Sponge cake with meringue and sour cream. Sponge cake and meringue - try the original Simple cake made from sponge cake and meringue

This delicacy is the dream of all sweet tooths. The cake, prepared with sponge cake and meringue, has a cream with boiled condensed milk, decorated with dark chocolate and peanuts, a real feast of taste. Getting ready cake in the oven, the recipe is detailed and not complicated. Cake with meringue and sponge cake with dignity, can take a place on the festive table. I recommend that you also take a look at my other recipes, which are on the website https://vkusnej.ru/

Ingredients:

For the test:

Eggs 3 pcs.

Flour 250-300 g.

Sugar 200 g.

For the meringue:

Egg white 2 pcs.

Sugar 100 g.

Starch 1 tbsp. spoon

A pinch of salt

For cream:

Condensed milk 1 b. (boiled)

Butter 200 g.

Decorate:

Dark chocolate 100 g.

Peanuts 70 g.

How to quickly prepare a sponge cake for a cake:

1. In a bowl, using a mixer, beat the eggs with sugar into a thick foam; this will take time, but the foam must be thick. Then stirring gently and gradually add flour. Knead the dough.

2. Preheat the oven to 180 degrees, while the oven is heating up, transfer the dough into a mold lined with parchment paper, the edges of the paper should extend beyond the mold, this will help remove the cake from the mold. Bake until golden brown, about 25-30 minutes, then remove the cake from the oven and let the cake cool.

How to make meringue for the cake:

3. While the cake is cooling, let's prepare the meringue. With a mixer at low speed, beat the whites (how to separate the whites from the yolk) with a pinch of salt until bubbles appear, then, continuing to beat, gradually add sugar and switch to maximum speed. The resulting mass should be smooth and shiny.

4. Then add starch to the prepared mixture and mix gently, transfer the mixture into a mold with parchment paper, carefully level the mixture with a spoon. Bake or it would be correct to say dry for 2 hours at a temperature of 110 degrees, remove after the oven has cooled.

How to make cream for the cake:

5. Place boiled condensed milk and softened butter in a deep bowl. Beat with a mixer until smooth, about 2-3 minutes. The cream is ready.

6. Assembling the cake: Using a nylon thread, cut the prepared sponge cake into two parts. We use one part for the base, and break the second part into small pieces and put it in a deep bowl.

7. Add meringue broken into pieces, add cream made from condensed milk, mix everything. Use a spatula to carefully place the entire prepared mass on the base, just like when you were a child you would build a house. It is better to place the cake base on a large dish.

8. Possibly collect cake with meringue and sponge cake and in another way: Carefully place pieces of biscuit on the base, alternating with pieces of meringue and at the same time smear them with cream, do it as you wish, at your discretion, the difference is practically not noticeable.

10. The cake with meringue and sponge cake is ready, put it in the refrigerator, it’s better to prepare the cake in the evening so that you can let it soak all night. This recipe is similar to the recipe for the Count's Ruins cake, perhaps it can also be called that.

Enjoy your meal!

A very tasty, tender and at the same time airy holiday cake is made using this recipe from honey sponge cake and meringue. I finally got around to writing this post, I prepared for so long, I wrote three separate articles for it:

1. How to bake a meringue cake ()

2. Making sponge cake with honey ()

3. Step-by-step preparation with photos of delicious custard of the required proportion, so the cake turns out big ()

It is with this cream that the biscuit-honey cake is O-O-Very delicious!!! It turned out by trial and error over several years 😉

Now I collect them into a single whole, namely

Preparation biscuit– honey cake With cake meringue

And design options

The sponge honey cake for my “honey flight” cake is baked in a round, rectangular shape or in a slow cooker, cut lengthwise into two parts (the round cake turns out to be tall, it can be divided into 4 parts).

Why did I get such a name? Yes, because the meringue cake is baked according to the famous GOST recipe for the “Flight” cake, and the honey cake – because the second cake is exactly a honey cake.

The bottom part of a rectangular honey sponge cake is coated with creamy custard,

a meringue cake is placed on it,

On top there is again a layer of cream and a cake - honey cake.

The sides and top are decorated with the same cream, and the entire cake is sprinkled with chocolate chips (you can grate chocolate candies with a hard filling, this will give the cake a candy aroma).

Let the honey-protein cake stand overnight in the refrigerator; you should no longer keep it, because the sugar in the meringue will begin to dissolve. Here is a photo of my cake made from honey sponge cake and meringue with the indicated creamy custard:

And in this photo, honey sponge cakes with meringue are combined with cream made from butter and condensed milk, and the top and sides are decorated with sour cream ( )

Here's a cross-section of the cake:

If you bake a honey sponge cake in a slow cooker, then the meringue cakes are baked in a round shape or cut out according to a template from a rectangular one. Then the honey cake itself can be sprinkled with meringue crumbs. Let me say right away that the cake in this version turns out VERY tall! The photo shows this version of the cake with cream made from condensed milk and butter.

For my daughter’s birthday, I cut a honey sponge cake into 4 layers and assembled a cake in the shape of a bumblebee or a butterfly. In the middle there is a layer of meringue cake. Butterfly wings are round cakes cut in half and turned in the opposite direction with the center cut out.

Here’s a short article about a recipe for a delicious sponge cake with honey and meringue.

in video recipes let's see how to cook

raspberry meringue cake

Alexander Seleznev, it’s just the time for raspberries 😉

P.S. If the network is busy, you may not be able to access it, just try again several times :)

Probably, many would like to cut off a tasty piece of sweets and enjoy the pleasant taste with a cup of aromatic coffee. A homemade cake will work for this like nothing else. After all, what you make with your own hands is many times tastier, healthier, juicier, kinder...

