5 egg whites
1 1/4 cups of sugar
1 teaspoon of potato flour
1 teaspoon of lemon juice
2 tablespoons of coconut flakes
pinch of salt
INGREDIENTS FOR MASCARPONE CREAM:
500 ml whipping cream 30%
4 tablespoons of powdered sugar
250 g of mascarpone cheese
ADDITIONALLY:
seasonal fruit (preferably sour, e.g. currants, raspberries)
Mix the egg whites at room temperature with a pinch of salt until stiff. At the end of mixing, add sugar one spoon at a time until the mixture is thick and shiny. Then reduce the speed to minimum and add the sifted flour, lemon juice and shavings.
Forms with dimensions (you need 3 identical ones or bake each one separately) line them with baking paper. Divide it into three parts and make fancy shapes with a spoon on one of them (this layer will be on the top of the cake).
Put in the oven preheated to 150 C with convection or 160 C without convection. Then we reduce the temperature to 100 C with or without convection by 10 C and bake for about 1 hour. You can bake all three layers using convection, but if you don’t have this function, bake one at a time.
When ready, take them out, let them cool and carefully remove the paper.
Mix the cream together with the mascarpone until stiff, then add the sifted powdered sugar.
Place the meringue layer on a plate, then spread half of the cream, sprinkle with fruit, then place the second layer, pressing lightly. Put the second part of the cream and fruit. Cover with the second top. Wrap tightly in foil and set aside for about 1-2 hours. into the fridge.
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