Meringue cake with custard cream
Description
Homemade baked goods for tea. The cake is simple to make. If you already know your way around meringue, it’s just a matter of technique. The main thing is that the egg whites whip up well. Dry the meringue at 100 degrees. If your oven doesn’t let you set the temperature, turn it to minimum and leave the door slightly ajar. I love this light and extraordinarily delicious cake. Try it and see for yourself. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients for making the cake.
- 2
Step 2
Put the egg whites in a bowl. You will need 5–6 eggs.
- 3
Step 3
Beat the egg whites first on low speed, then increase the speed. Beat until soft peaks form, then gradually add the sugar while continuing to beat. You will get a dense, thick meringue that holds its shape well.
- 4
Step 4
Set aside three tablespoons of meringue in a separate bowl.
- 5
Step 5
Roast the peanuts in a frying pan, then grind them in a blender. Add to the meringue.
- 6
Step 6
Carefully mix the meringue with the peanuts.
- 7
Step 7
From the reserved meringue, pipe flowers onto the baking sheet using a piping bag with a nozzle. Take 3–4 tablespoons of meringue with peanuts and spread it on the baking sheet in a freeform shape. You will use this as sprinkles for the cake. Divide the remaining meringue into two equal parts and pipe two circles 18–20 centimeters in diameter.
- 8
Step 8
Dry the meringue in the oven at 100 degrees for 2 hours. Cool the finished layers completely, then remove them from the parchment.
- 9
Step 9
While the meringue is in the oven, make the custard. Put the egg and sugar into a heavy-bottomed saucepan.
- 10
Step 10
Add cornstarch or flour.
- 11
Step 11
Gradually pour in the milk and stir the mixture. There should be no lumps.
- 12
Step 12
Place the saucepan on the stove and, stirring constantly, cook the cream until thickened. Then chill the cream well.
- 13
Step 13
Beat soft butter until light and fluffy. Add the pastry cream one tablespoon at a time, without stopping the mixer.
- 14
Step 14
The fluffy, delicate cake cream is ready. Set aside two tablespoons of the cream and add cocoa to them. The chocolate cream will be used to decorate the cake.
- 15
Step 15
Spread both layers and the sides of the cake with cream.
- 16
Step 16
Crush the meringue for sprinkling and dust the sides of the cake with it.
- 17
Step 17
Decorate the top of the cake with meringue flowers and chocolate cream to taste.
- 18
Step 18
The meringue cake with pastry cream is ready. Chill it for two hours.
- 19
Step 19
Then serve at the table and enjoy an incomparable flavor!