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Dessert cake with meringue, whipped cream and orange jelly

Dessert cake with meringue, whipped cream and orange jelly

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First, make the meringue countertop. Mix the egg whites with a pinch of salt and when they start to take on volume, continue mixing and add the vinegar. Gradually, then add the powdered sugar little by little, continuing to mix until the meringue becomes shiny and firm.

When the sugar has completely dissolved and no more crystals are felt in the meringue, add the orange essence and then the starch. Mix for another 1-2 minutes, for homogenization and then prepare the tray, provided with baking paper, on which the shape of the worktop was previously drawn with a pencil.

Pour the meringue into a posh and sprinkle the composition on the marked pattern, for the necessary top, considering that the meringue will increase a little, in the oven.

Place the tray with the top in the preheated oven, with the door ajar, at a very low temperature, for at least 90 minutes, until the meringue hardens / gains consistency.

Then remove the top from the oven and leave to cool in a dry and cool place.

While the countertop is in the oven, make the cream. Mix the cold cream and when it starts to take on volume, add the vanilla and then the powdered sugar, little by little. Continue mixing until the desired consistency is obtained. Put the cream in the fridge until the top is ready and you can assemble the cake.

The jelly, which is prepared very quickly, will be made after the top is ready. Squeeze the oranges to obtain the necessary juice and grate the orange peel, after it has been thoroughly washed beforehand. Thin the starch with 2-3 tablespoons of orange juice. In a saucepan put: sugar, remaining orange juice and thin starch. Boil the jelly on low heat for 4-5 minutes, until it thickens, then allow to cool.

Place the worktop on the plate. Take the hardened jelly, with a spoon and fill the meringue top, after which the roses are made on top, with the posh in which the cream was put, taken out of the fridge.

Garnish with quarters of orange slices and sprinkle with grated peel. Place the cake in the fridge until ready to serve.

Because the meringue top softens very quickly, it is recommended that the cake be served as short as possible, maximum 24-30 hours.


To make the egg whites grow quickly, add a little extra fine salt.


Do not add food starch to the countertop composition until the sugar has completely dissolved.


I added orange essence, because the cake is with orange jelly. If the cake was just cream, I would have used vanilla essence.


If you want a taller cake, make two thinner countertops (they will bake easier, maybe even without tanning!) Because meringue is enough. I made some meringues from the remaining composition.


Bake the top on a very low heat and keep the oven with the door ajar.


Keep the countertop in a cool, dry place until it is ready to mount.


For the cream, use natural, cold cream from the fridge. Keep the cream in the fridge until the cake is set.


Make a well-bound jelly after the countertop is ready.


Garnish the cake with oranges and grated peel.


Store the cake in the refrigerator. The meringue top softens very quickly, so this cake should not stay long, but should be served within 24-30 hours of preparation.

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