No-bake meringue cookie cake. Fun no-bake meringue cake - colors of the day

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Delicate curd soufflé, very similar to ice cream, with a berry layer combined with a crispy base.

Ingredients:

10 g gelatin;
50 ml water;
100 g dark chocolate;
70 g butter;
100 g corn flakes;
200 g cottage cheese;
1 tablespoon sugar;
½ teaspoon vanilla sugar;
100 ml milk;
100 g white chocolate;
200 ml heavy cream;
200 g strawberries.

Preparation

Soak the gelatin. Fill it with water and leave to swell for the time indicated on the package.

Melt the dark chocolate along with the butter in a water bath or in the microwave. Pour liquid chocolate over the cereal and stir. This will be the base of the cake.

Line a cutting board with parchment. Place a springform baking dish on it. Cover the inside of the sides with baking paper too. To make it stick better, grease the sides with vegetable oil.

Place the flakes in the pan, level and lightly compact. This is convenient to do with a potato masher. Place in the refrigerator for half an hour.

Beat the cottage cheese with regular and vanilla sugar in a blender. Bring the milk to a boil and add the swollen gelatin to it. Stir thoroughly until the gelatin is completely dissolved. Combine milk with cottage cheese, mix. Next, add melted white chocolate and stir again.

Whip the chilled cream and, when the curd and chocolate mass has cooled to room temperature, combine them.

Pour half the mousse into the mold onto the base and place in the freezer for 10 minutes. Place a layer of strawberries cut into slices (you can use any berries and fruits to your taste) and pour in the second half of the mousse. Place in the refrigerator for two to three hours.

Peel off the parchment from the bottom and remove the cake from the ring. If using a pastry ring, rub it a little. It will heat up and easily “release” the cake.

2. Napoleon

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Household members will spend a long time guessing what such thin, delicious cakes are made of.

Ingredients:

1 egg;
100 g sugar;
1 tablespoon cornstarch;
5 g vanilla sugar;
½ lemon;
250 ml milk;
70 g butter;
2 thin pita breads;
100 g walnuts.

Preparation

Mix eggs, sugar and vanilla sugar, starch, zest of half a lemon, pour in and place on low heat until thickened. Add butter to hot cream.

Cut the pita bread into layers approximately 15 x 15 centimeters in size. Grind the nuts in a blender or food processor.

Assemble the cake in layers: pita bread, cream, some nuts, pita bread, cream, nuts and so on. After adding the final cream layer, sprinkle the cake generously with nuts, including the sides.

Leave the cake for an hour or two to soak.

3. Anthill

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Incredibly crispy and super easy to make. Instead of cookies - dry breakfast balls.

Ingredients:

250 g condensed milk;
180 g butter (80–85% fat);
250 g chocolate balls;
100 g roasted peanuts.

Preparation

Beat the softened butter with a mixer. Continuing whipping, pour into the oil. Add peanuts and chocolate balls (breakfast cereal) to the cream. Mix thoroughly.

Line the inner walls of the pastry ring with parchment and place the chocolate-butter mixture inside. Compact and refrigerate until completely set. Remove the cake from the ring and decorate as desired.

4. No-Bake Chocolate Banana Cake

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Thanks to the delicate custard and bananas, the cookies are completely soaked and become like a sponge cake.

Ingredients:

200 g sugar;
10 g vanilla sugar;
4 eggs;
50 g flour;
600 ml milk;
50 g butter;
500 g chocolate cookies;
3-4 large bananas;
½ bar of dark chocolate;
1 tablespoon sunflower oil.

Preparation

Separate the yolks from the whites and grind them with regular and vanilla sugar. If the mixture is too thick, add two to three tablespoons of milk. When the mass turns white, carefully, stirring constantly, add flour. Heat but do not boil the milk. Without ceasing to stir, pour it into the egg mixture.

Pour the egg-milk mixture into a saucepan and cook over low heat until it thickens. The cream must be stirred continuously. Remove from heat, add butter, stir.

Take a mold with sides and fill the bottom with cooled cream. Place a layer of cookies on it. If the shape is round and the cookies are square, break them. After impregnation it will not be noticeable.

