How to make a cake from ready-made meringues. Cake with meringue recipe without vipіchki. Why is the cake being prepared

1. On the cob prepared lemon curd:

Relatively miemo lemon warm water. You can beat the hard part of the sponge. So, as for the recipe, you need zest, you need to cut the skins of all the fluffy speeches, with which citrus fruits sound, so that the stench is better saved. If the lemon is crushed, we wet it on the surface with a servlet, after which we clean the zest with a thin ball - it’s less than a bit of a chew;

Transfer the zest to a bowl, sip until it bloody pisok and all at once rubbed with a tablespoon. Let sumishi stand like this for 30 minutes;

We break an egg in a small saucepan, then we correct the chewing gum, beat the troch with a wine glass. After that, put the zest with zucrum and corn starch before the eggs, mix it with the saucepan to a uniform consistency;

Looks like a lemon sic and add yogo to solve the ingredients. Juice needs 70 ml. Everything is a new good peremіshuєmo;

We put the saucepan on a minimum fire and, with steady stirring, bring it to a boil, then we take the saucepan out of the fire. It is necessary that the mustache of the crystals tsukru broke up, and the Kurd faded;

We put a pinch of salt in a saucepan, we put it Vershkov oil, it’s really important that the Kurd is taken away from the refrigerator for 12 years. For the pie, we need 280 g of lemon curd.

2. Cooking cake:

Rose form with a diameter of 20 cm and 6 cm with a depth of smeared with a piece of butter. The shape can be taken in a different size, but it will be ideal for a cake. With a baker's paper, we lay the bottom of that side walls so that the papier protrudes beyond the upper edge of the mold by 3 cm;

It is baked into a bowl and crushed into a crichte, after which a quarter of a cricht is added to decorate the finished cake, and until it’s finished, we add butter. Relatively we mix the oven with olive oil, then we put the sum on the bottom of the form, we open it and clean the form in the refrigerator for 10 strands;

Now we put it into a bowl of meringue and rozminaemo їx at a large krichta;

We put half of the frost in the large capacity, add to the new meringue and half of the lemon curd, mix it well and put the sum on the base of the oven, spread it to the beast with a spatula, sip the oven with the creaks, tighten the shape of the grub with a scarlet. 12 years) in the freezer;

Frost, which is left over, is transferred to a separate bowl, we put lemon curd up to a new one, which is left over, mixed to uniformity. After that, we put it in the container and also put it in the freezer for the night.

3. Nothing has passed - go to the final stage:

Let's take the cake out of the freezer, let it stand at room temperature for 5 minutes, then take the foil and the grub. Vivіlnyаєmo cake from the mold, shifted to a garn wide strava;

We decorate the cake with a freezer from the container, putting bags on the surface of the cake;

Now it’s beautifully roztashovuєmo on freezing meringues, we sip all the sips and the remaining stroke - we sip with tsukrovy powder.

4. The finished cake is immediately served to the table, until it gets cold!

Today I will sing and share pokrokovimi photo like at home minds spectacles savory cake"Polit". I don’t want to, bake a meringue cake for a long time. Ale, povіrte, over there varte!

If my daughter was fluffed up on the 1st day, I blew up the guests with an incredible dessert, and she knew the recipe. There was no interception of my guests! From that hour, I will steadily roll the meringue cake for all the great saints. Vіn becoming my company. And now my donka rob tse z great success. To come out from us - obov'yazkovo vyyde і you!

Ingredients for meringue (meringue):

• proteins of chicken eggs - 6 pieces;
• tsukor - 400 gr.;
• citric acid - on the tip of a knife;
• pea hairs - about 1 bottle of cleansers.

Cream Ingredients:

• milk - pіvsklyanki;
• zukor - 200 gr.;
• zhovki - 6 pcs.;
• Vershkov oil - 200 gr.;
• vanillin.

Pokrokovy recipe for vipіchka of Christmas meringue cake “Polit”

Trim the chicken eggs until the meringue is ready. The stench mayut be good cooled. Vershkov butter, now, in the evenings, remove from the refrigerator, it can be soft.

Pea hairs need to be trimmed. Koristuvatisya kavomolkoy not varto. Won rozib'є їх at the pill. I hustle in the old grandmother's way - the newspaper is that rocking chair. I put the crumbs of gorіhіv in the middle of the newspaper and rub it with a rocking chair. You can speed up and with a mortar, as if you have it. Tilki її potіm it is imperative to mimic like a pea olії. And just flipping the newspaper - and that's it.

