Meringue cake with rhubarb and ginger

A beautiful and delicious meringue (meringue) dessert cake with rhubarb and caramelized ginger will look very beneficial on the festive table.

Ingredients

• Rhubarb (chopped) - 600 g
• Ginger caramelized (finely chopped) - 4 pieces
• Egg whites at room temperature - 4 pcs.
• Salt - 1/8 tsp
• Sugar - 330 g
• Ground ginger - 1/2 tsp
• Whipping cream - 250 g
• Powdered sugar for dusting

Directions

1. Turn on the oven to preheat to 180 degrees. Line two baking sheets with parchment and draw a circle with a diameter of 18 centimeters on each with a pencil. Turn the parchment over so that the drawing is at the bottom (it should be translucent).
2. Beat egg whites with salt with a mixer until fluffy. Gradually, 1 tablespoon, add 230 grams of sugar to the proteins, beating well after each serving.
3. Put the whipped protein mass on the drawn circles and place in a preheated oven, bake for about 5 minutes, then reduce the temperature to 130 degrees and bake meringue cakes for about 1 hour. Leave in a closed oven until cool.
4. Place the rhubarb, ginger pieces, remaining sugar and ground ginger in a small saucepan. Pour in a small amount of water so that it only covers the contents of the saucepan. Put the saucepan over medium-low heat, cover with a lid and cook the rhubarb and ginger for about 20 minutes, until soft. Throw the contents of the saucepan into a colander, let the liquid drain. Transfer the rhubarb and ginger to a bowl, cover and refrigerate until completely chilled, 50-60 minutes.
5. In a large bowl, beat cream until fluffy and firm. Stir in chilled ginger and rhubarb. Remove one cake from parchment and put on a serving dish, top with whipped cream, cover with a second cake. Sprinkle the top layer with powdered sugar.