Homemade cake - homemade recipe

Hardly there is a sweet tooth, whose heart does not falter at the sight of meringue, whether it is snow-white or golden and slightly sticky.

Light, airy (in the translation from the French baiser - a kiss), there should not be a cloying meringue cake . Its recipe is therefore usually this: take on one protein not more than fifty grams of sugar or powdered sugar. Use should be the proteins of fresh eggs, cooled in the refrigerator. Whipping proteins, sugar should be introduced gradually, in small portions. Spread the protein mass in the form of curled flat cakes, which can then be sandwiched with cream, cream and fruits, or fill the confectionery bag and squeeze out the protein mass with figured nests. In addition, you can use a meringue to decorate desserts and cakes.

The finished meringue is stored in a package, preferably tightly closed, for about a month. Before freezing, meringues are laid in layers, shifting them with greaseproof paper so that the cakes do not stick.

Freeze up to three months. The raw mass can be frozen, put it in the form of figurines, to put them in the oven from the freezer right away.

Many people like to cook a meringue cake at home. The recipe is not complicated enough. Ingredients: vegetable oil for lubrication, flour for sprinkling, four proteins, a glass of granulated sugar. The output is sixteen large cakes. Preparation time is about fifteen minutes, and cooking will take an hour or two.

How to make a meringue cake and where to start. First you need to heat the oven to one hundred and thirty degrees. Spread the baking sheets with baking paper, apply a thin layer of oil and sprinkle with flour. Pour the proteins into a large bowl. With a mixer or by hand, whisk the whites thoroughly into dense foam.

Pour out half of the sugar and continue whisking until the weight becomes dense. Carefully mix the remaining sugar until it dissolves in the proteins. Act carefully so that the air from the protein mass does not go away.

Two dessert spoons put the resulting mass on the prepared baking trays in the form of small balls. Spread it is necessary, leaving the distance between the cakes, so that in the oven the squirrels, when enlarged in size, do not stick together. Bake cake for at least two hours. The recipe is simple, only long it is baked. Guests will always be happy with a light dessert in the form of towers.

You can create a variety of pies, cakes and other confectionery, where as an addition to a biscuit or a meringue cake can serve. The recipe for such a treat can be found in any culinary book. For example, such a dessert is Pavlova. Named after the Russian ballerina A. Pavlova, who toured Austria in the 1920s. In the basic recipe, add vinegar and starch, making the meringue-meringue soft, stiff in the center and crispy at the edges.

This dessert is similar to apple pie with meringue. Ingredients: vegetable oil for lubrication, flour for sprinkling, four protein, granulated sugar, a teaspoon of starch, vinegar and vanilla essence, three hundred milliliters of cream (fatty), fruit. Preheat the oven to one hundred and thirty, send the baking tray with baking paper, grease it with oil, sprinkle with a little flour. Beat the squirrels in a bowl (mixer or whisk) with sugar, vinegar, vanilla essence, a pinch of starch. Whisk until thick. Transfer the mass to the baking tray. Form with a spoon or knife-scapula from the mass of a hollow basket with a diameter of twenty centimeters. Bake for an hour and a half until the extraneous layer becomes firm. Get it, turn it over and let it cool. Before serving, fill the basket with baked apples or jam.

Beze, or, as it is called in the homeland, meringues, are relentlessly pleased with the taste and original look of all lovers of treats for more than three hundred years. Try and you please your family and friends with home meringues.