The details of the peas are still being killed.

Now it is the most important and most significant moment - the moment of the bіlkіv vіd zhovtkіv. Guessing, the stench can be cold! For the first cake, take 3 eggs and 200 gr. tsukru can be powdered with yogo. I don't care about Alecia.

Prepare three drinking bowls or other large containers, dry clothes. Slightly cut the knife in the middle of the egg shell. Gently break open the shell over one of the holes. Give the glass to the protein. Even more carefully shift the zhovtok from one halves of the skaralupi into the other half, so that the white is rolled, so that it is overflowing. Likewise, the flagellum and cords are trapping, or rather, they are deprived of the zhovtka. Like a trifle of protein is left at the zhovtku, not a bad one. It’s a smut, so that a small droplet of a zhovtka didn’t eat at the squirrels. Todi vin not zb'єtsya. As it happened, it would be better if you take another egg.

Zhovtok wilte a friend єmnіst. White - up to the third. And over the first one, keep cracking eggs and weaving a new skin white, like a wine without a coat, the third has a place. Zhovki poki scho put in the refrigerator.

Turn over, sob the bowl, in a kind of meringue, was clean and dry. Meringues are already a primal thing. Vilivayemo squirrels in a bowl, visipaemo tsukor to the beast and put citric acid on the tip of a knife. Beat the need for a long time. I have a combine harvester made of two wines. Їm meringue beats 5 quills.

Well, you don’t know food processor, And if there is a great mixer, then, I think, it will be possible to beat 15 - 20 hvilin. Hocha, Ninishni whipping machines singly, harder, lower boulli 20 years ago.

If the sumish is not poured, trim the shape and do not drip from the spoon, it's ready.

Hang half of the bitters and mix it well with a spoon.

Raise the oven to the maximum fire. Take a small form for vaping. The volume of the test is small. In the great form, the cake cannot be lifted. Spread the parchment paper evenly with rosemary topsoil.

Add sumish for sipping meringue.

Kindly spread with a spoon, a knife, or a special attachment.

We put the form with the cake near the oven on the middle straight line. Vogon is the least. Sushimo is close to 1.5 years. To lie down richly, even if the oven can give a small fire. With an electric oven, it’s easier. The problem is that it is categorically impossible to cook an oven! Marvel at how to make a cake, as if there is no sound, it’s foldable. If I had an old stove, I sniffed. As soon as the smell of the priemnoї vipіchka of the troch changed to burnt, once the gas became weak.

Now check out, if the oven is freshly cooled, just beat the first cake.

Gently turn the cake over and press the papier from the sides. If they oiled it badly, then it could be forced out. Victory lower.

Know the paper again.

Like a cake you still have, trembling chi zlamavsya - do not be embarrassed! All smeared with cream.

Cooking custard for meringue cake

6 zhovtkiv, which are left out, are mixed with wine. Let's get closer to the rough.

Milk bottles are poured into a saucepan (if not enameled, everything will burn in it). Rinse the pan before the cim with cold water from the tap. We bring the milk to a boil. Robimo is the least fire.

Visipaemo tsukor, zavazhaemo to the full yogo division of the milk. The gas under the milk is not visible.

Now we take an opolonik and with a thin strand we pour milk with zukr at the zhovka. Zhovtki at one's own is intensively zavazhemo wine. If the heat of the mass is very hot in the milk with the zukr, I still pour it back to the milk with a thin glass, like standing on the stove in the right fire. Now, without ceasing, we drink milk with a glass of wine. Let's add vanilla. You never cease to be respectful until the milky-zhovtkov mass is thickened and no longer “shove”. We mimikaёmo gas, zavazhuchi sche kіlka seconds. Let’s imagine the saucepan is cooling down.

Kiev cake became a visiting card of Kiev for another hour radianska dobi and podkoriv chimalo the most poignant culinary critics. Create the classic version of the dessert and the other numerical version as a whole really independently at home in the kitchen.

How to prepare a Kiev cake?

The classic Kiev cake is prepared from white cakes, to which peas are added.

1. Vipіkati korzhі is more important on parchment, in front of painting circles of bagan diameter.
2. Meringue is not vikoristovuyut vіdrazu, but to give yom additionally dry for a long time.
3. If a Kiev cake is being made, the filling is prepared on a custard basis with an egg or with zhovtki and obov'yazkovo with butter. You can add cocoa, flavors, peas to it.

