Cielavina Cake Recipe (Chocolate Hazelnut Meringue Cake ) | Torte “Cielaviņa”
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This Chocolate Hazelnut Meringue Cake is so traditional in Latvia. We call it Cielavina. It really is a show stopped at any dinner table or party. I cannot think of any occasions, where you wouldn’t serve this lavish cake with delicate hazelnut meringue and rich chocolate cream. Called “Cielaviņa” (“Wagtail”) in Latvia, it has been one of the most popular cakes on offer since 1970-ies. It has layers of hazelnut meringue with chocolate cream in between. This cake is one of the best ones, and I remember having it for birthdays and other celebrations. It is quite easy to make and all the flavours go so well together. If you like meringue then this cake is for you, it is very different to the standard meringue cakes you have tried, so give it a go!
No-bake Chocolate Pecan Pie with Meringue Topping
This No-bake Chocolate Pecan Pie with Meringue Topping is one of the most delicious no-bake desserts you can ever prepare. Crispy buttery cookie crust filled with an amazing toasted pecan caramel filling, topped with chocolate ganache and a generous amount of smooth, silky meringue topping. This Caramel Pecan Pie is one of the best desserts you can prepare for Thanksgiving table.
To print the recipe check the full recipe on my blog:
#pecanpie #chocolatepecanpie #nobakepecanpie
Ingredients
Makes about 10 servings
Crust
7 oz (200g) digestive biscuits or graham crackers
1/3 cup (80g) butter, melted
1/2 tsp (2g) cinnamon
Pecan Caramel Filling
1/2 cup (100g) sugar, for caramel
2 tbsp (30ml) water
1 cup (100g) pecans, toasted, cut into smaller pieces
3.5 oz (100g) unsalted butter
3 egg yolks
1/3 cup (70g) sugar, for mixing with yolks
1 tsp (5g) vanilla extract
1/2 tsp (3g) salt
Chocolate Ganache
3.5 oz (100g) whipping cream
3.5 oz (100g) semisweet chocolate, cut in small pieces
Meringue Topping
3 egg whites, at room temperature
2/3 cup (135g) granulated sugar
1/4 tsp (1g) cream of tartar
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
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Chocolate Meringue Pudding How to Cook Guide Recipe
CHOCOLATE MERINGUE PUDDING
For a small pudding use one pint of milk, two tablespoonfuls and a half of cornstarch, one ounce of Chocolate, two eggs, five tablespoonfuls of powdered sugar, one-fourth of a teaspoonful of salt, and half a teaspoonful of vanilla extract.
Mix the cornstarch with one gill of the milk. Put the remainder of the milk on to boil in the double-boiler. Scrape the chocolate. When the milk boils, add the cornstarch, salt, and chocolate, and cook for ten minutes. Beat the yolks of the eggs with three tablespoonfuls of sugar. Pour the hot mixture on this, and beat well. Turn into a pudding-dish that will hold about a quart, and bake for twenty minutes in a moderate oven.
Beat the whites of the eggs to a stiff, dry froth, and gradually beat in the remaining two tablespoonfuls of sugar and the vanilla. Spread this on the pudding, and return to the oven. Cook for fifteen minutes longer, but with the oven-door open. Serve either cold or hot.
Meringue (, mə-RANG; French pronunciation: [məʁɛ̃ɡ]) is a type of dessert or candy, often associated with French, Spanish, Swiss, and Italian cuisine, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, corn starch, or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. Meringues are often flavoured with vanilla, a small amount of almond, or coconut, although if extracts of these are used and are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam.
They are light, airy and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, while many commercial meringues are crisp throughout. A uniform crisp texture may be achieved at home by baking at a low temperature (180–200 °F (82–93 °C)) for an extended period of up to two hours.
History
It has been claimed that meringue was invented in the Swiss village of Meiringen and improved by an Italian chef named Gasparini between the end of the 17th century and the beginning of the 18th century. However, this claim is contested; the Oxford English Dictionary states that the French word is of unknown origin. It is sure nevertheless that the name meringue for this confection first appeared in print in François Massialot's cookbook of 1692. The word meringue first appeared in English in 1706 in an English translation of Massialot's book. Two considerably earlier seventeenth-century English manuscript books of recipes give instructions for confections that are recognizable as meringue, though called white biskit bread in the book of recipes started in 1604 by Lady Elinor Poole Fettiplace (c.1570 – c.1647) of Gloucestershire and called pets in the manuscript of collected recipes written by Lady Rachel Fane (1612/13–1680) of Knole, Kent. Slowly baked meringues are still referred to as pets in the Loire region of France due to their light and fluffy texture.Meringues were traditionally shaped between two large spoons, as they are generally at home today. Meringue piped through a pastry bag was introduced by Antonin Carême.
Types
There are several types of meringue: the sweetened, beaten egg whites that form the islands of floating island (also known in French as île flottante); the partly cooked toppings of lemon meringue pie and other meringue-topped desserts; and the classic dry featherweight meringue. Different preparation techniques produce these results.
French meringue, or basic meringue, is the method best known to home cooks. Fine white sugar (caster sugar) is beaten into egg whites.
Italian meringue is made with boiling sugar syrup, instead of caster sugar. This creates a much more stable soft meringue which can be used in various pastries without collapsing. In an Italian meringue, a hot sugar syrup is whipped into softly whipped egg whites until stiff, and until the meringue becomes cool. This type of meringue is safe to use without cooking. It will not deflate for a long while and can be either used for decoration on pie, or spread on a sheet or baked Alaska base and baked.
Swiss meringue is whisked over a bain-marie to warm the egg whites, and then whisked steadily until it cools. This forms a dense, glossy marshmallow-like meringue. It is usually then baked.
Vegan meringue is imitation meringue made using aquafaba with a small dose of vinegar and caster sugar. It holds similar characteristics to that of egg-based meringue, but it will quickly burn if tor