting. And, by the way, I've been looking at the droplets for a long time at Lyudochka's - a feast for the eyes, I like the shape so much, so I cut out the meringue of this shape and baked it according to her pattern. Meringue cake with fruit
NataST
Wow, how we are at the same time! Lyudmila, thank you very much for the advice, I will use them next time, at least - this meringue, although the first, but definitely not the last !!! And a special thank you personally for the reference to the stores, now I have both dyes and nozzles !!!
Galleon-6

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