Delicate sheets, cream and Caramelized walnuts is all you need as a cake to be perfect. Sheet cake with meringue and cream, is the ideal recipe for a holiday meal when you want to impress your guests. Is the cake that disappears right away from the plate.
Baking a sheet of meringue is done slowly and lasts about an hour. To be sure you are ripe with toothpick test, we baked meringue sheet when toothpick will come out clean.
- 6 egg whites
- 300 g powdered sugar
- 300 g walnuts
- ½ TSP bicarbonate of soda
- 6 egg yolks
- 150 grams sugar
- 200 g butter
- 6 tablespoons milk
- 1 tablespoon flour
- 50 grams chocolate milk or dark
- Caramelized walnuts 100
- In a Pan fry a little Walnut kernel, after which, on a Board of a crush or finely with a knife tocam. Cake is more special if they feel bits of nuts and that's why I don't recommend to put walnuts.
- Warm oven to 95 ° C
- We need 3 sheets and we can do them separately dividing ingredients into 3 equal parts and repeat the operation 3 times.
- I will propose a simpler procedure, thus saving time and we'll do all 3 together.
- Dusted tray that'll sheets of meringue, bake with baking paper, drawing paper with rectangles of size 3, 20 x 30 cm each.
- Mixing egg yolks with baking soda. When it has hardened thoroughly begin to add the powdered sugar, little by little. You have to get a hard cream as if back up ass Bowl, cream is allowed to fall.
- When the cream is hard to add nuts and mix lightly with a spoon, easy movement of cuo bottom up.
- Place a Marshmallow in the tray and in the 3 grupam rectangles.
- We introduce it into the oven tray at 100 ° C, approximately one hour, depending on your oven.
- In a bowl mixing the yolks with powdered sugar and vanilla. Add flour and milk. Incorporate the contunuare well mix some more until we get in an homogeneous cream.
- Place the Bowl on a steam bath (a pot with water that boils, Bain-Marie) and egg cream and boil until it thickens, stirring in one not to make although we were traveling.
- When it has thickened cream, cover the bowl with foil and leave a food to cool.
- Meanwhile, mixing the butter until it becomes creamy.
- When the egg cream is cool (but not cold warm attention, otherwise you cut the butter), add a tablespoon and spoon over creamy butter, mix some more in one at a low speed.
- At the end we get a fluffy cream and cream consistency.
- Leave the cream to garnish egg 3 tbsp. The rest of the cream a share in equal parts l-dopa.
- Give some of the sheet of meringue cream on the basis of the cream over the cake, place the second sheet which we will cover with the second part of the egg cream. Put cream over the last boaie of meringue.
- In a pan make a caramel from a spoonful of sugar you melt on low heat, do not let it boil because they change the taste, are amareste.
- When sugar is melted from the heat luamar add nuts and pits. Being a little caramel nut will partially carameliza and won't turn into a compact mass, just as we want.
- Dress the whole cake with cream, left specifically for this operation, caramelized walnuts and sprinkle over.
- I deaspra frosted sprinkle grated chocolate into strips.
- Our cake from sheets of Meringue with Coconut cream and the egg is ready, leave a second time to intrepatrunda cream the sheets, then we can ospata with delicious cake.
Flavor and good taste-cake sheets of Meringue with Coconut cream egg
© 2016, Florentina Mirela.