Step-by-step recipe for sponge cake with meringue and whipped cream: list of ingredients, cooking technology. Video recipes.
The meringue sponge cake is a delicious holiday dessert. He is a frequent guest at the table during various special occasions. It is prepared quite simply and quickly and does not require specific cooking knowledge and skills.
Sponge dough is very often used for making cakes and pastries, because has an incredible taste and aroma. There are many recipes for its preparation. In our case, not the classical technology is used, but its variation. After baking, the cakes are loose and quite tender.
The finished meringue becomes weightless, thanks to which it instantly melts in the mouth, giving extraordinary pleasure. The use of nuts in our meringue and whipped cream sponge cake recipe is not accidental. the taste of this product is the best complement to the relish of the finished dish.
You can buy a cream for decorating a dessert ready-made, but a biscuit cake with meringues and whipped cream will be much tastier if you make it at home from a product of the highest quality. There are several rules for making the perfect whipped mass. But the most important thing is that the cream should be of high fat content, not less than 33%.
He suggests that you familiarize yourself with a detailed recipe for a sponge cake with meringue and whipped cream with a photo and use it to prepare a dessert for the next holiday.
See also how to make a flip-flop biscuit pie with apples and oatmeal.
- Caloric content per 100 g - 290 kcal.
- Servings - 8
- Cooking time - 1 hour 20 minutes
Ingredients:
- Butter - 150 g (for biscuit)
- Brown sugar - 180 g (for biscuit)
- Egg yolk - 4 pcs. (for biscuit)
- Milk - 4 tablespoons (for biscuit)
- Wheat flour - 240 g (for biscuit)
- Baking dough - 1, 5 tsp (for biscuit)
- Egg white - 4 pcs. (for meringue)
- Nuts - 100 g (for meringues)
- Sugar - 200 g (for meringues)
- Fat cream, 33-35% - 300 g (for cream)
Step-by-step preparation of a sponge cake with meringue and whipped cream
1. Before preparing the sponge cake with meringue and whipped cream, prepare the dough for the cakes. First, let the butter sit at room temperature to soften. Then add sugar to it and grind with a fork.
2. Separate the whites from the yolks. Beat the yolks separately with a whisk and send them to the creamy sugar mass. Grind thoroughly.
3. Finish the preparation of the meringue and whipped cream biscuit dough: gradually add the sifted flour and baking powder, stirring constantly. You can bring to a homogeneous mass using a mixer.
4. On a baking sheet we line parchment paper, grease it with a little refined sunflower oil. Put the finished dough on top using a spoon in the shape of a rectangle in an even layer.
5. Beat the whites separately. To make a lush foam from them, it is impossible to allow oily substances, yolk to enter the protein mass. Beat with a mixer at high speeds. The mass is considered ready when it keeps its shape well. We begin to introduce sugar in the form of sand or powder, continuing to beat. When the mixer is turned off, strong protein peaks should form at the tips of the baits. We distribute the mass over the entire surface of the dough.
6. We warm up the oven to 170 degrees. Grind the kernels with a knife or using a rolling pin. Pour them on top of the meringue on a baking sheet.
7. We place the baking sheet in the oven and bake for a little over half an hour. During this time, the dough and meringues are perfectly baked, so it is not at all necessary to try for readiness, the main thing is to maintain the temperature regime and not disturb the baking before the specified time has elapsed. After that we put it on the table and cool it down.
8. Using a sharp knife, trim the edges of the future sponge cake with meringue and whipped cream and cut the resulting cake into two equal-sized pieces.
9. The cream is kept in the refrigerator until the cream is prepared. For 15-20 minutes, put a bowl for beating and mixer attachments in the freezer. After that, we start whipping at medium speed. First, bubbles appear in the mass, then it begins to thicken and eventually increases in volume and acquires the desired consistency. Almond or vanilla extract can be added to buttercream. Next, grease one cake, cover with the second and cover the entire surface with the remaining cream.
10. We put the sponge cake in the refrigerator so that it is infused until serving.
11. Sponge cake with meringue and whipped cream is ready! It is served in portions, garnished with berries, candied fruits or a sprig of mint.
See also video recipes:
1. Sponge cake with meringue
2. Chocolate meringue cake
