Meringue Cake Yolka with Tropical Kurd

1. Stage

The whites must be at room temperature! Heat a saucepan with a water bath. Put the bowl in it. Mix the egg whites, sugar and a pinch of salt with a whisk. While stirring, bring the mixture to 60 C or until the sugar has dissolved (if you catch the whites with your fingers, there shouldn't be any lumps), so if you are not sure about the sugar size, it's better to use sugar that has been coarsely ground into powder. Put the egg whites in a whisk bowl and whip until sturdy peaks and a thick, glossy froth appear. Preheat the oven to 80 C with the convection on the fan on the rack.

2. Stage

On the baking paper or silicone mats in advance to make a marking of 5 circles for the levels of the Christmas tree. The diameter of the circles is about this (the spread between the layers is about 3 cm with a height of about 4 cm) - 19, 16, 13, 9, 6 cm. Spoon or from a meringue bag. Make hollows for cream and curd in the form of a nest, the sides can be sprinkled with pearls or colored sugar. Also sprinkle with coconut shavings as desired Dry meringue for 2 hrs. Take out, cool. You can put in a dry place and store for a few days until you are ready to assemble the Christmas tree.

3. Stage

Cook your favorite Kurd. This time I took all the stocks of frozen yellow tropical fruit puree I had, added more lemon juice. If the puree is frozen, melt it first and let it cool. Mix lemon juice, puree, zest, sugar, eggs and yolks and bring to a very hot state in a water bath, stirring constantly. Cook until the curd thickens and falls off a spoon. The condition is about the same as for a thin mashed potato. You can immediately add 1 tsp to the cold mixture. starch, then cooking will be faster. Pour the pieces of butter into the hot mixture, stir until smooth. Strain the curd through a fine sieve, the zest and small pieces of brewed protein will remain on it, cool and put in a clean, dry jar. I usually cook a lot of Kurd at once, it is stored without problems for up to 10 days.

4. Stage

Assembly. Grease the base with cream, place the largest shell, grease the bottom with cream, pour the custard.

5. Stage

Then we put a smaller shell and do all the same steps until the last shell on top you can decorate the top with rafaelo. Be sure to refrigerate the dessert for a few hours to allow the cream to set. If you plan to store the assembled meringue for more than 1 day, insulate the bottoms of the shells from moisture with melted white chocolate.

6. Stage

Other assemblies are also possible - for example, as individual nests joined into one large cake by the sides. Curd can be made with any berries, here's an example of blueberries. You can decorate with fine meringue on top.