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Cake with meringue and biscuits

Cake with meringue and biscuits

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We prepare a 28/35 cm tray, we cover it with baking paper. Put the 200 g. Coarsely chopped walnuts on top of the paper.


Mix the egg whites with the sugar until a firm meringue is obtained.

Add ground walnuts, lemon juice, flour and baking powder.

Mix lightly with a spatula from bottom to top.

Pour the meringue top over the walnut in the pan and level lightly.

Put the tray in the hot oven for 30-40 minutes.

In the meantime, we deal with coffee and cream.

We make a 200 ml coffee. water and 2 teaspoons ground coffee.

Let the coffee cool.


Mix the yolks with the sugar, then add the milk until completely incorporated.

Put it on the fire in the steam bath.

When the cream has the desired consistency, remove from the heat and leave to cool.

Mix the cream until set.

In the cold cream add a tablespoon of whipped cream until done.

Put half of the cream over the meringue, a layer of biscuits that you pass through the coffee, a layer of cream, and on top of it chocolate ornaments.

Vanilla and meringue cake & # 8211 is so good you'll lick all 10 fingers

How much I like this cake with vanilla cream and meringue. Every time I eat it, I lick my fingers. Sometimes I even lick the baking sheet. It is absolutely delicious.

Countertop ingredients:

  • 5 eggs, 50 gr powdered sugar
  • 5 tablespoons water, 200 g sugar
  • 1 tablespoon cocoa, 1/2 sachet baking powder
  • 160 gr wheat flour

Cream ingredients:

  • 500 ml milk, 4 tablespoons wheat flour
  • 5 yolks, 1 sachet of vanilla sugar
  • 100 gr powdered sugar
  • 250 gr butter

Method of preparation:

Mix wheat flour with baking powder and cocoa. Beat eggs with sugar and powdered sugar. Add water, and finally, add the flour mixture. Mix well.

Pour the dough into a tray lined with baking paper and bake for 25 minutes at a temperature of 180 degrees. We do the toothpick test to make sure the dough is baked.

After it is baked, take it out of the oven, let it cool, then remove the baking paper.

To prepare the cream, mix the flour, egg yolks, vanilla sugar and milk. Put the mixture on the fire and cook a thick pudding. Then let it cool.

Beat the butter with the powdered sugar. Add cold pudding, spoon by spoon and mix to obtain a smooth cream. Spread the cream over the cold counter.

Beat the egg whites in a bain-marie with the sugar and lemon juice. Spread the warm egg white foam over the vanilla cream.

Let the cake cool, then put it in the fridge for at least 2 hours. It would be preferable to leave it in the fridge overnight. We can decorate the cake with grated chocolate before serving. Good appetite!

Cake with meringue and cherries

Pr & # 259jitur & # 259 cu merea & # 537i vi & # 537ine, a delicious cake that we can prepare in any season, delighting the family with something special sweet.

Photo: Pr & # 259jitur & # 259 cu merea & # 537i vi & # 537ine & ndash Arhiv & # 259 City Publishing SRL

& Icirc & # 539i need for white countertop:
3 g & # 259lbenu & # 537uri
150 g zah & # 259r
175 g f & # 259in & # 259
125 ml of cold milk
75 ml oil
zah & # 259r vanilla (esen & # 539 & # 259)
a tablespoon of baking powder.
& Icirc & # 539i must for cocoa countertop:
3 g & # 259lbenu & # 537uri
150 g zah & # 259r
150 g f & # 259in & # 259
50 g cocoa
125 ml milk
75 ml oil
esen & # 539 & # 259
a tablespoon & # 539 & # 259 baking powder
& Icirc & # 539i must for white meringue & # 259:
3 albu & # 537uri
a pinch of salt
175 g zah & # 259r
a spoon & # 539 & # 259 zah & # 259r vanilla
a tablespoon & # 539 & # 259 corn starch
& Icirc & # 539i must for cocoa meringue:
3 albu & # 537uri
a pinch of salt
175 g zah & # 259r
a tablespoon & # 539 & # 259 cocoa
zah & # 259r vanilla.
& Icirc & # 539i need for stuffing & # 259:
500 g of well-ripened grapes
150 g zah & # 259r
a spoonful of gel for fixing (commercially used for sweets)
Prepare the white countertop:
Mix the egg yolks with the sugar, essence, then the oil and the cold milk. Sift the flour and mix it with the baking powder, then incorporate it into the mixture. Wallpaper a baking sheet with a diameter of 25 cm with a baking paper, then pour the dough and bake it for 20 minutes, on the right heat.
Prepare the cocoa meringue:
Mix the whites with a pinch of salt, then with the sugar poured into the rain, the vanilla sugar and, finally, the sifted cocoa. After 20 minutes, remove the top and pour the meringue on top and stir in the oven for about 5 minutes. Remove the countertop from the form and re-read it.
Prepare the cocoa top:
Proceed in the same way as in the case of the white worktop, except that you put the cocoa in the composition and the cocoa mixed with flour and baking powder. Homogenize the composition, put it in a baking dish and put it in the oven.
Preg & # 259te & # 537ti bezeaua alb & # 259 a & # 537a:
Prepare the meringue in the same way as the other one, using the above ingredients, only do not add cocoa, and at the end add the starch.
Remove the bulbs from the washed vines, then pour in the sugar and give them a few boils, on a smaller flask, then add the fixing gel, mixed with a spoon. zah & # 259r, after 5 minutes, then turn off the heat and let it cool down well.
Assemble the cake in the order in which you baked the tops. & Icircnt & acirci put the white top with cocoa meringue, then pour the jelly with vinegar, make the second top with cocoa and the white meringue and bake for 2-3 hours. the fridge. Take the cake out of the mold on the tray, decorate it with vinegar and jelly, then slice it into thin slices. A special cake for special events!