Kiev cake - recipe according to GOST SRSR

The original Radian Kiev cake, the recipe of which is the most classic, prepared with hazelnuts, which can be replaced with cashews. It will be necessary to clean the after-dressing of the forest peas. Decorate the dessert with cuts of cakes, mixed with pea cree and cream that is overflowing.

Warehouses:

• proteins - 200 g;
• borosno - 45 g;
• zukor - 435 g;
• vanilla tsukor - 2 sachets;
• hazelnuts - 150 g;
• oliya - 250 g;
• egg - 1 pc.;
• milk - 150 ml;
• cocoa - 10 g;
• cognac - 1 tbsp. spoons.

Cooking

1. The whites are left in the heat for 12 years, and then beaten, adding 50 g of a great package of vanilla zucru.
2. Mix up to white summish z mountains, 185 g zucru and borosna, boil 2 cakes at 140 degrees for 2 years.
3. Beat milk with tsukr, add tsukor, boil until thickened.
4. After reaching the cream, add yogo to beaten olive oil with vanilla zucr.
5. Cognac is added to one half of the cream, cocoa to the other half.
6. Decorate a classic Kiev cake, smearing the cakes with cream.

Kiev cake - a simple recipe

You don’t want to enjoy the process of preparing cakes, but you don’t want to enjoy your favorite dessert, you can drink more with a simple way and make a Kiev cake from ready-made meringue, having bought yoga in the store. To get rid of just add smeared peas and decorate the dessert, having seeped the base with cream.

Warehouses:

• meringue - 300 g;
• peas - 150 g;
• Vershkov oil - 200 g;
• condensed milk - 1 can;
• cognac - 1 tbsp. a spoon;
• cocoa - 1 tbsp. spoons.

Cooking

1. Break up the meringue and smear it with peas.
2. At the burnt plіvkoy kіlce they put balls of chrychta with peas and cream of condensed milk, olії and cognac.
3. Place a Kiev cake with meringue for a sprat in the refrigerator.
4. Take away the ring, decorate the dessert.

Eating Kiev cake

Kyiv cake is a recipe, which can be definitely looked after in a warehouse like the original, but nothing like that can be done with gusto. At to this particular type Creamy meringue vicoristuut shchey, yakі give tenderness to the dessert. Zhovtki here are used for custard;

Warehouses:

• eggs - 4 pcs.;
• borosno - 450 g and 2 tbsp. spoons;
• zukor - 380 g;
• peas - 150 g;
• oliya - 450 g;
• egg - 1 pc.;
• milk - 500 ml;
• cocoa - 1.5 tbsp. spoons;
• sour cream - 1.5 tbsp. spoons;
• vanilla, cognac.

Cooking

1. Beat whites, adding zukor.
2. Mix the peas, boil the cake for 2.5 years at 140 degrees, let it cool in the oven.
3. Rub 2 zhovtki, 180 g zucru, sour cream and 150 g olive oil.
4. Add borosno, brew 2 cakes.
5. Boil 2 zhovtki with too much zucru, milk and boroshn until thickened.
6. Add vanilla, and after reaching the oil.
7. In half of the cream, add cocoa.
8. Choose Kiev black cake and cream.

Kiev cake with hazelnuts

Another original recipe, for which you can effectively prepare a Kiev cake at home with hazelnuts. The meringue here boils with starch, which gives springiness, and the cream is without borosh, which adds some special tenderness. Instead of cognac, it is permissible to add brandy, but do not drink alcohol.

Warehouses:

• eggs - 6 pcs.;
• starch - 4 tbsp. spoons;
• hazelnuts - 150 g;
• zukor - 520 g;
• oliya - 400 g;
• milk - 220 ml;
• cocoa and cognac - 1.5 tbsp. spoons;
• vanilla.

Cooking

1. Beat whites, adding 2 flasks of zucru.
2. Mix peas, boil 2-3 cakes at 140-120 degrees for 3-4 years.
3. Zmіshuyut tsukor, zhovtki and milk, stash in a water bath and brew until thickened.
4. When you reach it, beat butter with vanilla, cocoa and cognac.
5. Coat the cakes with cream, decorate the Kiev cake to taste.

Kiev chocolate cake

Cream for the Kiev cake can be prepared with the addition of melted chocolate, and cover the animal with ganache. Tse allow you to enjoy the maximum chocolate relish of the finished dessert and immediately please the taste receptors of the chanuvalniks of Kiev delights and chocolate.

