Meringue Delight: Swan Lake Cake with Whipped Cream

Wonderful meringue cake! For any holiday and family feast! Swan Lake cake with meringue is made from ordinary ingredients, and tastes better than almost all store-bought cakes.
cook time: 4h
Owen Truitt
Meringue Delight: Swan Lake Cake with Whipped Cream

Nutrition Facts (per serving)

393
Calories
26g
Fat
34g
Carbs
6g
Protein

Ingredients (16 portions)

For the meringue:

Egg whites 4 pc
Hazelnut 30 g
Sugar 1 cup
Salt to taste

For the biscuit:

Sugar 150 g
Salt to taste
Eggs 4 pc
Egg yolks 4 pc
Wheat flour 150 g
Baking powder 0.5 tsp
Cocoa 2 tbsp

For the syrup:

Sugar 1 tbsp
Water 100 ml
Brandy 1 tbsp

For cream:

Cocoa 1 tsp
Water 1 tsp
Butter 450 g
Condensed milk 1 jar
Whipped cream 225 g
Coffee 1 tbsp

Additionally:

Hazelnut 220 g
Chocolate 100 g
Apricot jam 150 g

Recipe instructions

Step 1

Step 1
Ingredients for meringue. A handful of hazelnuts (30 g) is needed for the meringue.

Step 2

Step 2
Dry the entire hazelnut (250 g) in the oven for 10 minutes at 170 degrees, cool and peel.

Step 3

Step 3
Grind to medium size crumbs.

Step 4

Step 4
Separate the whites from the yolks, transfer the whites to a mixer bowl (or bowl, glass or stainless steel). add a pinch of salt and start whisking.

Step 5

Step 5
Add sugar little by little during the process.

Step 6

Step 6
Line a baking pan with parchment and place the egg white mixture in it. Flatten with a spoon.

Step 7

Step 7
Sprinkle with a handful of hazelnuts and smooth over. put the meringue in the oven, preheated to 110 degrees, for 2 hours. After 2 hours, turn off and, without opening the door, leave until completely cool.

Step 8

Step 8
Ingredients for biscuit.

Step 9

Step 9
Mix flour, baking powder and cocoa. Mix and sift.

Step 10

Step 10
Divide the eggs into yolks and whites. Place the yolks all together.

Step 11

Step 11
Beat the whites with a pinch of salt until foamy. This can be done not only with a dough mixer, but also with a regular mixer, blender or whisk. Add sugar little by little and beat until smooth and stiff peaks form. If you have a blender, continue cooking with a hand whisk or spatula; if you have a mixer, put on the dough attachment, and in the dough mixer, reduce the speed to minimum, otherwise the protein foam will settle during the kneading process. Add the yolks and stir until smooth.

Step 12

Step 12
Add the dry mixture of flour, cocoa and baking powder.

Step 13

Step 13
Knead the dough until smooth. The main thing is not to over-mix the dough with proteins and leave as much air in it as possible.

Step 14

Step 14
Line two 23 cm diameter molds with parchment and spray with oil. Spread the dough equally into both.

Step 15

Step 15
Bake at 175 degrees for 25-30 minutes. Cool.

Step 16

Step 16
Ingredients for syrup.

Step 17

Step 17
Add sugar and brandy to the water, stir until the sugar is completely dissolved.

Step 18

Step 18
Ingredients for cream.

Step 19

Step 19
Mix cocoa powder, instant coffee and a spoonful of boiling water until smooth.

Step 20

Step 20
Beat room temperature butter until white. Add condensed milk.

Step 21

Step 21
Add cocoa with coffee.

Step 22

Step 22
Add cream. If you donʼt have whipped cream, whip whipping cream or regular cream with a thickener.

Step 23

Step 23
Assembly. Place the first cake layer and pour syrup over it.

Step 24

Step 24
Spread with cream and jam.

Step 25

Step 25
put meringue and spread with cream.

Step 26

Step 26
Place the second cake layer, soak and grease with cream.

Step 27

Step 27
Coat and smooth the cake with cream.

Step 28

Step 28
Sprinkle with chopped nuts.

Step 29

Step 29
Make a curly border from the cream.

Step 30

Step 30
Place candies on the border and pour melted chocolate over them. Place in the refrigerator for 8 hours.

Additional rubrics

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