When I have a special occasion coming up, I like to use this recipe. Meringue and caramel cake is a real symphony of flavors, a hit dessert for holidays and family events. If you are looking for an idea for something insanely sweet, but also impressive, be sure to check out this recipe.
Differences:
- 6 large egg whites,
- 300 g sugar,
- 1 pinch of salt,
- 1 teaspoon of potato flour,
- 1 teaspoon of lemon juice.
Carmelowa period:
- 500 g mascarpone serka,
- 250 g whipping cream 36%,
- 200 g of kajmak mass.
Additionally:
- kajmak to pour on top.
Prepare the meringue. Beat the egg whites with a pinch of salt until stiff. Add the sugar a spoonful at a time, mixing at high speed until the foam is shiny and the sugar is completely dissolved.
Finally, mix in the potato flour and lemon juice with a spatula.
Draw circles with a diameter of 22 cm on two sheets of baking paper. Put the meringue mixture on them.
Put the meringue bases in the oven preheated to 120 degrees Celsius, then reduce the temperature to 100 degrees Celsius and bake for 90-120 minutes until the top is lightly browned. Cool the meringues with the door ajar for at least 2 hours.
Prepare the caramel mass. Place cold mascarpone and cold cream in a bowl. Beat with a mixer until the mixture thickens noticeably.
Add the kajmak mass and mix until combined until the mass is thick and foamy. Be careful not to overcook it.
Assemble the dough. Place one layer into a 23-24 cm baking tin. Spread the entire caramel mass and cover it with the second layer of meringue.
Pour the kajmak filling over the top.
Place the meringue-caramel cake in the fridge for at least 2-3 hours. Serve cold.
Source: Terazgotuje.pl
See also:
Easter cake with an exotic taste. Soft as down, wet, melts in your mouth
Ground turkey cutlets. Frikadelki for Sunday dinner
The cake is to die for. It certainly won’t end with a small piece
