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Apricot jam and meringue cake

Apricot jam and meringue cake

Separate the eggs and put in a bowl 5 egg whites and put the other 5 in a bowl or pot (we will beat them for meringue).

We prepare a 40x30 tray, we cover it with flour or baking paper. And turn the oven to 180 degrees.

Now we can start to prepare the top: 5 beat the egg whites with 8 tablespoons of sugar, then add the egg yolks and mix well. Add flour mixed with baking powder and ground walnuts and oil.

Stir by stirring until well blended and pour into a pre-prepared tray.

Put the tray in the oven and leave until it passes the toothpick test.

If you don't have such a large tray, you can keep the quantities, and a higher countertop will come out, which can be cut in half or the quantities can be reduced.

Until the top is baked, prepare the bezeau: Beat 5 egg whites on a sea bath with 4-5 tablespoons of sugar until it hardens.

Spread the apricot jam over the baking tray, sprinkle the walnuts and place the beaten meringue on a sea bath, and put it back in the oven until it browns nicely.

The countertop should not cool before placing the jam and meringue.

You can grate the chocolate or not.

Serve cold.




Râureni meringue cake and apricot jam

For this simple and delicious cake you need:

3 eggs with the yolk and egg white separated

1 sachet of baking powder quenched in lemon juice

The juice of half a lemon

1 jar of apricot jam from Râureni

Instructions:

To prepare the top, vigorously mix the flour, butter, 50 g of sugar, the 3 egg yolks, baking powder and a teaspoon of vanilla essence.

Preheat the oven.

Meanwhile, spread a sheet of baking paper in the tray and roll out the dough. Bake it at a moderate temperature until it is almost browned. 10 minutes before it is ready, take out the dough and put 2-3 mm of apricot jam from Râureni on top.

Put the tray back in the oven for another 2 minutes.

For the meringue, mix the 3 egg whites with 150 g of powdered sugar and lemon juice. The foam obtained is poured over the cake and browned in the oven for another 1-2 minutes, until the meringue browns a little.

Optionally, at the end you can decorate the cake with grated dark chocolate. Cut the cake while it is warm, with a knife slightly soaked in cold water.

It is served with lust and love for goodies, with family and friends! :)

Try the recipe yourself and share your impressions with us. And if you want to try other recipes with Râureni products, subscribe to the blog!


Preparation Cake with jam and meringue:

Separate the egg whites from the yolks and beat them hard with a pinch of salt. Add the sugar and continue mixing until the egg white foam becomes consistent, shiny and makes cakes when we remove the blades from the mixer. Rub the yolks with oil and almond essence over the meringue and mix gently. Then comes the biscuit breadcrumbs, ground walnuts and flour. Mix lightly with a spatula, with movements from bottom to top.

Pour the composition in a tray (20 / 30cm) lined with baking paper and put in the oven over medium heat (150-160 degrees electric oven, with ventilation) for about 20-25 minutes, until the top is lightly browned.

In the meantime, we also prepare the meringue. Mix the egg whites with a pinch of salt until they harden completely. Add the sugar and mix until the egg white foam becomes consistent, shiny and makes cakes when we remove the blades from the mixer. We also add lemon juice and mix.

Spread a layer of apricot jam over the baking sheet, then cover with a layer of meringue

  • you can use any jam you like, I considered the apricot one the most suitable
  • the layer of meringue can be put with a spoon, not necessarily spread over the cake

Put the tray back in the oven for a few minutes, until the meringue browns slightly.


Method of preparation

Apricot jam and meringue cake

We need a 35 x 30 cm tray. Preheat the oven to 180 degrees C. Cut the butter into pieces

Salt-meringue cake and jam

Soft butter at room temperature is beaten with 200g of sugar, add the yolks one by one, stirring.


