Meringue slices with wine cream

Name: Meringue slices with wine cream
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 150 g Butter or margarine; 225 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 5 Eggs (size M); 150 g Flour; 2 TEASPOONS Baking Powder; 5 TABLESPOONS Milk; 200 g Icing sugar; 1/8 l dry white wine; 7-10 Tbsp Juice of 2 lemons; 2 TABLESPOONS Cornstarch; 2 (à 200 g whipped cream) Mugs; 1 package (250 g) frozen raspberries; 7-10 Tbsp cream, lemon balm, ground pistachios and icing sugar; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

150 g Butter or margarine
225 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
5 Eggs (size M)
150 g Flour
2 TEASPOONS Baking Powder
5 TABLESPOONS Milk
200 g Icing sugar
1/8 l dry white wine
7-10 Tbsp Juice of 2 lemons
2 TABLESPOONS Cornstarch
2 (à 200 g whipped cream) Mugs
1 package (250 g) frozen raspberries
7-10 Tbsp cream, lemon balm, ground pistachios and icing sugar
baking paper

Directions

1
Beat 125 grams of fat until frothy. Stir in 125 grams of sugar, vanillin sugar and salt. Separate four eggs. Stir the egg yolks into the fat-sugar mixture. Mix flour and baking powder, sieve on top.
2
Add milk and mix everything to a smooth dough. Spread on a baking tray lined with baking paper. Beat the egg whites until stiff, gradually adding the icing sugar.
3
Spread the meringue mixture on the sponge mixture and bake in a preheated oven (electric: 175°C/ gas: level 2) for 30 minutes. Remove from the oven and let it cool down. In the meantime, whisk cornflour and five tablespoons of water.
4
Bring the remaining fat, wine, remaining sugar and lemon juice to the boil. Remove the pot from the stove. Separate remaining egg. Whisk the egg yolks and stir into the cream. Let the cream cool down while stirring occasionally.
5
Whip cream and remaining egg white separately until stiff. First fold the cream, then the beaten egg white into the cream. Halve the cake. Cut one half carefully into twelve pieces (saw or electric knife).
6
Put six raspberries aside for decoration. Place the rest of the fruit deep-frozen on the whole base, spread the wine cream on top and place the twelve individual pieces on top immediately. Press lightly and chill for an hour.
7
Then cut the pieces completely through and serve decorated as desired with small cream tuffs, lemon balm leaves, ground pistachios, remaining raspberries and icing sugar.