Chocolate-Lemon Meringue
10. September 2012
So this one with the working title "Maringue Harailosh" was created as follows:
I was going to bake for a friend a cake for a birthday party, definitely it should be a meringue, but I wanted to try something else than the certified ... So I was the day before the celebration of the work done research on taste and came with a friend that the combination of chocolate and lemon is very popular, refreshing to narcotic. And it was here! Paris whipped cream , a proven recipe for Lemon Cream, and because there were a lot of people in the party, double in size. This means that the cake you see in the photos is from 12 whites and 2 liters of whipped cream. Ingredients are written to normal size, but if you just want to do double, if you do not have an American oven, you also need to go to the baking cabinet twice. (You knock out the base of six whites, divide it into two large circles (one sheet, one corpus), seal and then whisk again from six whites ...)
Also, this recipe has perfectly solved the dilemma with the remaining yolks, as they all apply in the meantime to make lemon cream .
Later, it occurred to me that Paris whipped cream would be enriched by a pinch of chili, nutmeg, cinnamon, ... but I will leave it to your imagination.
And what can I add? I think he was awesome, like a party, he had a great deal of respect and everyone wants a recipe, so here's dear friends gourmets ...
45 minut
-
8
porcí
Postup
1.
Preheat the oven to 200 ° C.
2.
In a large (greased) bowl, whisk 6 whites with a pinch of salt to help you create a solid snow. It is good not to interfere with it. When it is solid and creamy, add the sugar powder to the spoon. (I buy cane meal and using a robot with a knife or a bar blender, I make sugar a meal.)
Still whisk for a few minutes until the sugar gets wet with the snow and creates a smooth, but dense, shiny and creamy mass.
Still whisk for a few minutes until the sugar gets wet with the snow and creates a smooth, but dense, shiny and creamy mass.
3.
Add cocoa, balsamic and lightly, mix the spoon briefly to create marbling.
Prepare 2 sheets of parchment paper, each circle to make a circle that makes it easier for you to form 4 symmetrical sticks. (about 15-20 cm large, so that two circles fit on one sheet, think of it getting a bit bigger)
Prepare 2 sheets of parchment paper, each circle to make a circle that makes it easier for you to form 4 symmetrical sticks. (about 15-20 cm large, so that two circles fit on one sheet, think of it getting a bit bigger)
4.
Divide the snow into 4 piles, one at the center of each circle and spread the spoon. You do not have to worry too much, they will be joined by whipped cream and will be partially bristling.
5.
Place both plates in the oven, lower the temperature to 140 ° C and bake for 1 hour and 15 minutes. Do not open the oven during the process! After the time seems to be solid and crisp on the surface, turn the oven off and the door slightly open, allow to cool and dry.
6.
When the cabinets are at room temperature, whisk the whipped cream. Place the first cabinet on the serving dish, grease with a lemon cream, spread 1/4 of the whipped cream, cover with another snow cover, and fill the remaining three layers. Remove the last layer, such as cocoa, lemon peel, grated chocolate or fancy.
7.
You can serve for at least three hours.
