Meringue cake with mascarpone cream
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Kifli Kukták
Kényeztesse magát ezzel a mennyei, gluténmentes desszerttel! A ropogós, törökmogyorós bezé lapok és a selymes mascarpone krém találkozása egy igazán elegáns tortát eredményez. Az étcsokoládé réteg pedig tökéletes kontrasztot ad az édes habcsóknak. Ideális választás különleges alkalmakra vagy egy ráérős vasárnapi ebéd lezárásaként.
Preparation method
Preparing the meringue layers
Lightly toast the hazelnuts in a dry pan, then rub off the brown skins (using a kitchen towel, for example). Once cooled, grind them finely.
Beat the egg whites with a pinch of salt until stiff peaks form, gradually adding the granulated sugar. Gently fold the potato starch and ground hazelnuts into the meringue using a spatula.
Line two large baking sheets with baking paper. Draw two circles of about 20 cm in diameter on each (four in total). Divide the meringue into four parts and smooth them over the circles. It does not matter if they are not perfect; this will make the final result rustic and interesting. Important: do not let the meringue sit, bake it immediately!
Chef's tip
The meringue layers are best when they are crispy on the outside and still slightly soft on the inside. Make sure the oven is not too hot!
Ingredients
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