Meringue Cake Base /How to bake a crunchy and yummy meringue cake base? #Food4HjoByMomC
Hello my dearest ones and welcome or welcome back to my channel Food 4 Hjo by Mom C. Here we have a crunchy, yummy and tasty meringue cake base to try en enjoy. How to bake a crunchy and yummy meringue cake base? Well stick with me till the end of this video and let`s bake this recipe together.
And if you have any questions regarding this recipe, just let me know and leave your message at the description box below and i will answer all your messages as soon as i can, thank you.
Ok let`s get started.
Here are the ingridients:
bake @ 150 degree C for 45-60 minutes
5 egg whites
1 cup sugar
1/2 tsp cream of tartar
1 cup rice krispies (optional) but the rice krispies makes the meringue crispier.
we need:
2 prepared 9 inches baking tin
How to Make Dacquoise | Pastry Maestra
Is it a cake, or a sponge cake? Is it a meringue?
Dacquoise can be a layered cake or a cake component, and it always contains meringue, however – it isn’t just meringue. It is one very special sweet treat – nutty, chewy and when combined with silky chocolate ganache – absoultely amazing!
Watch my video tutorial and learn how to make a cake layered with dacquoise discs and chocolate ganache!
The RECIPE is here:
HOW TO MAKE MERINGUE LIKE A PRO:
HOW TO BECOME A GANACHE EXPERT:
CHANTILLY – IS IT A CREAM, A CASTLE, A LACE OR A CAT?:
BUTTERCREAM FOURSOME:
About Pastry Maestra
I'm Pastry Chef Tereza Alabanda, AKA Pastry Maestra, and my mission is to bring sweetness to everybody because - SWEETNESS IS HAPPINESS! I believe that baking should always be fun, interesting, and easy to do! Because of that, I will reveal to you every secret of my trade and teach you how to create sweetness like a pro! So, check my site where you will find an abundance of information, pictures and recipes, and watch my easy-to-follow videos here on YouTube!
Don't forget to subscribe to my site, so I can send you a copy of my FREE 365 pages e-book The Pastry Chef, and also subscribe to my YouTube channel (& Hit The Notification Bell) so you'll be the first to know when I post a new video! Thanks for watching!
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Original music composed, recorded and produced by Tereza Alabanda, the Pastry Maestra.
#pastrymaestra #pastrytutorial #dacquoisecake
Coffee Buttercream Frosting Recipe
Learn how to make this easy and delicious coffee buttercream, perfect for filling and frosting cakes, cupcakes, macarons, and more! It's silky smooth, packed with decadent coffee flavor, and pairs well with almost any dessert. Get the full recipe on my blog here:
Coffee Buttercream Recipe:
Ingredients:
1 Cup (227g) unsalted butter, room temperature
3 ½ Cups (420g) powdered sugar
2 tsp vanilla extract
1 ½ tsp instant coffee or instant espresso powder
1 ½ Tbsp whole milk, room temperature
¼ tsp salt, or to taste
Instructions:
1. Combine the instant espresso/coffee with the whole milk and set aside. In the bowl of a stand mixer, cream the butter on med-high until light and fluffy (about 5 minutes), scraping down the bowl and paddle a few times in between.
2. Add the powdered sugar a few cups at a time, scraping down the bowl and paddle between intervals. Then add the vanilla, the coffee/espresso milk mixture, and salt. Mix on low until fully incorporated, about one minute.
Recipe Notes:
To Make Ahead: store in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.
Quantity: this recipe makes enough to frost 12-15 cupcakes, or fill and frost one 2-layer cake. If using for filling and frosting a 3-layer cake, I recommend making 1.5x the recipe (multiply each ingredient by 1.5).
Other recipes mentioned in this video:
Gingerbread Latte Cake:
Peppermint Mocha Cake:
If you love cake, visit my blog for more tasty cake recipes + decorating tutorials:
Chocolate Hazelnut Pavlova + Epic Spread For Holidays! | How To Cake It - Yolanda Gampp
RECIPE BELOW! This week we are going all out with this Chocolate + Hazelnut Holiday Spread! Meringue Mounds, Chocolate Hazelnut Cake, Chocolate Hazelnut Pavlova (which shall now be known as Slablova!????) and even chocolate covered hazelnuts!
