You saw in the title today we are going to prepare a cake with only 3 ingredients it is a wonderful cake we are going to use only three ingredients to make the cake, the syrup and the meringue so imagine a divine cake easy to make delicious and I learned this recipe in high school cooking workshop and it suddenly came to mind because it's so easy to hold on to. Today is a good day to be able to cook a great recipe from your personal chef Fernanda Berlei. The ingredients we need for the cake as I told you are only 3: eggs, flour and sugar. 1 cup of eggs, 1 cup of flour and 1 cup of sugar. These three cups are different but all three are measuring cups and have the standard measure. In other words, I have the same volume of eggs, flour and sugar. If you don't have measuring cups you can use any cup. What matters is that the ingredients are all measured with the same cup. For example, they have to fill this with eggs, the same amount of sugar and the same amount of flour. As an optional ingredient we are going to use lemon zest or vanilla extract, this is only to flavor the cake. We must have the oven preheated to 180 degrees Celsius. We must also have the molds ready. Two molds of 13 centimeters in diameter, you can use a larger mold for the entire preparation. The molds are already greased and floured . To unmold without problems, we also place baking paper at the base of each mold. In a bowl we place the eggs and the sugar, I am using white sugar, refined sugar this is what I recommend for this type of biscuits. We are going to beat with the maximum speed of the mixer. We beat until obtaining a spongy mixture, which doubles its volume and that the sugar grains do not sit. That's it, very fluffy and a light color. Sugar crystals are no longer felt in the mixture. We integrate a teaspoon of lemon zest We add the sifted flour. We integrate the flour with the mixer rods without turning it on, it is very simple. We do it in an enveloping way without beating too much so that the cake is smooth. There should be no lumps. It is done gently so as not to remove all the air that we have integrated into the eggs because we are not using baking powder. This cake has to rise with the air that we integrate into the egg beater. Look, the dough is very fluffy. We put the dough in the molds, calculating half of the dough in each mold. Gently tap the molds to release the bubbles that have remained in the bottom. Bake at 180 degrees Celsius, it will take more or less 30 minutes, maybe 35 minutes depending on the oven. While the cake is baking we are going to make the meringue, we need egg whites, here I have four egg whites and we are going to use double the volume of sugar. This is the measure to make a meringue. We're going to make a Swiss meringue. In a bowl in a bain-marie with low heat. Here we are going to place the sugar and the egg whites, mix quickly so that the egg whites do not curdle. We keep it in the bain-marie without stopping beating. When the sugar dissolves, the egg whites will reach a temperature where they will already be cooked, that is, we will not take risks due to the bacteria that the egg may have. After a few minutes we can feel that the sugar has completely dissolved. Remove from the bain-marie. Beat on high speed until you get a firm meringue. We already have it, firm and shiny. We add a tablespoon of lemon juice, this gives aroma and flavor to the meringue. To wet the cake we will make a simple syrup with half a cup of sugar and half a cup of water. Leave it on low heat until the sugar dissolves. It must be transparent. We make sure that the biscuits are well cooked, the fork comes out clean. We pass a spatula around. Let it cold down. Let's unmold, see how beautiful! They were very even. It is soft and very light. We make holes with a fork so that it absorbs the syrup . Now all we have to do is assemble and decorate the cake. I place a generous amount of meringue on top of one of the cupcakes. I gently press and even the two biscuits, we cover it with the remaining meringue. yummy yum! It tastes like cakes from before, like cake from our childhood. In addition to the meringue for the filling, they can also put jam and dried fruit. It's a sponge and moist with the syrup yum! I hope you liked this recipe, if you liked it, put a thumb up and subscribe, don't forget to share, activate the bell to receive notifications. But above all, sir, don't forget that today is a good day to cook a great recipe from your personal chef, Fernanda Berlei.
