Cake made from ready-made meringue without baking recipe. Meringue cake recipe without baking

Meringue cake with nuts - the name alone makes your mouth water. The cake does not require baking. Prepare it from crumbled meringue (ready-made or homemade - the recipe will be given later), with nut filling, cool and serve with berry sauce made from jam or berries. Berries can be fresh or frozen.

To make a meringue cake you will need:

100 gr. coarsely crumbled meringue cakes

sour cream 450 ml

lightly toasted nuts (walnuts, hazelnuts, hazelnuts)

two tablespoons of cognac, liqueur

teaspoon cocoa powder

Berry sauce: 200 gr. jam or berries, 2 tablespoons of powdered sugar, juice from half a lemon, grated zest.

press the meringue to the bottom of the pan

Place paper on the bottom and sides of the pan. Crumble the meringue. Add a quarter of the crumbled meringue and press the crumbs to the bottom.

Chop the nuts, crush them and lightly toast them.

Beat the sour cream into a thick, dense foam. Add the cooked nuts and two-thirds of the remaining meringue. Pour cognac or liqueur into the mixture (you can use jam syrup). Stir. Place the mixture on top of the meringue in the mold and smooth the surface. Top with remaining Meringue crumbs. Cover the pan with a lid or paper and freeze for twelve hours.

Make a berry sauce from jam or berries (strawberries in this case). Mash into a puree and pass through a sieve. Grind the puree with powdered sugar and zest. Add lemon juice.

To make a meringue cake you will need:

100 gr. coarsely crumbled meringue cakes

sour cream 450 ml

lightly toasted nuts (walnuts, hazelnuts, hazelnuts)

two tablespoons of cognac, liqueur

teaspoon cocoa powder

Berry sauce: 200 gr. jam or berries, 2 tablespoons of powdered sugar, juice from half a lemon, grated zest.

press the meringue to the bottom of the pan

Place paper on the bottom and sides of the pan. Crumble the meringue. Add a quarter of the crumbled meringue and press the crumbs to the bottom.

Chop the nuts, crush them and lightly toast them.

Make a berry sauce from jam or berries (strawberries in this case). Mash into a puree and pass through a sieve. Grind the puree with powdered sugar and zest. Add lemon juice.

I really love meringues and everything related to meringues. It’s tender, crunchy, and when it’s topped with nuts, and not just with peanuts, it’s finger-licking good.

Today I was too lazy to disassemble the oven and, as if ordered, memories of a cake without baking surfaced. I bought meringues in a store, multi-colored: they are not expensive, so I didn’t bother making them. The cake is prepared very quickly, simply and easily. It turns out very tasty: delicate cream based on condensed milk, crunchy nuts and airy meringue. It’s not a shame to serve such a miracle on the holiday table. If you don’t like it too sweet, then add prunes: the combination is very interesting and incredibly tasty.

Product composition

200 grams of meringue: any size and any color;
400 milliliters of condensed boiled milk;
110 grams of butter;
60 grams of any nuts;
two tablespoons of grated chocolate.

Step-by-step cooking process

Any nuts that you will use to make the cake must first be fried: in a dry frying pan or in the oven. And then grind with a rolling pin or in a blender.
Boiled condensed milk is easy to prepare from regular milk, see the link.
By the way, you can use toffee instead of condensed milk.
Transfer the boiled condensed milk into a deep bowl, add soft butter and beat everything with a mixer. The cream is ready.
We place the ring from the springform pan on the serving dish (but you can do without using it).
Grease the meringue with cream on all sides and place in the mold.
We form the first layer: you can make each layer a different color. Fill the empty spaces left when laying out the first layer with pieces of meringue.
Sprinkle everything with nuts and begin to lay out the next layer of meringue. We also sprinkle it with nuts.
We continue this way until all the products are gone. We design the top in the form of a slide.
Remove the ring, grate the chocolate on a fine grater and sprinkle it over the cake.
We serve the cake to the table: everyone takes as many pieces of meringue on their plate as they see fit.

Enjoy your tea.

1. First we will prepare the lemon curd:

Wash the lemon thoroughly with warm water. You can use the hard part of the sponge. Since the recipe will require zest, you need to wash off all the harmful substances that are usually used to treat citrus fruits from the peel so that they can be stored better. When the lemon is washed, blot its surface with a napkin, then peel off the zest in a thin layer - only the yellow part;

Transfer the zest to a bowl, add granulated sugar and grind everything together with a tablespoon. Let the mixture sit for 30 minutes;

Break the egg into a small saucepan, add the yolk there, and lightly beat them with a whisk. Then add the zest, sugar and cornstarch to the eggs, mix the contents of the saucepan until smooth;

Squeeze the juice from the lemon and add it to the rest of the ingredients. You need 70 ml of juice. Mix everything well again;

Place the pan on low heat and bring to a boil while constantly stirring, then remove the pan from the heat. It is necessary that all sugar crystals dissolve and the curd thickens;

Pour a pinch of salt into a saucepan, add butter, mix thoroughly and put the curd in the refrigerator for 12 hours. For the pie we need 280 grams of lemon curd.

