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Sweet cake, reminiscent of a New Year's wreath, not only looks beautiful, but also conquers the sweet tooth with excellent taste. It will especially appeal to those who love the delicate taste of weightless meringue.

In order for the cake to turn out "with a bang", you need to remember a few secrets of making meringue:

  • When baking dessert, do not open the oven in any case, otherwise the cake will settle.
  • Meringue proteins should not be cold, but at room temperature.
  • Don't be lazy to beat a strong foam, it should be dense and shiny, if you can't beat the meringue badly.

So, to make an airy New Year's cake you will need:

  • proteins - 4 pcs;
  • s alt - a pinch;
  • powdered sugar - 300 g;
  • sifted wheat flour - 2 tsp;
  • white wine vinegar - 1 tsp;
  • raspberry jam - 3 tsp;
  • fresh or frozen raspberries - 125 g (if you do not have fresh berries, you can use any jam);
  • lemon - ½;
  • cream - 300 ml;
  • for decor: fresh mint leaves, berries.

Cooking

Beat the whites with a mixer into a strong foam, when it becomes stable, carefully add a little powdered sugar, lemon juice, flourand vinegar.

Spread baking paper on a baking sheet and use a tablespoon of the beaten egg whites to form a circle on it.

Place the egg whites in a preheated oven at 120C for 2 hours. After this time, turn off the oven, but do not rush to get the meringue, it should stand there for about another half hour.

In a blender, grind fresh or thawed raspberries (sugar to taste).


Whip the cream. Cover the chilled meringue with cream, decorate with raspberry puree, jam, berries and mint leaves to make the cake look like a New Year's wreath. Strawberries, cherries and pomegranate seeds can be used as decoration.

If the meringue cracked during cooking, don't worry, just cover the ugly places with whipped cream. There are very few calories in such a cake, which is especially important for those who are losing weight for the New Year. An important point: decorate the cake just before serving so that the meringue retains its structure and does not melt from the sweet syrup.

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