Warehouses:

• squirrels - 6 pcs.;
• starch - 2 tbsp. spoons;
• peas - 200 g;
• zukor - 450 g;
• oliya - 200 g;
• zhovki - 4 pcs.;
• milk - 100 ml;

• chocolate - 450 g;
• tops - 300 ml;
• rum essence.

Cooking

1. Proteins ferment doba, beat, adding 1.5 flasks of zucru.
2. Mix peas with starch, boil 3 cakes at 100 degrees for 2-3 years.
3. For ganache, bring tops to a boil, lay 300 g of chocolate, mix quills for sprats.
4. Boil milk from zukrom.
5. Chewing, chocolate, cooling, churning with butter and rum essence.
6. Coat the cakes with cream and decorate with Kiev ganache.

Kiev grilled cake

Kiev cake at home minds, the recipe for adding to the roasted cream, coming out of the most intense pea relish. The result will be especially suffocated by the adoptions by the lasuns of any age. Prepare the roasting on a silicone kilimka, using it on a new caramel for slicing.

Warehouses:

• proteins - 300 g;
• borosno - 45 g;
• hazelnuts - 300 g;
• zukor - 520 g;
• oliya - 300 g;
• eggs - 2 pcs.;
• milk - 180 ml;
• cocoa - 50 g;
• vanilla, cognac.

Cooking

1. Beat proteins, adding 230 g of zucru.
2. Mix 220 g of peas with boroshnoy, boil 3 cakes at 140 degrees, let cool in the oven.
3. 30 ml of water mix with zukr, bring, stirring, to a boil and darken, and then boil to caramel and mix with peas.
4. Wag the sum on the kilimok, let it be caught, check with the blender.
5. Mix eggs, milk, tsukor, vanilla, boil until thickened, cool.
6. Beat the cream with olive oil, cocoa and cognac, add roasting, coat the cakes with it.

Kiev cava cake

The original Kiev cake with a kavom aroma to cheer up the hearts of kavomaniv, become a miraculous addition to the licorice table and the best completions of any home saint. To supplement the cream in this way, it is necessary to brew a natural espresso, which is just to be added to the cream when it is mixed.

Warehouses:

• proteins - 200 g;
• zukor - 435 g;
• hazelnuts - 200 g;
• oliya - 250 g;
• egg - 1 pc.;
• milk - 150 ml;
• cavi espresso - 50 ml.

Cooking

1. Beat whites and 1.5 bottles of zucru.
2. Add peas, boil 3 cakes at 140 degrees for 2 years, leave the oven for a night.
3. Boil milk from zucrom.
4. Add beaten egg, kava, heat until thickened.
5. Hand in an ostigly cream near the beaten olive, smear the cakes with it.

Cake "A-la Kievsky"

Kievskiy s we cook meringues and cakes from the oven for relish close to the original, the same richness and licorice. From the mountains you can beat hazelnuts, cashews, or replace them with more budgetary peanuts or hairy kernels. Instead of cream charlotte on zhovtka pidide and swede version of olії and condensed milk.

Warehouses:

• meringue - 250 g;
• peas - 150 g;
• oven - 300 g;
• oliya - 350 g;
• zhovki - 3 pcs.;
• milk - 300 ml;
• zukor - 100-150 g;
• vanilla.

Cooking

1. Break the meringue, zmіshuyut іz peas.
2. From the oven and 150 g of melted olives are formed on the plyvtsі 2 cakes, placed in the refrigerator.
3. Cook zhovtki with boiled milk from zucr and vanilla, cool, beat with olive oil.
4. Mix the cream with meringue and peas, pierce the cakes in the form, let it catch.

Kiev cake at multivartsi

A modern Kiev cake can be prepared for the help of a stash of newfangled gadgets, such as a multicooker. The presence of one thing is less than a cup of noise here to cook cakes in stages. Whip the whites without intermediary before the brewing, without forgetting to add the meringue with trimmed peas.

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2 Cakes without a VIP .

Sirny cake by Lyna.

Tsey syringa cake without a vip. In summer baking - the ideal option, no borosh, and also, a hot oven. On yoga preparation, the hour is not enough, but the relish of going out is not bad.

Why is it that fantasies run wild here. Those who love to find wine in the kitchen can prepare different varieties. You can make a sirny cake with fruits or berries, bakery, biscuit, chocolate. I'm going to try to combine yogo with meringue and cream with boiled condensed milk and chocolate. Below and the beast there will be a blue ball, and in the middle there will be small meringues, glued with chocolate cream. I think that it can be bad.

