Almond-cognac meringue cake

Almond-cognac meringue cake

Category: Confectionery

Ingredients
proteins	8 pieces
sugar	24 Art. l.
butter 82%	300 g
roasted almonds	1 glass
condensed milk GOST	1.5 cans
cognac	100 ml

Cooking method

• Beat whites with sugar at the rate of 1 protein - 3 tbsp. l. Sahara. I do not cool the squirrels, I just beat everything together to absolute smoothness.
  
• Meringue in time I can't say how much to bake - it all depends on the oven. The main thing is that they dry out and not be sticky. My family and customers like it when the meringue is beige-pink, it tastes better than white))) In my stove, it takes about an hour in an open oven on the top shelf at a temperature of 150 degrees, then I close the door and bake for another 30-40 minutes ... Ideally, leave to dry for another night and then collect the cake.
  
• Cream:
  
• Beat butter at room temperature until white and increase in volume. Pour in COLD condensed milk in a thin stream (not ice, rather chilled))) and beat on. Then pour in the cognac in a tablespoon and at the end add half a glass of finely ground nuts. Turn off and stir in coarsely chopped almonds (the remaining 0.5 cups).
  

Note

I have two options for this cake - one of meringue cakes, the other of two cakes (upper and lower) and in the middle there are many, many small meringue cakes in cream.
Option 1. We make four cakes, each with 2 proteins. I won't say exactly the diameter, I spread it out of a large bag in a spiral from the center, 1 cm thick. Bake, cool, coat with cream and in the cold.
Option 2. We make two cakes for 2 proteins each and from 4 proteins there are many small bezeshki (2 cm in diameter). We coat the bottom cake with cream, put a layer of bezeshek, again cover with cream and another layer with "butts" up))) Again the cream and cover with the cake. Sometimes there is a rush and I just mix all the bezeshki with cream and put it all on the cake - I didn't notice any difference)))
If it is necessary for mastic, then I do not risk it and make biscuit cakes from above and below (pictured). In this case, I soak in syrup with cognac. You can decorate in absolutely different ways - sprinkle with nuts, stick with small bezekhs, mastic ... I'm mostly mastic, of course)))

Girls, I recommend that you definitely try this cake !!! I have several top recipes and this is one of them))) Incredibly tasty and tender !!!
Bon Appetit

Finally ! Otherwise, you always describe the composition of your cakes and you can hang yourself with saliva! And now there is a recipe! Thank you

Irishka, to your health !!! I would be very glad if the recipe takes root with you as well as with us)))

Thank you!!!! There is just a reason to try it !!!!

Thank you!!!! There is just a reason to try it !!!!

Please I am sure that the cake will not leave anyone indifferent

Hello Vikul!
And you do not want to lay out that cake that I asked in the kindergarten on NG, in the form of a Christmas tree?

Shl this is Irushka

glitch

Vika and everything, everything, everything!
Help, we need a collective mind.
There are 22 hours for the cake (from 15-00 to 13-00 tomorrow), from the moment the order is received until the moment the cake is eaten ... The daughter-in-law called, I need to go to work, I can’t refuse, but I’ll have to subtract - it’s clear what then ...

So:
4 squirrels are whipped and stand in the oven in the form of 2 layers of 26 cm in diameter ... as they bake, I plan to stuff the same composition.
Usually I kept at least 2 hours at a temperature of 100 degrees, sometimes more in time, in general, I did not follow them much - time allowed. Now there is time trouble.

Therefore:
-at what temperature can you bake and how long? the process must be accelerated.

-when it is as late as possible it is necessary to collect the cake so that it is at least a little soaked, but the cakes would at least cool down and infuse (if you can call it that).

-Is it possible not to hide it in the refrigerator for the night, and just before giving it away, let it stand for a couple of hours in the refrigerator, in front of the so-called decoration, if I have at least something in time, because tomorrow is the last call from my son, well, what kind of attack ...

[NatalyaN]

NatalyaN, it seems to me that you can safely bake the cakes today, and tomorrow morning early in the morning to collect and give a couple of hours for impregnation (while you run to the last call), and then decorate and in the refrigerator.

Why are you so worried, you have time for everything!

(I did not make such a cake) But I would cool them after baking (you can kimarnut before this time) and then, in the evening, at night, spread it. And in the morning or when you have time, you decorate.

