Classic Cake
Description
The recipe won't take much time. The classic version, based on meringue, is the simplest way to prepare this dessert. There are also other variations, for example, using a chocolate sponge, biscuit base, pastry cream, or caramel. I recommend trying several versions and choosing your favorite. The preparation process for the classic recipe is simple and manageable even for a beginner, although it does require some time. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. First, I start preparing the meringue: I separate the egg whites from the yolks, set the yolks aside, and place the whites in the refrigerator for 15–20 minutes. Then I put the chilled whites into the mixer bowl and beat until they increase in volume 2–3 times. I continue beating while gradually adding all the granulated sugar in portions. I beat until stiff peaks form.
- 2
Step 2
2. Line a baking sheet with parchment paper, then pipe small meringue pastries using a pastry bag or a regular plastic bag with a small hole cut in the corner. Preheat the oven to 100-120°C (212-250°F) and place the baking sheet inside for 60 minutes, without opening the oven during the first 30 minutes.
- 3
Step 3
3. Meringues are considered ready when cracks appear on the surface and the center yields slightly when pressed. I do the same with the remaining mixture.
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Step 4
4. I take the butter out of the refrigerator in advance, mix the softened butter with condensed milk, and beat with a mixer until smooth. Then I pour the mixture into a saucepan and place it over a water bath, stirring and heating until it reaches the consistency of thick sour cream.
- 5
Step 5
5. I place the cooled meringue as the bottom layer on a serving plate, fill the gaps with broken meringue pieces, pour a layer of cream over it, and sprinkle with grated chocolate. I repeat the same process with the remaining layers.
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Step 6
6. Top the cake with roasted peanuts and chocolate, then refrigerate the finished cake for 5 hours, or preferably overnight.