You will need:
- 4 egg whites;
- 200 gr. sugar powder;
- 2 tbsp. spoons of corn starch;
- 1 tsp. Vinegar or lemon juice.
For cream:
- 200 ml of cream 33%;
- 20 g. Sugar powder;
- Berries of fresh raspberries (strawberries, blackberries, blueberries).
First you need to prepare the basis of meringue, ideally it should be with a thin crispy crust outside and soft inside.
With the help of a mixer, whipped proteins into a strong foam, add sugar powder, continuing to beat, gently interfere with corn starch (if you have potato starch, reduce the amount by 2 times). Lay out on baking paper with a confectionery bag (or tablespoon) round base for the cake.
Heat the oven to 150 degrees (if you have convection mode, then bake on it), put a baking sheet with the basics for a biza in the oven and leave for 5 minutes, then we reduce the temperature to 120 degrees and wait for another 30 minutes.
Be sure to get cool, otherwise your cream just spreads.
The cream for whipping (33%) is whipped to a dense state with powdered sugar (the original recipe contains more sugar (50 gr.), But I prefer less sweet).
We post on the cooled (necessarily!) The basis of whipped cream, decorate fresh berries and sprinkled with sugarpus with vanilla.
Let's apply if you do not plan to immediately apply, then store the basis and whipped cream separately, collect them into the cake directly before serving on the table.
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