Lyna sent a recipe for cheese cake with vanilla zucr, I give it here, but in the photo there is a chocolate cake. I added more cocoa and garnished with currants and hairy peas.

Stock:

• 500 g syrah
• 1 bottle of tsukru
• 1 bottle of milk
• 25 g gelatin
• peas
• vanilla zukor

Cooking:

zukor rubbed with butter | oil | and hit at once s | iz | Sirom. I worked at the combine. You can use a blender. Guilty to come homogeneous mass. Wu qiu masu add | add | rodzinki, peas, vanilla tsukor and beat with a spoon.

Pour gelatin with cold milk and let it brew for 40 strands.

If the wine swells, put yogo on a small fire and constantly stir, repair. At the same time, do not bring yoga to a boil! Otherwise your cake won't stick together. Cool the milk to room temperature and pour it into the cheese. Hit again.

Whisk a cup with polyethylene foam and pour sirn masu. Take it to the fridge until frozen. I have overtaken a sprat of a year. Now you can turn our syrian cake onto a dish, take out the polyethylene and decorate it to your liking.

One more cake without a VIP

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Be it a cake with meringue - original sweets, yakі fall to the relish and mature, and especially - to small lasoons. For the help of appetizing zukrovy masi, you can effectively decorate the dessert in an unusual way. The meringues are beaten up as part of the filling.

To prepare a special meringue, you need to take a total of two components: 80 g egg whites and 160 g of chicken pisku. Tsіngredієnti nebhіdno relativly zmіshati and vіdpravity on the water hole, domagyuchis absolute licorice grains.

A single warehouse is made from stoves and beaten with a mixer on high wrappers. Sumish can become smooth and shiny. Leave it with a culinary bear on a sheet of parchment and dry the salmon in the oven 110 - 120 quills at 70 degrees.

It is even more important in the process to lightly repair the doors of the oven, and ready to “bezishka” to leave the middle of the soup for 4-5 years.

An aggravated version of such sweets is the “Wet meringue” white cream for decorating the cake. The main components are the same, but the technology of the process is slightly changed.

Prepare ahead of time:

• chicken fresh eggs - 4 pcs.;
• tsukrovy pіsok - 1 povny st.;
• vanilin - 1 standard sachet;
• "lemon" - ¼ large spoon.

Cooking algorithm:

1. Distribute chilled eggs at the warehouse. Cool the light part thoroughly. Beat the squirrels until a light kick appears. Masa is not guilty of becoming that thick stalk. Sufficient will be її uniformity.
2. At the squirrel, all the piss, vanilin, and lemon are drunk. All shake up.
3. Add some of the components to the water bath.
4. If only the lower part of the sumisha boils late, it is necessary to start actively beating it with a mixer. The process may take 12 - 15 minutes. You can't chirp even for a second.
5. Take the masu from the plate and beat 4 - 5 whilin.

As a result, we form a thick, succulent substance, as if it were hand-won for decoration of desserts. Won not osіdatima navіt when remixing.

Classic meringue cake

Warehouses:

• drіbny tsukrovy pіsok - 1 povny st.;
• egg squirrels - 4 pcs.;
• corn starch - 2 tbsp. spoons;
• tops (35%) - 300 ml;
• powder - 2 tbsp. spoons;
• wine ocet - 1 teaspoon;
• assorted fruit shmatochkіv - two thirds of the bottle.

Cooking algorithm:

1. Mix in a bowl of dry ingredients, crimson powder.
2. Okremo beat the whites to a kick. Give them a lot of sumish. Continue the process of churning more sprats of fluff.
3. Pour in an estimate. Beat masu 1 more whilina. The substance that came out is not guilty of falling off the spoon. Vaughn will be thick and tight.
4. Put sumish on a sheet of parchment with a circle painted in the middle. It is necessary to try not to go between the figures.
5. In the middle of the meringue, there is a small burial, just like a miniature peaks are formed directly with your hands.
6. Prepare the basis of the dessert 4 - 5 chills at 180 degrees in the oven, then pivgodini at 110 degrees.
7. While the cake is being prepared, it is necessary to tell about the cream - beat the powder with tops. Golovne, don't overdo it with the shaved masa, so that the top of the oil does not come out.

Grease all the meringue that came out with cream. Buried, what happened, in the middle, fill it with fruit pieces.

Cooking with peas

Warehouses:

• squirrels of sirih eggs - 4 pcs.;
• vershkov butter - 250 g;
• tsukor-pisok - 220 g;
• assorted gorіkhove - 1 flask;
• condensed milk (nevarene) - 2/3 tbsp.;
• slaked soda - ½ tsp;
• borosno - 160 g.

