Biscuit Cakes with Meringue and Butter Cream

These fancy cakes are made with biscuit shortbreads, meringue, and buttercream.

Summary

Ingredients

For a biscuit:

• Eggs – 4 pcs.
• Granulated sugar – 4 tablespoons
• Flour – 5 tablespoons
• Salt – 1/8 teaspoon
• Soda – 1/4 teaspoon

For meringue:

• Egg whites – 4 pcs.
• Granulated sugar
• Salt – 1/8 teaspoon
• French oil cream (1/2 portion, from 150 g of butter)

Instructions

1. Prepare the biscuits first. Beat eggs with a mixer on medium speed for minutes 4.
2. Add sugar and salt to the eggs, beat for another 5 minutes, until fluffy.
3. Then gradually sift the flour and soda, stir with a spoon in one direction.
4. With a culinary bag, place the dough on parchment in the form of circles 5-6 cm in diameter (if the eye does not work well, then you can first draw circles on the back of the parchment).
5. Send the baking sheet to an oven preheated to 180 degrees. Cook the biscuits for about 15 minutes, until golden. Then remove from the oven, let them cool down.

   

6. Prepare the meringue protein mass. Whisk the whites and salt into a fluffy mass, then add granulated sugar and beat until dense.
7. Using a pastry bag, apply the protein mass on the parchment, in the form of circles with a diameter of 5-6 cm. Dry the meringue at a temperature of 100 g for about 20 minutes (depending on the oven).
   While the meringues are baking, prepare the buttercream (see the recipe at the link in the product list).
8. Cool the finished meringue, and then combine with the biscuit blanks using buttercream.
   Sponge cakes with meringue and buttercream are ready.
9. Serve ready-made sponge cakes with meringue and buttercream.

   

Enjoy your meal!