Soviet-Era Meringue Cake with Buttercream

Delicious, crispy, a holiday every day! Airy cake with cream is a recipe from Soviet times, it is a meringue with butter cream. These cakes were sold in all the culinary shops in the country. But they are not difficult to prepare at home; besides, you will need the most common ingredients.
cook time: 1h 30 min
Chloe Benton
Soviet-Era Meringue Cake with Buttercream

Nutrition Facts (per serving)

372
Calories
17g
Fat
53g
Carbs
2g
Protein

Ingredients (8 portions)

For the meringue:

Egg whites 90 g
Sugar 240 g
Lemon acid 1 g
Vanillin to taste

For cream:

Butter 120 g
Egg yolks 1 pc
Milk 70 g
Sugar 100 g
Cognac 1 tsp

Recipe instructions

Step 1

Step 1
How to make an airy cake with cream? Prepare your food. First up for the meringue. The weight of whites indicated in the recipe is approximately three whites from category C1 eggs. Take 3 eggs, wash them well and wipe them with napkins. Separate the whites 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.

Step 2

Step 2
Pour the whites into a clean, fat-free bowl. Start beating them at low mixer speed. Wait until they turn into light foam and start adding sugar in portions. Increase the speed to medium. Beat each portion for a few minutes so that the sugar crystals have time to dissolve. Before the last addition, add citric acid and vanillin. When all the sugar has been added, turn the mixer on high.

Step 3

Step 3
Beat the egg whites until stiff peaks form; they should not fall off when you stop beating. Transfer the beaten egg whites into a piping bag. Line a baking tray with baking paper. Place cakes of any shape on it. I used a star attachment and made long curls. You can make round ones, like standard meringues. Their number must be even in order to then connect the halves.

Step 4

Step 4
Preheat the oven to 100°C, if it is electric, select the top-bottom mode. Place the baking sheet with meringue to dry for 1-1.5 hours. The exact time will depend on the features of your oven. The meringue should become light and dry not only on the outside, but also on the break. After the time has elapsed, turn off the heat and leave the meringue to cool directly in the oven.

Step 5

Step 5
Prepare the cream. Prepare food for him. Take the most delicious and natural butter, without vegetable fats in the composition. The taste of the dish will depend on its quality. Remove it from the refrigerator in advance; the butter should become soft. Measure out the required amount of yolk — I got exactly one. You can vary the amount of sugar depending on your preferences — this recipe is designed for those with a sweet tooth.

Step 6

Step 6
Take a thick-bottomed saucepan and pour milk into it. Add the yolk and stir. Add sugar and cook over low heat. While stirring constantly, bring the mixture to a boil and cook for 5-7 minutes until thickened.

Step 7

Step 7
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.

Step 8

Step 8
Place the soft butter in a bowl and start beating with a mixer. When it becomes fluffy, start adding the cooled syrup. Add it one spoon at a time, continuously whisking the butter with a mixer at medium speed. When all the mixture has been added, beat the cream for a couple more minutes. You can add cognac to the cream if only adults will eat the cakes.

Step 9

Step 9
Transfer the cream into a piping bag. Pipe the cream in any pattern onto one half of the meringue. I used a small star tip. Cover the meringue with cream with the other half, equal in size.

Step 10

Step 10
Serve the finished cakes to the table. You can decorate them to your liking. I poured melted chocolate over it and sprinkled with freeze-dried raspberries. Bon appetit!

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