If working with the dough is not your hobby, but you still want to treat your sweet home or guests, learn how to cook meringue based cakes.
It is more difficult to prepare than many types of dough, but there are many housewives who prefer to tinker with the airy protein mass, arguing that it is "easier" for them. Well, ready-made desserts with meringues do not need recommendations; to describe all their advantages, you will have to spend so much time that it is better to use it to make a cake.
Meringue air cakes - general principles of preparation
• The technology for preparing such air cakes is based on the proper whipping of proteins with sugar and baking cakes or individual small meringues from them.
• Protein mass after whipping should not contain intersperses of poorly soluble sugar. Therefore, it is better to take small refined milk and add it to the already whipped proteins in small parts. The next portion of sugar should not be poured until the previously added sugar is completely dispersed.
• Protein mass is considered to be finished when, when raising the corners of the mixer, it stretches behind them with dense peaks and when tilting the bowl does not flow out of it. If protein cakes are cooked with nuts, the crushed kernels are introduced at the very end into the finished protein mass and gently intervened with a spoon or spatula.
• For baking, beaten squirrels, laid out in a parchment-lined form, are placed in an oven preheated to the desired temperature and the door does not open for the first 20 minutes. In some cases, after a 10-minute heat treatment at a set temperature, heating is reduced and meringues continue to be dried at a lower temperature (about 100 degrees).
• When preparing the “Air Snickers” cake with baking on its own, spread the protein mass onto a uniformly distributed shortbread dough on the baking sheet, applying low waves, and bake everything together with a single cake.
• For a layer use thick oil creams. They do not melt the air meringue, allowing the dessert for a long time not to lose the airiness and crispness of the protein layer.
• Almost any meringue dessert, including the Air Snickers cake, can be prepared without baking; for this, factory meringues or white meringues are taken as the basis. Shortbread dough is replaced with crackers, shortbread cookies or purchased sponge cakes. There is only a recipe for meringue and cream, for example, the well-known "Count Ruins".
Cake "Air Sneakers" with boiled condensed milk
Ingredients:
• six yolks;
• high-quality margarine - 250 gr.;
• a tablespoon of fat mayonnaise;
• one and a half teaspoons of baking powder;
• flour with a maximum gluten content - three glasses;
• 1 gr. crystalline vanillin.
For meringues:
• eight proteins;
• 400 gr. refined sugar.
In cream:
• a pound of caramelized condensed milk;
• butter, high-fat oil - 300 gr.
For glaze:
• five large spoons of 20% sour cream;
• two 100-gram bars of bitter, high-percentage chocolate.
Additionally:
• one and a half cup peanuts.
Cooking method:
1. Beat the yolks until fluffy, adding sugar to them. Put chopped softened margarine, pour in the sifted flour and a cultivator, knead the dough. When wrapping in cling film, divide it in half and place in the refrigerator for half an hour.
2. Prepare the protein layer. To do this, beat the squirrels at a low mixer speed. When the mass turns white, gradually increasing speed and adding a spoonful of sugar, continue to beat until thickened.
3. Remove half of the dough from the refrigerator and roll a thin layer over the entire baking sheet. You do not need to add flour or grease the frypot with oil in advance, the cake will not stick.
4. On top of the dough, lay out the whipped whites with sugar. It is not necessary to level the surface of the protein layer; it will be better if it lies with low waves.
5. Place the frypot in the oven at a temperature set to 160 degrees. Bake for 10 minutes, then set the temperature to 110 degrees and cook for another forty minutes. Turn off the heat and hold the cake with the door closed for about half an hour. In the same way, cook another cake. While still warm, cut the cakes in half and cool well.
6. Prepare the cream. Remove oil from the cold in advance, and when it softens, cut into small bowls in a deep bowl, pour over boiled condensed milk and beat until creamy. If in the process of whipping the cream begins to exfoliate, do not stop, literally after a couple of minutes it will converge and be ready.
7. Peanuts bake for a while in a dry frying pan. Cool by wrapping in plain office paper and peel off. Grind half the nuts, but not crumbs, and put the rest aside.
8. Put half of the first cake on the dish, well coat the preparation with cream and sprinkle generously with finely chopped peanuts. Lay the second part on top, cover it with cream too and sprinkle with nuts. Well spreading with a creamy mass and sprinkling with nuts, on top, alternately put the halves of the second cake.
9. Prepare the icing. Break the chocolate into small pieces and place it in a water bath to heat it. After it has completely melted, put the sour cream, mix and remove from the stove.
10. Slightly stopping chocolate icing, fill the entire surface of the Snickers and sprinkle it with whole peanut kernels.
