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Meringue cake

Meringue cake

:)) :)) Today the meringue cake is worn, as Chef Sorin used to say.

  • 3 egg whites
  • 150 gr powdered sugar
  • a pinch of salt
  • CREAM:
  • 300 ml milk
  • 3 tablespoons sugar
  • vanilla essence Dr.Oetker
  • 3 tablespoons starch Gustin (Dr.Oetker)
  • 150 ml liquid cream
  • 30 gr chocolate
  • decoration
  • 100 ml whipped cream

Servings: 6

Preparation time: less than 60 minutes



Whisk the egg whites with the salt powder until we can turn the bowl over and the egg whites do not fall. Now we add the sugar gradually, mixing continuously. We will mix until the egg whites are as firm as before adding the sugar.

Put a baking sheet in a cake tin, pour the meringue and put in the preheated oven for 45-50 minutes at 150 degrees. We will get a crispy meringue on the outside and fluffy on the inside.


We boil 200 ml of milk with sugar and vanilla essence, and with the remaining 100 ml of milk we dissolve the starch. When the milk boils, pour the starch and stir continuously until it thickens and leave to cool.

When it has cooled, mix the boiled cream with whipped cream. Next, melt the chocolate and take a few tablespoons of cream, in which we incorporate the chocolate.


We start assembling the cake.

Put the meringue, then vanilla cream, chocolate cream and garnish with whipped cream.

Meringue cake with raspberries and vanilla cream

If you liked my recipe or if you have any suggestions to add, you can. For this chocolate cake, the meringue must be quite thick and crunchy, so it requires a long baking over low heat. Number of servings: 8 Preparation: 1 hour Baking: 2 hours. I ended up making this cake because it has been a favorite for a long time, the recipe is from Tima and it is so good, the walnut meringue does everything. My pictures are not so successful, but me. Meringue cake is a meringue cake and cake workshop in Bucharest. I present to you a world of meringue where berries and mascarpone cream. This, the wonderful cake with meringue leaves, an old recipe, which my mother made with pleasure. It was one of my favorites and I loved helping her. We usually have the holidays. Forgive me, Father, I have sinned in an orgy of sugar!

What to do if children never do. Beat the egg whites with a pinch of salt. Introducing the meringue-cake-that-Miruna-loves.

Ingredients For meringue tops (3) :, & # 8211 approx.

An old recipe for egg white cake sheets with walnuts and hazelnuts. We call them Richard sheets and make them without flour. Sweet and slightly crunchy meringue and slightly bitter chocolate cream. The ultimate dessert for meringue lovers, but also for those who prefer aerated desserts. Cake with crispy meringue tops, whipped cream with yogurt and fruit.

If you liked my recipe or if you have any suggestions to add, you can. A special cake both for chocolate lovers, but especially for meringue fans.

Tort bezea

Grease the round baking sheet and line it with baking paper. The oven preheats.

It took

Whisk the egg whites, add the sugar and beat the composition until the sugar melts. The flour is mixed with the ground walnuts and a pinch of salt, then added to the egg white composition. Put the baking paper in the pan and grease it with a little fat. Spread the dough in the pan with a spatula and bake on low heat.

Electric oven 180 ° C

160 ° C hot air oven

Baking time: about 25 minutes

Repeat the composition until 3 sheets are obtained. They are left to cool on a kitchen grill.

Yolk cream

The 15 yolks are mixed in a bowl with Gustin, sugar and milk, then put on the fire and mix until you get the texture of a pudding. Remove the cream from the heat and leave to cool. The butter is mixed in the bowl with the Vanilla Essence and the Vanilla Sugar, to taste. Cream is added over this mixture.

Walnut cream

Melt the sugar and then pour it, in a thin layer, on a tray greased with a little butter. After cooling, the resulting caramel is crushed with a blender. Beat the sour cream and add the crushed caramel together with the walnut kernel and rum essence.


The cake is assembled as follows: place the first sheet, 1/3 of the yolk cream, 1/3 of the walnut cream. The other sheets are placed similarly. The last layer will be cream, and on top of Dr. Oetker's dark chocolate icing. Leave to refrigerate for a few hours before serving.

