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Print Recipe
Christmas Tree Meringue Cake with Tropical Kurd Recipe
Everything is excellent in it-crispy sweet meringue, sweet and sour curd from tropical fruits (mango, passion fruit with seeds, banana, pineapple, lime and lemon) and thick cream from mascarpone without sugar. Everything is very harmonious, tested on yourself.
Cook Time 80 minutes
Servings
Ingredients
Meringue:
Kurd:
Cream:
Cook Time 80 minutes
Servings
Ingredients
Meringue:
Kurd:
Cream:
Instructions
  1. Proteins must be at room temperature! Heat a pan with a water bath. Put a bowl in it. Mix it with a whisk of proteins, Sakha and a pinch of salt. Stirring, bring the mixture to 60 C or until the sugar is completely dissolved (if you grab the protein with your fingers, then there should be no grains), so if you are not sure about the size of the sugar, it is better to use sugar roughly ground into powder. Put the protein in a whipping bowl and beat until stable peaks and a dense glossy foam. Heat the oven to 80* C with convection in the upper-lower mode.
    Proteins must be at room temperature!
Heat a pan with a water bath. Put a bowl in it. Mix it with a whisk of proteins, Sakha and a pinch of salt. Stirring, bring the mixture to 60 C or until the sugar is completely dissolved (if you grab the protein with your fingers, then there should be no grains), so if you are not sure about the size of the sugar, it is better to use sugar roughly ground into powder.
Put the protein in a whipping bowl and beat until stable peaks and a dense glossy foam.
Heat the oven to 80* C with convection in the upper-lower mode.
  2. On baking paper or silicone mats, make a layout of 5 circles for the Christmas tree levels in advance. The diameter of the circles is about the same (the spread between the layers is about 3 cm with the height of the rim about 4 cm.) - 19, 16, 13, 9, 6 see Put a spoon or a bag of meringue. Make depressions for the cream and Kurd in the form of a nest, the sides can be sprinkled with pearls or colored sugar. Also sprinkle with coconut shavings if desired Dry the meringue for 2 hours. Remove and cool. You can put it in a dry place and store it for a few days until you start collecting the Christmas tree.
    On baking paper or silicone mats, make a layout of 5 circles for the Christmas tree levels in advance. The diameter of the circles is about the same (the spread between the layers is about 3 cm with the height of the rim about 4 cm.) - 19, 16, 13, 9, 6 see Put a spoon or a bag of meringue.
Make depressions for the cream and Kurd in the form of a nest, the sides can be sprinkled with pearls or colored sugar. Also sprinkle with coconut shavings if desired
Dry the meringue for 2 hours. Remove and cool. You can put it in a dry place and store it for a few days until you start collecting the Christmas tree.
  3. Cook your favorite Kurd. This time I took all my available stocks of frozen purees of yellow tropical fruit, added more lemon juice.If the puree is frozen, first melt it and let it cool. Mix the lemon juice, mashed potatoes, zest, sugar, eggs and yolks and bring to a very hot state in a water bath, stirring constantly. Cook until the curd thickens and lies down with a spoon. The condition is about as thin as mashed potatoes. You can immediately add 1 tsp of starch to the cold mixture, then the cooking will take place faster. Put the pieces of butter in the hot mixture and stir until smooth. Strain the curd through a fine sieve, it will remain zest and small pieces of cooked protein, cool and put in a clean dry jar. I usually cook a lot of Kurd at once, it is stored without problems for up to 10 days.
    Cook your favorite Kurd.
This time I took all my available stocks of frozen purees of yellow tropical fruit, added more lemon juice.If the puree is frozen, first melt it and let it cool. Mix the lemon juice, mashed potatoes, zest, sugar, eggs and yolks and bring to a very hot state in a water bath, stirring constantly. Cook until the curd thickens and lies down with a spoon. The condition is about as thin as mashed potatoes. You can immediately add 1 tsp of starch to the cold mixture, then the cooking will take place faster. Put the pieces of butter in the hot mixture and stir until smooth.
Strain the curd through a fine sieve, it will remain zest and small pieces of cooked protein, cool and put in a clean dry jar. I usually cook a lot of Kurd at once, it is stored without problems for up to 10 days.
  4. Assembly. Grease the substrate with cream, put the largest shell, grease the bottom with cream, pour the curd.
    Assembly. Grease the substrate with cream, put the largest shell, grease the bottom with cream, pour the curd.
  5. Next, put a smaller shell and perform all the same actions until the last shell Top can be decorated with Raffaello.Be sure to cool the dessert for a few hours to catch the cream.If you plan to store meringue in the Assembly for more than 1 day, then the bottom of the shells should be isolated from moisture with the help of melted white chocolate.
    Next, put a smaller shell and perform all the same actions until the last shell Top can be decorated with Raffaello.Be sure to cool the dessert for a few hours to catch the cream.If you plan to store meringue in the Assembly for more than 1 day, then the bottom of the shells should be isolated from moisture with the help of melted white chocolate.
  6. Other Assembly options are also possible - for example, in the form of separate nests connected to one large cake by the sides. Kurd can be made from any berries, here's an example of blueberries. You can decorate with small meringues on top.
    Other Assembly options are also possible - for example, in the form of separate nests connected to one large cake by the sides. Kurd can be made from any berries, here's an example of blueberries. You can decorate with small meringues on top.

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