Cake "Castle in the air"

Category: Confectionery

Ingredients
eggs	3 pcs
biscuit sugar	1/2 st
flour	3/4 st
sugar for syrup	130g
water	120 g
proteins	7pcs
meringue sugar	2 st
condensed milk	2 banks
oil drain	2 packs
chocolate with nuts	50 g

Cooking method

Before preparing the cake, you must get the creamy
oil from the refrigerator, and make a syrup so that it cools down. For
preparation of syrup, you need to mix sugar with water and bring this solution to
boiling. Then, you need to make a biscuit. To prepare it, you need to mix
Mix eggs with sugar, heat this mixture to 60º, then beat it until the mass increases
three times. Then, stirring gently, slowly add the sifted flour. The resulting
the dough must be laid out in a mold previously greased with vegetable
oil. Bake at 180º for about 20 minutes. Biscuit readiness
can be checked with a wooden stick. Cooked biscuit
need to cool.
While the biscuit is cooling, you can start cooking
meringue. To do this, beat 7 cold proteins until stable peaks, gradually
adding sugar to them. For better whipping, you can add a pinch of lemon
acids or salts. The container in which you will whisk the whites must be
perfectly dry, otherwise the meringue will not work. The resulting mixture must be laid out
on a baking sheet, lined with parchment paper, using
pastry bag or spoon. Bake meringue for 3 hours at 90º.
While our meringue is preparing, we make a cream: whisk
already softened butter, gradually adding condensed milk.
The biscuit that has already cooled down by that time needs to be cut into two
cake, soak the already cooled syrup, and then grease with the resulting
cream. Sprinkle the sides of the biscuit with grated chocolate. Chocolate is better
choosing with nuts - it will be both prettier and tastier.
We take the finished meringue out of the oven and cool it. Then
We spread it on our cakes, alternating with cream: a layer of meringue, a layer of cream. From above
Sprinkle the finished cake with grated chocolate.