11. To soak, place the cake all night in a cold place.
A simple airy meringue cake recipe with light butter cream
Ingredients:
• sugar - 200 gr.;
• two spoons of white, good quality flour;
• 180 gr. nuts, preferably almonds;
• squirrels of seven eggs;
• powdered sugar - 6 tbsp. l .;
• a spoon of granular gelatin;
• 350 gr. fatty, preferably 33%, cream;
• two tablespoons of cognac;
• instant coffee - 2 tsp.
Cooking method:
1. Dry the almonds in a thick-walled pan and cool well. Smash the nuts with a blender until finely chopped and pour into a bowl.
2. Add 0.25 cups of sugar, add flour sifted at least twice the flour, mix.
3. Pour a pinch of shallow salt to the proteins and whisk with a mixer at low speed to a white mass.
4. Still beating, and pouring sugar on a spoon, bring the proteins to form stable peaks. To avoid grains in the protein mass, do not add a new portion of sugar until the crystals of the previously added completely dissolve.
5. Pour the nut mixture to the proteins and gently mix it into the protein mass. It is convenient to do this with a spatula and always in the direction from the bottom up.
6. Put the prepared mass on a baking sheet covered with parchment and place it in the oven, the temperature of which is previously brought to 160 degrees. Bake nut-protein cakes for about 50 minutes, then cool and remove paper from it.
7. Soak in water, then warm, using a water bath, gelatin. Add instant coffee to it, mix until it is completely dissolved and cool.
8. When adding powdered sugar in parts to the chilled cream, beat the mixer with a thick cream. At the very end, introduce gelatin with dissolved coffee into it, pour in cognac, stir.
9. Divide the cooled cake by cutting with thread, into parts - into two or four cake layers. Smear them with cream and stack them.
10. Garnish the cake with chopped nuts or roasted almond petals and refrigerate for at least six hours.
Air cake from meringue with custard on yolks - "Senator"
Ingredients:
• six tablespoons of dry quality starch;
• twelve eggs;
• sugar - 600 gr.;
• butter, fatty oil - 400 gr.;
• a spoon (with a hill) of wheat flour;
• pasteurized milk - half a liter.
Cooking method:
1. To make one cake, separate the squirrels from the four eggs. Pour the yolks into a jar, cover with a lid so as not to wind.
2. First whisk the whites with a white mixer. Then, constantly increasing speed, introduce 3/4 cup sugar to them. Pour in small portions, adding only after the previously added has completely dissolved.
3. Into a dense protein mass, quickly, but gently, stir in two tablespoons of starch and transfer it to the form covered with parchment.
4. Bake the cake at the lowest possible temperature (100 degrees) for forty minutes. Free from the mold and cool, remove paper only after the workpiece has completely cooled.
5. While the first cake is baked, you can prepare the protein mass for the next. Do not whisk all the squirrels at once if it is not possible to bake all three cakes at a time. Protein "dough" during a long downtime settles, and the workpiece will not be airy, but malleable.
6. While the cakes are cooling, prepare the cream. Grind all the yolks with a glass of refined. Mix a spoonful of flour into the yolk mass, dilute with milk and start heating very slowly. Stirring regularly, wait for boiling, remove from the stove, cool.
7. Cut the softened butter, put into a bowl and bring to uniformity, whipping with a mixer. Without stopping the process and gradually adding the cooled down brewed base, whip the cream until splendid.
8. Collect the cake, spreading the proteinaceous cakes and sidewalls liberally and evenly applying cream with plenty of cream. Garnish the top of the dessert with it and refrigerate for two hours.
Air cake "Snickers" from biscuit cakes with meringues (without baking)
Ingredients:
• two factory biscuit cakes of white or chocolate color;
• 200 gr. unsalted crackers;
• a can of caramelized condensed milk;
• 200 gr. peanuts
• creamy natural butter - 200 gr.;
• white meringue - 20 pcs.;
• 100 gram bar of dark chocolate;
• half a glass of 30% sour cream.
Cooking method:
1. Dry the peanuts in the oven, after cooling, remove the husks from the nuts.
2. Beat soft (not melted) butter with boiled condensed milk. Add peanuts, broken into small pieces crackers, mix well.
3. Lubricate one of the biscuit cakes with half the cooked cream mass, lay the meringue with the convex side up on it. Cover with the remaining cream and lay the next cake.
4. Put sour cream in a small bowl, put the crumbled chocolate in it and place the container in a steam bath. Warm, stirring, achieve complete melting of the pieces of chocolate.
5. With chocolate icing, coat the entire surface of the collected cake, and for beauty, sprinkle it with chopped peanuts.
Cake "Air Snickers" without baking from shortbread cookies with meringues
Ingredients:
• any shortbread cookies - 300 g .;
• half a pack of oil;
• one and a half tablespoons of cocoa powder.