Making a sponge cake with meringue at home is not difficult. The ingredients are all simple and can be found in everyone’s refrigerator. Therefore, get yourself together mentally and go ahead and create something delicious with your own hands.

Prepare the necessary ingredients for making meringue.

Pour the egg whites into a dry, clean bowl and start beating with a mixer on low speed.

When the whites turn into a fluffy and airy mass, add half a portion of sugar. Continue beating for another 1 minute at medium speed. Then add the remaining sugar in a thin stream. Continue beating until stiff peaks form. The sugar should completely dissolve, and the protein mass should become dense and thick.

Add coloring if desired.

Place the protein mixture in a pastry bag and place small meringues on a baking sheet. Dry the meringue at a temperature of 80-100 degrees. Cooking time depends on the size of the meringue, approximately 1-1.5 hours.

Here is the finished, light, airy meringue. It must cool completely.

Prepare the necessary ingredients for the biscuit.

Beat chicken eggs into a dry deep bowl. Beat with a mixer for 5 minutes. The mass should become fluffy, homogeneous and increase in volume.

Add the entire portion of sugar in a thin stream without stopping the mixer. Continue beating for another 3-4 minutes. The egg mass should become quite thick and white.

Add sifted flour and cocoa powder.

Very carefully and gently stir the dough with up and down movements until smooth.

Pour the dough into the multicooker bowl. It must be lubricated with vegetable oil. Turn on the multicooker to the “Bake” function for 1 hour.

Prepare the necessary ingredients for the custard.

Pour sugar, vanilla sugar and flour into a saucepan.

Stir and pour in milk. Using a mixer, bring the mixture until smooth. Add the chicken egg and beat again.

Place the saucepan over low heat and, stirring continuously, bring the mixture to a boil. While the cream boils, it will become thick, dense and very tasty. The main thing is to stir all the time, otherwise the cream will turn out with lumps or burn.

Now the multicooker has finished baking the biscuit.

Invert the bowl of sponge cake onto a large platter. Leave in this position until completely cooled.

Then cut it into 2-3 parts.

Layer the bottom cake with cream. Place meringue on top. It needs (not necessarily!) to be broken a little. Place the second cake layer and also coat with cream and add meringue. Place the third layer of cake and cover with cream again.

Decorate the cake with whole meringue on top and sprinkle the sides with fine crumbs.

The sponge cake with meringue turns out very tender, juicy and incredibly tasty. It can be served immediately.

Bon appetit. Cook with love.

We continue to pamper ourselves with sweets and tasty things.

1. Prepare the dough for biscuit donuts; for this you need to beat eggs with sugar and flour, add vanillin.

2. Pour the resulting mass into a round baking tray, having previously greased it with margarine.

3. Distribute the dough evenly.

4. Place in a preheated oven for 30 minutes at a temperature of about 200 degrees.

5. Take out the finished crumpet and transfer it to cool.

6. When you have both crumpets ready, remove the top browned layer from them. This promotes better absorption of the cream.

7. Now you can safely proceed to the main thing - covering the cake with cream.

8. Spread the cleaned surface evenly with lemon cream and place the meringue donut on it.

Making meringue is not as difficult as they say. I think that you can easily find detailed instructions by contacting yandex.ru

9. We also cover the surface of the meringue with cream.

10. Cover the top with the second crumpet.

11. Cover the entire cake with cream.

12. Decorate it and let it soak for several hours.

13. The cake is ready!

There is probably no person who would refuse a piece of delicious cake, especially if this cake is homemade. The recipe for this cake combines a light sponge cake, delicate condensed milk and butter cream and airy meringue.

To prepare the sponge cake you need to take the following ingredients:

for biscuit:

chicken egg – 3 pcs.;
granulated sugar – 1 cup;
vanilla sugar – 1 sachet;
flour – 1 glass;
baking powder - 1 teaspoon;
Note: glass – 250 gr.

for cream:

butter – 250 gr.;
condensed milk with added cocoa – 1 can.

for the meringue:

chicken egg white – 3 pcs.;
sugar – 1 glass.

for decorating the cake:

dark chocolate – 1/2 bar.

How to make sponge cake with meringue:

1. Prepare a sponge cake. To do this, separate the egg whites and yolks. The dishes in which you will put the whites must be dry and clean, without traces of fat.

2. Add sugar to the yolks.

3. Beat everything with a mixer for 5-10 minutes until the mass lightens and increases slightly in volume.

4. Sift the flour through a sieve several times and add baking powder to it. Stir and add everything to the yolks with sugar.

5. Add a pinch of salt to the whites and beat them until they increase in volume and form stable peaks.

6. Add a third of the whites to the yolk mixture with flour.

7. Stir until smooth.

8.Then add the remaining whites.

9. Gently stir with a spatula to retain air bubbles in the mixture.

10. Line a springform pan with parchment paper, grease with butter and pour the dough into it.

11. Bake the biscuit in an oven preheated to 180? C until ready. This will take 30-40 minutes. After the biscuit is ready, do not immediately remove it from the oven, but just open the door slightly and let it cool.

12.Once the biscuit has cooled, remove it from the oven.

14. Now prepare the meringue. To do this, beat the whites at low mixer speed until they increase in volume and, without turning off the mixer, add sugar little by little. Increase mixer speed and beat until stiff peaks form.

15. Draw a circle of the required size on baking paper, place the egg whites in it and smooth it out. Using a pastry syringe, form small meringues from some of the whites. They will be used to decorate the cake.