Bolo de suspiro DELICIOSO da chef Juliete Soule - Mulheres (01/07/2026)

A classic French pastry to sweeten your day! Pastry chef @juliete.soule teaches you how to make the irresistible Meringue Cake, a recipe created in France in the 1960s that has won over generations with its lightness, elegance, and delicious flavor. 🍰🇫🇷 Who's tempted to try it? 👇 Ingredients for the cake batter: 75g egg whites 50g granulated sugar 45g almond flour 45g powdered sugar 12g all-purpose flour Ingredients for the Praline Buttercream: 80g egg yolks 130g sugar 50g water 300g softened butter 160g hazelnut praline Preparation: Cake Batter: Sift together the powdered sugar and all-purpose flour and mix with the almond flour. Reserve. Beat the egg whites until stiff peaks form, gradually adding the sugar and beating until a firm meringue is obtained. Add the dry ingredients to the meringue in 3 parts. Place the mixture in a piping bag and pipe 17 cm spirals, in a regular pattern. Dust with powdered sugar and bake at 170°C for approximately 15 minutes. Praline Buttercream Beat the egg yolks in a mixer, then cook the sugar with the water to 118°C. Pour over the egg yolk mixture, beating until stiff peaks form and let cool slightly. Gradually add the softened butter until you obtain a smooth and light cream. Add the praline at the end and refrigerate. Assembly Take one meringue disc, spread the buttercream on top, and cover with another disc. Sprinkle powdered sugar on top and finish with a little praline. Check out the other pages of the program as well: Website - http://tvgazeta.com.br/mulheres Facebook -   / gazetamulheres   Twitter -   / gazetamulheres   Instagram -   / gazetamulheres