Cake count runs with meringues

To prepare the cake, the count ruins with meringue will take egg whites, granulated sugar (sugar powder), butter, condensed milk with sugar, bitter chocolate, peeled walnuts, milk (or cream), lemon juice and a pinch of salt.

First, we will prepare the classic white boring cookies. In addition to the products, we will need suitable dishes and mixer. We take a bowl, wash it and carefully dry it. It is also advised to degrease it with lemon juice, and then wipe it dry again. Pour cold proteins and pour a pinch of salt.

We begin to whip egg proteins at low speeds, gradually increasing speed to medium. When the proteins begin to foam and become air, add lemon juice

We continue to whip at an almost maximum speed for another minute or two. In the process of whipping, pour sugar or powder on a tablespoon. We increase the speed of the mixer to maximum and beat the meringue, not forgetting about sugar. If you use a planetary mixer, it turns out much easier, because your hands are free. Beat the proteins with a hand mixer as if we draw an eight or a sign of infinity. This is necessary so that the mass is beaten evenly.

In general, you will take about 10-15 minutes to whip proteins. When the sugar completely dissolves, the mass will be as it should.

See how the finished merenga looks like — it is thick and dense, while fluffy.

If you assemble it in one place, the meringue does not spread, but holds its shape perfectly.

Now decide for yourself how you will plant cookies — I love with the help of a culinary bag with a nozzle «rose» or «star». You can just a spoon.

We lieter the baking sheet with parchment paper and put the meringue. She holds her shape perfectly. I got a whole baking sheet of small in size (4-4.5 centimeters in diameter) of the Little Makes.

Now they need to be dried. To do this, we turn on the oven (you can in advance) and cook cookies at an average level at 90-100 degrees for about an hour, maybe more or less. 3-4 times I open the door to check the meringue. Make sure that the cookies do not begin to darken: Meringue is a snow -white treat. Although, this is a matter of taste — some love to blush him. Meringue cookies are ready when it departs perfectly from paper, while it becomes light and dry to the touch. See, the bottom is also white (well, maybe with a barely noticeable cream tint). So far we will leave the finished meringue and get the preparation of the oil cream.

Remove the butter in advance from the refrigerator so that it becomes soft. Put it in a suitable for whipping dishes. Beat soft butter at high speed with a mixer so that it becomes fluffy. About 2-3 minutes.

Then, without stopping whipping, pour a condensed milk with a thin stream. Then I stopped the mixer specifically to take a photo, but you do not interrupt his work.

Beat the cream to splendor, glossy shine and complete homogeneity. This will not take you much time — only 4 minutes.

The finished oil cream with condensed milk perfectly holds the shape, it is completely uniform and shiny. You can work with such a cream right away. It is perfectly ascended with the help of a confectionery bag and does not lose its shape.

Finally, we collect the grapho ruins cake. We take a suitable flat dish (preferably wider, since the cake is not very small) and lay out the first layer of meringue on it. This is the basis of the cake — it should be approximately round.

Now we smear the bottom of each meringue with oil cream. You can use a confectionery bag (so comfortable) or just a spoon.

Similarly, we smear all the meringues from below, laying them with a neat smooth hill. We decorate the gaps between the cookies with cream so that the cake becomes one.

It remains only to decorate the cake. To do this, you need to make chocolate icing. I advise you to take bitter chocolate to shade the sweetness of the cake itself. We break it for slices or finely chop it with a knife. We smear milk well so that it is hot and pour into a bowl of chocolate. We quickly interfere with a fork so that the chocolate has time to melt, but does not curl up from high temperature. It turns out smooth and brilliant chocolate icing.

We water the cake with a tablespoon with a tablespoon with a warm glaze.

And decorate with peeled walnuts. You can chop them coarsely or use the halves of the fourthly.

Home cake Grafsky ruins with meringue and oil cream is an exquisite and very tasty sweet treat that will decorate any holiday table. Sweet rooms will unequivocally appreciate this delicate and hearty dessert. By the way, at the same time, look into another graphic cake recipe — based on a biscuit and sour cream.