Air mini cakes

Photo: Dmitry Bayrak / dbstudio
For meringue
Egg white4 piecesSugar250 gramsVanilla sugar1 bagLemon juice0.5 tsp
For cream
Chocolate80 gramsCream 33% fat200 millilitersCognac1 tbsp.
  • Servings:
  • Preparation time:20 minutes
  • Cooking time:30 minutes
  • Flow temperature:Room temperature
  • Processing Type:Baking
  • Occasion:Romantic dinner
  • Season:year round

These delicious mini cakes are very sweet, so they are perfect in addition to flavored tea or coffee.

Cooking method:

Beat the whites with lemon juice, adding a little sugar (about half). When the protein foam becomes dense and shiny, stop whipping and add the remaining sugar, mixing the mass with a spoon or spatula from the bottom up.

We cover the baking sheet with baking paper. We shift the resulting mass in a pastry bag. We settle out in a spiral, starting from the middle, 4 discs with a diameter of approximately 10 cm. At the edges of each disc, we apply a protein mass “droplet”.

Dry meringue in an oven heated to 100–110 degrees for about 3 hours. Leave to cool in the oven ajar. In the middle of the blank we squeeze the cream out of the pastry bag. We decorate chocolate chips.

Preparation of cream:in a water bath, heated 2 tbsp. l cream, add chocolate, let it melt and cool slightly. Whip the remaining cream and mix the chocolate mass and brandy.

By the way, instead of lemon juice, add a spoonful of cranberry - then the meringue will be pinkish in color.

Date: 09.10.2018, 00:27 / Views: 41342

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