Marshmallow Cake with Vanilla Cream and Ness
Preparation time: 20 minutes
Baking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 8
Description:
Meringue cake with vanilla cream and ness is an elegant and refined choice for any special occasion, from anniversaries to festive celebrations. The crunchy meringue crust blends perfectly with a smooth cream, and the addition of ness gives it a distinctive touch, perfect for coffee lovers. Get ready to impress with this dessert that not only looks spectacular, but indulges your taste buds too!
Ingredients needed:
- 4 eggs
- 300 ml milk
- 10 tbsp sugar
- 1 teaspoon ness (or instant coffee)
- 200 ml liquid cream
- 1 pinch of salt
- 2 tablespoons starch
- 1 tablespoon vanilla essence
Helpful tip: Make sure the eggs are at room temperature before using. This will help make a more stable foam when beating the egg whites.
Preparing the cake step by step:
1. Preparing the meringue:
Carefully separate the egg whites from the yolks, being careful not to leave any yolk in the whites. The latter must be extremely clean to obtain a perfect foam. Place the egg whites in a large bowl and add a pinch of salt.
2. Beat the egg whites:
Using an electric mixer, beat the egg whites on medium speed until stiff foam. This may take a few minutes. Then gradually add 4 tablespoons of sugar, continuing to mix. You will know the foam is ready when it becomes glossy and firm. If you turn the bowl with the foam, it should not fall over.
3. Forming the meringue disks:
On a tray lined with baking paper, form two 10-12 cm (4-12 inch) diameter discs of the egg white foam, using a spatula. Make sure the disks are uniform for a beautiful presentation.
4. Baking the meringue:
Preheat the oven to a very low temperature (about 100°C.) Place the pan in the oven and let the meringue bake for 1 hour to 1 hour and 30 minutes, until dry and crisp. It is important not to open the oven during baking as the meringue is sensitive to temperature changes.
5. Making the vanilla custard:
In a bowl, combine the yolks with the starch and 2-3 tablespoons cold milk, stirring until smooth. In a separate saucepan, bring the remaining milk to a boil with 6 tablespoons sugar and the vanilla essence. When the first bubbles appear on the surface of the milk, turn off the heat.
6. Combining the ingredients:
Slowly pour the hot milk into the yolk mixture, stirring continuously with a whisk to prevent curdling. Then place the saucepan over low heat and stir until the cream becomes thick, similar in consistency to mayonnaise. Once the cream is ready, transfer it to a bowl and cover with cling film to prevent it from clumping. Let the cream cool to room temperature, then refrigerate to chill completely.
7. Making the whipped cream:
In a clean bowl, beat the liquid whipping cream with the ness until stiff. Be careful not to overbeat or it will turn to butter. Once the whipped cream is ready, move it to a spritzer for easy decorating.
8. Cake assembly:
Once the meringue disks have cooled completely, begin assembling the cake. Place one marshmallow disk on a plate, add a generous layer of whipped cream, followed by the vanilla cream, then top with the second marshmallow disk.
9. Decorating the cake:
Use the remaining whipped cream to decorate the top of the cake. You can also add fresh fruit (strawberries, raspberries, or blueberries) and a few mint leaves for a more colorful and fresh look.
10. Final cooling:
Cover the cake with plastic wrap and refrigerate for at least 2 hours before serving. This cooling time allows the flavors to combine and the cake to become easier to cut.
Nutritional benefits:
This marshmallow cake with vanilla cream and ness is relatively light calorie-wise, as the marshmallow is composed mainly of egg whites and sugar, and the vanilla cream can provide calcium from the milk. While it's not a sugar-free dessert, moderation is key.
Possible variations:
For a touch of citrus, add lemon or orange zest to the vanilla custard. You can also substitute cacao nibs for a chocolate version of this cake.
Conclusion:
The meringue cake with vanilla cream and ness is not just a dessert, but a culinary experience. It's perfect to impress your guests and add a touch of sophistication to your meal. Whether you serve it for a birthday, a celebration or simply to indulge, this cake is sure to please everyone! Enjoy!
