Name: Beze cake with pineapple in caramel
Prep time: 2 h
Cook time: 2 h
Yield: 4
Ingredients: Chicken Egg Protein - 4 PC.; Powdered sugar - 225 gram; Brandy - 1 Tsp; Creamy - 280 Ml; Hazelnut - 50 gram; A pineapple - 1 PC.; Sugar - 2 Art.

Recipe information

Cooking:

2 hour

Servings per container:

Source:

More details

Ingredients for - Beze cake with pineapple in caramel

1. Chicken Egg Protein - 4 PC.

2. Powdered sugar - 225 gram

3. Brandy - 1 Tsp

4. Creamy - 280 Ml

5. Hazelnut - 50 gram

6. A pineapple - 1 PC.

7. Sugar - 2 Art.

How to cook deliciously - Beze cake with pineapple in caramel

1. Stage

Preheat the oven to 110 degrees. Draw an 8x30 cm rectangle on baking paper and place it on a baking tray. Separate the egg whites into a large bowl, pour in the powdered sugar and add the brandy (I have cognac). Place in a water bath and whisk for 10 minutes until stiff and frothy.

2. Stage

Place the meringue on the paper in the shape of a rectangle. Bake until golden on top and soft inside. Leave to cool.

1. Stage. Beze cake with pineapple in caramel: Place the meringue on the paper in the shape of a rectangle. Bake until golden on top and soft inside. Leave to cool.

3. Stage

Whip the cooled cream into a firm mass and spread on top of the meringue. Sprinkle over the roasted hazelnuts. Cover with clingfilm and leave in the refrigerator for three hours (or overnight).

1. Stage. Beze cake with pineapple in caramel: Whip the cooled cream into a firm mass and spread on top of the meringue. Sprinkle over the roasted hazelnuts. Cover with clingfilm and leave in the refrigerator for three hours (or overnight).

4. Stage

Peel the pineapple, cut into thin slices and place in a single layer on a baking tray lined with foil or baking paper. Sprinkle with sugar (I did not use all the sugar, I made according to taste) and bake in the oven until golden. Cool.