Polish Meringue Cake With Berries (Tort Bezowy) Recipe

Iri kamukira yePoland Meringue Torte neZvino zveSango kana Tort Bezowy z Owocami Leśnymi (TORRT beh-zoh-vih zih oh-voh-TSAH-mee lesh-NIH-mee) inobva kuna chef Bogdan Gałązka "The Cuisine of the Kings of Poland muMalbork Castle "(Multico, 2010). Bhuku rakanyorwa mune zvose zvePoland neChirungu mumatareji emitero uye, panguva ino, inowanika paIndaneti chete. Ndinopa zviyero zveUS uye mitero yematric, saka iva nechokwadi chekuyera zvigadzirwa zvekuita zvakarurama.

MuPoland, strawberries, blueberries, uye raspberries dzinokura mumigwagwa pamwe chete nekurima muminda. Zvibereko zvezvibereko zviduku zvikuru uye zvinotapira kwazvo. Kana iwe usingakwanisi kuwana majiro emusango, mbeu dzakashandiswa dzinowanikwa pamakona makuru anozoshanda zvakanaka.

Meringue inowanzoonekwa muPolish dessert asi, munyaya iyi, inova keke pachayo uye kwete kungofambisa, sezvinojaira muAmerica. Runako hwekudya iyi ndeyekuti mazai evha anoshandiswa mu custard cream inozadza ichi chakaipa. Kwete zvakare kutarisa egg-yolk recipes! Ndingadai ndashandisa mazai pasteurized nokuti majeko haaputi mukamu kuzadza.

Izvi zvinogadzira chirevo chakanaka pane bhodhi rinoshumira kana tafura yekudyira.

Zvamunoda

• For the Meringue:
• 10 mazai makuru mazai (pasteurized, atsimba yekunze)
• 8.8 ounces / 250 g. mupfu wehupfu
• .52 ounces / 15 g. mbatatari yeupfu (kwete mbatashi yemashizha)
• 1 teaspoon / 5 ml. apple cider vinegar
• For the Cream:
• 10 mazhi makuru makuru (pasteurized)
• 7 ounces / 200 g. mupfu wehupfu
• 1.7 ounces / 50 ml. espresso (kana kuti yakaoma kafi yakawanda)
• 1.7 ounces / 50 g. amaretto
• 10.58 ounces / 300 g. mascarpone cheese
• 6.76 ounces / 200 ml / mukisi wakasviba (36% mafuta)
• 1.76 ounces / 50 g. raspberries (duku)
• 1.76 ounces / 50 g. blueberries (duku)
• 1.76 ounces / 50 g. strawberries (duku)
• Kuchengeta: mint mashizha

Nzira Yokuita Izvo

1. Kuita meringue: Muhombodo huru, chiputi egg inosviba kuti iite zvakasimba, inononoka kuwedzera shuga dzevaiti, furawa yebhari uye apulo-cider vhiniga.
   
2. Uchishandisa penzura, tora mapepa maviri-inch / 23 cm pamashizha emapepa. Flip pepa racho uye uise pane bhaka. Dzadza bhegi repiping ne meringue uye pipe papepa, uchishandisa denderedzwa semutungamiri. Smooth mune chero zvikamu.
   
3. Ikoji inopisa kusvika ku 350 F (175 C). Isa miviri ye meringue muchoto uye gadzira maminitsi mashanu. Deredza kupisa kusvika 266 F (130 C) uye gadzirira mamwe maminitsi makumi mashanu. Bvisa kubva muvhenji uye rega kupora zvachose pamatare.
   

1. Kuita ukamera: Muhomwe huru, funganisa mazai eji ne shuga dzevavhisi kuti vasvike. Wedzera espresso, amaretto, mascarpone uye fungisisa zvakazara.
   
2. Muchidimbu chiduku, kamupi kamu cream kusvika wakaoma. Wedzera iyo musanganiswa wezai nechaputi kusvikira wakaoma.
   
3. Kuunganidza gorosi : Itai mhete ye meringue yakabikwa padheka rakanaka, revhara necheka yekamu. Pamusoro neausara meringue disk nekamu. Kushongedza nemichero neminiti.

Mamwe mapeji chef Bogdan akagovana kubva mubhuku rino nevadzidzi vangu:

Polish Cranberry Gelatin Dessert Recipe

Polish Millet Soup Recipe

Polish Royal Babka neRisins Recipe

Mamwe mapeji omubiki Bogdan akagovana kubva mubhuku rake "The Cuisine of the Teutonic Grand Masters kuMalbork Castle" (Multico, 2009):

Polish Horseradish Soup Recipe

Polish Onion Soup Recipe

Polish Garlic Soup Recipe