Preparation time: 20 minutes
Baking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 8
Description:
Meringue cake with vanilla cream and ness is an elegant and refined choice for any special occasion, from anniversaries to festive celebrations. The crunchy meringue crust blends perfectly with a smooth cream, and the addition of ness gives it a distinctive touch, perfect for coffee lovers. Get ready to impress with this dessert that not only looks spectacular, but indulges your taste buds too!
Ingredients needed:
- 4 eggs
- 300 ml milk
- 10 tbsp sugar
- 1 teaspoon ness (or instant coffee)
- 200 ml liquid cream
- 1 pinch of salt
- 2 tablespoons starch
- 1 tablespoon vanilla essence
Helpful tip: Make sure the eggs are at room temperature before using. This will help make a more stable foam when beating the egg whites.
Preparing the cake step by step:
1. Preparing the meringue:
Carefully separate the egg whites from the yolks, being careful not to leave any yolk in the whites. The latter must be extremely clean to obtain a perfect foam. Place the egg whites in a large bowl and add a pinch of salt.
2. Beat the egg whites:
Using an electric mixer, beat the egg whites on medium speed until stiff foam. This may take a few minutes. Then gradually add 4 tablespoons of sugar, continuing to mix. You will know the foam is ready when it becomes glossy and firm. If you turn the bowl with the foam, it should not fall over.
3. Forming the meringue disks:
On a tray lined with baking paper, form two 10-12 cm (4-12 inch) diameter discs of the egg white foam, using a spatula. Make sure the disks are uniform for a beautiful presentation.
4. Baking the meringue:
Preheat the oven to a very low temperature (about 100°C.) Place the pan in the oven and let the meringue bake for 1 hour to 1 hour and 30 minutes, until dry and crisp. It is important not to open the oven during baking as the meringue is sensitive to temperature changes.
5. Making the vanilla custard:
In a bowl, combine the yolks with the starch and 2-3 tablespoons cold milk, stirring until smooth. In a separate saucepan, bring the remaining milk to a boil with 6 tablespoons sugar and the vanilla essence. When the first bubbles appear on the surface of the milk, turn off the heat.
6. Combining the ingredients:
Slowly pour the hot milk into the yolk mixture, stirring continuously with a whisk to prevent curdling. Then place the saucepan over low heat and stir until the cream becomes thick, similar in consistency to mayonnaise. Once the cream is ready, transfer it to a bowl and cover with cling film to prevent it from clumping. Let the cream cool to room temperature, then refrigerate to chill completely.
7. Making the whipped cream:
In a clean bowl, beat the liquid whipping cream with the ness until stiff. Be careful not to overbeat or it will turn to butter. Once the whipped cream is ready, move it to a spritzer for easy decorating.
8. Cake assembly:
Once the meringue disks have cooled completely, begin assembling the cake. Place one marshmallow disk on a plate, add a generous layer of whipped cream, followed by the vanilla cream, then top with the second marshmallow disk.
9. Decorating the cake:
Use the remaining whipped cream to decorate the top of the cake. You can also add fresh fruit (strawberries, raspberries, or blueberries) and a few mint leaves for a more colorful and fresh look.
10. Final cooling:
Cover the cake with plastic wrap and refrigerate for at least 2 hours before serving. This cooling time allows the flavors to combine and the cake to become easier to cut.
Nutritional benefits:
This marshmallow cake with vanilla cream and ness is relatively light calorie-wise, as the marshmallow is composed mainly of egg whites and sugar, and the vanilla cream can provide calcium from the milk. While it's not a sugar-free dessert, moderation is key.
Possible variations:
For a touch of citrus, add lemon or orange zest to the vanilla custard. You can also substitute cacao nibs for a chocolate version of this cake.
Conclusion:
The meringue cake with vanilla cream and ness is not just a dessert, but a culinary experience. It's perfect to impress your guests and add a touch of sophistication to your meal. Whether you serve it for a birthday, a celebration or simply to indulge, this cake is sure to please everyone! Enjoy!