Large biscuit cake with meringue
Description
Perfectly pairs with tea and coffee. If you love sponge cake, I recommend making this cake. This recipe is quick to prepare and always turns out perfectly. There's no need to separate the eggs (everything is beaten together). Bake the sponge cake for about 30 minutes at 180°C. I chose a buttery cottage cheese cream—it goes wonderfully with the cake layers and meringue. The ingredient amounts listed in the recipe are for one serving. I doubled them and ended up with a cake serving 15 people (about 4 kg). The dessert is ready. Serve it at the table.
Instructions
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Step 1
1. The amount of ingredients for this cake is enough to make a large festive dessert for a big family. First, let's prepare the sponge cake. The recipe is very simple: beat 5 eggs with a cup of sugar, baking powder, and a cup of flour. I don't separate the eggs—the sponge turns out beautifully fluffy anyway.
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Step 2
2. Baking powder can be replaced with baking soda neutralized with vinegar. Beat until fluffy, then pour into a mold.
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Step 3
3. Be sure to grease the mold with oil and line the bottom with parchment paper. Pour in the mixture and spread it evenly.
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Step 4
4. Place in a preheated oven at 180 degrees and bake at the same temperature for about 30 minutes.
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Step 5
5. The finished biscuit should cool down, after which it can be removed from the mold. Let it cool completely. I prepared it for two servings, so I doubled the amount of ingredients.
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Step 6
6. The cooled sponge cake should be cut into pieces (as many as possible). The thinner you slice it, the more layers you will get.
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Step 7
7. Now prepare the cream: sieve the cottage cheese through a sieve or blend it in a blender, then beat it with powdered sugar, gradually adding softened butter.
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Step 8
8. In another container, I mixed some cream with mulberry juice (you can use beet juice). I did this to decorate the top of the cake with a different-colored cream. Now put the cream in the refrigerator and prepare the meringue.
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Step 9
9. For one portion of syrup: use one cup of sugar and 70 g of water. Pour water over the sugar and place on heat. From the moment it starts boiling, no more than 8 minutes should pass. Meanwhile, proceed to the eggs.
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Step 10
10. Beat the cold egg whites until thick foam forms. When the syrup is ready, pour it into the egg whites in a thin stream, continuing to beat.
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Step 11
11. When the meringue becomes thick, the cream is ready. Beat it for about 10-15 minutes at speed 3-4.
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Step 12
12. Spread the first layer with cream, then cover with a cake round. The next layer is the berry soak. I saved a bit of the syrup and used it to soak the second cake round. Cherries will taste the best, but you can use any berries.
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Step 13
13. The third layer is meringue. Spread it on and cover again with a cake layer. If you still have biscuit left, continue layering in the sequence: buttercream/meringue.
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Step 14
14. If you have a piping bag or pastry syringe, decorate the cake with the remaining meringue (I prepared an additional batch). For 4 egg whites, use one cup of sugar and 70g of water (for the syrup). To enhance the contrast, I added a bit of lemon acid to the meringue used for decoration. The result was amazing! A sweet cake with a slightly tangy cream—an incredible combination! You can top it with cream or any confectionery decorations according to your taste.
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Step 15
15. This is what our cake looks like when sliced.