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Marble Cake With Cream And Meringue

6 eggs separated, keep separately 2 white parts for meringue topping
2 cups sugar
1/2 tea spoon vanillin (Krinos recommended)
16 oz sour cream
3 cups flour
2 table spoons cacao
1 tea spoon baking powder (Clabber girl recommended)

Syrup for cake:
1 cup water
2 table spoons sugar
3 table spoons coffee liqueur
Dissolve all ingredients

Cream for cake:
1 can condense milk
3 table spoons coffee liqueur
300 grams sweet butter
Beat well all ingredients

Meringue Ingredients:
2 large egg whites
1/2 cup sugar
¼ tea spoon vanillin
1/8 tea spoon cream of tartar

Preparation time 10 min
Baking 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.

Preparation time: 10-15 min
Baking time: 60 min at 350°F

Beat eggs and sugar/vanillin with electrical mixer for 2 min. Add sour cream and beat for another 2-3 min. Add flour, and baking powder, mix well and beat with mixer for 2 min. Pour 1/2 mixture into oiled baking form. Add cacao to the rest of the mixture and beat for 1 min until completely dissolved. Pour cacao mixture on top. Bake in the preheated oven for 60 min at 350°F. Cool. Slice cake in half. Pour syrup evenly on each part. Spread half of cream on the bottom of the cake. Place other part on top and cover cake with the rest of the cream. Crush meringue and sprinkle them over the cake.

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