Biscuit Cakes with Meringue and Butter Cream
by Editorial Staff
These fancy cakes are made with biscuit shortbreads, meringue, and buttercream.
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)
Directions
- Prepare the biscuits first. Beat eggs with a mixer on medium speed for minutes 4.
- Add sugar and salt to the eggs, beat for another 5 minutes, until fluffy.
- Then gradually sift the flour and soda, stir with a spoon in one direction.
- 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).
- 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.
- Prepare the meringue protein mass. Whisk the whites and salt into a fluffy mass, then add granulated sugar and beat until dense.
- 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). - Cool the finished meringue, and then combine with the biscuit blanks using buttercream.
Sponge cakes with meringue and buttercream are ready. - Serve ready-made sponge cakes with meringue and buttercream.
Enjoy your meal!
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