Cover the cookies with a layer of cream and then with a layer of thinly sliced bananas. Repeat until you reach the edge of the mold. The last layer should be creamy.

Prepare the glaze: break the chocolate into slices, add a couple of tablespoons of milk and a spoonful of sunflower oil. Melt in the microwave or in a water bath.

Pour the glaze over the cake and put it in the refrigerator for three to four hours, or preferably overnight.

5. Smetannik

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7. No-bake nut cake

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Unusual cakes give nutty notes, and the tender one literally melts in your mouth.

Ingredients:

2 eggs;
150 g sugar;
10 g vanilla sugar;
2 tablespoons cornstarch;
500 ml milk;
90 g butter;
160 g breadcrumbs;
160 g walnuts;
3 tablespoons of condensed milk.

Preparation

Prepare the custard: mix eggs with regular and vanilla sugar, add starch (potato starch or just flour), pour in milk and heat over high heat, but do not let it boil. Reduce heat, stir until thickened. Add 50 g of butter into the still hot cream.

Grind in a blender or food processor. Mix them with breadcrumbs, melted butter (40 g) and condensed milk. Mix thoroughly.

Place a layer of nut mixture about a centimeter thick on the bottom of the mold. Compact and grease with cream. Repeat until you run out of ingredients. The final layer should be cream.

Let the cake set and soak for a few hours in the refrigerator. Before serving, garnish with nut crumbs or whole nuts.

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A simplified version of the beloved honey tube cake with cherries.

Ingredients:

2 eggs;
270 g sugar;
10 g vanilla sugar;
1 liter of milk;
200 g flour;
1½ tablespoons starch;
250 ml cream with a fat content of 30–35%;
1 kg of ready-made puff pastries or strudels with cherries;
50 g dark chocolate.

Preparation

Whisk vanilla and regular sugar with eggs. In a separate bowl, mix flour with starch, add to egg-sugar mixture. Do this in portions so that it mixes better.

Heat the milk. A few moments before boiling, slowly pour the egg-flour mixture into it in a thin stream. Stir constantly. Reduce heat to low and simmer until cream thickens.

Cool the custard completely. Pour cooled heavy cream into it. Pour in gradually, stirring each portion.

Place several layers on a dish and generously coat them with cream. Each next layer should be slightly smaller in diameter than the previous one, then you will get a house. It is important that the pastry used is made from shortcrust pastry, otherwise it will not be soaked.

Sprinkle grated chocolate on top of the cake or decorate it to your liking. Place in the refrigerator overnight.

9. Broken glass

ivona.bigmir.net

A beautiful creamy cake for marmalade lovers.

Ingredients:

100 g of multi-colored jelly in powder form;
20 g gelatin;
100 ml water;
3 kiwi;
400 g sour cream with a fat content of 10–15%;
100 g sugar;
a packet of vanillin.

Preparation

Prepare the jelly: pour 100 ml of boiling water for every 50 g of powder, stir, cool and put in the refrigerator until completely hardened. If you don't have ready-made colored jelly, color regular gelatin using fruit juices or food coloring.

When the jelly hardens, you will need to cut it randomly. The pieces should be quite large and uneven, like broken glass. Peel and cut the kiwi into large cubes.

Beat cooled sour cream with sugar and vanilla. Dissolve gelatin in water. When it swells, melt it (but don't boil it). In a thin stream, continuing to whisk, add it to the sour cream.

Combine the sour cream mass with jelly and kiwi, mix thoroughly and place in a silicone mold. Smooth out so that no pieces of jelly stick out. Place in the refrigerator until completely frozen.

10. No-bake cake with boiled condensed milk

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A wonderful combination of buttercream with nuts and dates.

Ingredients:

100 g walnuts;
150 g dates;
1 tablespoon butter;
80 g dark chocolate;
50 g corn flakes;
15 g gelatin;
80 ml water;
200 g sour cream with 20% fat content;
200 g;
400 ml ryazhenka.

