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Foam and whipped cream party - the cake that takes us back to childhood

3 layers of textures - crispy dough, creamy coffee cream and crazy meringue.

Batya Soreq makes a tribute to Hannah Shaulov's beloved childhood cake

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• recipe

• Pie

• meringue

• whipped cream

Batya Whistles

Thursday, 18 November 2021, 08:30 Updated: 08:35

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Three layers of textures.

Foam and whipped cream cake (Photo: Walla !, Batya Sorek system)

There are classics that should not be touched.

This is not just about taste, but also appearance.

This is how the foam cake and the mythological whipped cream from Hannah Shaulov's recipe book I remember from childhood and I did not want to change it, not even the pattern.

A cake made of three layers of textures - crunchy dough at the bottom, creamy coffee cream in the middle and crazy meringue on top.

I know it's hard to wait, but give her her time in the fridge.

She loves it.

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Foam cake and whipped cream

Recipe By: Batya Sorek, Walla!

Food

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• 20 minutes work

• Three hours in total

• Medium difficulty

• Israeli

• vegetarian

• milky

• Pies

• Recipes to sit

• cakes and cookies

• kosher

From the best and most pampering childhood memories.

Foam and whipped cream cake (Photo: Walla !, Batya Soreq system)

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Ingredients

• For dough for a rectangular mold 36 * 27 cm:

  • ½1 cups puffed flour (210 g)

  • ⅓ Cup sugar (70 g)

  • 150 grams of cold butter, cut into cubes

  • 3 egg yolks

  • Pinch of salt

• For meringue:

  • 3 proteins

  • ¾ Cup sugar

• For coffee whipped cream:

  • 2 packs 38% sweet cream (500 ml)

  • 4 tablespoons powdered sugar

  • 1 tablespoon of instant coffee

• For decoration:

  • 30 grams of dark chocolate

  • 1 teaspoon of oil

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Preparation

How to make a foam cake and whipped cream?

• 1 First draw the mold frame on baking paper and save for the meringue phase.

• 2 Prepare crispy dough: Preheat oven to 180 degrees.

  In a mixer with a guitar hook place all the ingredients except the yolks and process on medium speed until crumbs (like couscous) are obtained.

  Add the egg yolks and process only until you get lumps of dough.

• 3 On a baking sheet lined with baking paper, press the dough to the bottom.

  Bake for about 20 minutes or until the dough is golden.

  Cool completely, wrap and keep at room temperature until the mango is ready.

• 4 Prepare meringue: Lower the oven temperature to 120 degrees.

  In a bowl with a mixer with the whipping balloon, beat the egg whites on high speed, when a whitish foam begins to form, gradually add the sugar and beat until you get a strong and shiny meringue.

• 5 Turn the baking paper over with the outline of the pan so that the pen / pencil is facing down and flatten the meringue to the size of the outline. Bake for two hours, remove from the oven and cool well.

• 6 Make whipped cream: In a mixer with the whipping balloon, beat sweet cream, powdered sugar and Ness coffee until a stable whipped cream is obtained.

• 7 Assembly: Pour the whipped cream on top of the crunchy dough and flatten.

  Place the baked meringue (the top of the meringue facing up), the meringue may break and that is fine.

• Melt in short pulses in micro chocolate and oil and with the help of a spoon simply create chocolate paths over the meringue freely.

  Refrigerate for a few hours or overnight (if you can resist) and serve cold.

  Foam and whipped cream cake (Photo: Walla !, Batya Sorek system)

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