Cake with meringue cream
Description
Perfectly pairs with tea and coffee. The sponge can be mixed with cocoa to create a beautiful color contrast. The raspberries add a special touch, providing a pleasant tartness and an attractive appearance in the decoration. Serve the cake after it has thoroughly soaked. It's great for celebrations or quiet gatherings. Serve cooled or slightly warm.
Instructions
- 1
Step 1
For the sponge cake: separate the egg whites from the yolks, place the yolks in a bowl, add 150 grams of sugar, and beat until the sugar crystals dissolve and the mixture increases in volume several times.
- 2
Step 2
In a separate container, beat the egg whites until stiff peaks form, adding 50 grams of sugar at the very end.
- 3
Step 3
Mix the egg whites with the yolks, then add the flour and gently stir everything together.
- 4
Step 4
Pour the batter into a baking pan and place in a preheated oven at 200 degrees for 35-45 minutes, then remove from the pan and cool thoroughly (about 5-7 hours).
- 5
Step 5
For the cream: place sugar in a saucepan, add water, put on heat and bring to a boil, then cook until a thick mass forms.
- 6
Step 6
Pre-chill the egg whites in the refrigerator, then beat them with a pinch of salt until stiff peaks form.
- 7
Step 7
Do not stop, pour the sugar syrup in a thin stream, and constantly whisk vigorously.
- 8
Step 8
For the syrup: mix sugar with water in a saucepan, then boil the mixture for a few minutes after it comes to a boil, and set aside to cool. Add a few raspberries and mash them.
- 9
Step 9
Cut the cooled biscuit into 3 layers. Soak each layer with syrup. Place the first layer on a plate, spread it with cream, then add the second layer and spread it with cream as well. Place the third layer on top. Cover the top and sides of the cake with a thin layer of cream.
- 10
Step 10
Using a pastry bag, decorate the cake with the remaining cream and raspberries. Let the cake chill in the refrigerator for several hours, then serve.