Preparation

In a food processor or blender, grind dates (can be replaced with prunes) and nuts with butter.

Place the springform pan or pastry ring on a flat plate. Line the inner walls of the pan with a strip of parchment. Place the nut-date mixture inside, smooth and compact. Place in the refrigerator for 10–20 minutes.

Mix melted chocolate with corn flakes. Stir until all the cereal is coated in chocolate. Place them on parchment and spread them across it so that they barely touch. Put it in the freezer.

Soak the gelatin: dilute it in water and leave for the time indicated on the package.

Make the cream: first beat sour cream with condensed milk, then add fermented baked milk and beat thoroughly again. Melt the swollen gelatin - it should completely dissolve, but not boil. Cool slightly and pour it into the cream. Whisk again. Pour the cream onto the base of the cake and put it in the refrigerator for half an hour.

Decorate the top with chocolate-covered cornflakes and refrigerate the cake until completely set. This will take about four hours.

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.

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2 Cakes without baking .

Cheese cake from Lyna.

This cheese cake no baking. In the summer heat, this is an ideal option, no flour, and, therefore, no hot oven. It takes very little time to prepare, and the taste is not bad at all.

Moreover, there is room for your imagination to run wild. Those who like to invent something in the kitchen can prepare different versions of it. You can make a curd cake with fruits or berries, cookies, sponge cake, chocolate. Next time I will definitely try to combine it with meringue and cream made from boiled condensed milk and chocolate. There will be a layer of curd on the bottom and top, and inside there will be small meringues glued together with chocolate cream. I think it should turn out well.

Lyna sent me a recipe for a cottage cheese cake with vanilla sugar, which is what I’m sharing here, but in the photo the cake is chocolate. I added cocoa to it and garnished it with currants and walnuts.

Compound:

500 g cottage cheese
1 cup of sugar
1 glass of milk
25 g gelatin
nuts
vanilla sugar

Preparation:

Grind sugar with butter and beat together with cottage cheese. I did this in a food processor. You can use a blender. You should get a homogeneous mass. Add raisins, nuts, vanilla sugar to this mixture and mix with a spoon.

Pour cold milk over the gelatin and let it brew for 40 minutes.

When it swells, put it on low heat and, stirring constantly, dissolve. Do not bring it to a boil under any circumstances! Otherwise, your cake will not stick together. Cool the milk to room temperature and pour into the cottage cheese. Beat again.

Line the cup with plastic wrap and pour out the curd mass. Place in the refrigerator until hardened. It froze for me after a couple of hours. Now you can turn our curd cake onto a plate, remove the plastic and decorate it to your liking.

Another no bake cake

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Any cake with meringue is an original delicacy that will appeal to both adults and especially little ones with a sweet tooth. With the help of an appetizing sugar mass, you can decorate your dessert in an impressive and unusual way. Meringues are also used as part of the filling.

To prepare a regular meringue, you need to take only two components: 80 g of egg whites and 160 g of granulated sugar. These ingredients must be thoroughly mixed and placed in a water bath, ensuring that the sweet grains are completely dissolved.

The homogeneous mixture is removed from the stove and whipped with a mixer at high speed. The mixture should become smooth and shiny. All that remains is to squeeze it out with a cooking bag onto a baking sheet with parchment and dry the delicacy in the oven for 110 - 120 minutes at 70 degrees.

It is very important to slightly open the oven door during the process, and leave the finished “bezeshki” inside for another 4 – 5 hours.

A more complicated version of this delicacy is the “Wet Meringue” protein cream for decorating the cake. The main components are still the same, but the process technology changes slightly.

Prepare in advance:

fresh chicken eggs – 4 pcs.;
granulated sugar - 1 full tbsp.;
vanillin – 1 standard sachet;
“lemon” – ¼ large spoon.

Cooking algorithm:

Separate the cooled eggs into components. Cool the light part thoroughly. Beat the whites until light foam appears. The mass should not become thick and stable. Its homogeneity will be enough.
Pour all the sand, vanillin, and lemon into the whites. Stir everything.
Place the container with all components in a water bath.
When the lower part of the mixture just begins to boil, you need to start actively whisking it with a mixer. The process should last 12 - 15 minutes. You can't stop for a second.
Remove the mixture from the stove and beat for another 4 - 5 minutes.

