Cake of meringue and grapes of thorns

Cake of meringue and grapes of thorns
gourmet recipe
Italian cuisine
Cake of meringue and grapes of thorns
Portions 4
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (Vote)
prep time
15 min
cooking time
0 min
prep time
15 min
cooking time
0 min
  • 6 egg yolks
  • 150 g sugar
  • 6 egg whites
  • 120 g flour
  • 60 g of starch
  • 50 g grated peeled almonds
  • 50 g butter
  • 150 g raw marzipan mass
  • 2 glasses of rum liqueur (4 CL)
  • 2 tablespoons of powdered sugar
  • 4 tablespoons water
  • 500 g grapes of thorns
  • 4 tablespoons sugar
  • 1/8 l water
  • 4 egg whites
  • 170 g sugar
  • the interior of 1/2 vanilla pod
  • 100 g toasted sliced almonds
  • For mold: butter or margarine
  1. Spread with butter or margarine a detachable mould bottom of 26 cm in diameter. Heat oven to 180 degrees. Beat the yolks with a third of the sugar until a foamy mixture. Beat the egg whites, slowly add the remaining sugar and stir with the clear mounted.
  2. Sift the flour with the starch and mix with grated almonds. Add below up whites mounted to the mixture of egg yolks and then add the flour mixture. Melt the butter and add warm dough. Pour batter into the mold, smooth the surface and cook this cake wallpaper 25-35 minutes to half-height.
  3. Dump it on a grid so that it cools. After leave it to stand for a minimum of 2 hours, divide it horizontally. Sunday cake mix the marzipan with the ron mass, powdered sugar and water until a homogeneous mass is obtained. Spread over the lower base of the cake and place the top fund.
  4. Clean and wash the grapes thorns. Mix the sugar with the water, bring to a boil, take the grapes, cover and cook over low heat 10 minutes. Then throw them in a colander to drain. Beat the egg whites with the sugar very firm snow. Add the vanilla. Cover the cake with the grapes thorns; Book 16 of them to decorate.
  5. Put a thick layer of meringue on the cake and put the remaining meringue in the manga pastry bag with star-shaped nozzle. Heat oven to 250 degrees. With sleeve pastry form from the center of the cake to the edge 16 garlands of merengue ending each one in a rosette.
  6. Lightly toast the meringue in the average height of the oven. Put a grape on each rosette merengue Thorn and adorn the lateral surface and the Centre of the cake with toasted almond blades.
Recipes easy to https://recetasdecocinafaciles.NET /

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