Meringue cake with banana cream
10 servings
180 minutes
Meringue cake with banana cream is an airy treat with a delicate texture that combines crispy meringue and soft, aromatic banana cream. The roots of this dessert trace back to European cuisine, where meringue is valued for its lightness and sweetness. In this recipe, egg whites transform into a fragile layer that serves as the perfect base for silky banana cream complemented by whipped cream. This cake has a refined yet rich flavor: the sweetness of the meringue harmonizes with fruity freshness and creamy softness. It is ideal for festive tea parties or as an elegant finish to dinner, offering a tender contrast of textures and a deep, natural aroma of bananas.
1
Preheat the oven to 100 degrees.
2
Whip the egg whites with a pinch of salt until stiff peaks form. While continuing to whip, add 2 tablespoons of sugar.
- Egg white: 3 pieces
- Salt: to taste
- Sugar: 0.7 glass
3
Spread the protein mass on a baking sheet lined with foil and bake until done. Leave the finished cake to cool in the turned-off oven.
4
Blend 3 bananas, mix with whipped cream, and cover the cake with the cream. Decorate with banana slices.
- Bananas: 4 pieces
- Sweetened whipped cream: 2 glasss
- Bananas: 4 pieces
