John Myers
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Cake: Meringue with Mocha Cream
The perfect cake: meringue with mocha cream recipe with a picture and simple step-by-step instructions.
Cream:
- 1 pinch Salt
- 370 g Sugar
- 200 ml Cream
- 100 g Sour cream
- 3 El Sugar
- 2 sheet Gelatin
- 2 Tl Instant espresso powder
- 1 Pck Vanilla sugar
- Beat the egg white with a pinch of salt until stiff, gradually pour in the sugar until the egg white has shiny tips.
- Put the mixture in a piping bag and put it on a small pile, let everything dry in the oven at 120 ° C for about 100 minutes. Then turn off the oven and leave the meringues in the oven overnight.
Cream:
- Beat the cream with the sugar and vanilla sugar until stiff. Then stir in the sour cream. Soak the gelatine in cold water, then put it in a pan and dissolve it over low heat.
- Now add the coffee powder. Add a tablespoon of the cream to the gelatin and stir well, now mix the whole mixture with it.
- Put everything in a piping bag and briefly put in the refrigerator. When the cream has set a little, squirt half of the meringue and put the other half on top.
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