The result is a dense, thick substance that is convenient to use for decorating desserts. It will not settle even with stirring.

Classic meringue cake

Ingredients:

fine granulated sugar - 1 full tbsp.;
egg whites – 4 pcs.;
corn starch - 2 tbsp. spoons;
cream (35%) – 300 ml;
powder – 2 tbsp. spoons;
wine vinegar – 1 teaspoon;
assorted fruit pieces - two-thirds of a glass.

Cooking algorithm:

Mix all dry ingredients except powdered sugar in a bowl.
Separately, beat the whites until foamy. Add the bulk mixture to them. Continue the beating process for a couple more minutes.
Pour in vinegar. Beat the mixture for another 1 minute. The resulting substance should not fall off the spoon. It will be thick and tight.
Place the mixture on a sheet of parchment with a circle drawn in the middle. You need to try not to go beyond the figure.
Make a small depression in the middle of the meringue and form miniature peaks around it using your hands.
Cook the dessert base for 4 - 5 minutes at 180 degrees in the oven, then another half hour at 110 degrees.
While the “cake” is being prepared, you need to take care of the cream - beat the powder with cream. The main thing is not to overdo it with the processing of the air mass, so that butter does not turn out.

Coat the entire resulting meringue with cream. Fill the resulting depression in the middle with fruit pieces.

Cooking with nuts

Ingredients:

raw egg whites – 4 pcs.;
butter – 250 g;
granulated sugar – 220 g;
assorted nuts - 1 full glass;
condensed milk (unboiled) – 2/3 tbsp.;
slaked soda – ½ tsp;
flour – 160 g.

Preparation:

Beat half the whites with 70 g of sand.
Add soft butter fat (100 g), sifted flour and slaked soda in any convenient way. Mix everything. Cool for half an hour.
Beat the remaining whites and sand until thick.
Divide the dough from step two into 3 parts. Stretch each into a round shape, sprinkle with chopped nuts and pour over some of the mixture from step three.
Prepare all three cake layers in this way and bake them one by one for 13 - 14 minutes at 180 degrees.
For the cream, beat the remaining soft fat and condensed milk. Coat the finished cakes with it.

Place the cake pieces on top of each other. If desired, garnish with remaining nuts.

From shortcrust pastry

Ingredients:

cream margarine – 80 g;
yolks – 2 pcs.;
proteins – 2 pcs.;
fine salt - 3 pinches;
granulated sugar – 110 g;
wheat flour – 1 tbsp.;
jam from any berries (currant is best) - 7 dessert spoons.

Preparation:

Turn creamy margarine into a liquid substance. The main thing is not to let the fat boil.
Add yolks, sand (50 g) and salt. After mixing, pour flour through a sieve.
Knead the dough. Spread it along the bottom of the mold, molding small sides. Bake for 8 – 9 minutes in the oven at medium temperature.
Then cool and cover with jam.
Separately, beat the remaining products as for meringue. Cover the entire surface of the future dessert with them.
Cook at the same temperature for another 6 - 7 minutes.

You need to have time to remove the delicacy from the oven when the peaks of the meringue become rosy, but not blackened.

Meringue sponge cake

Ingredients:

ready-made chocolate cakes – 3 pcs.;
ready-made meringue according to the classic recipe – 200 g;
sugar – 100 g;
flour – 40 g;
vanilla sugar – 12 g;
egg – 1 pc.;
milk - half a liter.

Preparation:

For such a cake, you need to bake half a baking sheet of miniature round “bezeches” according to the simplest recipe (from sugar and proteins).
To make the cream, pour all the remaining dry ingredients into a small saucepan. Mix them and pour milk over them. Beat until smooth.
Pour in the contents of the raw egg. Repeat beating.
Bring the cream to thicken on the stove. It is important to constantly stir it with a whisk during the process so that the ingredients do not roll into lumps.
Break most of the meringue into a deep bowl. Leave a few whole pieces to decorate the delicacy.
Pour the cakes generously with cream and sprinkle with sweet crumbles. Stack on top of each other.
Cover the top of the dessert with cream and decorate with whole meringues.

