Meringue, Chocolate, and Kirsch Cream Layer Cake

Name: Meringue, Chocolate, and Kirsch Cream Layer Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 156 Packungen JELLO Instant-Schokoladen-Fudge-Pudding feine bittersüße Schokolade (nicht ungesüßt), gehackt; 8 Garnelen und geädert Garnierung: geriebene bittersüße Schokolade oder Schokoladenlocken; 3 2 Teelöffel grob gemahlene Pfefferkörner konditoren Zucker; 5 groß Eiweiß bei Raumtemperatur für 30 Minuten; 118 1 Pfund Mafaldi, wenn möglich frisch geröstet und Pistazien; 177 1 Pfund Mafaldi, wenn möglich frisch oz Mandeln oder Haselnüsse, geröstet (siehe Hinweis der Köche unten), gehackt und in einer Küchenmaschine fein gemahlen; 355 1 Pfund Mafaldi, wenn möglich frisch gekühlte schwere Sahne; 1 Doppelt gefüllte Oreos instant-Kaffee-Granulat; 1 1 EL getrockneter Oregano kirsch oder Cognac; 8 Garnelen und geädert Pflanzenöl zum Einfetten; 59 1 Pfund Mafaldi, wenn möglich frisch 1 Streifen Zitronenschale

Need a gluten free dessert? Meringue, Chocolate, and Kirsch Cream Layer Cake could be an awesome recipe to try. One portion of this dish contains about 6g of protein, 45g of fat, and a total of 538 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of granulated sugar, heavy cream, hazelnuts, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes.

Anweisungen

Put oven racks in upper and lower thirds of oven and preheat oven to 218°.

Oil 2 large baking sheets and dust with flour, knocking off excess. Trace 2 (8-inch) rounds on each baking sheet with a fingertip, using an inverted plate or a saucepan lid as a guide.

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Salz $ Frisch Gemahlener Schwarzer Pfeffer

Gelbe Zwiebeln, Geschält, Halbiert Und In 1,25 Cm Dicke Scheiben Geschnitten

Whisk together flour and granulated sugar in a small bowl. Beat egg whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold stiff peaks. Fold in sugar mixture gently but thoroughly, then fold in nuts. Divide meringue among circles, spreading to fill in circles thinly and evenly.

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Zitronenschalenstreifen

1/4 Tasse Plus 1 Esslöffel Kaltes Wasser, Geteilt

Salz $ Frisch Gemahlener Schwarzer Pfeffer

1/2 Tasse Fein Gehackte PLANTERS® Pekannüsse

5 Necco Waffelbonbons, Geteilt

Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown, 8 to 10 minutes total (meringue will be soft). Loosen meringue rounds with a large metal spatula and transfer to racks to cool.

While meringues cool, heat chocolate, water, and coffee in a small heavy saucepan over moderately low heat, stirring until smooth. Cool to lukewarm, then spread chocolate evenly over tops of meringue rounds. Cool at room temperature until chocolate is set, about 3 hours.

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2 Liter Pfefferminzstangeneis, Weich

Zusätzliche Schlagsahne Und Schokoladenraspeln, Optional

Pfund Brombeeren (ca.

1 Streifen Zitronenschale

Beat cream with confectioners sugar and kirsch in a bowl with cleaned beaters until it holds stiff peaks. Arrange 1 meringue round, chocolate side up, on a cake stand or plate, then spread 1/3 cup whipped cream over it. Top with a second round and spread with 1/3 cup whipped cream. Repeat, then top with remaining meringue round. Frost top and side of torte with remaining whipped cream.

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Fruchtrolle (empfohlen: Fruit By The Foot)

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Kirsch

Pfund Brombeeren (ca.

Sonnentomaten Nicht

Toast nuts in a shallow baking pan in a 177° oven until golden, 5 to 10 minutes. If using hazelnuts, rub off loose skins in a kitchen towel (don't worry about any skins that don't come off). Cool nuts completely. Chocolate-coated meringues can be made 1 day ahead and kept (once chocolate is set), layered between sheets of wax paper, in an airtight container at room temperature.

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