Re & # 539et & # 259 de Ani & # 537oara Ursan, Cernavod & # 259, jud. Constan & # 539a

Rigo cake

Add the sugar and, in turn, the 8 tablespoons of water. Mix well with the mixer.

Then add the ground walnuts

and flour mixed with baking powder.

The composition is placed in a tray lined with baking paper.

Bake in the preheated oven at 180 degrees for 25 minutes.

We prepare "Cream for Rigo cake"

Rub the flour with the milk,

then bring to a boil until thickened well, stirring constantly.

Add the vanilla sugar.

Rub the margarine with the powdered sugar.

Boiled and cooled cream is incorporated into this mixture.

We prepare "Rigo cake icing"

Powdered sugar is mixed with cocoa, water and margarine.

we continue with the basic recipe.

Put half of the cream on the first counter. It stretches evenly.

The biscuits are soaked in rum on both sides, then placed next to each other over the cream.

Put the rest of the cream on top of the biscuits,

Pour the icing on top and even out.

Allow the glaze to harden, then portion.

And I thank you, dear Cornelusa. I can't wait to test it.
PS You should know that I repeated your cake recipe at MP, but with prunes and raisins, mmmmmmmmmmmm, a madness once again thousands of thanks for the recipe (my husband said it's better than a fry: d)

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.

Beat the egg whites with salt, sugar and lemon juice. The shape of the cake, with a diameter of 26 cm, is lined with baking paper and the meringue is placed. Bake 3-4 hours at 100 degrees Celsius.

Drain the raspberries and puree half of the amount.

Beat the yolks, milk and sugar in a bain-marie.

The gelatin previously soaked in cold water is dissolved in it and allowed to cool. Then mix everything with the whipped cream.
Half of the cream is mixed with the melted chocolate, and the other with the raspberry puree.

Spread the composition with white chocolate over the meringue, then the raspberry one, sprinkle the rest of the fruit and pass it with a fork through the two creams to combine them.
Freeze for about 3 hours, remove from the pan. . and is adorned with berries, spirals of white chocolate and spruce leaves.

Then it's time to taste it :).

The ice cream cake recipe with meringue top was proposed by Gabi Cara on the culinary forum.

NICOLETA cake with walnuts

Add more flour if needed. Add powdered sugar and stir until incorporated.
In a 28 cm square tray with removable edges put parchment paper
Bake on the bottom and spread the composition evenly. Press by hand until it sits evenly all over.

Bake for 20 minutes at 180 degrees. When ready, remove and allow to cool slightly.
In a pan put the brown sugar with 80 g butter, liquid cream and
honey. Stir over medium heat until smooth.

Then add the starch and mix. After the starch has homogenized, turn off the heat.

Add the yolks and vanilla essence. Stir until smooth

Over the obtained composition put walnuts and almond flakes and

Pour the resulting composition over the counter and spread

Bake for 20 minutes at 180 degrees. When it is ready, remove it as well
allow to cool slightly.

In a bowl placed in a bain-marie, melt the chocolate and mix with
liquid cream.

Pour into the pan and spread evenly. Allow to cool overnight. Cut into small squares and serve cold.


