Air cake with cream

Delicious, crunchy, a holiday every day! Air cake with cream is a recipe of Soviet times, it is a meringue with butter cream. These cakes were sold in all culinary establishments of the country. But it is not difficult to cook them at home, besides, the most ordinary products will be needed.

katushafin

Recipe author

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Composition / ingredients

servings:

For meringue:

Egg whites (from three eggs of category C1)

Sugar

240

Citric acid (several crystals)

Vanillin (on the tip of the knife)

to taste

For cream:

Butter

120

Egg yolks (yolk of one egg of category C1)

Milk

Sugar

100

Cognac

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 3 % 2 g

Fats 24 % 17 g

Carbohydrates 74 % 53 g

372 kcal

GI: 2 / 0 / 98

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
How to make an airy cake with cream? Prepare the products. First of all for meringue. The weight of proteins specified in the recipe is approximately three proteins 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. Vanilla sugar instead of vanilla.
Step 2:
Pour the proteins into a clean and fat-free bowl. Start whipping them at low speeds of the mixer. Wait until they turn into a light foam and start pouring 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 is added, turn on the mixer at maximum speed.
Step 3:
Beat the whites to steep peaks — they should not fall off after the whipping stops. Transfer the whipped whites to a pastry bag. Cover the baking sheet with baking paper. Put cakes of any shape on it. I used the "star" nozzle 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:
Preheat the oven to a temperature of 100 ° C, if it is electric, select the top-bottom mode. Put a baking tray with meringue to dry for 1-1.5 hours. The exact time will depend on the characteristics of your oven. Meringue should become light and dry not only on the outside, but also on the break. After the time has elapsed, turn off the heating, and leave the meringue to cool directly in the oven.
Step 5:
Prepare the cream. Prepare the products for him. Take the most delicious and natural oil, without vegetable fats in the composition. The taste of the dish will depend on its quality. Take it out of the refrigerator in advance, the oil should become soft. Measure out the right amount of yolk — I got exactly one. The amount of sugar can vary depending on your preferences — this recipe is designed for a sweet tooth.
Step 6:
Take a saucepan with a thick bottom, pour milk into it. Add the yolk, stir. Pour in the sugar and put it to cook on a small fire. With constant stirring, bring the mixture to a boil and cook for 5-7 minutes until thickened.
Step 7:
Remove the finished syrup from the heat and leave to cool to room temperature. Stir it from time to time so that a crust does not form on top.
Step 8:
Put the soft butter in a bowl and start beating with a mixer. When it becomes lush, start adding the cooled syrup. Add it by spoonful, without ceasing to beat the butter with a mixer at medium speed. When all the mass is 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:
Put the cream in a pastry bag. Squeeze out the cream with any pattern on one half of the meringue. I used a "star" nozzle of a small size. Cover the meringue with cream with the other half, the same size.
Step 10:
Serve ready-made cakes to the table. You can decorate them to your liking. I poured melted chocolate and sprinkled with freeze-dried raspberries. Bon appetit!

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

In order for the protein to beat well, the eggs should be fresh and chilled (from the refrigerator), and the whipping dishes should be dry and clean, without traces of fat. When you separate the whites from the yolks, make sure that not a drop of yolk gets into the protein. For better whipping, you can add a small pinch of salt or a few drops of lemon juice (vinegar) to the proteins. Beat with a mixer at a minimum speed, increasing the speed as you beat.
Choose enameled, ceramic or glass dishes for whipping (in no case aluminum, as the whites will turn gray!).

What is the difference between vanilla, vanillin, vanilla extract and vanilla sugar, how to use and replace them correctly, so as not to spoil the taste of the dish , read in this article .