I happen to visit the bakery 'Owls’ the Kawka. Rarely, I rarely, but still. And then I ordered myself a friend and it is this cake. This is her favorite. I never even thought I did not pass, I'll do it myself. And, that would be just as delicious as the original. Sweet, but without exaggeration. Perfectly crispy and light, melt in your mouth meringue, delicious caramel cream. Nuts and dates to complete the whole. Unique opportunity for cake, I promised all my fans fb, I'll do it for them, for it, they are and support me. But it would be wrong, if only they dedicated a this delicious tidbit. I dedicate it to all, who to me look it. Thank you for this, that you are! I highly recommend!
The recipe for a cake in a long time ago, I found Margarytki and only waited for an opportunity, to use it. The only thing that changed is the cream, but it is just a bit. Because it is the perfect recipe. Thank you once again Margarytko!
Without Ingredients *:
- 6 egg white
- 300 g caster sugar + two tablespoons of Demerara sugar cane
- 1 teaspoon of vinegar (best white)
- pinch of salt
- 8 dried dates, finely chopped
Two plaques (such from the oven) parchment paper for baking. Solid, cardboard stencil on each circle with a diameter of 24cm. Preheat the oven to 180 ° C (hot air).
Cool Whip egg white with a pinch of salt to stiff peaks. Pour the vinegar and then add one tablespoon of sugar, mixing thoroughly after each. When you add all the sugar beat until the egg white becomes rigid and strong will to shine. Gently stir in the prepared mass of chopped dates, divided into two parts and put on the plaque. Put in the oven and bake at 180 ° C for 5 minutes, then reduce temperature to 150 ° C and bake 90 minutes. Meringue should be brown and slightly cracked. Leave the repealed oven to cool completely (I left on all night).
The cream:
- 250g mascarpone (I gave 400g)
- 300 ml double cream 30% (I gave 100ml)
- 1 tablespoon icing sugar (omitted)
- 150g kajmaku (I gave 170g)
- ½ cup walnuts
- 10 dried dates
Dates and nuts, finely chopped. Beat the mascarpone cheese with a smooth kajmak, fluffy. In another bowl beat the heavy cream. (I must confess, that, because of a lack of skills whipping cream to stiff, I threw everything together in one bowl and beautifully together ubiło:) ). Combine the two mass, at the end stir in chopped nuts and dates.
For decoration:
- ½ tsp caster sugar
- ½ teaspoon of cocoa
- some nuts and a few dates
On the one rope meringue put the weight evenly, cover with a second disc. Active sprinkle of cocoa mixed with sugar. Garnish with walnuts and dates.
Very afraid of such a large baking meringues, the more, I had that experience different. However, my fears were completely unnecessary. Beza worked fine with me, grew beautifully and perfectly baked. And it really surprised me, that perfectly cut. It was my first meringue cake, I believe, it does not last.
IMPORTANT:
Because there are doubts, Without this as an oven, explain. Hell on the middle level, heater up or down, two meringues on a baking tray. If you do not fit on a single plaque, then seals the hot air, on two separate. If you have no hot air, Without you must do so in installments, slaughtered because the egg whites can not wait.
I could not resist and had to show you the box, which she did for me and our little daughter Mężusia Valentine's Day. Is not it beautiful?:).
Enjoy!
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jadlam kiedys ten tort i bardzo mi smakowal, chcialabym taki zrobic na urodziny corki
i tak sie zastanawiam czy moglabym pod jedna mase polozyc dzem z czarnej porzeczki dla przelamania smaku slodyczy bezy?
czy bedzie pasowalo?
Ja nie lubię takiej kombinacji, ale jak wiadomo, wszystko to rzecz gustu. Always all you can do at your taste 🙂
Regards!
robiłam go rok temu na swoje urodziny i bardzo się bałam, bo było to moje pierwsze podejście do bezy, but as I came out beautiful and crisp it always has since I use this recipe when it comes to same meringue and have never disappointed 🙂 cake is sensational, co potwierdza moja wizyta tutaj, bo do tej pory pamiętam smak tego cudeńka! co prawda jak będę robić ten tort jeszcze raz to zrezygnuję z daktyli, bo niestety nie przepadam za nimi. W tym roku biorę się za chałwowy i przyznam się, że nieco strachu jest, ale ufam Twoim przepisom… Learn more »
Thank you for your trust! 🙂 cake certainly succeed!
