What to do with the egg whites left over from Easter cake: sharing an idea

Only the yolks are usually used for Easter cake dough, as they make the pastry fluffy and have a pleasant yellow color. Therefore, the whites of the eggs just stay in the bowl. It's a shame to throw away such a product, but you won't have to if you use the technology we offer.

The idea of making a simple white dessert was published on the Instagram page of food blogger Iryna Moravska (ira.moravska). You will need fresh, juicy strawberries.

Ingredients:

• whites - 6 pcs.
• powdered sugar - 200 g
• almond chips - a handful
• apple or wine vinegar - 1 tbsp
• salt - a pinch
• cream 33 % - 500 ml
• strawberry jam
• fresh strawberries - 300 g

Method of preparation:

1. Beat the whites with a mixer until thick, add a pinch of salt and a spoonful of apple cider vinegar or wine vinegar.

2. When a steady foam forms, gradually add 150 g of powdered sugar.

3. Take the parchment and draw a circle the size of the cake pan (there should be two such circles).

4. Divide the meringue into two parts (1 for each parchment).

5. Bake at 130 degrees 40 minutes on hot air mode.

6. After 40 minutes, turn off the oven, but leave the cakes in for another 30 minutes to cool and dry. They should not be too dry or grow like a bisque.

7. Only the surface skin and bottom should dry out. The inside of the meringue should remain tender.

8. While the meringue is cooling, whip the cream (do not overdo it so that it does not become butter).

9. As soon as the cream begins to thicken, add 50 g of powdered sugar and a sachet of vanilla sugar.

10. You can add 250 g of mascarpone and a little lemon zest for flavor.

11. When the cakes are ready, put the first cake on a cake pan and spread with strawberry jam. Put half of the cream on top of the jam and strawberries, cut into slices or slices, on the cream.

12. Then add the cake again and cream on top. Garnish the cake with the remaining strawberries and nuts.

13. Set aside to stabilize for a few hours.