Although we are in the middle of summer, today I propose a sweet as white as snow: the meringue, a spectacular cake with a slightly elaborate but certainly not difficult realization! There are countless variations: classic, with fruit, with chocolate, enriched with custard and many others. I propose instead my favorite, which is prepared with discs of French meringue alternated with cream of Italian meringue mixed with cream and enriched with sponge cake and apricots. Let's see the recipe!
Video of the Recipe
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Identity Card of the Recipe
- 199 KCal Calories per serving
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Ingrediants
For the French meringue (2 discs + sprigs of meringue)
- 150 g of egg white
- 300 g of powdered sugar
- A few drops of untreated lemon
- 1 pinch of salt
For the filling
- 150 g (1 disc with a diameter of 20 cm) of sponge cake
- 400 g of clean apricot pulp
- 50 g of sugar
- Half a glass of limoncello or rum
For the Italian-style meringue cream
- 200 ml of fresh cream
- 1 pinch of salt
- 20 g of powdered sugar
- 30 ml of water
- 80 g of sugar
- 100 g of egg white
Materials Needed
- Electric whips
- Bowls of various sizes
- Sieve
- Chopping board
- Knife
- Casserole
- Thermometer
Preparation
- Prepare 2 discs of French meringue with a diameter of 24 cm; with the remaining dough, make some tufts of meringue. For the French meringue recipe, see THIS VIDEO.
Review: how to make French meringue?
In a bowl, combine the egg whites (at room temperature), add a pinch of salt and 30 g of powdered sugar. Partially beat the egg whites with an electric mixer. Halfway through the whipping, add 80 g of powdered sugar and continue to work with the whisk. At this point, gradually incorporate the remaining icing sugar a little at a time and mix with a scoop.
Pour the frothy and thick mixture into a pastry bag and create two discs with a diameter of 24 cm. With the remaining mixture, get many sprigs of meringue.
Bake the meringues in the oven at 160 ° C for 10 minutes; then, lower the temperature to 120 ° C and cook for an hour and a half or two, always keeping the oven door open.- Now prepare the ingredients for the apricot and sponge cake filling. From the sponge cake make a disc with a diameter of 20 cm. Cut the apricots into pieces and mix them with sugar and limoncello (or rum). Leave the fruit to macerate for at least three hours, preferably overnight.
Did you know that
The presence of sugar and alcohol (limoncello) is very important in fruit destined to be frozen, as in the case of meringue. In fact, sugar and alcohol act like anti-freezing substances, lowering the freezing point of the mass; consequently, the water contained in the fruit is prevented from freezing. The apricots, even if frozen in the cake, will remain soft.- At this point, prepare the filling cream (Italian meringue and whipped cream). In a clean container, combine the egg whites, a pinch of salt and 20 g of powdered sugar. Meanwhile, heat the granulated sugar with the water and bring to a temperature of 121 ° C.
- As soon as it reaches the right temperature, pour the syrup into the egg whites, continuing to work with the whisk until the mass has cooled: it could take 10 minutes.
- When the temperature of the mass decreases, the meringue will take on a shiny and bright appearance.
- Whip the fresh cream with an electric mixer.
- Add the whipped cream to the cold meringue, taking care to mix the mixture gently: the cream is ready.
- Assemble all parts of the meringue.Place a disc of French meringue at the base of a 24 cm diameter springform pan. Proceed with a layer of Italian meringue cream mixed with the cream. Arrange the disc of sponge cake and soak it with the macerated apricots. Spread with more meringue and cream. Cover with the second disc of French meringue, distribute the remaining cream and decorate with the sprigs of French meringue.
- Arrange the cake in the fridge for at least 4 hours.
- Remove the cake from the pan, delicately, decorate as desired with other slices of apricots. Those who want to improve the aesthetics can finish the dessert with a layer of meringue and whipped cream along the edges.
- Cut the cake into slices and serve. Slices that are not eaten should be placed in the freezer before defrosting.
Alice's comment - PersonalCooker
How about? Do you like my meringue? It is excellent for gently refreshing summer days, but no one disdains dessert even in winter! Too many calories you say? Come on, there is an exception to the rule every now and then we can easily dispose of it with the fitness video lessons of our personal trainer Terry!
Are you vegan or allergic to eggs? Then try the Egg-Free Meringue and the Vegan Meringue!Nutritional values and Health Comment on the recipe
Meringue with Apricots is a not too caloric dessert, with a prevalence of simple carbohydrates; proteins and lipids are less relevant. The cholesterol supply is moderate, while the fibers are almost absent; the breakdown of fatty acids is in favor of the saturated ones.
Meringue with Apricots is not suitable for diet against metabolic diseases, especially type 2 diabetes mellitus and hypertriglyceridemia; significant consumption is also not recommended in case of overweight.
The average portion is around 40-60g (80-120kcal).
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