Beze cake with strawberries

Method

1. 01

   Separate the proteins from the yolks. This can be done with a special device.

2. 02

   Place the squirrels in a bowl and beat them correctly from the bowl. To do this, you need to carefully monitor that the bowl for whipping was dry and clean, and that not a single drop of the yolk gets there. If these basic rules for whipping proteins are violated, then the proteins will not be beaten. First, the squirrels are whipped to a light foam.

3. 03

   Then gradually add sugar in small portions. Beat the proteins to a solid peak state. When the bowl is turned over, the proteins do not pour out or slide.

4. 04

   On baking paper with a simple pencil draw circles of the right size.

5. 05

   On these circles to place whipped squirrels, trying not to go beyond the boundaries of the inscribed circles.

6. 06

   Send the foes into the oven. The temperature in the oven is first set at 150 g., and 15 minutes after the start of baking reduce the temperature to 90 g. and at this temperature to dry the meringue.

7. 07

   In about 1.5 hours, the beze crusts will be ready.

8. 08

   I made two sized cakes and added small bezels.

9. 09

   While the cakes are cooling, you need to prepare the cream. To do this, place well-cooled cream in a bowl, add sugar and whip them until you get a lush shiny cream. Do not overbeat the cream, otherwise the butter may begin to separate from them. Chilled cream is whipped easily, and room temperature cream may not whip at all.

10. 10

    Bake the resulting cream from whipped cream. Place small berries on top and place whole berries of strawberries. Keep the cake cold until served.