Merengue cake recipe

The combination of the flavors of the meringue, red fruits and the chantilly cream, makes the meringue cake one of the most delicate and delicious desserts that exist. The presentation usually varies, as well as the fruits that are used. For example, you can prepare a meringue cake recipe with raspberries, strawberries, blueberries or a combination of them. In the case of our recipe, we make it with strawberries or strawberries, but you can choose the ones you like best. If it is not a red fruits season, you can use frozen without problem. The important thing is to use quality products and follow the instructions and recommendations that we bring you in recipes to know how to make a perfect meringue cake.

Ingredients to make meringue cake:

1. Merengue constitutes the basis of this delicate dessert, therefore, it is the first thing to do. For this, separate the whites from the yolks and weighs the rest of the ingredients. Preheat the oven at its minimum temperature. If your oven is too hot, consider keeping the door slightly open during the baking of the Italian meringue cake.

2. Beat the whites at maximum speed and when they begin to rise, add the sugar little by little and in the form of rain.

3. When you have added it all, add the already sifted glass sugar, also little by little.

4. At this point, you must have a quite strong meringue. It is time to add vanilla and lemon juice.

5. You just need to add the cornstarch. Tamíz it as well as Glass sugar. The meringue texture is firm and brilliant.

6. Pass the meringue to a pastry sleeve. The manga will help form the meringues of the cakes in a more uniform way. If you don have one, don worry, you can also do it with a spoon, but it will take you longer.

7. Bake the meringues in cooking paper. For this, you have two options: itch three circles of 20 centimeters in diameter or tell them in the paper that you will put in the back of the tray. In any case, adheres the paper to the tray with a little of the same meringue.

8. Hake them for 1 hour at a very soft temperature. They must become completely firm, but be careful! They are very fragile. Wait to cool completely inside the oven before removing the paper. Even so, do it with great softness and delicacy. If not, they will break and you will have to repeat the entire process.

9. While the meringues are baked, itch the fruits and take them to the fire along with the sugar and the lemon.

10. cook them until you get a thick syrup. Like meringues, cool it completely.

11. Once you have the meringues and the jam, so it was time to prepare the Chantilly cream, which will be the element of the cake that will help to give it structure. For this, place the beating cream in a metal container and take it to the freezer for about 20 minutes. It also freezes the blender blades.

12. Slow the Glass sugar along with powdered milk.

13. Now, take out the cream and beat at maximum speed. When it begins to lift, sprinkle the sugar glas and milk. Also add vanilla or flavoring of your choice. Beat for several more minutes until you are firmer.

14. It is important to do it until the cream has a structure and no more, because it can become butter.

15. Site the meringue cake with strawberry is relatively simple. Extend a thin layer of cream on the plate and place the disc there. That cream will serve to keep the disc in place while weapons the cake.

16. Put a layer of chantilly on the album and extend it well.

17. Spread the jam smoothly.

18. another layer of cream comes. It is important that they are not too thick.

19. Put the second meringue on top and repeat the previous operation.

20. culminates with the last circle and the cake is already armed.

21. It only remains to decorate the cake. Do it with the jam and the cream of the way you like the most. If you have natural strawberries, you can place them to make your homemade meringue cake more colorful.