Kitchen appliances and utensils
- oven;
- a baking sheet;
- a mixer and a container for whipping proteins;
- sieve for starch;
- parchment paper;
- a spoon or spatula with a long handle for kneading meringues;
- clean towel;
- dish for the finished roll;
- knife.
Ingredients
- Egg white - 5 pcs.
- Sugar - 340 g
- Vanilla Sugar - 16 g (2 sachets)
- Corn starch - 10 g
- Nut flour - 25 g
- Almond Petals - 25 g
- Coconut Chips - 50 g
- Salt - a pinch
- Fat cream (30% or more) - 200 g
- Cream Cheese - 200 g
- Powdered Sugar - 50 g
- Raspberries - 300 g
Step cooking
- Separate the whites from the yolks. Mandatory rule: the yolks should not get into the protein mass, even in a minimal amount.
- Pour the proteins into the mixer bowl, add a pinch of salt to them. Another rule for whipping meringues - utensils for proteins and whisk should be completely dry.
- We begin to whisk at low speeds. When the proteins formed a lush white foam, gradually pour 8 g of vanillin and 340 g of sugar into the bowl.
- We continue to whisk, gradually increasing the speed of the mixer. It should be a glossy thick cream.
- Add to the protein mass 10 g of starch sifted through a starch sieve.
- Then pour 25 g of walnut flour. It can be made by yourself from any kind of nuts (almonds, forest, walnuts). To prepare the flour, fry the nuts in a pan, and then grind or finely crush in a mortar.
- Add 50 g of coconut flakes to the nutmeal and gently knead the protein mass with movements from the bottom up.
- We cover the baking sheet with a layer of parchment, evenly spread the mass on it for the meringue. We level it into a thin layer, sprinkle with almond nut petals (25 g) on top if desired.
- We put the baking sheet in the oven preheated to 170 degrees for 25-30 minutes.
- Hot cake is removed from the baking sheet with hot parchment, covered with a second parchment. We put a towel on the parchment and gently turn the meringue in one motion.
- Carefully separate the parchment paper from the bottom of the meringue and remove the whole cake to the side to cool.
- We take 200 g of fatty (30% and more) cream from the refrigerator. Cream creams should be very cold. Pour the cream into the mixer bowl, add 8 g of vanilla sugar and 50 g of powdered sugar sifted through a sieve.
- We begin to whip the future cream at low speeds, gradually adding speed. Beat until cream thickens.
- Then add 200 g of cold cream cheese or fatty soft cottage cheese. Mix all the ingredients for one minute.
- On a completely cooled cake, apply the cream and spread with a spatula over the surface. Spread raspberries evenly. If there is no raspberry, then you can replace it with other fresh berries, for example, strawberries, cherries or cherries. Leave some of the largest berries for decoration.
- We begin to carefully roll the roll, pulling up the meringue with parchment. Immediately trim the edges, cutting them with a knife.
- We decorate the meringue roll: apply a strip of cream on top of the roll, and put raspberries and mint leaves on it.
Did you know?To make the roll, the correct ratio of sugar to protein is very important. Therefore, if you have a balance, it is best to weigh these ingredients. The weight of sugar should be 2 times the weight of proteins.
Video recipe
Learn about all the intricacies of making a sumptuous dessert from the video recipe.
A light, airy meringue roll at first glance seems difficult to prepare. However, if you follow the recipe exactly, then you will surely succeed. A combination of crunchy nut meringue with an incredibly delicious soft cream cheese cream will inspire you to new culinary experiments. If you tried to prepare a meringue, write how you got it, share the secrets of making the right meringue with other readers.
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