Cooking:

1. Beat half of the whites from 70 g of pisku.
2. Add soft fat (100 g), as much as possible, and slake the soda in some manual way. Mix everything up. Chill pіvgodini.
3. Proteins, which are lacking, beat the pisok to a thick mass.
4. Divide dough from another crumb into 3 parts. Stretch the skin behind a round shape, stick it with cut peas and water it with a part of the sum from the third crock.
5. In this way, prepare all three cakes and according to the call of the zapkati їx 13-14 quills at 180 degrees.
6. For the cream, beat the soft fat that is left out, and thicken the milk. Make them ready cakes.

Lay the pieces of cake one on one. Behind the bajans, embellish with peas that are left out.

From sand test

Warehouses:

• top margarine - 80 g;
• chewing gum - 2 pcs.;
• squirrels - 2 pcs.;
• dry strength - 3 pinches;
• tsukor-pisok - 110 g;
• borosno wheat - 1 tbsp.;
• jam z be-yakikh yagіd (best - currant) - 7 dessert spoons.

Cooking:

1. Turn the top of margarine into a rare substance. Golovne, don't let the fat boil.
2. Add Zhovtki, Pisok (50 g) that strength. After peremishuvannya sipat through a sieve borosno.
3. Vimisity quiet. Spread yoga along the bottom of the mold, making small sides. Zapikati 8 - 9 khvilin at the oven for the average temperature.
4. Let's cool down and cover with jam.
5. Okremo zbiti yak for meringue products that are left out. Cover the entire surface of the future dessert with them.
6. Prepare for tієї and temperature 6 - 7 hvilin.

It is necessary to take the sausages out of the oven, if the tops of the meringue become ruddy, but not blacken.

Biscuit cake with meringue

Warehouses:

• ready chocolate cakes - 3 pcs.;
• prepare the meringue classic recipe- 200 g;
• zukor - 100 g;
• borosno - 40 g;
• vanilla tsukor - 12 g;
• egg - 1 pc.;
• milk - pivlitra.

Cooking:

1. For such a cake, it is necessary to bake half a deck of miniature round "bezishok" for the simplest recipe (zukra and white).
2. For the cream visipati in a small bowl, all the dry ingredients that are left out. Stir them and pour them with milk. Beat to uniformity.
3. Pour in vmist orphan egg. Repeat beating.
4. On the stove, bring the cream to a thickening. It is important in the process to gradually plant yoga with a wine glass, so that the warehouses do not move into the breasts.
5. Most of the meringue is polamati in a deep bowl. Dekіlka qіlih little things for embellishing the pastries.
6. Sprinkle the cakes generously with cream and sip with licorice crumble. Put one on one.
7. Cover the top of the dessert with cream and decorate with chilli meringue.

Ready-made cake with meringue and biscuit needs to be cleaned in the cold for one hour for seepage.

3 waffle cakes with bananas

Warehouses:

• ready meringue - 150 g;
• waffle cakes - 7 pcs.;
• boiled condensed milk - 1 can;
• top fat - 100 g;
• Stigli (not black!) Bananas - 2 pcs.

Cooking:

1. Be sure to cook meringue for a classic recipe. Cool down.
2. Kill one peeled banana with a blender. The other is pierced with thin circles.
3. Okremo beat the m'yaku oliyu to death. In the process, step by step, add condensed milk to a new one.
4. Mix cream with fruit puree. Kill the components at once.
5. When choosing a cake, lay waffle cakes one on one, smearing them with cream, sticking with a fried meringue and laying pieces of fruit.

Ready lasoshchi can be garnished with chocolate chips or other appetizing ingredients for your taste. After that, let him stand in the cold for at least 2 years.

"Count ruins"

Warehouses:

• ready meringue - 250 g;
• condensed milk (not boiled) - 1 can;
• assorted peas - 2 puffs;
• Vershkov butter - 300 g.

Cooking:

1. Be sure to prepare round miniature “mavpashki” with a gostroy top for the first recipe. Cool it down.
2. For the cream, beat the soft olive and the condensed milk.
3. Peeled peas are finely chopped.
4. When folding such a cake, it is necessary to simply hang on a large plate without hot water. The skin of a ball of licorice blanks is poured with cream and dried with peas.

Before serving until tea, let the cake "Count Ruins" bleed well.

