For my birthday brunch last week-end I decided to make a birthday cake in form of a meringue dream with rhubarb foam and sweet berries. I found this recipe in the Danish magazine called Isabella - spring 2011.
The main attraction for me was the use of rhubarb !!! as well as the fresh fruit. I decided to twist the meringue cake with addition of orange flower extract.
Meringue dream with rhubarb foam and sweet berries:
- 4½ egg whites - pasteurised
- 200 g sugar
- 1 tablespoon orange flower extract
- 200 g almonds with peel - blended to flour
- 300 g rhubarb
- 160 g sugar
- 1 tablespoon potato flour
- 1 vanilla pod
- ½ l whipping cream - 38% fat
- 500 g mixed fresh berries
- Heat the oven to 175'C
- Blend the almonds incl their peel to flour
- Whip the egg whites stiff
- Add the sugar, whip the foam stiff again
- Add the blended almonds in the foam
- Add the foam into a round form, 26-28 cm, coated with baking paper.
- Bake the meringue at 175'C for 20-25 minutes
- Cool the meringue
- Cut the rhubarb into 2 cm pieces.
- Cover a oven stable dish with baking paper.
- Add the rhubarb, sugar, potato flour, vanilla corn and the vanilla pods into the oven stable dish.
- Bake the rhubarb mix at 175'C for 20 minutes
- Cool down, remove the vanilla pod, and mix the rhubarb into a homogeneous mass.
- Whip the whipping cream into a stiff foam.
- Mix the rhubarb foam together the whipped cream.
- Add the rhubarb-cream foam on top of the meringue cake
- Decorated the cake with different type of fresh fruit like strawberries, raspberries, blueberries.
Jeg er ellers ikke så vild med marengs, fordi jeg synes det er for sødt, men hold da op hvor ser det godt ud :-)ReplyDelete