Recipe for bize with cream
Some dishes live for centuries without losing their popularity. These products include cake meringue. The word itself is translated from French as “kiss”. Perhaps this cake is so named because of its lightness, rapid digestibility and pleasant taste. The history of this dish is definitely rooted in the depths of the centuries, since there are not even specific factsregarding its origin. According to one version, the Poles invented the bite recipe, while the French invented the other. Coming from another source, we owe the appearance of this dessert to the Swiss cook Gasparini, who lived and worked in the German city of Meyrengem. Ostensibly, so the cake first had the name "Merengue." Since then, the recipe for bize has not undergone any significant changes. Perhaps the most significant difference is that until the nineteenth century, this dish was made in the oven. Until now, this cake is a welcome dessert for the holidays and just a good decoration for the table. As they say, “all ingenious is simple.”The recipe for bize is completely simple and requires only two main ingredients, but the dish itself is very tasty. However, in the process of making this cake you need to take into account some features of the source material and certain rules. This will all be discussed below.
How to make bize? To begin with, it is best to keep the eggs in the refrigerator for a while, since their temperature should be low: they will be easier to beat. So, the recipe for bize is this: first, carefully beat four proteins. Gradually add sugar (two glasses). Beat until a homogeneous thick mass comes out. This should be done with confident and accurate movements. You can whisk manually or on a mixer, turning on the minimum power. Place parchment paper on a baking sheet. Put the resulting mass on it with a tablespoon and bake a little more than half an hour at a temperature of 170-180 degrees. After removing the cakes from the oven, leave them for twenty minutes to cool.
Variations on the topic
Your meringues will be tastier and more attractive if you cook them with cream.To cook it, take a saucepan, add 0.15 liters of milk and six tablespoons of sugar to it, mix. Putting it on fire, bring to a boil. Then mix thirty milliliters of milk with six yolks and mix using a mixer. Continuing to beat, add pre-cooked sugar-milk mixture. Pour the resulting mass back into the saucepan. Put on the stove, on a small fire, heat, stirring. As soon as you see that the cream is ready to boil, remove from heat. Next, you need to cool it. While it cools, beat two hundred grams of butter to the consistency of sour cream. Gradually put it in the mixture, continuing to beat. Sprinkle your cakes with grated nuts and top with the resulting mass.