Meringue slices with wine cream

  • 150 g Butter or margarine
  • 225 g Sugar
  • 1 packet Vanillin sugar
  • Salt
  • 5 Eggs (size M)
  • 150 g flour
  • 2 TL baking powder
  • 5 EL Milk
  • 200 g Icing sugar
  • 1/8 l dry white wine
  • Juice of 2 lemons
  • 2 EL Cornstarch
  • 2 (à 200 g whipped cream) mug
  • 1 pack (250 g) frozen raspberries
  • Cream, lemon balm, ground pistachios and powdered sugar
  • baking paper
60Minutes
easy
1.
125 grams of fat until frothy. Stir in 125 grams of sugar, vanillin sugar and salt. Separate four eggs. Stir the egg yolks into the fat and sugar mixture. Mix the flour and baking powder, sieve on top.
2.
Add milk and stir everything into a smooth dough. Spread on a baking sheet lined with baking paper. Beat the egg white until stiff, gradually pouring in the powdered sugar.
3.
Spread the meringue mass on the batter and bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for 30 minutes. Take out of the oven and let cool down. In the meantime, whisk together the cornstarch and five tablespoons of water.
4.
Bring the remaining fat, wine, remaining sugar and lemon juice to the boil. Take the pot off the stove. Separate the rest of the egg. Whisk the egg yolks and stir into the cream. Let the cream cool down, stirring occasionally.
5.
Whip the cream and remaining egg white separately until stiff. First fold the cream, then the egg whites into the cream. Halve the cake. Carefully cut one half into twelve pieces (saw or electric knife).
6.
Put six raspberries aside to decorate. Place the rest of the frozen fruit all over the base, spread the wine cream on top and immediately place the twelve individual pieces on top. Press lightly and refrigerate for an hour.
7.
Then cut the pieces completely and serve decorated with small cream tuffs, lemon balm leaves, ground pistachios, remaining raspberries and powdered sugar as desired.
1 portion approx:
  • 450 kcal
  • 1890 kJ
  • 6 g protein
  • 24 g fat
  • 50 g carbohydrates

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