Air cake with cream

8 servings
1 hour 30 min

How to make an air cake with cream? Prepare the products. First thing for meringue. The weight of the proteins indicated in the recipe is about three proteins from category S1 eggs. Take 3 eggs, wash them well and wipe them with napkins. Separate the proteins from the yolks. Remove the yolks, they will be needed for the cream. Instead of citric acid, you can use lemon juice, a teaspoon. Instead of vanillin - vanilla sugar.

Pour the squirrels into a clean and fat-free bowl. Start whipping them at small mixer speeds. Wait for them to turn into a light foam and start pouring sugar in portions. Increase the turnover to average. Beat each portion for a few minutes to dissolve the sugar crystals. Before the last addition, pour in the citric acid and vanillin. When all the sugar is added, turn on the mixer for maximum rpm.

Beat the squirrels to steep peaks - they shouldn't fall off after the whipping stops. Transfer the whipped whites to a pastry bag. Cover the baking sheet with baking paper. Deposit any shape of cake on it. I used a nozzle & quot; star & quot; and made long curls. You can make round, by the type of standard meringues. Their number must be even to then connect the halves.

Preheat the oven to 100 ° C, if electric, choose the top-bottom mode. Place the meringue tray to dry for 1-1. 5 hours. The exact time will depend on the features of your oven. Meringue should become light and dry not only on the outside, but also on the fault. After the time has expired, turn off the heat, and leave the meringue to cool right in the oven.

Make the cream. Prepare the products for it. Take the most delicious and natural oil, without vegetable fats in the composition. The taste of the dish will depend on its quality. Get it out of the fridge beforehand, the oil should be soft. Measure the required amount of yolk - I got exactly one. The amount of sugar can vary depending on your preferences - this recipe is designed for sweet tooth.

Take a saucepan with a thick bottom, pour milk into it. Add the yolk, mix. Pour in the sugar and set to cook over a small heat. With constant stirring, bring the mixture to a boil and cook for 5-7 minutes until thickened.

Remove the finished syrup from the heat and leave to cool to room temperature. Stir it occasionally to prevent a crust from forming on top.

Put the soft oil in a bowl and start beating with a mixer. When it's lush, start adding the cooled syrup. Add it spoon by spoon without stopping to beat the oil with a medium-rpm mixer. When all the mass is added, whisk the cream for a couple more minutes. You can add cognac to the cream if only adults eat cakes.

Transfer the cream to a pastry bag. Squeeze the cream into one half of the meringue in any pattern. I used a nozzle & quot; star & quot; small size. Cover the meringue with the cream with the other half, the same size.

Serve the finished cakes to the table. You can decorate them to your liking. I poured melted chocolate and sprinkled with freeze-dried raspberries. Enjoy your meal!