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 Meringue Cake with Pineapple in Caramel Recipe
As a child, I did not like meringue in any form! With age, something happens, and you start to look at things differently that you haven't looked at before, in a different way! Meringue on my dessert list is one of those options. Now I'm trying different combinations of this sweet dish. And, I think, thanks to the lightness, delicate appearance, this is a very New Year's treat. Therefore, I offer it to the festive table!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Canadian Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Canadian Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 110 degrees. On baking paper, draw a rectangle 8 x 30 cm, put it on a baking sheet. Separate the proteins in a large bowl, add powdered sugar, add cognac (I have cognac). Put it in a water bath and whisk for 10 minutes - until a strong foam forms.
    Preheat the oven to 110 degrees. On baking paper, draw a rectangle 8 x 30 cm, put it on a baking sheet. Separate the proteins in a large bowl, add powdered sugar, add cognac (I have cognac). Put it in a water bath and whisk for 10 minutes - until a strong foam forms.
  2. Place the meringue on paper in the shape of a rectangle. Bake until the mass is golden on top and soft inside, cool.
    Place the meringue on paper in the shape of a rectangle. Bake until the mass is golden on top and soft inside, cool.
  3. Beat the cooled cream into a thick mass and spread over the surface of the meringue. Sprinkle with roasted hazelnuts. Cover with plastic wrap and refrigerate for three hours (or overnight).
    Beat the cooled cream into a thick mass and spread over the surface of the meringue. Sprinkle with roasted hazelnuts. Cover with plastic wrap and refrigerate for three hours (or overnight).
  4. Peel the pineapple, cut it into thin slices and put it in one layer on a baking sheet covered with foil or baking paper. Sprinkle with sugar (I did not use all of the specified sugar, to taste) and bake in the oven until golden brown. Cool.
    Peel the pineapple, cut it into thin slices and put it in one layer on a baking sheet covered with foil or baking paper. Sprinkle with sugar (I did not use all of the specified sugar, to taste) and bake in the oven until golden brown. Cool.
  5. Sprinkle the finished cake with powdered sugar. Cut into portions. Serve the baked pineapple as a base for the cake.
    Sprinkle the finished cake with powdered sugar. Cut into portions. Serve the baked pineapple as a base for the cake.
  6. Bon appetit)
    Bon appetit)
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