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Swan lake cake with meringue and whipped cream

Cooking recipes / Top Picks / Homemade cakes

16 servings
4 hours

Egg whites - 4 pcs., Hazelnuts - 30 g, Sugar - 1 pack., Salt - to taste, Sugar - 150 g, Salt - to taste, Eggs - 4 pcs., Egg yolks - 4 pcs., Wheat flour - 150 gr, baking powder - 0.5 tea liters, Cocoa powder - 2 tbsp, Sugar - 1 tbl, Water - 100 ml, Brandy - 1 tbl, Cocoa powder - 1 tsp, Water - 1 tsp, Butter - 450 gr, Condensed milk - 1 bank., Whipped cream - 225 gr, Coffee - 1 table, Hazelnuts - 220 gr, Chocolate - 100 gr, Apricot jam - 150 gr

Meringue ingredients. Meringue hazelnuts need a handful (30g).

Dry all hazelnuts (250 g) in the oven for 10 minutes at 170 degrees, cool and peel.

Grind to medium-sized crumbs.

Separate the proteins from the yolks, transfer the proteins to the bowl of the mixer (or a bowl, glass or stainless steel). add a pinch of salt and start whisking.

In the process, gradually add sugar.

Line the baking dish with parchment and put the protein mass into it. Flatten with a spoon.

Sprinkle with a handful of hazelnuts and make amends. put the meringue in the oven, heated to 110 degrees, for 2 hours. After 2 hours, turn off and, without opening the door, leave until completely cooled.

Biscuit ingredients.

Mix the flour, baking powder and cocoa. Mix sift.

The eggs are divided into yolks and squirrels. Put the yolks all together.

Beat the whites with a pinch of salt until foamed. This can be done not only with a testome, but also with a regular mixer, blender or whisk. Adding a little sugar, beat until smooth and stable peaks. If you have a blender, then cook with a hand whisk or shoulder blade, if the mixer - put on a dough nozzle, and in the dough, reduce the speed to a minimum, otherwise the protein foam will settle during the kneading process. Add the yolks and stir in until smooth.