Regards 🙂
I have a question, therefore, that I do not have two blades – I have one and grille, if we can bake the meringue August on the grid by covering it with baking paper? I was baking her late in the evening, after work, and I would not whip proteins twice, And so the neighbors will not be thrilled about noise mixer 22, let alone around midnight 😉
So, you can do it on a wire rack, just in case, let a double paper poeczenia.
Thank you for your response 🙂 already yesterday I baked the risk of this grate and one of the paper and managed to 🙂 though my oven was not easy. We'll see how the sections already meringue cake are soft in the middle 🙂
Part of,
comparing to August to do this cake. I have a question, or cake plates must be wall to wall with baking paper? only if they can be smeared with grease? Please help.
Do not bake the meringues in springform pan. And na Pieczesz blaszkach, those from the oven and they must be covered with paper, otherwise odkleisz meringue.
Thank you very much for your answer. I'll be hell today for tomorrow's birthday cake 🙂 the pictures looks brilliant!!! May my left..
DELICIOUS .
I made came out delicious – I recommend. THANK YOU FOR THE RECIPE .
I meringue not dried up and I do not know why I did 🙁 as in the recipe
Sometimes you just have to adjust the temperature and length of cooking for your own oven, because unfortunately, but otherwise bakes Kazaa.
Asia is right, every oven is different story. For example,. with my mom as I tried to bake in the hot air in the temperature given in the recipe, it began to scorch meringues – I had to be reduced to 140, then baked a wonderful. In mother-in did not have a convection (bottom like a lot less broil and “Melts”), but now I bake this in a small Straszydle brand Severin, where I have to bake the meringue each separately, and here also I had a problem with meringue niewysychaniem. – Helped to place the meringue is not on the middle level, but below the level of the paper and place on a wire rack meringue, and not on the lamina! – And… Learn more »
Beza was successful,but I have a question came quite rare mass or she hardens?
Cream should not go out rare, may have been too short whipped? The refrigerator should concentrate a little.
A little here get smart about this cake, but me and a friend had tasted, I did it already that a lot of times. It may be useful to my observations.
Well, unfortunately, it happens unclean cream 30%, that just does not want to beat (I happen to those in cups I have a bad experience) – therefore never Whisk the cream with mascarpone, just to see if the cream nicely slaughtered, or not remains rare or not to cut her.
Mascarpone cream and, of course, must be cold.
I do I add more cream creams – fix, so that it is not soaked meringue.
I made this cake, it looks delicious, Tomorrow will I find the taste. I modified it a bit and added a mass of almonds. Weight is delicious. Thank you for the wonderful recipe. Yours sincerely
I'm glad, the surge in handy.
Regards.
I made this cake and it is simply incredible!I've not eaten anything better and never get any better for not preparing. I will say more, cake is better than the original Owls. Thank you for this recipe!
I'm glad, it tasted so much.
Thank you for your comment and greet 🙂
I have a question, so I would like to bake tops with a diameter of 20 cm and I wonder if adequately reduce the ingredients for the meringue, or simply do everything according to the recipe.. Is then I bake meringue?
I propose to reduce the ingredients for the meringue, I will be very high.
Hello,
I wanted to make sure that the cream: cheese, sour cream, mass of fudge in one bowl and Whip, in order to? I will use this mass on the cake for her daughter so I wanted to make sure that I understood? Can I use this mass for occupancy cake? Cake for the cake will sponge.
Thanks in advance
Marten
Whip it all together. The mass can be covered cake as the most.
Regards!
Meringues drought in the oven,and I'm like a peacock ,proud of siebie.Pierwszy time I bake something meringue and with proteins were waiting in zamrażarce.Bezy pretty grown ,slightly cracked and zrumienily się.Jutro do mass Now, some poslodzę author bloga.Przepisy and wonderful pictures. When you read your blog and watch this heart grow .Szkoda, that my children do not have such a passion for what they gotowania.Ale other and also respect them and podziwiam.Moja granddaughter loves to help in the kitchen so it warmly nadzieja.Pozdrawiam .
Thank you very much for such kind words at my address. It is wonderful to know, that is my passion, however, useful to someone.
Regards!
