Spanish Air Cake
Description
The recipe won't take much time. This elegant dessert of meringue filled with berries and whipped cream was a favorite treat among courtiers. This dessert will adorn any table. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Preheat the oven to 200 degrees. Prepare three baking sheets with parchment paper. Lightly dust with flour. Take a round dish, place it near one edge of the parchment sheet, and trace around it with a pencil. Draw a circle on the other half of the sheet. Similarly, draw two circles on the second sheet and one circle on the third. In a large bowl, beat 8 egg whites with cream of tartar until stiff peaks form. Gradually add 2 ½ cups of sugar, beating for about 5–10 minutes, until the mixture thickens. Transfer the meringue to a large pastry bag. Pipe around the traced circle to outline it, then fill in the circle with meringue. Repeat on the other half of the same parchment sheet. Smooth the meringue with a spatula. Trace the circles on the remaining sheets of parchment, but do not fill them. Bake in the oven for 45 minutes. Do not let the meringues turn yellow.
- 2
Step 2
2. Place one of the filled circles in the center of the tray. Position 8 dots of meringue evenly spaced around the edge of the circle. Attach one of the unfilled circles. Repeat the procedure with the two remaining unfilled rings. Let the base dry in the oven for 20 minutes. Allow to cool completely. Using a spatula, spread meringue over the base, covering the circles and shaping it like a cake. Let dry in the oven for 20 minutes.
- 3
Step 3
3. Meanwhile, prepare the material for decoration. Whip 4 egg yolks, cream of tartar, and sugar in the same way as at the beginning. Decorate the cake layer and the remaining circle with shell shapes and rosettes made from meringue, then place in the oven for 20 minutes. Let cool completely.
- 4
Step 4
4. Decorate the cake with pre-prepared decorative flowers.
- 5
Step 5
5. In a large bowl, whip the cream and powdered sugar until thickened. Add the cognac and whip again. Mix in the berries. Top with the second meringue circle and serve.