Marengelag cake with blueberry foam and chocolate cream

Ingredients for Marengelag cake with blueberry foam and chocolate cream

Instructions for Marengelag cake with blueberry foam and chocolate cream

To prepare the Marengelag cake with blueberry foam and chocolate cream recipe, please follow these instructions:

Marengebunde: Dip almonds and let them lie and dry for half an hour
Whip egg whites and sugar to a cool amount
Chop almonds fine, but not for almond flour
Now turn the almonds carefully into the marbles
Draw three circles of 16 cm in diameter on three baking papers
Distribute the marble mass on the three baking plates and use a pallet knife to get even and even sides
Behind 130 degrees (hot air) for one hour - leave the bottom of the bottom and dry further

Blueberry foam: Whip the cream stiff
Turn Greek yogurt into the cream
Then turn blueberries Marmelade and Acacia Honey in the mass
Finally add the fresh blueberries

Chocolate cream: Bring all the ingredients in a saucepan
Let it all melt together
Now boil the mass while stirring until it starts to get thick
Let the chocolate cream stand a little so it gets a bit cold and thick before it comes to meringue lagkage

How to Make Mareng Cake with Blueberry Foam and Chocolate Cream: First put a almond bunch on a layer of cake and then a layer of blueberry foam and so on - finish with a layer of blueberry foam. Top the cake with fresh raspberries and blueberries and give the meringue cake the final finish by getting chocolate cream on top - use a spoon so you can spread the chocolate cream well and evenly over the marrow cake.