Recipe in English below Finnish one
VADELMAINEN MARENKI-MAAPÄHKINÄKAKKU
pohja:
6 kananmunan valkuaista
3 3/4 dl hienoa sokeria
1 rkl perunajauhoja
1 tl omenaviinietikkaa
täyte:
2 dl kuohukermaa
1 dl maapähkinävoita
1 rkl hienoa sokeria
vadelmahilloa
tuoreita vadelmia
päälle:
vadelmahilloa
tuoreita vadelmia
1. Kuumenna uuni 125-asteeseen. Piirrä leivinpaperille kaksi 18 cm halkaisijan ympyrää
2. Vaahdota valkuaiset ja sokeri kiiltäväksi ja kovaksi vaahdoksi. Sekoita mukaan perunajauhot ja omenaviinietikka. Levitä marenki leivinpaperin ympyröihin ja paista 1 tunti 30 minuuttia. Ota pelti uunista ja anna marenkien jäähtyä kunnolla
3. Vaahdota kuohukerma löysäksi vaahdoksi. Lisää sokeri ja maapähkinävoi, sekoita
4. Nosta toinen marenkilevy tarjoiluvadille. Levitä päälle vadelmahilloa, jonka päälle maapähkinävoi-kermavaahto. Revi vadelmia puoliksi ja ripottele pinnalle. Nosta toinen marenkilevy päälle ja piirrä vadelmahillolla raitoja pintaan. Ripottele loput vadelmat päälle ja tarjoile
Kakku säilyy jääkaapissa mallikelpoisena pari tuntia
Kakku säilyy jääkaapissa mallikelpoisena pari tuntia
Valmistusaika: 20 min + paistaminen 1 h 30 min + jäähtyminen 2h
1. Pre-heat oven to 125-degrees (celcius). Draw 2 circles (diameter 18 cm) to baking paper that you place to baking tray
2. Beat egg whites and sugar until shiny and stiff mixture. Add cornstarch and vinegar and mix. Spread mixture evenly between circles, and bake for 1 hour and 30 min. (time depends on your oven -meringue should be crispy on the top, and somewhat soft inside) Take tray from oven and let meringue cool down
3. Whip double cream until soft custard. Add sugar and peanut butter and mix well
4. Place one meringue round on cake plate. Spread some raspberry jam over meringue and peanut butter cream on top of that and scatter with raspberries. Place another meringue round on top. Decorate with raspberry jam and fresh raspberries.
Also other berries can be used if raspberries are not available. Some fruits, like passion fruit could be fit to taste of peanut butter. Fruit/ berries should have some acidity/bitterness as meringue and peanut butter are sweet
Cake can be stored at fridge couple hours
Preparation time: 20 min + baking 1 h 30 min + cooling 2 h
RASPBERRY-PEANUT BUTTER MERINGUE CAKE
meringue rounds:
6 egg whites (room temperature)
3 3/4 dl granulated sugar
1 tbsp cornstarch
1 tsp apple/ white wine vinegar
*
filling:
2 dl double cream
1 dl peanut butter
1 tbsp granulated sugar
raspberry jam
fresh raspberries
on top:
raspberry jam
fresh raspberries
1. Pre-heat oven to 125-degrees (celcius). Draw 2 circles (diameter 18 cm) to baking paper that you place to baking tray
2. Beat egg whites and sugar until shiny and stiff mixture. Add cornstarch and vinegar and mix. Spread mixture evenly between circles, and bake for 1 hour and 30 min. (time depends on your oven -meringue should be crispy on the top, and somewhat soft inside) Take tray from oven and let meringue cool down
3. Whip double cream until soft custard. Add sugar and peanut butter and mix well
4. Place one meringue round on cake plate. Spread some raspberry jam over meringue and peanut butter cream on top of that and scatter with raspberries. Place another meringue round on top. Decorate with raspberry jam and fresh raspberries.
Also other berries can be used if raspberries are not available. Some fruits, like passion fruit could be fit to taste of peanut butter. Fruit/ berries should have some acidity/bitterness as meringue and peanut butter are sweet
Cake can be stored at fridge couple hours
Preparation time: 20 min + baking 1 h 30 min + cooling 2 h
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