2. Prepare the cake:

Grease a springform pan with a diameter of 20 cm and a depth of 6 cm with a piece of butter. You can take a mold of a different size, but this is the one that will be ideal for the cake. We line the bottom and side walls of the mold with baking paper so that the paper protrudes beyond the top edge of the mold by 3 cm;

Place the cookies in a bowl and knead into crumbs, then add a quarter of the crumbs to decorate the finished cake, and add butter to the rest. Mix the cookies and butter thoroughly, then put the mixture on the bottom of the mold, level it and put the mold in the refrigerator for 10 minutes;

Now put the meringues in a separate bowl and knead them into large crumbs;

Place half the ice cream in a large container, add the meringue and half the lemon curd to it, mix well and spread the mixture onto the cookie base, level the top with a spatula, sprinkle with the remaining cookie crumbs, cover the mold with cling film, cover the top with a layer of foil and put away overnight (for 12 hours) in the freezer;

Transfer the remaining ice cream into a suitable bowl, add the remaining lemon curd to it, and stir until smooth. Then place the mixture in a container and also put it in the freezer overnight.

3. The night has passed - we move on to the final stage:

Remove the cake from the freezer, let it stand at room temperature for 5 minutes, then remove the foil and cling film. Release the cake from the mold and place it on a nice wide plate;

Decorate the top of the cake with ice cream from the container, placing balls on the surface of the cake;

Now we beautifully place the meringues on the ice cream, sprinkle everything with silver sprinkles and the final touch - sprinkle with powdered sugar.

4. Serve the finished cake immediately before the ice cream melts!

Kiev cake has become the hallmark of Kyiv since the Soviet era and has conquered many of the most demanding culinary critics. It is quite possible to reproduce the classic version of preparing the dessert and its many versions yourself at home in your kitchen.

How to prepare Kyiv cake?

The classic Kiev cake is made from protein cakes to which nuts are added.

It is preferable to bake the cakes on parchment, after drawing circles of the desired diameter.
The meringue is not used immediately, but is allowed to dry additionally for several hours.
When a Kiev cake is made, the filling is prepared on a custard base with eggs or yolks and, without fail, butter. Cocoa, flavorings, and nuts can be added to it.

Kyiv cake - recipe according to GOST USSR

The original Soviet Kiev cake, the recipe of which is as close as possible to the classic one, is prepared with roasted hazelnuts, which can be replaced with cashews. After roasting, the hazelnuts will need to be shelled. Decorate the dessert with cake scraps mixed with nut crumbs and the remaining cream.

Ingredients:

proteins – 200 g;
flour – 45 g;
sugar – 435 g;
vanilla sugar – 2 packets;
hazelnuts – 150 g;
butter – 250 g;
egg – 1 pc.;
milk – 150 ml;
cocoa – 10 g;
cognac – 1 tbsp. spoon.

Preparation

The whites are left warm for 12 hours, and then whipped, adding 50 g of regular sugar and a packet of vanilla sugar.
Mix a mixture of nuts, 185 g of sugar and flour into the whites, bake 2 cakes at 140 degrees for 2 hours.
Beat milk with sugar, add sugar, boil until thick.
After the cream has cooled, add it to the butter whipped with vanilla sugar.
Cognac is mixed into one half of the cream and cocoa into the other.
They decorate a classic Kiev cake, coating the cakes with cream.

Kyiv cake - a simple recipe

If the process of lengthy preparation of cakes scares you, and you don’t want to deny yourself the pleasure of enjoying your favorite dessert, you can take a simpler route and make a Kiev cake from ready-made meringue, buying it in a store. All that remains is to add fried nuts and decorate the dessert by soaking the base in cream.

Ingredients:

meringue – 300 g;
nuts – 150 g;
butter – 200 g;
condensed milk – 1 can;
cognac – 1 tbsp. spoon;
cocoa – 1 tbsp. spoon.

Preparation

Break the meringue and mix with the roasted nuts.
In a ring wrapped in film, layers of crumbs with nuts and cream of condensed milk, butter and cognac are placed.
Place the Kiev cake with meringue in the refrigerator for several hours.
Remove the ring and decorate the dessert.

Sand Kyiv cake

Kiev cake is a recipe that may differ significantly in composition from the original, but is in no way inferior in taste. In this case, in addition to meringue, they also use meringue, which gives the dessert tenderness. The yolks are used here for custard, the sweetness of which can be adjusted.

Ingredients:

eggs – 4 pcs.;
flour – 450 g and 2 tbsp. spoons;
sugar – 380 g;
nuts – 150 g;
butter – 450 g;
egg – 1 pc.;
milk – 500 ml;
cocoa – 1.5 tbsp. spoons;
sour cream – 1.5 tbsp. spoons;
vanilla, cognac.

Preparation

Beat the whites by adding sugar.
Stir in the nuts, bake the cake for 2.5 hours at 140 degrees, let cool in the oven.
Grind 2 yolks, 180 g of sugar, sour cream and 150 g of butter.
Add flour and bake 2 cakes.
2 yolks are boiled with the rest of the sugar, milk and flour until thickened.
Add vanilla and after cooling the butter.
Mix cocoa into half the cream.
They collect Kyiv by alternating cakes and cream.

