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Scheherazade Cake

8 large egg whites
2 cup sugar
1/2 tea spoon vanillin
1/4 tea spoon cream of tartar

1 can condense milk
300 grams sweet butter
1 table spoon instant coffee
1/3 cup Kahlua liqueur

100 grams dark Belgium chocolate chopped for decoration.

Preparation time 15 min
Backing time: 130 min
Temperature: 250°F

Beat egg whites with electric beater on high speed until the whites are stiff enough to hold their shape. Mix well vanillin, cream of tartar and sugar. Beat in the sugar mixture. Beat the whites until they stand in very stiff peaks. Scoop with table spoon a meringue mixture and place it with circular motion, shaping small round cookies on baking sheet covered with foil. Bake in preheat oven for 120-130 min at 250°F. Turn off heat and cool in the oven ½ hour. Remove from oven and cool completely.

Dissolve coffee in liqueur. Beat well butter and condense milk. Add coffee-liqueur mixture and beat until smooth.

Arrange meringues on the serving plate in circular pyramid, covering each layer with coffee cream.
Decorate with chopped Belgium chocolate.

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