Meringue cake - a few delicious recipes

Beze is not only delicious, but not too high-calorie dish. Correctly prepared meringue pleasantly crunches and just melts in the mouth. Not every hostess can make a cake "Beze", so that it turns out delicious and airy. To do this, you must strictly adhere to the formula.

Cake with meringue and creamy layer

For the test:

• Two glasses of flour;
• vegetable oil;
• Kefir 200 g;
• Sugar 50 g;
• Yolks 4 pieces;
• Vanillin 10 g;
• Soda 1 tsp.

For meringues:

• 4 protein;
• Vanillin 5 g;
• A glass of sugar;
• salt;
• Walnuts - a glass.

For cream:

• A glass of 33% cream;
• Can of boiled condensed milk.

For syrup:

• Water 100 g;
• Jam or sugar to taste.

Decor:

• On the tiles of white and dark chocolate.

Preparation:

Take 4 eggs, squirrels separated from the yolks and put in the refrigerator. In the yolks add sugar and vanilla - whisk to a thick foam. Then add the soda into kefir and pour the whipped mass of yolks, vegetable oil, gradually add the flour until a uniform consistency (as in pancakes). The dough is poured onto parchment and baked for about 20 minutes at 175 degrees, periodically checking that the dough does not burn. The dough should increase several fold; When the cake is browned - pull it out and allow it to cool, then cut into two pieces. Top leave for powder.

The next and most important step is the preparation of meringues. Cake "Beze" will be delicious if you know and adhere to one rule - chilled proteins are initially whipped without sugar, only gradually pouring powdered sugar - only in this case will get thick foam. On the parchment paper put the nuts, put a protein mass on top of them, bake for an hour at 100 degrees. For some time we leave in the oven to cool down. To make a syrup, you need to mix any jam with water and let it boil when the syrup cools to soak the crusts to make it juicy.

Next, prepare the cream. In principle, the cream can be cooked any - even a custard or sour cream. But in this case, we have the "Beze" cake with cream and boiled condensed milk, these two products can be whipped in a mixer. The last important step is the formation of the cake. The lowest cake is greased with cream, followed by meringue and nuts; So we alternate all the cakes, the upper cake is abundantly smeared with creamy mass. Evenly distribute the cream around the perimeter and sprinkle the edges with crumbled crust. Cut the cake into strips, distribute the shabby chocolate on the surface of the cake in staggered order - alternating white and black.

Meringue cake

Composition:

• A pack of butter;
• A glass of sugar;
• salt;
• Vanillin 10 g ;.
• 10 gr. Baking powder;
• Yolks 5 pcs;
• Three proteins;
• a glass of flour;
• Half a cup milk;
• 10 g of lemon juice;
• Almonds 50 g ;.
• 300 g of plums;
• Cream 33% - glass;
• Gelatin 10 g ;.
• lemon;
• Grape juice 500 g ;.
• A glass of red wine;
• A packet of powder for a pudding.

Preparation:

Thoroughly mix the oil, vanillin, sugar and salt. Carefully drive in the yolks, then pour in flour, baking powder and warm milk. Dough is divided into two parts, the first cake is baked in the oven at 175 degrees 20 minutes. The second is laid out on a baking sheet, over - whipped with lemon juice and sugar, sprinkled with almonds and set to bake for half an hour at the same temperature. Prepare the cream: drain the slice, remove the stone, pour the grape juice and sprinkle with sugar to taste - stew for 3 minutes.

The resulting mass is laid out on the first cake. Pre-soak gelatin in water. Pudding powder mixed with water (50 g). Wine with grape juice, sugar and lemon rind boil, gradually adding powder. Ready gelatin to mix in this mass and let it sink in a water bath for a few minutes. Cool the cream together with whipped cream, cover the plums with this mass, lay the second crust with meringue on top and cool. Having tried at least once such a cake from meringue, you will cook it constantly, pleasing yourself and the home!