Practical Meringue Cake
I told you at length yesterday what was going on. When I prepared the meals and went to the house tidying part, it suddenly occurred to me that I did not make the dessert. Let's collect this, let's do this and that, time flew by. I went through all the magazines and books in the house as I had time (I have a really big archive by the way). But I couldn't find anything I wanted.
Since the job was over, I thought I'd pack up every little thing in the house and make a practical cake. Good thing I said, a light and elegant cake came out within 15 minutes. If you want to prepare the meringues yourself this tariff you can browse.
Then for a moment at 24:20, just as I was writing this article for you, I started to think about how strange life is sometimes. All of a sudden, I said stop to the rush of the day and the hourglass stopped flowing. While we all lead different lives in different places, time flies through our palms. We are constantly trying to keep up. In these short intervals, we take perhaps the longest breaks only to eat and sleep. We take pride in the good things that come out in a short time. This cake is just as beautiful, see you soon...
Ingredients for Practical Meringue Cake Recipe
- 1 cocoa sponge cake
- 12 meringues
- 2 pack of whipped cream
- 2 glass of cold milk
- 2 cups frozen blackberries
- 1 teaspoon of cocoa
Fabrication:
- Prepare 2 packs of whipped cream by whisking with 2 cups of cold milk.
- Spread and spread half of the whipped cream on the first layer of your sponge cake, and arrange 2 cups of blackberries on it.
- Color the remaining whipped cream by gently mixing it with the blackberry juice.
- Cover the cake with the colored whipped cream and arrange the meringue in a circle.
- Finally, sift 1 tea glass of cocoa through a small strainer and sprinkle over the cake and serve by slicing.
There are very good recipes, thank you very much for all of them… I have a question for this recipe, do we wet the sponge cake with milk or something else without whipping cream?
The recipe is very practical, now I wrote it in my recipe book. Thanks for this nice recipe, I will try it as soon as possible.
NILAYCIM ;
hello honey, it's a great cake, honey, good luck, I'll definitely try it
Thanks again for the BBQ party this time, it's been a great day..
Ms. Nilay,
I love following your site. I have a question for you. Have you ever made a wafer cake? I made it once, it was delicious, but the wafers were so soft that I couldn't serve slices. What should be done to preserve the crispness of the wafer?
Hello, Ms. Elif, first of all, thank you :) I didn't make a halva cake, but when I made a puff pastry cake, I had the same result when the puff pastry cooled and waited. In order for the halvah to not melt, I suggest you prepare the dough a short time before serving and serve it before it gets all the mixture and softens. Of course, another method is to prevent the cream from coming out by using ganache. I will try and write to you as soon as possible. love.
My Nilay is a wonderful cake, thank you. De
I need moisture, I kiss a lot...
Thank you dear, I am sure you will be very satisfied :)