Spanish air cake

1. Preheat the oven to 200 degrees. Prepare three sheets of parchment paper. Ingredients : Instructions

1. Preheat the oven to 200 degrees. Prepare three sheets of parchment paper. Flour. Take a round vessel, place it closer to one of the edges of a sheet of paper and circle it with a pencil. Draw a circle on the other half of the sheet. In the same way draw two circles on the second sheet of paper and one circle on the third. In a large bowl, whip 8 egg whites together with the wine stone into a steep foam. Gradually add 2 cups of sugar to the mixture, whisking for about 5-10 minutes or until the mixture thickens. Take a large confectioner's bag and fill it with a meringue. Circle with it the previously drawn circle. Fill the circle with meringue. Repeat the same on the second half of the same sheet of parchment paper. Using a spatula, smooth the circle. Circle the remaining sheets of paper, but do not fill them. Bake in the oven for 45 minutes. Do not let the meringue turn yellow. 2. Place one of the filled circles in the center of the tray. Place 8 meringues on the edge of the circle. They should be located at an equal distance from each other. Glue one of the unfilled circles. Repeat the procedure with the two remaining unfilled rings. Let the cake dry in the oven for 20 minutes. Allow to cool completely. Using a spatula, put meringue on the cake, hiding the circles and giving it the appearance of a cake. Allow to dry in the oven for 20 minutes. 3. Meanwhile, prepare the material for decoration. 4 egg yolks, tartar and sugar beat in the same way as in the beginning. Decorate the cake and the remaining circle with shells from rosettes of meringue and put in the oven for 20 minutes. Allow to cool completely. 4. Decorate the cake with pre-prepared decorative colors. 5. In a large bowl, whip the cream and powdered sugar until thick. Add cognac and whisk again. Add the berries. Close the second circle of the meringue and serve on the table.

Servings: 8