Cake “Fairy Kiss” is an exquisite treat that combines the tenderness and lightness of meringue, crunchy nuts and rich aromatic coffee cream. This dessert is not only pleasing to the eye, but also fills the house with an atmosphere of coziness and warmth, ideal for family holidays or friendly gatherings. The
history of such a cake begins with classic confectionery techniques, where meringue, made from whipped egg whites and sugar, is used to create airy layers. Nuts such as walnuts or hazelnuts add texture and depth of flavor, while coffee cream sets the tone of the flavor bouquet, giving the dessert a distinctive and recognizable aroma.
Ingredients for 1 shortcake:
- whites – 4 pcs;
- salt – a pinch
- sugar – 150 g;
- lemon juice – 1 tsp;
- vanilla sugar – 10 g;
- cornstarch – 2 tbsp;
- walnuts – 50 g.
Ingredients for the cream:
- yolks – 8 pcs;
- flour – 50 g;
- milk – 500 ml;
- sugar – 200 g;
- instant coffee – 4 tsp;
- butter – 350 g.
Cake preparation:
Salt the whites and whip to a lush foam, and then introduce a thin stream of sugar, whip until lush for 10 minutes. Chop walnuts finely, lightly dry them in a frying pan.
Mix meringue with lemon juice, vanilla sugar and cornstarch, whisk for another 30-40 seconds. Pour the nuts into the meringue, mix and lay out in a mold on a baking tray, bake for 2 hours at 130 degrees C.
Similarly prepare the second cake, meringue the same amount of products. For the cream, mix the yolks with flour, pour in 100 ml of milk, stir until homogeneous.
Pour the rest of the milk into a saucepan and mix with sugar and instant coffee, bring to a boil
.
Thinly stream in the yolk mass, stir all the components.
Bring the mixture to a thickening, and then remove from the heat and leave to cool. Cover the custard base with contact film.
Remove the mold and parchment from the shortcake
.
Beat the butter until white, add the custard base gradually.
Cover ⅔ of the cream with the first crust
. Cover the second crust with the cream layer. It is important that the smooth side of the cake is on top. Brush the second cake with the rest of the cream and decorate with the crumbled meringue left over from the cakes.
Leave the cake in the refrigerator for a couple of hours. You get a delicious and beautiful cake made of meringue and coffee cream.