7 eggs, 13 tablespoons sugar, 13 tablespoons oil, 13 tablespoons flour, 1 lemon, 1 pinch salt (top) 1 cup (250 ml) water, 1 cup sugar, 250 g butter, 300 g chocolate, 2 teaspoons cocoa, 2 teaspoons rum essence (chocolate cream) coconut flakes for decoration, berries for serving

Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt, then add the sugar and a little lemon juice and form a firm meringue. Rub the yolks with a little salt, then add the oil, essence, grated lemon peel, mix and combine the two compositions. At the end, add the flour.

The sponge cake top is baked at 180 degrees for 45 & # 8211 50 minutes.

For the chocolate cream, boil the water with the sugar and cocoa until a thick syrup is formed, then add the butter and chocolate broken into small pieces, as well as the essence. Mix until the ingredients melt and homogenize the composition.

The cooled sponge cake top is pricked from place to place, portioned and poured the chocolate cream over each portion. Sprinkle coconut flakes on top and serve the delicious prickly cake, along with berries.

Cherry and Chocolate Cake

Today we will do a Cherry and Chocolate Cake. It has a fluffy and crumbly top, cherry compote, sponge cake with walnuts and melted chocolate on top. A wonderful cake!

Ingredients for the cherry top:
400 grams of cherries in compote
200 grams of flour
200 grams of sugar
200 grams of butter at room temperature
4 yolks
10 grams of baking powder

Put the butter and sugar in a bowl. We mix them well with the mixer. Then add the yolks and incorporate them. Put the flour and baking powder and mix until everything is well blended.

Put the composition obtained in a tray with a size of 38X25 cm covered with baking paper and spread it evenly. Because it is a stronger composition it stretches a little harder. Sprinkle the cherries on top. Bake the pan at 180 degrees Celsius for about 20 minutes, or until half cooked.

While it is baking, we will take care of the second countertop.

Ingredients for the walnut countertop:

150 grams of sugar
150 grams of ground walnuts
2 tablespoons flour
4 egg whites

Put the egg whites in a bowl and whisk them with the mixer. When they are well foamed, we start to add the sugar gradually, mixing continuously. Then add the ground walnuts and flour. We mix everything well.

When the top is half baked, take it out of the oven and place the walnut top on top.

Bake the cake again for another 20-25 minutes, or until golden on top.
When the cake is baked, add 150 grams of melted milk chocolate.

Look how good it looks! The cherries went into the first counter and syruped it, the sponge cake with walnuts is very fluffy, and together with the melted chocolate they make a delicious cake.

  • 500 g diet biscuits (made from wholemeal flour), unsweetened
  • 2 sachets (100 g each) instant vanilla pudding (depending on your preferences, you can use chocolate pudding)
  • 3 ½ cups of milk
  • 300 ml liquid cream

For the glaze:

  • 5 tablespoons cocoa
  • 1 cup sugar
  • 5 tablespoons butter (at room temperature)
  • 5 tablespoons lukewarm milk

Mix all the above ingredients until smooth. Add a little more sugar if the icing seems too thin and you want to thicken it. If it is too thick, add a little more milk to thin it.

Ingredients for cocoa icing

  1. Mix the yolks with the sugar, butter and cocoa powder then add the milk and flour mixed with the baking powder.
  2. Incorporate everything well then pour the composition into a tray lined with baking paper
  3. Bake the top for about 15-20 minutes, at 180 degrees, until it is lightly cooked, so that it is well coagulated, but that it needs a few more minutes to be well baked.
  4. Meanwhile, whisk the egg whites together with the sugar and a pinch of salt until it turns into a hard, glossy meringue, which does not fall out of the bowl when you turn it upside down.
  5. In order for the sugar to dissolve completely, you can continue to beat the meringue with a whisk over a bowl of water, in a bain-marie, for 5-10 minutes.
  6. Pour the meringue over the counter, level lightly and continue baking for another 10-15 minutes at 160 degrees, until the meringue is lightly browned on top.
  7. Next, to prepare the cocoa icing, put the ingredients in a saucepan, over low heat, and leave them until they reach boiling point.
  8. Leave the cocoa icing on the fire for 2-3 minutes, stirring constantly, until it starts to thicken.
  9. Garnish the cake with icing, then set aside to cool before serving.
  10. Slice the blackberry with a knife whose blade you passed through hot water before, so that the meringue does not stick to it.

Serve with gusto every piece of this wonderful eggplant with egg meringue and let yourself be carried away by the special taste and flavor!