Large meringue cakes with physalis cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Beat the egg whites with the whisk of the hand mixer until stiff, adding sugar and salt. Add vinegar, beat until the sugar is dissolved. Using a large tablespoon, place 9 drops of meringue mixture on a baking tray lined with baking paper. Dent slightly with the back of the spoon. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 40-60 minutes.

2. 2

   In the meantime, pour the apricots into a sieve and drain well. Clean and wash the physalis. Remove the meringue from the oven, place it on a cake rack and let it cool down. Put drained apricots and physalis into a high mixing bowl and puree with a blender. Pour the crème fraiche into a tall mixing bowl and whisk with the whisk of the hand mixer, adding vanilla sugar. Pour crème fraiche and a dash of fruit puree onto the meringue. Dust with icing sugar. Arrange on a plate and decorate with physalis and mint. Serve immediately.

3. 3

   Pour the crème fraiche into a tall mixing bowl and whisk with the whisk of the hand mixer, adding vanilla sugar. Pour crème fraiche and a dash of fruit puree onto the meringue. Dust with icing sugar. Arrange on a plate and decorate with physalis and mint. Serve immediately. Add the rest of the puree extra

Nutrition Facts

KCAL
290 kcal

CARBS
30 g

FATS
17 g

PROTEINS
4 g