Merengue roll with cream
Description
The recipe won't take much time. For the cake base, you'll need egg whites from 5–6 eggs. It's better if they are chilled. To make the cream thicker and help it hold its shape, you can add a thickener. This roll goes perfectly with sour berries and fruits. If you let it sit in the refrigerator for a few hours, it will become even more tender. Serve chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making a cream meringue roll.
- 2
Step 2
Pour the chilled egg whites, lemon juice, and a pinch of salt into the blender jar. Start blending at low speed until soft peaks form. Gradually increase the speed, adding sugar in small portions, and blend at high speed until stiff peaks form. Sift the starch into the mixture and gently fold it in.
- 3
Step 3
Transfer the mixture onto a baking sheet and spread it evenly with a spatula to fit the size of the baking tray. Place the tray in the oven.
- 4
Step 4
Place the baking sheet in a preheated oven and bake the cake layer for 15–20 minutes at 180 degrees. Remove the baking sheet and carefully lift off the cake layer. Turn it onto a clean sheet of parchment paper and let it cool.
- 5
Step 5
Pour the cold cream into a clean blender bowl and add powdered sugar. Whip at medium speed until fluffy. Do not overmix, otherwise it will turn into butter.
- 6
Step 6
Spread the whipped cream evenly over the entire surface of the cooled cake layer. Roll up the cake into a roll using parchment paper. Transfer the roll to a serving plate, decorate as desired, and serve.
- 7
Step 7
Can be served.