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 Cake-Parfait "Berry" Recipe
Not a gram of flour, crispy meringue between frozen parfait- from your favorite berries and compote - from garden strawberries in creamy foam! If you like this combination, like me, come visit!
Course Birthday Food Dishes, Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Ukrainian Cuisine
Keyword For Beginners, Medium
Cook Time 75 minutes
Servings
Ingredients
Meringue:
Parfait:
Compote:
Decoration:
Course Birthday Food Dishes, Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Ukrainian Cuisine
Keyword For Beginners, Medium
Cook Time 75 minutes
Servings
Ingredients
Meringue:
Parfait:
Compote:
Decoration:
Instructions
  1. Compote (it is better to cook the day before): Strawberries (I had frozen) are defrosted and crushed in a puree with a blender.
    Compote (it is better to cook the day before): Strawberries (I had frozen) are defrosted and crushed in a puree with a blender.
  2. Soak the gelatin in a small amount of cold water. Put a little less than half of the puree in a small saucepan and, adding pectin and sugar, mix well.
    Soak the gelatin in a small amount of cold water. Put a little less than half of the puree in a small saucepan and, adding pectin and sugar, mix well.
  3. Stir constantly, bring to a boil and remove from heat. Add the soaked and well-squeezed gelatin and mix well. Combine with the rest of the puree and put it in a round shape with a diameter of 16 cm, covered with cling film. Distribute evenly and put in the freezer for a couple of hours.
    Stir constantly, bring to a boil and remove from heat. Add the soaked and well-squeezed gelatin and mix well. Combine with the rest of the puree and put it in a round shape with a diameter of 16 cm, covered with cling film. Distribute evenly and put in the freezer for a couple of hours.
  4. Meringue: Whisk the whites into a thick foam.
    Meringue: Whisk the whites into a thick foam.
  5. Without ceasing to beat, gradually introduce sugar and beat until stable peaks and complete dissolution of sugar.
    Without ceasing to beat, gradually introduce sugar and beat until stable peaks and complete dissolution of sugar.
  6. In three steps, enter the powder, stirring with a spatula, folding from the bottom up and in a circle.
    In three steps, enter the powder, stirring with a spatula, folding from the bottom up and in a circle.
  7. Meringue should turn out smooth, shiny and without lumps.
    Meringue should turn out smooth, shiny and without lumps.
  8. On a sheet of baking paper, draw two circles with a diameter of 18 cm using a cooking bag (syringe), starting from the center, for transplanting spiral discs. You can gently apply the meringue with a spatula. Bake at a temperature of 120 " C for an hour and a half. I leave the oven an inch open. Focus on your oven. Meringues should be perfectly dry and crisp, it is good that they do not lag behind the paper.
    On a sheet of baking paper, draw two circles with a diameter of 18 cm using a cooking bag (syringe), starting from the center, for transplanting spiral discs. You can gently apply the meringue with a spatula. Bake at a temperature of 120 " C for an hour and a half. I leave the oven an inch open. Focus on your oven. Meringues should be perfectly dry and crisp, it is good that they do not lag behind the paper.
  9. The remaining space for heart transplants. If you have a small baking tray, put the meringue in the refrigerator and bake the hearts after the cakes. Decorations are baked a little faster, about an hour.
    The remaining space for heart transplants. If you have a small baking tray, put the meringue in the refrigerator and bake the hearts after the cakes. Decorations are baked a little faster, about an hour.
  10. Parfait: Put 150 g of sugar in a saucepan and heat with lemon juice, stirring constantly, until the sugar is completely dissolved. Cool. Add the egg yolks. Mix everything until smooth.
    Parfait: Put 150 g of sugar in a saucepan and heat with lemon juice, stirring constantly, until the sugar is completely dissolved. Cool. Add the egg yolks. Mix everything until smooth.
  11. Put on a slow fire and, stirring constantly, heat to 85 "C. I don't have a thermometer, the guideline is that the mixture begins to thicken and tiny bubbles appear along the walls of the pan. Remove from the heat, but do not stir for 3-4 minutes, as the cooking process is still ongoing.