Mega pyszny ! I took my husband to the 40 birthday. It proved to be a hit at the same time favorite cake the whole family :)))) Asya you're a wizard !!!! Thank you :)))
I'm glad, we did and tasted 🙂
Asiu, whether the sugar cane in the meringue is a prerequisite?
Not, I recently did without, I forgot 🙂
Asiu, My meringue was a “she” outside the traced circle… Is this normal? It smells and looks nice but somehow it spilled, I have yet to end 50 minutes of baking. I have a technical question – or after cooling the paper goes without a problem?
My meringue also grows, but it pours. The paper goes without problu, just let the meringue cool down completely.
I used to have próbowałakm bake the meringue and never did not work out, but this recipe is compelling! He seduced me and my family. If someone wants to be tempted but afraid that something does not work out, Encouraging, this is not possible! I have just such a question, if you can bake a meringue tops, and only after 3 translate them on mass? I would like to take Cisto on junket and there's no oven, and a little unrest if it's a good idea.. what do you think? 🙂
Greets:)
Quietly, not withstand these pale postponed.
The recipe for a wonderful and delicious cake. I did a cake for the first time and came out as a picture 🙂 family thought, that is a meringue with pastry. Minus is the, that made me order another meringue and found, that from now on I will make this cake for a special occasion as a specialist meringues.
I'm glad, that cake has gained such recognition:)
Regards!
Great cake and a beautiful box.
Welcome! I did a cake recipe with you yesterday. For the first time faced the meringue, 🙂 effect very satisfactory, but I have a very important question. Tort pyszny, but as for me cosmically sweet. However, I am a supporter of “unsatisfied” sweetness than its bearing. If I reduce the amount of sugar in the meringue (say 200 g, instead 300) It will come out just as crispy and good? Is the change of ratio will affect the taste of anything beyond? Yours sincerely!
I do not know, or decreasing the amount of sugar in the meringue is gonna get as it should be, and whether it is for the good of… No secondly to Beza Beza, and in principle is sweet 🙂
Może komuś innemu przyda się ta informacja, bo pewnie Marta już jakoś sobie poradziła. I do not like “ulepów” i jak często robię piekąc ciasta ograniczyłam ilość dosładzaczy. Łącznie dałam 220g cukrów(biały i muscovado) do bezy oraz 100g masy krówkowej do kremu. Ciasto ze smakiem zjedli nawet ci, którzy nie jedzą bezy z powodu słodkości. Może dodatek 1 łyżki mąki ziemniaczanej spowodował, że beza miała właściwą konsystencję.
Regards
is delicious ! I never go out sponge, and therefore alienated for baking cakes – but this time it was quite a bargain, and I had the idea, may as meringue cake ? Fortunately, I came across your recipe – and went for the first time, despite the fact that baking is not my story ! I will only add, that cake is best to postpone mass on the 1 The day before serving – is better and better cut to the 1 On what. THANKS for this marvel 🙂
I am very pleased:) Maybe to give the sponge to persuade:)
Regards!
looks insanely:)
Revelation. I did a few times, at the request of the family. Simply hit!
Remember never bake meringues!!!!!! Just dry it!!! What is the temperature of no more than 100 c, and it may be hot air?I greet.
When you want it to dry, We dry it. This cake is crunchy outside and soft in the middle. Meringue is not dry. It is cooked from the outside and soft in the middle. But thank you for your attention:)
Regards:)
And I sometimes goes soft meringue, but only slightly, often the whole zesuszona. I am very happy, because the meringue will! I would add, I have a convection oven without a meringue put into the oven as high as possible.
And departing from the subject – Super recipe, thanks very much, cake became a sensation in my family! 🙂
And I have a little problem……as I was making the first time she left without me perfectly while now despite of doing it according to the recipe meringue browning too fast for me and it is getting soft instead of crisp well and is not cracked …..I have no idea what I'm doing wrong ..POMOCY 🙁
I, that the fault of too high a temperature.
Your meringue doing for years. Goes great, can you recommend something that can be done with 6 yolks?
You can make donuts:) http://babeczka.zuzka.pl/2013/02/paczki-najlepsze/
The yolks do please Faworki
Cake I made a couple of times, of course “cuuudo” . Through this cake I am the object of adoration and envy of many gourmet sweets Asia 😉 What do you think about adding cream “hint of alcohol” ? I am tempted to do such an experiment, but a little afraid of, we consider that the cream or “cus”.
