Unusual cake with layers of biscuit and meringue, layered silky cream based on cream cheese and white chocolate, sprinkled with almond petals, too good to miss the coming winter holidays. Warm aroma of spices and bright nutmeg, mixed with the creamy cream flavor, give cake aroma of christmas egg-leg. And the texture of the cake will win you over Once and for all. At first glance, it may seem that it is assembled from four cakes, but actually a layer of meringue sprinkled with almonds, baked in one form with a biscuit. Bake two of these cake with meringue, and you just have to combine them with cream. Cake It turns out chic and without too much glaze. Share with friends: 
Time: 2 hours. Difficulty: medium Servings: 8-10 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Cakes and meringues
- 3/4 Art. flour + optional to sprinkle molds
- 1 tbsp. l corn starch
- 1/4 tsp salt
- 1/4 tsp seasonings for pumpkin pie
- 5 large eggs, separate the yolks from the proteins
- 1.5 tbsp. ultrafine sugar
- 4 tbsp. l (60 gr.) Melted butter
- 1 tbsp. l vanilla extract
- 0.5 tsp tartar
- 1/3 Art. blanched chopped almonds
Filling
- 120 gr. white chocolate chopped
- 2/3 Art. + 2 tbsp. l cold cream
- 2 tbsp. l ultrafine sugar
- 120 gr. cream cheese, room temperature
- 1 tsp vanilla extract
- 1/4 tsp grated nutmeg
Recipes with similar ingredients: premium flour, starch, seasoning for pumpkin pie, eggs, sugar, butter, vanilla extract, tartar, almonds, white chocolate, cream, cottage cheese, nutmeg
Recipe preparation:
- Bake cakes: Preheat oven to 175 ° C. Sprinkle culinary spray two forms for cake layers with a diameter of 20 cm. and cover their bottom is parchment paper. Lightly sprinkle parchment culinary Spray and sprinkle flour into the molds, pouring excess. In a bowl of medium size sift flour, corn starch, salt and seasoning for pumpkin pie.
- In a large bowl with a mixer, beat the yolks at medium speed and 0.5 tbsp. fine sugar to obtain a very thick and light mass, 3-5 minutes. (The mass should drain off the corolla with a wide ribbon.) Add half the flour mixture and mix with a silicone spatula. Add melted butter, vanilla and remaining flour mix and stir until the dough is uniform and elastic. Divide the dough into prepared forms, distributing it to the edges (cakes will be thin).
- Prepare the meringue: In a separate large bowl with a mixer beat egg whites with tartar (medium corollas) until foam, 1-2 minutes. Increase speed mixer until moderately strong and whisk slowly adding the remaining 1 tbsp. fine sugar until strong glossy peaks, about 5 minutes. Divide the meringues into shapes on top of the dough, spreading it to the brim, and sprinkle with almonds. Bake until the meringue will not brown and will not become crispy, 35-40 minutes. (When baking cakes rise and burst.) Put them in molds on grill and cool completely.
- Meanwhile, prepare the filling: Put the white chocolate into a small microwave bowl and heat at intervals in 30 seconds, stirring until chocolate melts and becomes homogeneous. In a medium-sized bowl, beat 2/3 tbsp. fat cream and 1 tbsp. l fine sugar to steady peaks. In a separate same in a bowl mix the cream cheese and the remaining 1 with a silicone spatula Art. l ultrafine sugar. Stir in the remaining 2 tbsp. l cream vanilla and nutmeg, then mix with melted white with chocolate. Stir in whipped cream. Put in the refrigerator to the filling hardened, but did not completely harden, for 30-45 minutes.
- Take a thin knife around the cakes and lay them on chopping board; peel off the parchment. Put 1 cake with meringue down on a flat dish. Spread the filling on top, then lightly pressing, cover the second cake with the meringue up. (If you not serve the cake right away, keep it in the refrigerator for 1 day. Bring to room temperature before serving.)