For cream:
• white marshmallows - 6 pieces;
• a tablespoon of 20% sour cream;
• pack of oil.
For caramel cream:
• 0.25 cups of sugar;
• butter - 2.5 tablespoons;
• three tablespoons of honey;
• standard can of GOST whole condensed milk;
• a full glass of peanuts;
• unsalted crackers - 120 gr.;
• 130-150 gr. white meringue.
In the glaze:
• sugar-free cocoa powder - 100 g .;
• five tablespoons of milk;
• 1.5 tablespoons of fatty homemade butter;
• 5 tablespoons of sugar.
Cooking method:
1. Grate cookies on a coarse grater or chop it into crumbs in another convenient way. For these purposes, you can use a meat grinder, blender or food processor. Or you can put the cookies in a tight bag and roll it with a rolling pin.
2. Add to the cocoa cookie crumbs, mix. Pour the melted butter over low heat and mix again.
3. Put the entire mass in a detachable form, spread on the bottom and lightly tamp. Refrigerate for 40 minutes.
4. Break the marshmallows into halves, put in a bowl in a water bath. When it starts to melt, mix, bringing the marshmallow to homogeneity. Then remove the heat, whisk, gradually adding sour cream with butter.
5. Put the cooled marshmallow cream on a sand base, and again put the mold in the refrigerator.
6. Put honey in a thick-walled saucepan, add sour cream and butter, set to minimum heat. While stirring, warm foods until they melt completely and begin to bubble.
7. Without removing from the stove, in a thin stream enter condensed milk and continue cooking for about ten minutes. Do not forget to stir, otherwise it will burn. When the cream begins to darken, it becomes creamy, set aside from heating, cool.
8. In a caramel cream mass, lay peeled, peeled, peeled peeled peeled peel. Add meringues, cracked pieces to pieces and mix well. Put the mass on the frozen marshmallow and place the cake again to cool.
9. To prepare the icing, lightly warm the milk in a saucepan and dissolve the cocoa in it. Add the butter, pour in all the sugar and, not ceasing to stir, bring to a boil, then boil over low heat until thickened.
10. Remove the frozen cake gently from the mold, and fill it with slightly cooled icing. Let the dessert stand in the cold for about an hour, then serve.
A simple recipe for air meringue cake - "Count Ruins"
Ingredients:
• a glass of sugar, you can take the powder;
• juice from one third of a small lemon;
• four squirrels.
For cream:
• very oily and thick homemade cream - 200 gr .;
• 300 gr. white condensed milk.
To decorate:
• 100-gram bar of 93% chocolate;
• 50 ml of milk;
• fried walnuts - 100 gr.
Cooking method:
1. Drain the chilled proteins into a clean, dry bowl. Add a little salt, literally a pinch, and whisk. Start at a low speed and in the process raise the speed to medium. When the protein mass begins to foam and becomes airy, pour in the lemon juice and beat at maximum speed, adding a spoonful of sugar. It should be a thick, dense and at the same time airy meringue without interspersed grains of sugar. It should keep its shape well and not spread.
2. Transfer the protein mass into a culinary bag with a rose nozzle and place it on a small baking sheet covered with parchment with a small meringue. You can use just a teaspoon. The main thing is that she lay low, with a diameter of about 4.5 cm, "figures", with pointed tops.
3. Preheat the oven to 100 degrees and set the roasting pan to an average level. Cook for about an hour, periodically briefly opening the door to release heat. The first quarter of an hour, it is not recommended to open the oven.
4. While the meringue is cooling, prepare the cream. At maximum speed, beat the softened butter until fluffy. Without stopping the mixer, pour the condensed milk in a thin stream until the homogeneous cream acquires a slight gloss. Four minutes will be enough.
5. Lubricating the cooled meringue with cream below, form a cake in the form of a slide so that its tops are on the edges. Fill the voids with cream, forcing it through a pastry bag.
6. Chop the chocolate with a knife and collect in a small bowl. Bring the milk to a boil and pour it over the hot chocolate. Stir everything vigorously with a fork so that the chocolate has time to melt.
7. Pour the cake with warm icing and decorate it with finely chopped walnuts.
Tips and Tips for Making Meringue Air Cakes
• Beat whites only in dry, well-washed hot water, dishes. Admixtures of fat and food residues will prevent the protein mass from whipping. For safety, the container can be additionally treated with filtered lemon juice and be sure to wipe it dry.
• To speed up the whipping, add a pinch of boiled salt to the proteins and begin to whip from a low speed, gradually increasing the speed to medium.
• When drying meringues, make sure that its sides are not darkened. If they begin to blush, and inside are not yet dry, open the oven for a minute to release heat.
• Do not use liquid creams for the layer, fragile meringues will instantly soften and the dessert will be spoiled.
