Lovely French pasta cakes won love long ago million people around the world and are considered one of the most coveted desserts. Despite its simple composition of egg whites, ground almonds and sugar, pasta is a rather complicated dessert, which may not work perfectly the first time, but with practice they will come out more carefully. One of the most spectacular and beautiful ways to serve pasta to guests is to build a tower out of them. Such structures will become a real decoration of any celebration from weddings before children’s parties. Choose a wider and more stable cone and pre-glue it with beautiful paper, preferably in tone pasta so that the empty space after peeling off the cake is not бросалось в глаза. 
Time: 4 час. Complexity: medium Quantity: one 00 almond pasta Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pasta
- Protein 3 large eggs, room temperature
- 1 tbsp. l dry egg white
- 3 tbsp. l Sahara
- 3/4 Art. finely ground almonds
- 1 tbsp. powdered sugar
- Food coloring (paste)
- Jam or cream for filling
Royal icing
- 1.5 tbsp. powdered sugar
- 2 tsp dry egg white
- 2-4 Art. l warm water
- Food coloring (paste)
Additionally
- 1 foam cone 40 cm high.
- Thick color paper of any color of your choice
Recipes with similar ingredients: eggs, icing sugar, almonds
Recipe preparation:
- Cook this recipe 3 times in 3 different Beat egg whites and dry protein until foamy, then slowly add sugar and beat until soft peaks on corollas (it is very important not to beat egg whites). Mix separately ground almonds and powdered sugar, and then mix in whipped proteins in 2 runs (the dough will be quite liquid).
- If you want to color the pasta, pour the dough equally in 3 bowls and add to each food coloring. Fill with test 3 pastry bag with a simple tip and squeeze onto prepared pasta baking sheets with a diameter of 4 cm. at a distance of 2.5 see apart. Leave the pasta for 10-30 minutes so that they crusty (the surface of the pasta should become dull).
- Preheat oven to 150 ° C and cover 2 parchment baking sheets paper. Bake for about 10 minutes so that they are easy, without sticking, removed with a spatula of parchment paper. Cool pasta on baking sheets.
- Croquembush. Squeeze out of a pastry bag or spread a little cream or jam to the bottom of one pasta and squeeze to it bottom of the second pasta. Keep collecting in the same way until glue all pasta. Repeat steps 1 to 4 to bake enough pasta to build a tower of 80 – 100 pasta.
- Beat powdered sugar, dry protein and 2 tbsp. l water up obtaining a smooth but dense glaze, adding as needed more water. Pour the icing evenly into 3 bowls and color it in Matching 3 pasta colors. Until you use icing cover it with cling film, laying it directly on the surface glaze.
- Place the foam cone on a dish and wrap it with paper, sticking it with royal icing.
- Fill with glaze of different colors 3 small parchment cone or pastry bag and squeezing a little glaze on pasta appropriate color, glue it to the paper, starting from the base cone. Lay out the bottom circle with one color of pasta, and then lay out the second circle in a different color and continue to stick them until tops of the cone. Glue the last pasta vertically on the top and let the tower freeze for at least 2 hours before move her.
