Fantastic cake, taste like Raffaello sweets! An airy and tasty coconut cream with thick cream and mascarpone cheese and crispy cakes made from almond meringue. From today, this is one of my favorite meringue cakes. Pamper yourself!

Ingredients for 3 meringues:

6 proteins from large eggs

a pinch of salt

1.5 cups of powdered sugar

1 tablespoon cornstarch

1.5 cups of chopped almonds or almond flour

half a glass of almond flakes

All ingredients should be at room temperature.

Three baking trays covered with parchment paper or three silicone rugs to lay the meringue on a circle with a diameter of 22 centimeters.

In the mixer bowl, pour egg whites with a pinch of salt, whisk at a slow speed, at the end of whipping, when the foam is already strong, add the powdered sugar one spoon, whisking constantly. It is important to add sugar gradually.

Next, add whiskered proteins and stir with a spatula, very carefully, sifted cornstarch. Add the ground almonds, gently mix.

Mass it on parchment paper or silicone baking mats. You should get three round cages from merengi, having a diameter of 22 centimeters, leaving a gap between them if placed on one sheet.

Top with almond flakes.

Bake in the oven with the convection on, that is, with hot air (simultaneously all the cakes) for 1 hour and 15 — 20 minutes at a temperature of 150 ° C.

Remove from the oven and allow to cool.

Coconut Cream:

2/3 cups (about 160 ml) of whipped cream, chilled

450 gr mascarpone cheese, chilled

2/3 cups of powdered sugar

1 cup of dried coconut chips

3 tablespoons of coconut liquor Malibu

Thick cream for whipping, mascarpone and powdered sugar put in a bowl of a mixer, whisk until a thick and lush mass is obtained.

Add the coconut shavings, coconut liquor and mix with a spatula. Stir well.

In addition, you will need donated coconut chips and almond flakes to decorate the cake.

Assembling meringue cake and coconut cream and decoration:

Place the almond meringue on the cake substrate, apply the cream, then cover with the second crust, put the coconut cream back, cover everything with the third meringue and put the remaining coconut cream on top.

Decorate the cake with almond flakes and coconut chips.

Put the cake in the refrigerator for several hours to stabilize the cream.

Before serving, cut with a sharp knife for bread, the cake is very brittle.


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