08:16, 02 Aug 2023, author: Ermakova M.

Cakes "Madame Fu-Fu"

Name: Cakes \"Madame Fu-Fu\"
Prep time: 10 min
Cook time: 1 h 50 min
Total time: 2 h
Yield: 6
Cuisine: European
Ingredients: Egg whites - 75 g; Powdered sugar - 150 g; Salt - a pinch; Lemon juice - 0.5 tsp; Vanillin; Cream:; Cream 33-35% - 250 g; Powdered sugar - 20 g; Cocoa - 10 g; Sprinkling:; Chocolate black - 40 g; Roasted walnuts - 100 g

Melting meringue with chocolate cream (on cream) and incredibly tasty crumbs of roasted walnuts and chocolate. Also known as Merveye. I can’t vouch for the authenticity of the recipe, as I took some liberties and improvements. Just make your own and you won't be disappointed.

Photo source: 123rf.com/profile_grigory_bruev

Prepare the necessary products for Madame Fu-Fu cakes. Take the fattest cream. The amount of proteins can be anything, just proportionally increase the amount of sugar (1: 2).

Later I will try to add less sugar in the meringue - for me it turned out to be sweet, although these proportions are considered classics.

Cakes "Madame Fu-Fu"

Кухня: European, десерт, калории: 372, время приготовления: 02:00

Ингредиенты

Egg whites - 75 g

Powdered sugar - 150 g

Salt - a pinch

Lemon juice - 0.5 tsp

Vanillin

Cream:

Cream 33-35% - 250 g

Powdered sugar - 20 g

Cocoa - 10 g

Sprinkling:

Chocolate black - 40 g

Roasted walnuts - 100 g

Рецепт

1. Start beating egg whites in a clean bowl with a clean, dry whisk.

2. Add a pinch of salt and wait for the proteins to change their structure. A loose but persistent foam will appear on the surface.

3. Then add vanillin, lemon juice to the bowl, and gradually adding sugar, continue to beat the whites until the mass becomes resistant and glossy.

4. Transfer the proteins to a pastry bag with or without a nozzle and deposit on non-stick parchment, trying to make the blanks low and of the same size. If you are not sure about the quality of your parchment, then grease it with butter. Dry the meringue in an oven preheated to 110 degrees for 75-90 minutes.

5. The finished meringue is easily removed from the parchment, very light, makes a dull sound when tapped.

6. Prepare the cream. To do this, first whip the cream almost until ready, then add powdered sugar and cocoa to them. Mix well with a mixer in several movements until a persistent cream is obtained.

7. In processor, crush dark chocolate and roasted walnuts until crumbly. Try to do this quickly so that when the cutting knife heats up, the chocolate does not start to melt.

8. Fold the meringue in pairs of a suitable size. Lubricate the halves with cream and connect them together. Usually the cake is covered with cream almost completely, leaving only the bottom without cream, but in my opinion, it doesn’t come out very presentable and there is too much cream.

9. Roll the meringue in hazelnut chocolate chips. Cakes "Madame Fu-Fu" are ready.

10. Serve with freshly brewed coffee or tea.

11. Enjoy!