The finished cake with meringue and sponge cake needs to be refrigerated for a while to soak.

Waffle cakes with bananas

Ingredients:

ready meringue – 150 g;
waffle cakes – 7 pcs.;
boiled condensed milk – 1 can;
butter fat – 100 g;
ripe (not black!) bananas – 2 pcs.

Preparation:

Prepare the meringue in advance according to the classic recipe. Cool.
Blend one peeled banana with a blender. Cut the second one into very thin slices.
Separately, beat soft butter until white. In the process, gradually add condensed milk to it.
Mix the cream with fruit puree. Mix the ingredients together.
When assembling the cake, place the waffle layers on top of each other, covering them with cream, sprinkling them with crumbled meringue and laying them with pieces of fruit.

The finished treat can be decorated with chocolate chips or other delicious ingredients to your liking. After this, you should let it stand in a cool place for at least 2 hours.

"Count's Ruins"

Ingredients:

ready meringue – 250 g;
condensed milk (not boiled) – 1 can;
assorted nuts – 2 handfuls;
butter – 300 g.

Preparation:

Prepare in advance round miniature “bezeshki” with a sharp top according to the very first recipe. Cool them down.
For the cream, beat soft butter and condensed milk.
Chop the peeled nuts randomly.
When assembling this cake, you just need to pour a heap of meringue onto a large plate. Pour cream over each layer of sweet preparations and sprinkle with nuts.

Before serving for tea, let the “Count's Ruins” cake soak well.

Homemade meringue cake

Ingredients:

raw eggs – 10 pcs.;
condensed milk – 1.5 tbsp;
granulated sugar – 270 g;
powder – 190 g;
potato starch – 40 g;
soft butter – 400 g;
walnuts – 80 g.

Preparation:

Divide very cold eggs into components. Beat the white part with all the sugar until thick and dense foam. You need to gradually fall asleep before squirrels.
Separately sift the starch. Mix it with powder.
Combine both masses.
Draw a circle on the parchment. Place the white “dough” into it. As a result, you should get three cakes of the same size.
Place each one in the oven, preheated to 150 degrees, then immediately turn down the heat and bake the “cakes” for 55 minutes at 100 degrees.
Beat condensed milk with soft butter. Add chopped nuts to the resulting cream.
Generously pour cream over each cooled cake. Place all three on top of each other.

Let the dessert stand in the cold for at least 2.5 hours. Then you can treat your guests to the treat.

With chocolate and whipped cream

Ingredients:

egg whites (raw) – 5 pcs.;
powder (sugar) – 2/3 tbsp.;
granulated sugar – ½ tbsp.;
milk chocolate – 2.5 standard bars;
heavy cream - half a liter;
almond petals - for decorating the delicacy.

Preparation:

Pour raw whites into a large bowl. Beat until light foam appears. To make this easier, the eggs should be used well chilled.
Continuing whipping, pour powder into the mixture. When it stops falling off the spoon, you can spread the “dough” on a baking sheet covered with parchment. You need to make three rectangular cakes of equal size.
First bake the bases for 14 - 16 minutes at 150 degrees, then 2 hours at 90 degrees.
Coat the finished cakes with melted chocolate. Let it harden.
Beat sugar and cream until fluffy. Coat the cakes with the resulting cream and place on top of each other.

Decorate the resulting treat with nut “petals”.

Strawberry dessert

Ingredients:

egg whites – 7 pcs.;
granulated sugar – 2 tbsp;
strawberries - 1.5 tbsp.;
very heavy cream - half a liter.

