Скачать с ютуб Raspberry and cherry meringue cake в хорошем качестве

Raspberry and cherry meringue cake

Hello everybody, I'm Megghy and today I share with you the recipe for the meringue cake with raspberries and cherries. The recipe includes Italian meringue, whipped cream, custard, raspberries and cherries but you can also use berries. The recipe is not difficult but long due to the various preparations and waiting times but the contrast between the sweet and sour fruit makes it a perfect match. ADVICE Respect the rest times of the cake between one preparation and another, it will seem that the cake does not solidify but by magic the next day will be exceptional !!! Weigh the egg whites to make the meringue because it is really important to keep the right doses. If you have some meringue left you can put it in the sac a poche to create different shapes, put them on a baking sheet and cook them at 80 degrees for about 4 hours, you will get excellent spumini. Here an idea:    • EASY RECIPE ITALIAN MERINGUE - RICETTA FAC...   INGREDIENTS For a cake with a diameter of 20 cm FOR THE BASE: 250gr. of dry biscuits 125gr. of melted butter 70gr. of dried Italian amaretti (such as Saronno, Lazzaroni, Benelli) FOR ITALIAN MERINGUE 180gr. of sugar 36gr. of sugar 50gr. water 110gr. egg whites FOR THE WHIPPED CREAM: 250gr. unsweetened whipping cream 50 grams of sugar 12gr. of gelatin in sheets FOR THE CREAM    • Zuppa inglese con pan di spagna   4 egg yolks 250gr. of milk 30gr. made with flour 50gr. of sugar FOR THE RASPBERRY AND CHERRY COVERING: 4gr. of gelatin in sheets 250gr. of cherries + 12 cherries for adjustment 125gr. of raspberries + 5/7 raspberries for adjustment 1 lime or half a lemon 2 tablespoons of sugar a few fresh mint leaves METHOD Chop 250 gr. of dry biscuits to which you add 125 gr. of melted butter and mix. Put in a 20 cm diameter cake mold but with the hinge open, lined with parchment paper only the hinge, so that when it is time to serve it will come off better. We press the mixture well and put it in the fridge to cool, meanwhile we prepare the meringue. Put on the fire 180 gr. of sugar with 50 gr. of water, when the sugar reaches 70 ° G - 158 ° F it begins to whip the egg whites in the mixer. 110gr. of egg whites with 36 gr. of sugar at maximum speed. When the sugar on the fire reaches 121 ° G - 250 ° F pour into the mixer. Lower the speed of the mixer and pour the boiling sugar very slowly. (be careful!) Once all the sugar has been poured, put the planetary mixer again at maximum speed. You have to whip the egg whites until touching the bowl of the planetary mixer, the latter is cold. Soak 12 gr in water. of gelatin in sheets. We prepare the whipped cream: 250 gr. of fresh unsweetened cream, to which we add 50 gr. of sugar and whip until stiff peaks. When the gelatin is softened, we put it on the fire for 1 minute with 3 tablespoons of water or milk, just long enough to dissolve it and pour it into the whipped cream, mix just enough time to incorporate it. Now let's combine 250 gr. of meringue and 250 gr. of whipped cream and mix. Add 70 gr. of dry Italian amaretti with cream, mix and pour the mixture into the pan. Put in the fridge to solidify, My advice is to wait at least 6 hours because the cream is very soft. After this time, we soak 4 gr. of gelatin in sheets and remove the core at 250 gr. of cherries that we add to 125 gr. of raspberries. Over a high heat cook the fruit with 2 tablespoons of sugar, the juice and grated zest of a lime, it will take 8 - 10 minutes, the fruit just has to soften, blend with an immersion mixer and filter the mixture through a colander. Put the softened gelatin on the fire with 2 tablespoons of water, just a minute, just the time to dissolve it, if the fruit sauce (coulis) is still hot, you can put the softened gelatin directly into the mixture without dissolving it on the fire. Now pour the gelatin into the sauce and mix. The raspberry and cherry sauce is now ready, pour over the cake and spread it well over the entire surface. Put the cake in the fridge now to solidify and rest for 24 hours. The next day decorate the cake with fresh raspberries and cherries and a few mint leaves. A special thanks to my niece, for the subtitles and voice over in English. I hope you like this recipe and if you have any questions feel free to write me in the comments. To stay updated on upcoming recipes, subscribe to my channel! ENJOY YOUR MEAL! #cookingwithmegghy #meringue #cake *********************************************************************** 🌍 Visit my website https://incucinaconmegghy.com​ 🚀 Subscribe my channel in english version https://bit.ly/3mBD0Hr​ 🎯 Subscribe my italian channel https://bit.ly/3cFtMpk​ 📘 Follow me on Facebook https://bit.ly/3crJzGM​ 📷 Follow me on Instagram https://bit.ly/3cl8eN2​ 🐤 Follow me Twitter https://bit.ly/35LdZk