Ingredients for - Beze cake with pineapple in caramel
How to cook deliciously - Beze cake with pineapple in caramel
1 . Stage
Preheat the oven to 110 degrees. Draw an 8x30 cm rectangle on baking paper and place it on a baking tray. Separate the egg whites into a large bowl, pour in the powdered sugar and add the brandy (I have cognac). Place in a water bath and whisk for 10 minutes until stiff and frothy.
2 . Stage
Place the meringue on the paper in the shape of a rectangle. Bake until golden on top and soft inside. Leave to cool.
3 . Stage
Whip the cooled cream into a firm mass and spread on top of the meringue. Sprinkle over the roasted hazelnuts. Cover with clingfilm and leave in the refrigerator for three hours (or overnight).
4 . Stage
Peel the pineapple, cut into thin slices and place in a single layer on a baking tray lined with foil or baking paper. Sprinkle with sugar (I did not use all the sugar, I made according to taste) and bake in the oven until golden. Cool.