The meringue cake is somewhat reminiscent of oriental sweets that the Russian people love so much. It turns out a delicacy light and airy. Consists of nine cakes. Impregnated with both oil and protein creams.
It is necessary
- - 500 g flour
- - 5 egg yolks
- - 150 g hazelnuts
- - 2/3 tsp soda, slaked vinegar
- - 1, 5 Art. l. cocoa powder
- - 50 g of chocolate
- - 250 g margarine
- - 2 tbsp. l. sour cream
- - 1, 5 Art. l. coffee
- - 8 egg whites
- - 480 g granulated sugar
- - 320 g butter
- - 600 ml of condensed milk
- - 3 tbsp. l. water
Instructions
Step 1
Make a dough. Whisk in sour cream, yolks and baking soda. Add margarine at room temperature and beat until the mixture has expanded. Pour flour in a thin stream and knead the dough. Place in a warm place for 30-40 minutes. Divide the dough into nine equal portions.
Step 2
Make a meringue. Whisk the whites until firm foam. Chop the nuts. Roll each piece of dough into a thin layer 2-3 mm thick and place the meringue on it, sprinkle with chopped nuts.
Step 3
Preheat the oven to 180 degrees and bake the crust for about 20-25 minutes. Check the readiness of the cake with a fork; it must be dry. Remove the crust from the oven and leave to cool. Bake this way eight more times.
Step 4
Make an oil cream. Whisk in the butter. Dissolve the coffee in 1.5 tbsp. water and add to the oil. Add cocoa and condensed milk, mix everything well until smooth.
Step 5
Lubricate the cooled cakes with butter cream. Liberally grease the top and sides of the cake. Place in refrigerator for 2-3 hours.
Step 6
Make a protein custard. Whisk 3 egg whites. Boil 180 g of granulated sugar until a soft ball and add to the whipped egg whites, then beat vigorously.
Step 7
Apply the protein cream to the butter cream. Rub the chocolate and sprinkle it over the cake. Decorate the sides of the cake with chopped nuts.
