Thrilling Vanilla Meringue Cake (Vanilla and Meringue Cake)

Vanilla Meringue Cake Vanilla and Meringue Cake Recipes

The pastry cake minimize in layers, a light-weight pastry cream unfold in between… If that is not sufficient, it is meringue in waves that cowl it. The ultimate contact, made with the assistance of a torch, is the vanilla, meringue-covered cake particular for Cipriani.
You possibly can serve the vanilla meringue cake recipe, whose methods we realized from the chef within the Yemek.com particular shoot, to your family members together with different Cipriani recipes you can function the principle course.

Components for Vanilla Meringue Cake Recipe

  • 4 giant eggs
  • 250 grams of granulated sugar
  • 2 tablespoons of water
  • 175 grams a
  • 1 packet of baking powder

How you can Make Vanilla Meringue Cake (Vanilla and Meringue Cake) Recipe?

  1. Fastidiously separate the white and yellow elements of enormous eggs ready at room temperature into separate containers.
  2. Beat the egg whites with a mixer at excessive pace with the addition of a small quantity of salt. Whipped egg whites, which might be foamy, ought to swell and attain a full consistency.
  3. Combine the egg yolks in a separate bowl with a mixer till they attain a clean consistency with the addition of granulated sugar. Add room temperature water and let the egg yolks attain a lighter colour. Watch out to not overdo the quantity of water.
  4. Add the overwhelmed egg yolk and egg whites to the sifted flour and baking powder in a deep mixing bowl. After this stage, combine the cake combination for less than 2-3 minutes with the assistance of a mixer to make it prepared for baking.
  5. After oiling the springform cake tin with butter, sift a small quantity of flour on the bottom and sides. Switch the cake batter you ready to the mould. Clean the highest with a spatula, knock the mould on the kitchen counter a few occasions to get the air bubbles out.
  6. The cake you place within the chilly oven; Bake at 180 levels for 20 minutes till it begins to rise upwards, then at 150 levels for half-hour.
  7. To arrange cream patisserie, often known as pastry cream or yellow cream; Beat the egg yolks you purchased in a deep bowl with granulated sugar. The granulated sugars needs to be fully melted and the colour of the combination ought to flip white.
  8. Scrape the core of the vanilla stick you chop in half with the tip of a pointy knife. Switch the chilly milk to a small saucepan. Convey the vanilla extract to a boil over low warmth.
  9. Progressively add the sifted flour and wheat starch blended in a small bowl to the egg yolks whisked with granulated sugar. Maintain mixing all of the components with the assistance of a beater.
  10. Combine the overwhelmed egg yolks with the boiling milk little by little, heat it up and switch it to the milk pot. Cook dinner, stirring sometimes, over low warmth till it reaches a thick creamy consistency. Add butter to the cream combination you get from the range and blend it with a whisk to get consistency and clear colour.
  11. Cowl the cream, which you have got taken in a separate container to chill, after it has cooled. Depart within the fridge for a minimum of an hour. Flip the cake out of the oven onto a big serving plate and let it relaxation at room temperature.
  12. Shortly combine sugar, egg white and freshly squeezed lemon juice with the assistance of a mixer till it reaches a stable consistency. After the cake you have got ready has cooled, minimize it horizontally into 4 equal elements.
  13. Put together the cake in layers by making use of pastry cream between every layer. After fully overlaying it with meringue, burn the surface with a torch to offer the cake its last form.