Cake “Airy”
by Editorial Staff
Crispy meringue and Charlotte cream – well, a very successful combination! Dedicated to all sweet tooth!
Ingredients
For meringue:
- Protein – 90 g
- Sugar – 240 g (my heart could not stand it, and I used only 200 g)
- Vanilla sugar – 2 g
- Lemon juice – 0.25 teaspoon
For the cream:
- Butter – 120 g
- Eggs – 20 g
- Milk – 70 g
- Sugar – 100 g
- Cognac – 1 teaspoon
- Dyes (optional)
Directions
Meringue:
- Beat the whites into a fairly strong foam. To this state, I usually beat with a whisk.
- Gradually adding sugar, we continue to beat. Add vanilla sugar at the end. You should get a white thick mass. It looks dry and smooth.
- Turn on the oven, preheat it to a temperature of 100 degrees.
- Transfer the protein mass into an envelope and place on a baking sheet lined with parchment.
- Dry in an oven preheated to 100 degrees for 40-60 minutes. Depending on the size of the meringue.
- Cool ready meringues.
- I can’t help but show the meringue break. It turned out to be very gentle. With a crispy crust and a tender center, absolutely not sticky or hard.
Syrup:
- Beat the egg well in milk. Strain through a strainer. Add sugar. Mix. Pour into a heavy-bottomed saucepan and place over low heat.
- While stirring constantly, bring to a boil. Cook for 5-7 minutes. The syrup should thicken slightly. Cool to room temperature.
Cream:
- Beat butter with vanilla sugar.
- Adding one tablespoon of syrup to the butter, beat the smooth cream. Add cognac at the end, beat again.
- Set aside in different bowls for one tbsp of cream. Touch up with dyes. I have green …
- Put the cream in a pastry bag, spread one bezeshka with cream …
- Cover with a second half. Very neat. The meringue is fragile.
- Decorate at will and skill.
Enjoy your meal!
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