Preparation:

Rinse the strawberries. Cut the berries into slices. Leave a few pieces whole.
Beat the chilled whites thoroughly. Be sure to use a dry, clean bowl for this purpose. There should not be the slightest drop of yolk among the whites. Otherwise the process will become much more complicated.
First you need to beat the whites until a light foam appears. Then continue the process using a mixer/blender, gradually adding sugar (1.5 tbsp.) into the mass. You can finish whipping only at the moment when the mixture becomes thick and dense and does not slide off the whisk.
Using a pencil, draw four identical circles on baking paper. It is convenient to prepare “cakes” on two baking sheets at once - two on each.
Bake the bases for the future dessert in the oven. First 14 - 16 minutes at 150 degrees, then another 90 minutes at 90 degrees. You can place small pieces next to the large circles to create miniature “bezeches” for decorating the delicacy.
Cool the resulting cakes.
For the cream, whisk together the cream and the remaining sand.
Grease the finished cooled bases with the resulting creamy mass. Lay them on top of each other, place berry slices between them.

Decorate the resulting cake with whole berries and individual whole small meringues.

Snickers cake with meringue

Ingredients:

cocoa – 3 large spoons;
regular sugar - 2 tbsp;
flour – 1 tbsp.;
milk – 1.5 tbsp;
whole egg - 1 pc.;
proteins – 3 pcs.;
sunflower oil – 3 tbsp. l.;
baking powder - 1 large heaped spoon;
boiling water – ½ tbsp.;
vanilla sugar – 1 teaspoon;
peanuts – 1 tbsp.;
butter – 220 g;
condensed milk – 1 tbsp;
cream – 1 tbsp. + 5 large spoons for soaking the base;
dark chocolate – 2 bars.

Preparation:

Beat the egg whites with half the sand until stiff peaks appear. Bake a round meringue cake from this mixture. It will cook for 130 minutes at 110 degrees.
Mix the remaining dry ingredients. Add sunflower oil and milk to them. Lightly whisk everything together.
Pour in boiling water. Repeat beating.
Bake a large cake in an oiled general pan (round) for 45 minutes at 180 degrees. Cut the cooled base into 2 parts.
Dry (in a frying pan) and peel the peanuts. Blend it in a blender bowl until the crumbs are the desired size.
Separately beat soft butter. At the end add condensed milk to it.
Lightly soak both cake layers with cream. Coat each one with the cream from step six.
Sprinkle the first one with nuts. Place the meringue and the rest of the cream on top. Sprinkle in remaining nuts.
Cover the structure with the second cake layer.
Melt chocolate with cream. Drizzle glaze over finished dessert.

If you wish, you can leave a few nuts whole and decorate the Snickers cake with them. Be sure to let it soak well.

"South night"

Ingredients:

flour – 300 g;
sugar – 220 g;
butter – 150 g;
cocoa – 70 g;
baking powder – 10 g;
eggs – 2 pcs.;
milk – 1 tbsp.;
vinegar - 1 tbsp. l.;
soda – ½ teaspoon;
cream (butter + condensed milk) – ½ tbsp.;
ready meringue – 70 g;
dark chocolate – 1 bar;
cream – 50 ml.

Preparation:

Mix milk with vinegar.
Pour all dry ingredients into a common bowl.
Grind the oil with sand. Beat the eggs into the mixture one at a time.
Combine mixtures in three steps. Pour the resulting dough into a mold lined with parchment. Bake for half an hour at 200 degrees.
Divide the cooled base into two equal halves.
Coat the cakes with the prepared cream. Scatter the crumbled meringue between them.

Prepare glaze from chocolate and cream. Pour it over the resulting dessert. Cool and serve for tea.
Ingredients:
pure egg white – 150 g;
whole eggs – 2 pcs.;
lime/lemon juice – 1 teaspoon;
sugar – 320 g;
starch – 1 teaspoon;
canned pineapples – 340 g;
cane sugar – 1 large spoon;
coconut shavings - 4 dessert spoons;
coconut milk – 400 ml;
flour – 60 g;
butter fat – 100 g;
salt and vanillin - a pinch each.