    Put on a slow fire and, stirring constantly, heat to 85 "C. I don't have a thermometer, the guideline is that the mixture begins to thicken and tiny bubbles appear along the walls of the pan. Remove from the heat, but do not stir for 3-4 minutes, as the cooking process is still ongoing.
  12. Cool completely. The yolk mixture becomes thick and viscous.
    Cool completely. The yolk mixture becomes thick and viscous.
  13. I made mashed potatoes from 100 g of raspberries, 100 g of strawberries and 100 g of strawberry puree, defrosted and crushed the berries in a blender. Then rub through a sieve to remove the seeds. Set aside less than half of the berry puree, add 50 g of sugar and heat until completely dissolved, but do not bring to a boil. Mix with the remaining puree and cool well.
    I made mashed potatoes from 100 g of raspberries, 100 g of strawberries and 100 g of strawberry puree, defrosted and crushed the berries in a blender. Then rub through a sieve to remove the seeds. Set aside less than half of the berry puree, add 50 g of sugar and heat until completely dissolved, but do not bring to a boil. Mix with the remaining puree and cool well.
  14. Whisk the cream to soft peaks and sprinkle with 3 tablespoons of powder.
    Whisk the cream to soft peaks and sprinkle with 3 tablespoons of powder.
  15. Enter the yolk mixture into them and mix with a spatula.
    Enter the yolk mixture into them and mix with a spatula.
  16. Then add the berry puree and mix with a spatula.
    Then add the berry puree and mix with a spatula.
  17. Fold the pie together: Tighten the bottom of the ring with a diameter of 20 cm with cling film and put it on a dish. Put the meringue cake inside so that there is a gap between it and the side of the mold.
    Fold the pie together: Tighten the bottom of the ring with a diameter of 20 cm with cling film and put it on a dish. Put the meringue cake inside so that there is a gap between it and the side of the mold.
  18. Put half of the cream on top and cover the second with a meringue cake.
    Put half of the cream on top and cover the second with a meringue cake.
  19. Brush with the remaining cream and put the cake in the freezer.
    Brush with the remaining cream and put the cake in the freezer.
  20. After about forty minutes, we take the compote out of the chamber and release it from the mold (I warm up a towel in the microwave and wrap it in a mold that can be blown with a hot hairdryer) Take the cake out of the freezer. During this time, the parfait will grab and press into the compote, leaving the plates on the surface. Place the cake in the freezer for 5-6 hours, preferably overnight.
    After about forty minutes, we take the compote out of the chamber and release it from the mold (I warm up a towel in the microwave and wrap it in a mold that can be blown with a hot hairdryer) Take the cake out of the freezer. During this time, the parfait will grab and press into the compote, leaving the plates on the surface. Place the cake in the freezer for 5-6 hours, preferably overnight.
  21. Release the frozen pie from the mold, I wrote above how to do it. Decorate as you wish.
    Release the frozen pie from the mold, I wrote above how to do it. Decorate as you wish.
  22. I decorated it by pasting meringue in the form of hearts on the side. Decorate the top with whipped cream and jelly hearts, place two meringue hearts in the center.
    I decorated it by pasting meringue in the form of hearts on the side. Decorate the top with whipped cream and jelly hearts, place two meringue hearts in the center.
  23. From the remaining meringue, I baked meringue and made cakes out of it. Lubricate the bottom of each meringue with strawberry jam and squeeze out the remaining cream for decoration. Put everything together and the pie is ready. P.S. I always cook meringue on broth. Anything can happen, so before the parfait cake freezes, I can treat myself to my favorite cakes or just meringue. Our boy loves them sooo much!
    From the remaining meringue, I baked meringue and made cakes out of it. Lubricate the bottom of each meringue with strawberry jam and squeeze out the remaining cream for decoration. Put everything together and the pie is ready. P.S. I always cook meringue on broth. Anything can happen, so before the parfait cake freezes, I can treat myself to my favorite cakes or just meringue. Our boy loves them sooo much!
  24. Enjoy to meal.
    Enjoy to meal.
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