Natasha, I won't say anything about the oven. Everyone has their own and you need to adapt to it. I bake for 120 and the same 2 hours.
But based on the products of the cream, I think that it can survive for several hours without a refrigerator. Oil can be without a refrigerator for a whole day. Condensed milk and even more. Nuts are the same. But to be honest, I've never done that. There was no such need.

Girls, thanks!
Yes, there, and decorations are not strongly required, she just sooo loves this particular cake, she does not need another ... I just worry that the meringue will not line up and because of this the taste will be different ...
Also: secret: I am very afraid that I will ruin my reputation ... if there is no cake, can you imagine what 17 strangers will think?
And the worst thing is that she stubbornly calls this cake Kiev, so tomorrow I will cry tearfully, under no circumstances call it that - they will still decide that I am a fool and I do not know how to bake a Kiev cake and do not understand what it is ...

Natasha when my time is running out

1.I add a little starch in bizet, maybe a little more than in the recipe

2.grease the cakes as soon as they cool

3.I put it in the fridge or in the freezer, I can even for 12 hours then decorate the truth after the freezer I tried only cream

I read somewhere such cakes can be frozen to make it easier to cut. I had to eat the frozen cake myself, the clients did not show up, my daughter and I ate 4 kg of unhealthy cake the whole Christmas. DO NOT BE NERVOUS AND DO NOT WORRY YOU WILL EVERYTHING JUST GORGEOUS.

[NatalyaN]

NatalyaN , and why so worried ??? About a month ago, for 3 hours, I baked 3 servings of coconut meringue, I just spread it with a teaspoon to make them smaller, everything was baked on 2 baking sheets one after another ... While the second was baking, the first cooled down, half an hour after the second already all smeared with cream and in the refrigerator. They ate 4 hours after baking and licked the spoons !!!
I understand, of course, that the recipe is slightly different, and nevertheless ...
Do not worry, you will collect it by night and tomorrow you will be truncated at its best! The main thing (in the voice of Carlson))) is calm and only calm !!! :)

Natasha, I just arrived and saw your "cry from the heart"))) You know, I had several times that I smeared this cake, cooled it for an hour and a half, and on the table - they killed it, it cracked behind my ears))) I did not notice a fundamental difference ... One caveat - biscuits need to be soaked better, and the rest is fine))
And yet, I have already noticed from experience - the smaller the beeshki you plant, the faster they are baked! Most of the time is spent on a continuous layer (approx. 2 hours), and if you make babies one and a half to one and a half centimeters, then they have time to get ready in an hour)))

[Maybe in vain?]

baked cakes (just in case, 2 calls for 3 hours at a temperature of 120 degrees).
I made a cream, but another trouble - either the butter is bad, or the condensed milk is unimportant, in general, 1 can of condensed milk and 2 packs of butter, 200 grams of nuts, and the cream still flows - liquid, not the right word.
I collected a blank, smeared it inside for now, I'll decorate with a wet meringue tomorrow (or today) ...
I put it under oppression to quickly connect the cakes with the cream. Maybe in vain? sagged by 2.5 cm.
stood for 2 hours on the table - nevertheless put it in the refrigerator, since it was collected from the frame in which it was collected and kept under oppression, it was difficult to take out, began to fall apart on the sides, I think, let it stand in the refrigerator - it will take a beautiful shape

Thank you all for your support in a difficult situation, I felt like a first-grader in the director's office, why ... something needs to be done with the nerves, otherwise it's such a nonsense problem, but I'm in a panic!

[NatalyaN]

NatalyaN, well, you see - I coped with everything! I shouldn't have worried. Good girl! I congratulate you on the holiday of the last call! Your son with the end of the school year!

I am reporting!
I made a cake, in the morning I cut it out of the form-bandage, and by lunchtime I began to decorate it.
I will describe the troubles on Wet meringue already in the relevant topic, but I did not have enough of it and I had to cook more protein-brewed, moreover, having missed the first syrup and brought it to 155 degrees, I had to cook it a second time ... and again I almost missed it - I started chattering
Haste always works badly for me, so I wanted to decorate one at a time, but I had to replay it 4 times along the way.
Once again I am convinced that it is necessary to finish with laziness and develop a technological process for coating a cake (blank), since it takes me a very large amount of time. While I smeared the sides of the cake with cream, struggling with the crumbling meringue, a crust had already formed at the top and I could not align it - I had to change the design of the cake. The cream, respectively, was not enough, I had to cook a new one. In a hurry, the drawing turned out with gaps, or rather, they began to form already in the process of drying the cream on the cake - I decided to decorate with lilac stripes, but then my hand trembled, I made hack, the cake didn't like