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    300 ml milk
    3 yolks
    4 tablespoons sugar
    2 tablespoons starch
    100 g dark chocolate
    1 pinch of salt
    50 g cream

    Turn on the oven and line a tray. Draw three circles of equal size on the baking sheet. Beat the egg whites hard with salt, add the lemon juice, sugar and starch. Put the meringue with the spoon in the three circles, making sure they are in equal amounts. Bake for about an hour and a half. Leave it to cool in the oven without opening the door.

    For the cream, put the milk on the fire. Separately, rub the yolks with the sugar and salt. When it acquires a creamy consistency, incorporate the starch and pour 3-4 tablespoons of hot milk. Homogenize and add the yolks to the milk. Keep on the heat, stirring until the cream thickens. Set it aside and add the chopped chocolate. Stir until dissolved and homogenized. Leave it to cool. Put the first sheet of meringue on a plate, spread half of the cream, the second sheet, the rest of the cream and the last sheet. Garnish with whipped cream and raspberries.

    Chocolate meringue cake

    In the old days, when beating the meringue, or even with the ancestor of today's mixer, it was quite difficult to prepare, it required a lot of effort and a lot of patience. Now, with the multifunctional robot, it's a breeze. The gas oven where I baked the meringues for many years was quite difficult and I remember that every time I had emotions, because I didn't know if I had the right temperature, sometimes my meringues would brown on the surface and inside they would remain almost unripe. That's why we prepare the meringue tops 2-3 days before, so that they have time to dry, before assembling the cake.

    Now I have an electric oven and, although I was initially quite reluctant (I had also read reviews, many of them being against), I had enough opportunities to convince myself that it is a fantastic invention. At least in terms of meringues because it dries them exactly as they should, without burning them on the outside, and so I was able to assemble the cake on the same day.

    Ingredients for the Luiza cake recipe

    • sheets
    • -11 egg whites
    • -330 gr sugar
    • -300 gr nut
    • -25 gr flour
    • Cream
    • -11 yolks
    • -500 ml of milk
    • -250 gr sugar
    • -100 gr starch
    • -200 gr nut
    • -500 gr butter with 82%
    • -4 vanilla bean sachets
    • -60 ml brandy
    • Glaze
    • -300 gr powdered sugar
    • -80 ml of cold water
    • Decor panza spider
    • -60 gr dark chocolate
    • -20 g butter

    How do we prepare the Luiza Cake recipe with meringue leaves with walnuts and fine cream of yolks with butter?

    How to make egg yolk cream with butter?

    11 yolks are mixed with a little milk, 250 g sugar, vanilla sugar.
    The starch is dissolved in water and added to the yolks.
    Bring the milk to the boil and pour over the yolks. Stir gently and then put on the fire and stir until thickened. Add walnuts and brandy.
    Remove from the heat and cover with cling film, leave to cool. Froth the butter.
    Add the cream little by little until it is ready in the mixed butter. Be very careful not to cut yourself.

    How to make walnut meringue sheets?

    Prepare 5 baking sheets and make circle shapes with a pencil (26 cm)
    The egg whites from 11 eggs are mixed with a pinch of salt and 330 g of sugar until it becomes a glossy meringue. The walnuts are mixed with the flour and added to the meringue. Mix lightly with a spatula. Turn the baking sheets on the other side and with a spoon spread the meringue on all 5 sheets.

    We put a spoonful of meringue on each sheet until we finish it all, after which we lightly level the meringue on the whole circled surface.
    Bake two sheets at a time in the preheated oven at 180 degrees with ventilation for 15 minutes. After the meringue sheets are ready, let them cool.
    The sheets are thin and cool very quickly.

    How to assemble Luiza Cake with meringue sheets with walnut and fine cream of yolks with butter

    We prepare a detachable circle that we place on a cake board. Put the first sheet of meringue and then 4 tablespoons full of cream and level.

    Place the next sheet of meringue over the cream and again put 4 tablespoons full of cream and level.

    Do the same until you finish the sheets. The detachable circle is removed.

    From the remaining cream we cover the edges of the cake. Over the cream we put ground walnuts.