Preparation:
Beat cold egg whites with 220 g of sand. The latter needs to be filled in gradually.
At the end, add starch and half the citrus juice. The mass should be shiny and thick. After adding the last ingredients, continue beating for another minute.
Draw two circles on the parchment. Place the entire protein mass on them. Bake the bases first for half an hour at 130 degrees, then for another 2.5 hours at 100 degrees.
Cut the pineapples into pieces (without syrup) and mix with brown sugar and citrus juice. Cook the mixture for 12 – 14 minutes over low heat. Add shredded coconut.
Lightly beat the remaining sweet sand with the whole egg. Add salt, vanillin and flour. Cook the mixture over low heat until thick.
Put butter into the prepared cream.
Place the fruit mass and most of the cream between the two meringue bases. Pour the remaining sweet mixture on top.

Leave the cake in the cold for 2.5 hours. Garnish with mint if desired.

Cake with meringue layer
Ingredients:
white fluffy sponge cake - 2 pcs.;
ready-made white meringue – 200 g;
pitted prunes – 100 g;
walnuts – ½ tbsp.;
cream from boiled condensed milk and butter - ½ tbsp.;
boiled water – ½ tbsp.;
sugar – 2 teaspoons;
cognac without flavoring - 1 tbsp. l.

Preparation:
Immediately place the first cake layer into the springform pan.
Dissolve sugar in warm boiled water. Add cognac. Soak both cake layers with this mixture. With special care - the bottom one.
Grease both biscuits with cream and sprinkle with chopped peeled nuts and crumbled meringue. Place finely chopped prunes soaked in hot water between the cakes.

Leave the finished treat with a layer of meringue in the cold overnight. If desired, you can pour any chocolate on top.

There are many options for baking with meringue, and each is almost a masterpiece. What they still lack is the warmth of the owner’s hands and a pinch of love. Add the missing ingredients quickly and create your own unique desserts!

If you want to make a meringue cake, you don’t have to turn on the oven or fiddle with the dough for a long time. You can even take fresh store-bought meringues of different colors. Then the cake will be festive and attractive. And nuts and prunes will create an original flavor range.

What is the cake made from:

Two hundred grams of multi-colored meringues
Can of condensed milk
One hundred and ten grams of butter
Sixty grams of your favorite nuts
Dark chocolate bar
One hundred grams of pitted prunes

The process of making the cake:

Soak prunes in cold water for ten minutes. Drain the water and dry the prunes with a clean cloth. Cut into thin pieces.
Dry the cast iron skillet well and heat it up. Add peanuts to the pan and fry a little until they acquire a beautiful golden color.
Place peanuts on a towel or cotton bag. Wrap it up and walk over this bundle with a rolling pin. This way the nuts will be crushed and at the same time not scattered throughout the kitchen.
Place a can of condensed milk in a saucepan filled one-third with water. Place on medium heat. When the water starts to boil, you can start counting two and a half hours, after which the boiled condensed milk will be ready.
By the way, this recipe is very flexible. Now let's explain what we mean by this:
- Firstly, instead of peanuts or together with peanuts, you can use almonds, hazelnuts or walnuts.
- Secondly, you can use toffee instead of condensed milk. It also turns out very tasty.
You need to give the boiled condensed milk a little time to cool. Now carefully open the can and pour the boiled condensed milk into a deep plastic bowl.
Add slightly softened butter there. Beat with a mixer. Well, it’s that simple, and the cream is already ready.
Take a flat, large dish in which to serve the cake. Place the springform ring on the dish.
Coat the meringue with the resulting cream. You need to lubricate on all sides. Then put the meringue in the ring. Thus form the first layer. Fill the empty space between the meringues of the first layer with crushed meringue. Sprinkle with crushed nuts and pieces of prunes.
Proceed with the second layer. To make the cake more fun, you can make each layer from bezels of a different color. Also sprinkle the second layer with nuts. By the way, you can also alternate nuts between layers.
When all the layers are formed, complete the “construction” by creating a kind of top.
Leave the cake for about three hours for it to settle. Then remove the split ring and sprinkle the entire cake with finely grated chocolate.

So our simple no-bake cake is ready. The cake turns out very fun and festive. And the taste contrast gives it freshness and sophistication.

If you want to make meringues yourself, then here is a simple recipe that will definitely work.