Trying to somehow distract attention from the failed lines, I decided to add flowers, since there was mastic, I only tinted it ... But this process had to be seen: talking on the phone, driving away the younger one in parallel with shouts (leave the mastic, do not touch the plunger, give the stack, put the rolling pin in place - poor child), immediately laying the flowers on the cake, I realized that I had to lay them differently, well, why is everything wrong with me, I have no artistic taste. In general, I cut out the last flower when the intercom was already ringing, but I still put the flower on the cake and only then went to open it. She still managed to snap the cake while her daughter-in-law was asking the elder about the graduation, did not let her stay without dinner, thrusting a couple of crumbs into her mouth ...
The conclusion is this! We want to be defenseless and weak women, but ... the huts are on fire and the horses are running ... And we can handle everything, girls, the main thing is not to panic and have the kind of support that I received from you yesterday.
Thank you all very much!

And, most importantly, I forgot ... cake:


Nastena suggested that I add flowers to the sides of the cake, but, unfortunately, it’s too late, the cake has been eaten long ago, and probably already this ... is not left in my stomachs.

[VivaLaDiva]

VivaLaDiva, thank you, delicious cake!

Good afternoon.
Please tell me, maybe it seemed to me, but in the photo of VivaLaDiva and Halla, the top and bottom of the biscuit cake are above and below, but the recipe does not say anything about them. So you need biscuit cakes or is it just made for the form? and how tastier: with or without a biscuit? I want to try, the recipe is not complicated and the cake should turn out to be very light and tasty.

Anya, the author of the recipe, Vicki, says in the notes that she adds layers of biscuit in the case of covering the cake with mastic from above and below, and this is exactly the case in the photo.
Halla, judging by her photo, did the same. : girl_cleanglasses: And it seems to me that it will be delicious in any version!

[Anyutochka]

Anyutochka, made this cake 2 times. The sponge cake was, indeed, for the form, for she covered it with mastic. And once only a biscuit went to the bottom, and the second time also from above. If the correct beauty of the cake is not important to you, then do it without a biscuit. The cake is both delicious!

Girls, tell me, please! I dried the meringue at the rate of 3 tablespoons of sugar per 1 protein at a temperature of 120 degrees for 2 hours, left it in the oven overnight, the next morning they were soft, did not dry out. Trying to dry it out, work out, or what to do with them?

Girls, tell me, please! I dried the meringue at the rate of 3 tablespoons of sugar per 1 protein at a temperature of 120 degrees for 2 hours, left it in the oven overnight, the next morning they were soft, did not dry out. Trying to dry it out, work out, or what to do with them?

Sugar needs 100 grams (1/2 cup) per egg.
Dry.
At 130C, it will become a crème brulee color.
It is better to dry with convection, in particular in an airfryer.
Meringue with orange is dried for 6-7 hours at 120C.

Thank you! I'm drying it out, it (meringue) is already like crème brulee, but don't throw it away ...

I looked into the oven, the process has begun, I will not throw it away

I made this cake, only without nuts and added cognac and coffee to the cream. Bottom and top lemon sponge cake. Delicious !!!!

and I'm too lazy to bother with bezeshki, and so at home it's hot, so that I turn on the oven for an hour and a half, I decided to buy them in the store, ready-made. I think it will be safer this way.

I will add a photo of the section.

Thanks for the good recipe

[VivaLaDiva]

VivaLaDiva, Tell me please, if I soak with whipped cream from a meringue (2 cakes and small meringues inside), and decorate the top and sides with a wet meringue, will it be tasty or not? Thank you.

[Vera56]

Vera56God, I'm already drooling ...

Almond-cognac meringue cake

Vikul, take you into your ranks. Now I am with you
And the cake is amazing! I will definitely try to repeat this masterpiece, but, however, without mastic

and I'm too lazy to bother with bezeshki, and so at home it's hot, so that I turn on the oven for an hour and a half, I decided to buy them in the store, ready-made. I think it will be safer this way.

I have an electric oven. It will probably be cheaper to buy ready-made