Kyiv cake with hazelnuts

Another original recipe that will help you successfully prepare Kiev cake at home with hazelnuts. The meringue here is baked with starch, which gives elasticity, and the cream without flour, which contributes to its special tenderness. Instead of cognac, it is permissible to add brandy or not use alcohol at all.

Ingredients:

eggs – 6 pcs.;
starch - 4 tbsp. spoons;
hazelnuts – 150 g;
sugar – 520 g;
butter – 400 g;
milk – 220 ml;
cocoa and cognac - 1.5 tbsp each. spoons;
vanilla.

Preparation

Beat the whites by adding 2 cups of sugar.
Stir in the nuts, bake 2-3 cakes at 140-120 degrees for 3-4 hours.
Mix sugar, yolks and milk, place in a water bath and brew until thickened.
After cooling, stir in butter whipped with vanilla, cocoa and cognac.
Coat the cakes with cream and decorate the Kiev cake to taste.

Kyiv chocolate cake

The cream for the Kyiv cake can be prepared with the addition of melted chocolate, and the product can be covered with ganache on top. This will allow you to get the maximum chocolate taste of the finished dessert and at the same time please the taste buds of admirers of the famous Kyiv delicacy and chocolate.

Ingredients:

proteins – 6 pcs.;
starch - 2 tbsp. spoons;
nuts – 200 g;
sugar – 450 g;
butter – 200 g;
yolks – 4 pcs.;
milk – 100 ml;

chocolate – 450 g;
cream – 300 ml;
rum essence.

Preparation

The egg whites are fermented for 24 hours, beaten by adding 1.5 cups of sugar.
Mix nuts with starch and bake 3 cakes at 100 degrees for 2-3 hours.
To make the ganache, bring the cream to a boil, add 300 g of chocolate, and stir after a few minutes.
Milk is boiled with sugar.
Stir in the yolks and chocolate, cool, beat with butter and rum essence.
The cakes are coated with cream and decorated with Kiev ganache.

Kyiv grilled cake

Homemade Kiev cake, the recipe for which involves adding grilled meat to the cream, produces the most intense nutty flavor. The result will be especially enthusiastically received by those with a sweet tooth of any age. It is most convenient to prepare grilled meat on a silicone mat, placing caramel on it to harden.

Ingredients:

proteins – 300 g;
flour – 45 g;
hazelnuts – 300 g;
sugar – 520 g;
butter – 300 g;
eggs – 2 pcs.;
milk – 180 ml;
cocoa – 50 g;
vanilla, cognac.

Preparation

Beat the whites by adding 230 g of sugar.
Mix 220 g of nuts with flour, bake 3 cakes at 140 degrees, let cool in the oven.
30 ml of water is mixed with sugar, brought, stirring, to a boil and darkening, and then boiled to caramel and mixed with nuts.
Pour the mixture onto the mat, let it harden, and grind in a blender.
Mix eggs, milk, sugar, vanilla, boil until thickened, cool.
Beat the cream with butter, cocoa and cognac, add the grillage, coat the cakes with it.

Kyiv coffee cake

The original Kiev cake with coffee aroma will win the hearts of coffee lovers, will be an excellent addition to the sweet table and the best end to any home holiday. To complement the cream in this case, you will need strong brewed natural espresso, which should simply be mixed into the cream when creating it.

Ingredients:

proteins – 200 g;
sugar – 435 g;
hazelnuts – 200 g;
butter – 250 g;
egg – 1 pc.;
milk – 150 ml;
espresso coffee – 50 ml.

Preparation

Beat egg whites and 1.5 cups sugar.
Add nuts, bake 3 cakes at 140 degrees for 2 hours, leave in the oven overnight.
Boil milk with sugar.
Add beaten egg and coffee and heat until thickened.
Mix the cooled cream into the whipped butter and coat the cakes with it.

Cake “A la Kyiv” without baking

Kyiv with ready-made meringue and cookie cakes is close in taste to the original, just as rich and sweet. For nuts, you can use hazelnuts, cashews, or replace them with more affordable peanuts or walnuts. Instead of charlotte cream on yolks, a quick version made from butter and condensed milk is also suitable.

Ingredients:

meringue – 250 g;
nuts – 150 g;
cookies – 300 g;
butter – 350 g;
yolks – 3 pcs.;
milk – 300 ml;
sugar – 100-150 g;
vanilla.

Preparation

Break the meringue and mix with nuts.
From cookies and 150 g of melted butter, form 2 cakes on film and place in the refrigerator.
Brew the yolks with boiling milk with sugar and vanilla, cool, and beat with butter.
Mix the cream with meringue and nuts, layer the cakes in the mold, and allow to harden.

Kyiv cake in a slow cooker

Modern Kiev cake can be prepared using newfangled gadgets, such as a multicooker. The presence of only one bowl forces the cakes to be prepared in stages. Whip the egg whites each time immediately before baking, not forgetting to supplement the meringue with chopped nuts.