Sheet cake of meringue, sponge and vanilla cream



Cake with fine texture and great flavor.

A cake with a taste that we delight your taste buds. Fine texture of vanilla cream, combined with crunchy meringue cake with fluffy sponge at, makes the flavor of these cookies sheets with meringue, sponge and vanilla cream, to be unique.

I have never posted pictures of preparation step by step because both tops how di you find cream to your blog from other recipes. Click on the links in the cooking instructions and you will be derectionati in previous recipes. Spor la treaba!


Sheet cake of meringue, sponge and vanilla cream
Timp preparare
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Categoria: : Dessert/Sweets
Bucataria: Romanian
Portii: 10
Tim sheets
  • 6 egg whites
  • 300 g powdered sugar
  • 300 g walnuts
  • ½ TSP bicarbonate of soda
  • 6 eggs
  • 135 g flour
  • 135 g sugar
  • 25 ml of water
  • 25 ml of oil
  • ½ sachet baking powder
  • a pinch salt
  • 6 egg yolks
  • 500 ml milk
  • 50 g of flour
  • 80 g sugar
  • 1 pod of vanilla (or vanilla sugar)
  • 150 g coconut
Cum preparam:
  1. Cake has two sheets, downy sponge, one of which will be the base of the cake and another sheet of Meringue with toasted nuts.
  2. We will begin with sponge sheet.
  3. Separate the egg whites from the yolks.
  4. Whisk egg yolks with oil until they become like a cream.
  5. We whites in bowl of a mixer and mixing them at first to a small step and then you a big step.
  6. When egg whites have become a hard foam reduce the mixing speed and add the sugar spoon, spoon continuad to mixing up we have a foam that falls from the vessel if not a rasturnam with bottom-up. Add egg whites, yolks, over the water and mix with a spatula or a wooden spoon, with moves from top to bottom, so as not to show off the air in the composition.
  7. Then add the sifted flour with the baking powder and salt and mix gently until well incorporate the flour and I recived a homogeneous composition and creamy.
  8. Pour the mixture into a dreptungiulara tray lined with baking paper, which I greased it with a little butter or oil.
  9. Enter pan in preheated oven at 180 C for about 25-30 minutes or until it passes the test toothpeek.
  10. Pandispanul leave to cool to room temperature.
  11. We have detailed recipe HERE.
FOIA meringue
  1. 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.
  2. Warm oven to 95 ° C
  3. Mixing egg yolks with baking soda. When it has hardened thoroughly begin to add powdered sugar little by little. You have to get a hard cream as if back up ass Bowl, cream is allowed to fall.
  4. When the cream is hard to add nuts and mix lightly with a spoon with slight movement from the bottom up.
  5. Place Marshmallow on the tray (to have the same size as the Pan in which I did and pandispanul) lined with baking paper.
  6. We introduce it into the oven tray at 100 ° C, approximately one hour, depending on your oven.
  7. Recipe sheets of Meringue is found Here
Vanilla cream
  1. Pull apart the pastaia vanilla seeds.
  2. In a saucepan with a thick bottom, pour 500 ml of milk put the vanilla seeds and pastaia.
  3. Place the saucepan on the hob and bring the milk to boiling point and then stop the fire. Cover the saucepan with a lid and leave for half an hour to take milk Vanilla flavor.
  4. Meanwhile, in a large bowl, mixing the 6 egg yolks 80 g sugar until mixture becomes creamy.
  5. Add egg mixture over 50 grams of flour, stirring with a whisk until we obtain a homogeneous paste with no lumps.
  6. Hot milk with vanilla flavor, pour the egg mixture over ⅔, stirring with whisk continuously.
  7. After it and we have a incorporates fine paste, pour the entire mixture over the milk left over in the pan.
  8. Place the saucepan on the hob over medium heat and mix continuously till it starts to boil.
  9. Continue to mix 2-3 minutes until cream is îngroasa good.
  10. Take the saucepan off the heat, remove the seeds and vanilla pastaia, cover with a foil food and leave the cream to cool to room temperature.
  11. Vanilla cream recipe can be found Here.
Framed cake.
  1. The base of the cake will be nivelam over pandispanul, vanilla cream, I put aside 3-4 tbsp, for decoration.
  2. Place the sheet over the cream, meringue
  3. Dress the entire cake with a fine cream, then sprinkle with coconut in abundance.
  4. Sheet cake of meringue, sponge and vanilla cream is ready, leave a couple of hours, after which we can enjoy its refined taste.
Good appetite!


coconut cake with coconut-de-

The cake delicious, easy to make.


Flavor and good taste-sheet cake of meringue, sponge and vanilla cream

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© 2016, Florentina Mirela.

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