Composition / ingredients
Cooking method
1. First, prepare the meringue, for which whisk the proteins to a steep foam, gradually introduce sugar.
2. Squeeze the future meringue onto parchment paper from a pastry bag. Dry the cakes in the oven at 75 degrees for 1.5-2 hours.
3. For the cream, whisk the sugar with eggs with a blender, add warm milk and vanilla sugar. Bring to a boil, cook, stirring constantly, for 7 minutes.
4. Beat the soft butter with a blender and gradually add it to the cooled milk with eggs, without stopping whipping.
5. Assemble the cake. Put a layer of meringue on a plate, spread each meringue with cream from the bottom and top. Put the next layer of meringue with cream and so on. Form a slide.
6. Melt the chocolate in a little milk and decorate the cake.
Have a nice tea party!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Chocolate 70 % - 539 kcal/100g
- Dark chocolate - 539 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Egg whites - 44 kcal/100g
