Diese erhabene Kreation vereint die intensiven Aromen und Farben von Fruchtsorbets – grüner Apfel, Himbeere, Grapefruit und Mango – mit delikaten, verschneiten Baisers.
Quelle: Martha Stewart Living, Juli / August 1998
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Sie können alle Sorbetaromen in diesem Schichtkuchen verwenden; Wir wählten diese für die Kombination von Aromen und Farben. Machen Sie die fünf Baiser-Scheiben (Schritte eins bis fünf) bis zu fünf Tage im Voraus und lagern Sie sie in einem luftdichten Behälter, bis Sie bereit sind, den Kuchen zu montieren.
This sublime creation combines the intense flavors and colors of fruit sorbets – green apple, raspberry, grapefruit, and mango – with delicate, snowy meringues. The recipe is from Martha Stewart Living, July/August 1998, and serves 10 people. To make it, youll need sugar, egg whites, and four different sorbets. The meringues are made by beating the egg whites and sugar over a double boiler until warm and dissolved, then whipping them until stiff and glossy. The meringue mixture is spread onto parchment paper in circles and baked until dry and crisp. To assemble the cake, you layer the meringues with the sorbets and freeze until firm. This dessert is a showstopper and perfect for a summer party.
27.04.2023 @ 16:10
This sublime creation combines the intense flavors and colors of fruit sorbets – green apple, raspberry, grapefruit, and mango – with delicate, snowy meringues. The recipe is from Martha Stewart Living, July/August 1998, and serves 10 people. To make it, youll need sugar, egg whites, and four different sorbets. The meringues are made by beating the egg whites and sugar over a double boiler until warm and dissolved, then whipping them until stiff and glossy. The meringue mixture is spread onto parchment paper in circles and baked until dry and crisp. To assemble the cake, you layer the meringues with the sorbets and freeze until firm. This dessert is a showstopper and perfect for a summer party.