Name: Beze cake Snowy meadow
Yield: 6
Ingredients: Chicken Egg Protein - 4 PC.; Sugar - 230 gram; Powdered sugar - 2 tbsp; Creamy - 400 Ml; Red currants - 250 gram; Salt - 1 handfuls; Mint - 1 twig

Recipe information

Cooking:

Servings per container:

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Ingredients for - Beze cake Snowy meadow

1. Chicken Egg Protein - 4 PC.

2. Sugar - 230 gram

3. Powdered sugar - 2 tbsp

4. Creamy - 400 Ml

5. Red currants - 250 gram

6. Salt - 1 handfuls

7. Mint - 1 twig

How to cook deliciously - Beze cake Snowy meadow

1. Stage

Preheat oven to 110*C On baking paper, draw two 15 cm diameter circles using a plate. Whisk the whites with a pinch of salt and sugar until stiff peaks, at least 10 minutes.

2. Stage

Place the egg whites in a piping bag, then squeeze out the whites using a stencil. Use a spoon dipped in cold water to smooth it out. Bake the cakes for 2 hours, leave in the oven to rest for another hour with the door ajar. Remove the finished cakes from the parchment.

1. Stage. Beze cake Snowy meadow: Place the egg whites in a piping bag, then squeeze out the whites using a stencil. Use a spoon dipped in cold water to smooth it out. Bake the cakes for 2 hours, leave in the oven to rest for another hour with the door ajar. Remove the finished cakes from the parchment.

3. Stage

Prepare the cream: With a mixer, whip the whipping cream with the powdered sugar. Set aside 1/4 of the cream for decoration. Add the red currants to the main part

1. Stage. Beze cake Snowy meadow: Prepare the cream: With a mixer, whip the whipping cream with the powdered sugar. Set aside 1/4 of the cream for decoration. Add the red currants to the main part

4. Stage

Assemble the cake. First one cake, on it we put all the cream with currants.

5. Stage

Put the second cake on top and press lightly. Brush the top and sides of the cake with white cream without berries, using a fork to make the "pattern"

1. Stage. Beze cake Snowy meadow: Put the second cake on top and press lightly. Brush the top and sides of the cake with white cream without berries, using a fork to make the

6. Stage

Garnish with red currants and mint.

7. Stage

Put it in the fridge and serve after 1 hour. This cake is not meant to be stored, it should be eaten immediately, enjoying the taste of crispy meringue and delicate cream, but if you have some leftover cake, in that case keep it in the freezer, take it out half an hour before serving. I don't recommend leaving it in the fridge overnight, as the meringue will get soggy. Bon appetit!!!