Meringue Cake “Nest”

Delicious, tender, melting in your mouth meringue cake! I made this cake based on the “Count Ruins”, but to surprise the guests, I designed the cake in the form of a nest.

Ingredients

For meringue:

Proteins – 4 pcs.
Powdered sugar – 160 g
Lemon juice – 0.5 teaspoon.

For the cream:

Yolks – 4 pcs.
Sugar – 150 g
Starch – 1 tbsp
Milk – 200 ml.
Butter – 150 g
Lemon zest – 0.5 teaspoon.
Rum (optional) – 1 tbsp

Additionally:

Walnuts – 100 g
Grated chocolate – 2 tbsp

For decoration:

Raffaello sweets – 6 pcs.

Directions

Separate the whites from the yolks in four eggs. Whisk the whites until firm peaks. In the process of whipping, add lemon juice and add powdered sugar in parts.
Put the whipped egg whites on a baking sheet with parchment using two teaspoons (the shape of the meringue does not matter). You should make 2 trays of meringue.
.Bake the meringues on the top and bottom levels at 120 degrees for 1 hour.
Then change the baking trays, reduce the temperature to 100 degrees and dry them in a convection oven for 1 hour.

Let the meringue cool completely.
For the cream, grind the yolks with sugar.
Pour in warm milk gradually, stirring occasionally.
Add lemon zest, starch.
Put the cream on low heat and cook until thickened, stirring constantly with a whisk.
Cover the cream with cling film in contact and leave to cool completely.
Add softened butter and rum (optional) to the cooled cream.
Beat with a mixer.
Chop the nuts.
Arrange the meringue in layers, spread with cream and sprinkle with chopped walnuts.
Lay out the top of the cake in the form of a nest.
Top the whole cake with cream, sprinkle with nuts and grated chocolate. Place 6 Raffaello candies in the “nest”.
I also decorated the cake with fresh rose and jasmine flowers. Put the finished cake in the refrigerator for 2 hours and then serve.

Enjoy your meal!

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