Delicious and light meringue cake, as a rule, enjoys great success on the holiday table. In addition, it is very economical and easy to prepare.
Whisk 7 proteins using a mixer or a metal whisk. The whites whisk more easily if they are cooled beforehand. Start adding 2-3 tablespoons of granulated sugar, continuing to beat the whites so that they do not fall off. In total, add 65 teaspoons of sugar. If done correctly, the result is a lush white, rather dense, homogeneous mass. The squirrels should adhere well to the corolla without falling off.
Preheat the oven to 100-110 degrees. Bake 4 cakes by spreading the whipped egg whites on parchment paper or by squeezing from a pastry syringe. Instead of parchment paper, you can use thick, oiled printer paper. The cakes should be crusty and slightly pink. Remove them when the oven is completely cool. Smear the finished cakes with cream, sprinkling with chopped nuts. Cover the top crust with chocolate icing or garnish with berries, fresh or jam.
For the cream, whisk a jar of boiled condensed milk with 400 g of softened butter in a mixer until smooth. Add oils one teaspoon at a time.
To make the frosting, mix 0.5 cups of sugar with 3 teaspoons of cocoa and 0.25 cups of warm milk. Cook over low heat, stirring constantly, until thickened. Remove mixture from heat and add 25 g butter.
