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Dessert cake with meringue leaves

Dessert cake with meringue leaves

Sheets: The egg whites with a pinch of salt mix well, add caster sugar, vanilla sugar and mix until you get a strong meringue. Incorporate the breadcrumbs and ground walnuts, with slow movements from bottom to top. The oven tray is lined with baking paper (36 cm wide), the composition is divided into two equal parts, a part of the dough is spread in the tray, it is leveled, then the tray is put in the preheated oven at 180 degrees, it is baked approx. 10-15 minutes, until it starts to brown slightly. Wet the work table with cold water, remove the sheet from the oven, place it directly on the wet table and with the help of a knife gently peel off the baked sheet from the baking paper, leave it to cool, then cut it in half. Do the same with the rest of the dough. We finally get 4 sheets.

Cream: Mascarpone mix with nutella until you get a frothy cream.

Cream: Sweet cream together with milk and powdered sugar mix well until you get a firm cream. I also put milk because the cream I use is very thick in consistency.

Assembly: After the sheets have cooled, we assemble the cake. We alternate the meringue sheet with the cream, until we finish the sheets and we have the cream on top. We cut the obtained cake in half and put the pieces obtained one on top of the other. Then we cover everything in whipped cream and decorate with cherries. Leave it for 2-3 hours and then you can portion it, with the help of a knife passed through hot water.