    Top with the last sheet of meringue and cover with a thin layer of apricot jam. Put the cake in the cold until we prepare the white icing.

    How to make white glaze?

    In an steaming pan (bain marie) put the powdered sugar and water and mix until the composition becomes fluid. It had to reach over 80 degrees Celsius. Remove the pan from the heat and mix with a mixer until it thickens and whitens. We pour it over the cake when it reaches room temperature.

    Until the icing cools down a bit, melt it on a steam bath in a small saucepan, 60 gr of dark chocolate with 20 g butter and immediately put it over the icing in a circle.

    We start from the edge. With a skewer stick or a toothpick we pull over the chocolate circles from the edge to the middle to create the spider web.

    The cake is left to cool until the next day. Only then are the sheets soft from the cream and can be consumed.

    Luiza cake with meringue leaves with walnuts and fine cream of yolks with butter

    The recipe and the pictures belong to Mrs. Daniela Viorica Stanimirescu and she participates in the competition & bdquoThe great autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

    The average grade given by the jury for this recipe is 10.

    Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Luiza cake with meringue leaves with walnut and fine cream of yolks with butter

    Here's how to make Viennese meringue cake for New Year's Eve:

    Method of preparation:

    - the meringue sheets are made first because they require a long baking time
    - beat the egg whites well with a little salt and only when the foam is hard add the sugar and lemon juice gradually. The egg white must be very strong, not to flow when we turn the bowl
    - on the bottom of a cake form, lined with paper, spread 2-3 sheets of meringue in turn, depending on how thick you want it to be
    - the one that will be on top of the cake is specially arranged, with "meringue" quotes, made with a spirit
    - the meringue tops are placed in the preheated oven and left on low heat for 1-2 hours. After 20-30 minutes, open the oven door and leave it ajar, so that the meringue hardens and bakes evenly.
    - prepare the cream as follows: the 6 eggs and the sugar are beaten with the mixer until they become a frothy cream and double their volume
    - the mixture of eggs and sugar is put in a bain-marie and mixed until it thickens
    - add sifted cocoa and mix very well, until complete homogenization and leave to cool
    - the butter, at room temperature, is foamed with a mixer
    - Put the essences (vanilla, rum) and completely cooled cocoa cream over the butter

    - mix well, until you get a frothy cream, but hard
    - on a plate place the purchased vanilla top, syrup with a little coffee with sugar and put some of the cream
    - cover with a sheet of meringue and put the rest of the cream
    - the last layer must be the beautifully decorated meringue "cap"
    - on the side it can be decorated with a rain of coffee or cocoa.

    It is served with a classic champagne and a lot of good cheer!


    This is my favorite cake of all time! My mother always prepared it for my birthday… .so it was a real event, because it only happens once a year, of course! Well, this year I said to import the moment!

    Preparation time: approx. 45-50 min

    Amount: 1 cake - about 12 servings

    Ingredient: Countertops

    • 300g roasted and ground walnuts
    • 7 egg whites
    • 250 g sugar
    • 1 tablespoon flour

    Ingredient: cream

    • 250g sugar
    • 7 yolks
    • 4 tablespoons cocoa
    • 1 glass filled with clarified coffee (goes and ness)
    • 2 tablespoons flour
    • 1 1/2 packets of butter

    Method of preparation:

    WHEAT:Whisk the egg whites, then add the sugar, mix lightly with the walnuts and flour. Grease the pan with butter, line it with flour, I think it works, and with greased paper.

    The countertop is about 1-1.5 cm high, it does not grow, it is hard, as a meringue is baked for at least 30-40 minutes. At the right heat, until it hardens, but does not burn. The tray is a large, stove tray.

    CREAM:Rub the sugar with the yolks, add the coffee, cocoa, flour and boil in a bain-marie until it is the consistency of a thick ciulama.

    After cooling, mix slowly, spoon by spoon, with the previously rubbed butter.

    Cut the top in half, put mijloc of the cream in the middle, and cover the cake with the rest.

    You can put toasted and chopped walnuts, grated chocolate, candied orange peel.

    Video: Tort Pavlova. Yağsız, unsuz, super asan tort resepti MYFOODCHANNEL (October 2021).