Meringue cake at home

Warehouses:

• Syrian eggs - 10 app.;
• condensed milk - 1.5 tbsp.;
• tsukor-pisok - 270 g;
• powder - 190 g;
• potato starch - 40 g;
• m'yaka oliya - 400 g;
• pea hairs - 80 g.

Cooking:

1. Even colder eggs are poured in warehouses. Beat the white part with the mustache zukr to the schіlnoї schіlnoї stump. Sleep yoga to the bіlkіv is necessary step by step.
2. Okremo ask starch. Smishati yoga with powder.
3. Take off your offense.
4. On the parchment, paint a stake. Viklasti in the new white clean. The result is to blame for three however for the size of the cake.
5. Clean the skin in the oven, heat it up to 150 degrees, then change the heating and bake the shortbread 55 quills at 100 degrees.
6. Congee thickened milk with soft butter. Add to the cream, scho wiyshov, trimmed peas.
7. Generously pour cream on the skin of the cooling cake. Lay all three one on one.

Let the dessert stand in the cold for at least 2.5 years. Then you can treat guests with salmons.

With chocolate and beaten tops

Warehouses:

• egg whites (siri) - 5 pcs.;
• powder (tsukor) - 2/3 st.;
• tsukor-pisok - ½ tbsp.;
• milk chocolate - 2.5 standard tiles;
• fat tops - pіvlіtra;
• flaxseeds - for embellishing the lasagne.

Cooking:

1. Siri squirrels roll in a large bowl. Hit until a light kick appears. To make it easier to grow, it is necessary to beat the eggs well cooled.
2. Prodovzhuyuchi zbivannya, sipat the powder into the masa. If you stop falling off the spoons, you can spread the "tisto" on a deck covered with parchment. It is necessary to make three, however, straight-cut cakes for the size.
3. Start zapіkati bases 14-16 quills at 150 degrees, then - 2 years at 90 degrees.
4. Ready cakes smear with melted chocolate. Let youma be caught.
5. Zukor from tops to beat to the point. Smear the cakes with cream, scho wiyshov, and lay one on one.

Cooking, what happened, decorate with pea "pellets".

Midnight Dessert

Warehouses:

• egg whites - 7 pcs.;
• tsukor-pisok - 2 tbsp.;
• midnight - 1.5 tbsp.;
• more fat tops - pіvlіtra.

Cooking:

1. Half a half. Cut the berries with handkerchiefs. Dekіlka pieces deprive qіlimy.
2. Chilled proteins are resolutely beaten. Obov'yazkovo vikoristovuvatime dry clean bowl. Among the whites, it’s not guilty, but the raindrops are yellow. Otherwise, the process will become much more complicated.
3. The back of the squirrel should be killed until a light kick appears. Then we continue the process for the help of a mixer / blender, step by step adding zukor in masu (1.5 tbsp.). You can complete the whipping only at that moment, if the sum becomes thick and thin and is not compatible with the wine.
4. On the papier for vypikannya paint with olives the same stake. Prepare “cakes” by hand on two sheets - two on the skin.
5. Zapikati the basis for the future dessert in the oven. On the back 14-16 quills at 150 degrees, then - 90 more quills at 90 degrees. You can order with great stakes roztashuvat dribnі zagotіvlі, schob vyyshli miniature trіbnichki for embellishing lassoshchiv.
6. Cool the cakes.
7. For the cream, beat the tops and the pisok at once, which is too much.
8. Ready reached the foundations to cover the tops of the masa, which was viishla. Lay them one on one, spread yagidni slices between them.

Decorate the cake, scho wiyshov, with whole berries and rimmed with little meringues.

Cake "Snickers" with meringue

Warehouses:

• cocoa - 3 large spoons;
• excellent tsukor - 2 tbsp.;
• borosno - 1 tbsp.;
• milk - 1.5 tbsp.;
• whole egg - 1 pc.;
• squirrels - 3 pcs.;
• Sonyashnikova Oliya- 3 tbsp. l.;
• baking powder - 1 large spoonful of hot water;
• okrip - ½ tbsp.;
• vanilla tsukor - 1 teaspoon;
• peanuts - 1 tbsp.;
• vershkov butter - 220 g;
• condensed milk - 1 tbsp.;
• tops - 1 tbsp. + 5 great spoons for soaking the base;
• dark chocolate - 2 bars.