Oj, my object of worship have long since you!!:) I, that alcohol may be a good idea, but I'd do it carefully, rather, it should not be anything with cream:) How to test it is necessary to let them know what came out!
I did ! 😉 Ufarfarfarfarfa … Cream done according to your suggestions, or: all the bowls and slaughtered (came out better than the cream tapped separately), the addition of nuts and dates shared it 2 of, one added spirit ( tak ok. 1,5 nuts) already doing a test on a small amount of cream. And so the track should be satisfied children – have semi soft and adults, The second half of % 😉 . When you add alcohol cream is thinner, but as the most suitable. Thank you very much for a great recipe and support. Tomorrow we have the cake goes to the Feast of the. Regards
I am very happy, you moved the alcohol experiment:) It's nice to know, that is ok:)
Regards and most of all for Mom!
Chyba przestanę CIE uwielbiać Słodka Babeczko…. Zrobiłam to cudo i … the thread of my weight loss is so delicious 🙁 , they just have a nose calories 😀
Yum yum looks delicious 🙂 maybe someday I dare 😀
I made this cake. I went sensationally, the family is eating a. Gone in a flash. Please and thank you for your recipe:))
The photo cake consists of 4 layers of meringue? Ie, I have doubled the proportion of? Central mass has a different color than the other two? Why? Are there other? Great Ser ask for an urgent reply.
Not, cake consists of 2 layers. Meringues are thick, from the top lightly browned, in the middle of the white and fluffy. Middle weight of a cream, therefore has a different color than the other.
I dared to make a cake. Success on the first try. This is my first successful meringue.
meringue cake is delicious…
I'm doing this I bought meringue 2 Round Loaf (the cost is not high) and just baked all at once, but they are always useful to me:)
Piekłaś meringue into molds???
coz no… show off the cake, in the eyes of others I grew 🙂
ideal, I recommend the version without groceries, weight without kajmak, but with a small package of vanilla sugar, and the portions already pour plates, dessert with strawberry sauce (fresh strawberries in summer), PRIDE!!!
greetings …
Please write or meringue put in the preheated oven? or actually 90 min bake it?
So, bake 90 minutes and put in the preheated oven. Anyway, it seems to me, this is all really carefully written in the entry.
Please hint- protein slaughtered in the preheated oven insert? besides, they have siępiec 90 minutes? I know that it is written, but I prefer to make sure. Thanks in advance for your answer
And when you cut the cake, or immediately after preparation, if you have to wait a little. Well, I'm afraid, that they can begin to dissolve the meringue to remain standing longer.
If the weight of the gear was well chilled, it can immediately. My meringue on the second day of nothing and nothing dissolved.
Thank you. I did just like in the, but my meringue did not look impressive as those active in pictures, therefore doubted :)) Maybe just eggs, which I used were smaller. And I like how the crunchy shell that is a lot of soft deliatnejm – middle layer – nice it looks when cut and tastes good. For me, unfortunately, the 180 degrees of hot air meringue on fire. I bake separately each meringue on top podpiekaniu- temp down. 180 degrees and the (after a few minutes) tilted at an oven. The provision of a sensational, in my opinion, better than Owls, because there they add to the mass very much… Learn more »
Because of these ovens is unfortunately so is, that everyone bakes differently and you have to know your oven. But I'm glad, the cake tasted:)
Regards!
Hello!
Are these 6 This protein will be one or two meringue, tj. when 3 the meringue?
These are the proteins into two meringues what is in rule:) : 'Gently stir in the chopped dates prepared mass, divided into two parts and place on plates.’
Regards:)
hello, 's what I used mascarpone lady??? a lot of people recommend Galbani, Our other Piątnica, Be one with Lidl???? I greet
I almost always use Piątnicy. As for me, is the best.
This cake was delicious Owl. As I saw the recipe I had to do it, I had a protein from faworków it and the argument was…. I mean, I had to lose weight and what this thread because the cake is delicious. Thank you for the recipe. Hell on 2 plates of hot air, meringue came out great. Oponki with cheese also did a great. I do not know if you know the recipe for donuts with potatoes, come out delicious and fresh but long for me coming down on the same day. Simple Recipe ( even my mother in law who never did donuts now do every year on Fat Tuesday) Donuts are made in no time if you want to… Learn more »
I am very happy, the cake was a success and tasted:)
If you would like to share a recipe for donuts, I am very eager:) Write on e-mail blogging, is in the 'about me'.