Cake & # 8222Figaro & # 8221 with apricot jam and meringue

For the countertop:

& # 8211 6 yolks
& # 8211 125 g sugar
& # 8211 250 g butter or margarine
& # 8211 250 g flour
& # 8211 1 sachet baking powder
& # 8211 juice from half a lemon
& # 8211 1 vial free of rum

For the filling:

& # 8211 contents of a jar of apricot jam (or plum jam)

For meringue glaze:

& # 8211 6 egg whites
& # 8211 225 g old powder
& # 8211 2 vanilla sugar sachets
& # 8211 grated peel of a lemon
& # 8211 100 g roasted and ground walnuts

Method of preparation:

1. Weigh the 100 g of walnuts, brown them in a pan on the fire, then leave them to cool for a few minutes.

2. While the nuts are cooling, gather them on the worktop and weigh all the ingredients needed to prepare the cake.

3. Grate the peel of a lemon, then squeeze half of it, pouring the juice poured into a cup of tea.

4. Grind the roasted walnuts.

5. Beat the egg whites well in a bowl, using the mixer, until it turns into a hard meringue foam.

6. Gradually add powdered sugar and vanilla sugar, until dissolved, then set aside.

7. In another bowl, mix the butter well at room temperature (slightly heated in the microwave) with the sugar, then gradually incorporate the yolks, one by one.

8. Then add the flour, baking powder quenched in the juice of half a lemon and rum essence, thus obtaining a soft dough.

9. Line a rectangular cake pan with oil, measuring 20/30 cm, with oil, then put baking paper in it.

10. Spread the dough with a metal spoon, permanently moistened in a cup half filled with water.

11. Spread apricot or plum jam evenly over the dough (it is important to be sweet and sour).

12. We return to the meringue composition, to which we add the ground walnuts and the grated peel of a lemon, incorporating them with the help of a wire, by overturning movements.

13. The composition of meringue with nuts spreads quickly and evenly over the layer of jam.

14. Place the tray in the hot oven at maximum temperature.

15. After the first 5 minutes, simmer and bake (depending on the oven) for 30 minutes, over medium heat.

16. After it cools, portion it with a very sharp knife, in square or rhombus shaped pieces.


Apricot jam and meringue cake - Recipes

We return today after the winter holidays and, I admit, after a long period in which we didn't really cook any dessert. I made a lot of cakes before Christmas, after which I didn't want anything else.
Today I prepared a very simple dessert and fast enough to get back to normal.

You can follow its preparation right here!

  • 3 yolks
  • 200 gr sifted flour
  • 200 gr sugar
  • 200 ml of milk
  • 1 sachet of baking powder
  • 2 sachets of vanilla sugar
  • a pinch of salt
  • 3 egg whites
  • a pinch of salt
  • 100 gr sugar
  • 1 tablespoon lemon juice
  • 300-400 gr strawberry jam (thicker), apricot, plum jam, marmalade or magiun
  • 100 gr chopped walnuts not very small

Countertop preparation
- heat the oven to 170 gr C
- I line the tray (20x30 cm) with baking paper
mix sifted flour with baking powder
- mix the yolks well with a pinch of salt, sugar and vanilla until it changes color
- add half the amount of milk and mix until the sugar dissolves
- then I add about half of the flour mixture and incorporate it as well
- I alternate the incorporation of milk with flour, but I finish with flour
- pour the dough into the tray, level and bake at 170 gr C for 20 minutes, but you have to pass the toothpick test

Strawberry jam mix with walnuts.
In the last 10 minutes of baking pregatesc bezeaua so:
- I froth the egg whites with a pinch of salt, then with the sugar and lemon juice, mixing until the meringue becomes shiny, fine and very sticky

After the top is baked, I add in a uniform layer the jam mixed with walnuts and meringue.
The tray goes back in the oven for 15-20 minutes, over low heat until the meringue hardens and browns slightly.

Allow the dessert to cool and portion. It is served only with loved ones with great joy.

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German biscuits with meringue and apricot jam & # 8211 Burgenland

German biscuits with meringue and apricot jam & # 8211 Burgenland are very, very delicious. A combination of meringue with crumbly top and sour apricot jam. I used the jam I bought because it looks more like a jam and must be heated and then placed over the biscuits. I used a few home-made raspberry jams, but I liked the ones with the jam I bought.

