How to cook at home a dessert popular in Soviet times - meringue with cream. I share a GOST recipe from the times of the USSR.
My childhood was spent in the last years of the USSR. At that time, a bakery next to my house was selling my favorite dessert - meringue with cream.
For me it was the most delicious and incredibly beautiful cake. Every time I was in the store, I looked at the meringue with cream and begged my parents to buy it for me.
I didn't get it often, but the less often it happened, the tastier it was.
I have not seen meringue with cream on sale for a long time. Therefore, I decided to remember my childhood and cook it myself. The recipe was taken from the GOST of those years, so the dessert turned out to be as authentic as possible. I will not delay, let's cook.
Step-by-step recipe on how to make cream meringue
Meringue
- Meringue
- Egg white 140 g (~ 3 C1 eggs)
- Sugar 280 g
- Citric acid 1 g or 1 tsp l. lemon juice
I separate the whites from the yolks and send them to the container. I start whipping and after the formation of foam, add citric acid.
Pour sugar in 3-4 stages, without stopping whipping.
I recommend whisking the meringue on a medium mixer speed. Thus, the air that saturates the protein will enter evenly, and the meringue will be without large air bubbles.
Beat the meringue until dense peaks and a glossy texture.
I transfer the mass into a pastry bag with a closed star attachment and plant beautiful and identical meringues. I got 16 pieces.
I send it to dry in the oven for 90-100 minutes at a temperature of 90-100 ° C with convection turned on. While the meringue is drying, I will prepare the cream.
Cream
- Butter 100 g (room temperature)
- Yolk 1 pc
- Sugar 90 g
- Milk 65 g
- Vanilla extract 1 tsp l.
I put the yolk, milk, vanilla extract and sugar into a ladle, stir and put on medium heat.
I bring the mass to a boil. Pour into a separate container and leave to cool completely.
When the syrup has cooled down, I begin to beat the butter. Then, in several stages, without stopping whipping, pour in the syrup and beat the mass until lightening and increasing in volume.
I put the cream in a pastry bag with an open star attachment.
Assembly
After drying the meringue, let it cool. I take two blanks, put the cream on one of them, cover with the other. I form cakes in this way and put them in the cold for 2-3 hours to stabilize the cream.
When the cream has cooled and stabilized, serve. Let's show what I did.