Ingredients
Meringue
egg whites
200g
7oz
0.80cup
13.40tbsp
powdered sugar
300g
10.50oz
1.20cup
20tbsp
cornstarch
45g
1.58oz
3tbsp
lemon acid
0.25tsp
The cream
whipping cream
300g
10.14fl oz
cream cheese
400g
14oz
1.60cup
26.80tbsp
powdered sugar
60g
2.10oz
4tbsp
vanilla paste
1tsp
Currant interlayer
currant puree
250g
8.75oz
1cup
16.75tbsp
cornstarch
14g
0.49oz
1tbsp
sugar
40g
1.40oz
2.68tbsp
Method
Meringue
- Put the whites, powdered sugar and citric acid in a completely dry and fat-free bowl. Whip at high speed for 10-12 minutes until stable and fluffy.
- Add the starch, and mix until combined.
- Pipe the cake layers (10-12cm | 3.95-4.75 inch) using a round nozzle with. You should get 16 cake layers.
- Bake the meringue at 284-302F (140-150C), top or convection mode, for 35-40 minutes.
- Let the cooked meringue cool down.
Currant interlayer
- Place all the ingredients in a saucepan with a thick bottom; put it on the heat, and cook until thickened.
- Transfer the mass to a pastry bag, and cool to room temperature.
The cream
- Put all the ingredients in a container, and whip until fluffy.
- For cream piping, use an "Open star" nozzle.
Assembly
- Apply berry filling on each meringue layer.
- Decorate with cream on top, piping it with a nozzle.
- Put the finished dessert in the fridge for 30-60 minutes.