  • 2 yolks
  • 250g butter at room temperature
  • 150 g powdered sugar
  • 500 g flour
  • 40 ml of cold milk
  • vanilla essence
  • apricot jam / marmalade

1. First we put the flour in a bowl. Add powdered sugar, diced butter, egg yolks and essence and start kneading. Add the cold milk and knead the dough well. It's not a hard dough, but we leave it that way. We put it in the fridge for at least 2 hours.

2. For the meringue, mix the egg whites with a pinch of salt. Add the powdered sugar and caster sugar and mix until it becomes a hard meringue. Let it cool for 15 minutes, during which time we prepare the biscuits.

3. Sprinkle flour on the worktop and spread thin sheets. We cut the biscuits in the shape of popcorn and put them in the tray lined with baking paper. Attention: there must be no flour on top of the biscuits because the meringue will come off.

4. Put the meringue in a bowl and form the flower petals on top of the biscuits. Put the biscuits in the preheated oven at 160 degrees for 10-13 minutes. Let the biscuits cool.

5. Heat the jam in the microwave for a few seconds, then use a syringe to form the center of the popcorn. Good appetite!


Râureni meringue cake and apricot jam

For this simple and delicious cake you need:

3 eggs with the yolk and egg white separated

1 sachet of baking powder quenched in lemon juice

The juice of half a lemon

1 jar of apricot jam from Râureni

Instructions:

To prepare the top, vigorously mix the flour, butter, 50 g of sugar, the 3 egg yolks, baking powder and a teaspoon of vanilla essence.

Preheat the oven.

Meanwhile, spread a sheet of baking paper in the tray and roll out the dough. Bake it at a moderate temperature until it is almost browned. 10 minutes before it is ready, take out the dough and put 2-3 mm of apricot jam from Râureni on top.

Put the tray back in the oven for another 2 minutes.

For the meringue, mix the 3 egg whites with 150 g of powdered sugar and lemon juice. The obtained foam is poured over the cake and browned in the oven for 1-2 minutes, until the meringue browns a little.

Optionally, at the end you can decorate the cake with grated dark chocolate. Cut the cake while it is warm, with a knife slightly soaked in cold water.

It is served with lust and love for goodies, with family and friends! :)

Try the recipe yourself and share your impressions with us. And if you want to try other recipes with Râureni products, subscribe to the blog!


Cake recipe with jam and meringue

We used to fill it with magic, this being the simplest jam, constantly present. This meringue and jam cake, called Figaro, is absolutely delicious! Be sure to try it :) Ingredients: For the countertop: & # 8211 2 whole eggs and 4. Apricots can be replaced with peaches! I received cherries some time ago and, after eating to my heart's content, I have. You can serve them with cream, honey, jam, jam or whatever you want. Pancakes with sweet cheese, raisins, vanilla cream and meringue. Fasting cake with tomato juice, semolina cream and jam. Before you actually start making the cake, turn on the oven (180-200 degrees) and prepare the tray. A delicious cake in its modesty.

Suitable at any time, without special style and style… just a simple and delicate cake with jam and meringue :. VIDEO Chocolate and strawberry cake recipe, by Jamila Cuisine. Recipe for cereal cookies with candied fruit, pistachios and meringue. Mint Chocolate Chip Cake Baking Recipes, Cake Recipes, Dessert Recipes.

The recipe for mini jam tarts is as easy to prepare as it is.


Cake with jam and meringue, a delicious recipe, perfect for cold winter days

In a mixing bowl add the yolks along with the salt and sugar. Mix everything very well until you get a fine foam and the sugar melts. Then add the vanilla, lemon peel, orange peel and cocoa and continue to mix. Then incorporate a few tablespoons of flour and baking powder. Continue to add flour until you get a dough a little thicker than sour cream.

Add the dough to the tray lined with baking paper and bake it in the preheated oven at 180oC for 15-20 minutes, or until it is half baked. Then take it out of the oven and grease it with a jar of jam.

Add the dough again to the oven. Meanwhile, prepare the meringue. Add the egg whites and salt in a bowl for the mixer and mix until you get a hard foam. Gradually add the sugar and at the end add the lemon, dripping a little.

Remove the cake from the oven and add the meringue on top. Let it continue to bake until the meringue is lightly browned on the surface.