Cooking:

1. Kill the squirrels with half of the piska until the appearance of squishy peaks. Vipekti z tsієї masi round meringue cake. Vіn prepare 130 whilin for 110 degrees.
2. Dry components that are missing, mix. Give them oil and milk. Beat all the troch at once.
3. Pour in okrip. Repeat beating.
4. Bake a great cake at oiling formal form(round) 45 strands at 180 degrees. I reached the basis of cutting into 2 parts.
5. Dry (on a frying pan) and clean the peanuts. Kill yogo at the blender bowl to the crack of bagan rosemary.
6. Okremo beat the m'yaku oliya. For example, add condensed milk to a new one.
7. Having offended the cakes, it is easy to seep in the tops. Lubricate the skin with cream from the sixth croc.
8. The first one is to dry with peas. Put meringue and cream on top. Visipati peas, which are left out.
9. Cover the construction with another cake.
10. Melt chocolate from tops. Sprinkle the icing and prepare the dessert.

For bajannyam, you can leave a sprat of gorіhіv qіlimy and decorate the Snickers cake with them. Obov'yazkovo let youma seep good.

"Pivdenna night"

Warehouses:

• borosno - 300 g;
• zukor - 220 g;
• vershkov butter - 150 g;
• cocoa - 70 g;
• baking powder - 10 g;
• eggs - 2 pcs.;
• milk - 1 tbsp.;
• ocet - 1 tbsp. l.;
• soda - ½ teaspoon;
• cream (top butter + condensed milk) - ½ tbsp.;
• ready meringue - 70 g;
• dark chocolate - 1 bar;
• tops - 50 ml.

Cooking:

1. Milk zmishati with otstom.
2. Zipati at the burning dishes with dry ingredients.
3. Oliya is smashed with a squeak. Crack the eggs into the masa one at a time.
4. Three sums of three krokiv. As soon as it came out, roll it out with parchment. Zakati pivgodini for 200 degrees.
5. The cooled base is divided into two identical halves.
6. We prepare the cakes with cream. Mіzh them rozsipati rozroschene meringue.

Prepare glaze from chocolate and tops. Pour dessert with it, wow. Cool that tribute to tea.

Warehouses:

• pure egg white - 150 g;
• whole eggs - 2 pcs.;
• lime / lemon juice - 1 teaspoon;
• zukor - 320 g;
• starch - 1 teaspoon;
• canned pineapple - 340 g;
• reed tsukor - 1 large spoon;
• coconut shavings - 4 dessert spoons;
• coconut milk - 400 ml;
• borosno - 60 g;
• top fat - 100 g;
• sil ta vanilin - according to tongs.

Cooking:

1. Cold whites beaten s | iz | 220 g pisk. The rest of the trace sip step by step.
2. Nasamkinets vsipati starch, pour half of the citrus juice. Masa is guilty of being shiny, thick. After the addition of the remaining ingredients, we continue to whip more fluff.
3. Paint two stakes on parchment. Viklasti them all white mass. Zapіkati foundations of the first year for 130 degrees, then another 2.5 years for 100 degrees.
4. Pineapple pored with small pieces (without syrup) mixed with brown zucr and citrus juice. Boil the masu 12-14 quills on the right fire. Add details coconut.
5. Liquorice, which is overflowing, beat lightly with a whole egg. Add strength, vanilin and borosno. Cook sumish on the smallest fire until thick.
6. At the ready-made cream, put tops of fat.
7. Between two bases of meringue, mix fruit mass and most of the cream. Sumish the licorice that you have lost, wil the beast.

Leave the cake in the cold for 2.5 years. Decorate with mint behind the bajans.

Meringue cake

Warehouses:

• white food biscuit cake - 2 pcs.;
• ready for white meringue - 200 g;
• prunes without brushes - 100 g;
• pea hairs - ½ st.;
• cream of boiled condensed milk and olії - ½ tbsp.;
• boiled water - ½ st.;
• tsukor - 2 teaspoons;
• cognac without flavors - 1 tbsp. l.

Cooking:

1. Place the first cake at the rose shape in the middle.
2. In warm boiled water, open up tsukor. Add cognac. Seep out the sum of insults from the cake. With a special retelnistyu lower.
3. Make up insults with biscuit cream and touch up with cleansing peas and rosy meringue. Mіzh korzhami roztashuvati and soaking near hot water drіbno porazheni prunes.

Leave the prepared sausages with proshark meringue in the cold for the whole night. Behind the bajannyam, you can water the beast with yogo, be it chocolate.

Variants of vipіchki with meringue without color, and leather - may be a masterpiece. They still don’t have more than the warmth of the hands of the master and the trill kohannya. Add the ingredients as soon as possible and create your author's, unique desserts!