INGREDIENTS
- For a 20 cm hoop.
- Genoise:
- – Eggs 4 models.
- – Sugar 125 g.
- – Salt 1 pinch.
- – Flour 125 g.
- – Vanilla extract 1 splash.
- Syrup:
- – Water 250 cc.
- – Sugar 250 g.
- – Orange peel c/n.
- Dry French meringue:
- – Whites 100 g.
- – Sugar 200 g.
- To embellish:
- – Whipped cream 500 cc.
- – Dulce de leche 250 g.
- – Strawberries 1/2 kg.
- – Blueberries 1 tray.
- – Mint c/n.
- – Comestible flowers.
Right here we go away you the entire step-by-step of the spectacular strawberry and blueberry Chaja cake with syrup and dry French meringue
PROCEDURE:
1. Preheat the oven to 180ºC.
2. Butter and sugar the three rings with aluminum bases.
3. Within the machine with the balloon, beat the eggs along with the sugar and convey to letter level.
4. Sift the flour along with the salt.
5. Soften the butter.
6. As soon as the eggs are foamy and pale, add the dry eggs twice at a time and with enveloping actions.
7. Lastly, equalizing densities first, add the melted butter.
8. Pour the combination into the molds or plate and bake for 10-15 min. or till golden brown.
9. The cake must be spongy and versatile. Let cool after which unmold.
10. For the French meringue, beat the egg whites till foamy and step by step add the sugar in a bathe. Beat till a agency peak is achieved.
11. Organize in a sleeve with a curly beak and type roses and strips of meringue on a parchment paper or silpat. Place in an oven at 80ºC to dry. Retailer in an hermetic container till use.
12. Assemble the cake with a layer of dulce de leche and dry meringue and one other with strawberries, blueberries and cream. Drizzle the biscuits with the syrup.
13. End by adorning with extra cream, the dried meringue roses on the aspect and contemporary strawberries, flowers and blueberries on high.