CHOCOLATE HAZELNUT SLABLOVA RECIPE:
INGREDIENTS FOR PAVLOVA:
8 large egg whites, room temperature
1 3/4 cups + 2 Tbsp sugar
2 tsp vanilla extract
2 tsp white vinegar
2 tsp cornstarch
FOR THE FILLING:
Yo's Chocolate Hazelnut Buttercream from Layer Up! (or your favorite chocolate hazelnut buttercream/frosting recipe!)
Chocolate Hazelnut Spread
INSTRUCTIONS:
1. Preheat the oven to 425F. Line a 15x10-inch baking sheet with parchment paper, making sure the paper rises 2cm over the sides of the pan.
2. For the meringue base, start off by wiping down a large bowl with vinegar (this removes any residual fat that can deflate your meringue). Either using a hand mixer or a stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed for about 1 minute, or until soft peaks form. Gradually add the sugar 1 Tbsp at a time, beating constantly for 5 minutes. The meringue will become thick and glossy.
3. Turn the speed down the low, and add the vanilla extract, vinegar, and cornstarch. Increase the speed to medium and beat for a minute, or until fully combined.
4. Use a rubber spatula to to spread the meringue out evenly into the prepared pan, and place in the preheated oven and immediately lower the temperature to 400F. Bake for about 35 minutes, or until the meringue is pale beige in color and crusty on top. Remove from the oven and set aside in the pan until completely cool. The meringue will deflate slightly as it cools!
5. Once the meringue is complete cool, place a clean kitchen towel on top of the meringue and gently flip it onto a dry work surface. The crisp top of the meringue should be facing down. Lift the pan off and carefully peel away the parchment paper.
6. Use a rubber spatula to spread your filling(s) of choice across the meringue.
7. Starting from the longest side close to you, use the kitchen towel to help roll the meringue up and over, gently pulling away the kitchen towel as you roll.
8. Gently slide the meringue on a long platter, seam side facing down. If the meringue loses its shape, don't worry! You can use your hands to gently pull it back together into a log-shape.
9. Pipe more chocolate hazelnut buttercream on the top of the pavlova, and decorate however you'd like! We used Ferrero Rocher chocolates, chopped hazelnuts, and chocolate creme wafer cookies. Enjoy immediately!
Meringue-Amisu - Chocolate Hazelnut Meringue cake combined with Tiramisu flavours!
An incredible way to make a celebration even more special, slabs of Chocolate Hazelnut Meringue are set between Italian Tiramisu flavoured layers of Frangelico coffee whipped ganache and vanilla bean mascarpone cream.
This amazing variation on tiramisu is like tiramisu crossed with pavlova making an epic dessert!
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Chetna Makes a Coffee Hazelnut Pavlova | At Home With Us
Chetna Makan's show-stopping pavlova is crisp and crunchy on the outside, gooey like a marshmallow on the inside, and topped with a luscious coffee cream. Add hazelnut brittle and chocolate for good measure and you've got a spectacular, festive dessert that is sure to wow your guests. GET THE RECIPE ►►
Check out more of Chetna's content on her channel, @FoodwithChetna !
PREP TIME: 40 minutes
COOK TIME: 3 hours
MAKES: 6-8 servings
INGREDIENTS:
For the meringue:
6 egg whites
300 grams caster sugar
1 ½ teaspoons cornstarch
For the chocolate sauce
100 grams dark chocolate (70 % cocoa) roughly chopped
50 grams unsalted butter
For the praline:
150 grams caster sugar
100 grams roasted chopped hazelnuts
For the cream:
2 tablespoons instant coffee
1 tablespoon boiling water
400 milliliters heavy cream
3 tablespoons icing sugar
Chocolates to decorate (optional)
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.