Regards:)
Hello, and I'm tempted on this cake. He went very well and so it tastes. Quickly disappears. I recommend!
Hello 🙂 recently I fell in love with this cake, is with me every two weeks. I'm not an expert on grounds of age (15years), but the cake is sensational! Once I very nearly did not go, fondant because it was not cold enough, but I gave advice. Personally, I give some other aspect about the cream, 500g daję SERKA, 170-200g kajmaku, and the rest is the same 🙂 skipping Icing sugar, because it is awfully sweet caramel!
Meringue tasted even 9 😀 month's cousin is the first cake made in my life and it seems to me that the last because it is delicious!
Great recipe, further convey your friends!
Bravo! Amazing, that such a young woman who has a passion for baking:) I admire and I cordially greet:)
BUN did and …..there should be a poem should appear on “its delicious”. The greatest proof of his “tastiness” is, that was eaten on “one meeting” imieninowym husband after dinner ;-))) Even my mom, who does not like to be too sweet cakes she ate cake with helpings.
I dreamed about this cake from 4 years, and finally I found your blog on the world's best recipe for meringue cake. Thank you for the fulfillment of dreams. I greet all gourmands 😉
Wow!, I am very pleased, that in some way contributed to your dreams come true:) I'm glad, the cake tasted and thank you all for your comment.
Yours sincerely:)
Cake perfectly delicious and easy, I did a couple of times a smakował.Bezy beautifully grown to today, I do not know what is the cause of everything as I did before the same proportions , similar ta temperatura, the only change was the brand of sugar if it can be the cause?
Again, thank you for the inspiration.
Sweet greetings
I do not think, that sugar was the cause of a failed meringue. I do not know what could go wrong, but these meringues are simply capricious…
Regards:)
Pm,
I have a question dot. weight kaymak. Want to buy, ready or do you have to do it?
Regards
It can be prepared (I've used the) or you can do it yourself (to cook canned condensed milk by 3 hours, should be constantly immersed in water)
Regards:)
Thanks for the rip. 🙂
as long as the cake can be? Do you eat immediately after taking ? and has matured a little in the fridge ? I plan to do it for a family reunion Tuesday, on Monday evening, prepare the meringue and cream will do in the morning on Tuesday.. whether the jackdaws this afternoon meringue too much not rozmięknie? Thank you in advance for your reply.. 🙂
Meringue is not rozmięknie, without fear, even after several days is crunchy.
Regards.
Your / my cake is in the oven, I hope that will be the delicious as it looks in the pictures.
I'll know if he left :-))
So I made a cake. Looks decent, though not as nicely, as for your photos. Beza went well, but I had to turn off the oven for some 7 minutes earlier, I probably would have been burned. So I think, at the end of cooking you have carefully observe in and follow your nose. Well, the last time I messed cream. I did not want to add icing sugar, but after inserting the dates and nuts and cream I tried seemed too bland. I added powdered sugar and everything would be fine, I gently spoon intermarried, such as nuts and dates. And I, unfortunately, once again began to mix. It was a mistake – serek mascarpone, what… Learn more »
No. of ovens is so, that everyone else bakes, so it is good to know the capabilities of your:). Well, as they say – practice makes perfect, maybe your experience will help someone cream:)
Thank you for your comment and greetings!
Looked through a few entries above and see, that someone has already asked about apple cider vinegar and answered to this question. Thank you for your response and I apologize for repeating questions, already fell…
It does not matter:)
I try to do this cake (I know, the taste of “Owls” – fantastically!), but I've never done meringues, or even cake. I only have a small question – or vinegar instead of cider vinegar can be added?
You can add, I, that nothing will happen:)
Let me know how it came out, I greet:)
Hello,cake przeeeepyyyszny.
honey, rather butterscotch in mouth;)
made the day after eating of purchasing from an owl.
I say yes …owl should start to do with THIS recipe.
it is probably translated all.
male pyt
or on HYPER will be in the middle of the day is getting white?because immediately after baking was not.
thanks for the recipe.
My white is always in the middle of 🙂