Cake-meringue with coffee cream and caramel

449 - 60 минут 10 порции

If the family has the world's biggest fans of meringue, and coffee, then this recipe you must like it! Coffee cream with a slight bitterness was the highlight, which turns too sweet bezecny cake in a harmonious dessert. And caramel here, too. For the recipe many thanks to Cadace!

Ingredients for Cake-meringue with coffee cream and caramel

Step by step instruction of cooking Cake-meringue with coffee cream and caramel

Шаг 1

To prepare the shortcakes, whisk the whites in a solid foam, then add sugar and beat until the mixture becomes very thick and dense. Put in a pastry bag (for lack of a package from under milk with cut corner) quarter of the beaten egg whites.

Шаг 2

On baking paper draw two circles with a diameter of 20 cm, turn the leaf over. Squirrels put on paper. A number of kornetika put small meringues (they will be used for decoration). Bake the cakes for 2 hours at a temperature of 120*C. the Finished cakes are very light and rustling when tapped.
Little cookies will be ready in about an hour, or even less.

Шаг 3

Make Fudge. To do this, the nuts will clean, roast and chop into crumbs.

Шаг 4

Sugar cover with water, bring to a boil while stirring, all the crystals should dissolve. After boiling, do not stir. Two minutes after boiling add the lemon juice (without acid your caramel will Sacharissa), shake the saucepan, then cook over high heat, without disturbing, for a few minutes. When syrup is Golden brown, remove from the heat.

Шаг 5

Before making the caramel, make jewelry. This syrup cool slightly. A few almond nuts put on toothpicks. Dip in caramel, and then get to make a "tail". These nuts need to hold the "tail" down to the caramel has cooled and hardened.

Шаг 6

Chilled syrup re-heat and stir in the walnuts into it (they also better to heat it in the microwave). Stir and pour the mixture on a silicone Mat or a greased surface. Spread a thin layer and allow to harden.

Шаг 7

Boil a small Cup of strong coffee. I dissolved there is still instant coffee for a more pronounced coffee taste.

Шаг 8

Yolks pound with sugar and flour into a smooth mass.

Шаг 9

Pour the milk into a saucepan, add vanilla sugar, coffee, half the norm of sugar and heat to boiling. Pour the yolks of boiling milk, stirring carefully with a whisk (be careful not to brew the yolks!).

Шаг 10

Softened butter and whisk until OSVETLENIE, gradually adding the cooled custard.

Шаг 11

Stir in 2/3 of the crushed almonds and stir.
Spread cooled meringue shell with half coffee and truffle cream. Put the second cake and spread remaining cream.

Шаг 12

In the middle put a little meringue and dusted with powder sugar. The edges of the cake sprinkle the remaining almonds. Cake decorate prepared nuts in caramel.