Meringue cake with orange cream and raspberry mousse

Meringue Cake with Orange Cream and Raspberry Mousse

Preparation time: 1 hour
Baking time: 1 hour
Total time: 2 hours
Servings: 12

Discover the magic of a meringue cake with orange cream and raspberry mousse, a recipe that brings smiles and joy with every slice. This cake is a declaration of love, inspired by our mother's birthdays, a person who fills our lives with love. With each layer, this dessert becomes more than just a recipe – it transforms into a family story, a symbol of special moments.

The history of this cake is a blend of pastry traditions, where crispy meringue meets fresh flavors of orange and raspberry, offering an explosion of tastes. Each ingredient is carefully selected to create a delightful experience that can be enjoyed with loved ones.

Ingredients:

For the meringue layers:
- 8 egg whites
- 12 tablespoons sugar
- 2 tablespoons rum
- 10 tablespoons toasted and ground walnuts
- 4 tablespoons cornstarch
- A pinch of salt

For the orange cream:
- 120 ml freshly squeezed orange juice
- 3 egg yolks
- 3 whole eggs
- 120 g sugar
- Zest of one orange
- A vanilla pod
- 100 g soft butter
- 500 g mascarpone

For the raspberry mousse:
- 450 g frozen raspberries
- 5 tablespoons sugar
- 400 ml heavy cream
- 3 sheets of gelatin

For the white chocolate glaze:
- 250 g white chocolate
- 200 ml heavy cream
- 4 sheets of gelatin
- A drop of red food coloring (for decorative hearts)

For decoration:
- 300 ml whipped cream
- 100 g dark chocolate + 50 g butter
- Chocolate sticks with strawberry cream
- Silver balls and marzipan hearts

Step by step for a perfect cake:

1. Preparing the meringue layers:
- Start by preheating the oven to 170°C (340°F). Prepare two 28 cm round baking pans by lining them with parchment paper.
- In a clean bowl, whisk the 8 egg whites with a pinch of salt until stiff peaks form. Once the mixture is firm, gradually add the 12 tablespoons of sugar, continuing to whisk until you achieve a glossy meringue.
- Gently fold in 2 tablespoons of rum, 4 tablespoons of cornstarch, and 10 tablespoons of toasted and ground walnuts with a spatula, being careful not to deflate the meringue.
- Divide the mixture in half and pour half into one of the prepared pans. Bake for 30 minutes, then remove and let cool on a plate. Repeat the process with the remaining meringue to create the second layer.

2. Preparing the chocolate glaze:
- Melt 100 g of dark chocolate and 60 g of white chocolate over a double boiler. Once melted, spread the chocolate over the two meringue layers and let it set.

3. Making the orange cream:
- Prepare an orange curd: in a saucepan, whisk together 3 whole eggs, 3 egg yolks, and 120 g of sugar. Add the orange juice and seeds from the vanilla pod. Place the saucepan over a double boiler and whisk for 10-15 minutes until thickened.
- Remove from heat, add the orange zest and butter cubes, stirring until smooth. Allow to cool, then fold in 500 g of mascarpone.

4. Making the raspberry mousse:
- For the mousse, melt 450 g of frozen raspberries with 5 tablespoons of sugar over heat. Once boiling, strain the puree to remove the seeds.
- Soak 3 sheets of gelatin in cold water and add them to the warm raspberry puree, stirring until dissolved. Let cool to room temperature.
- Whip 400 ml of heavy cream until firm and fold it into the raspberry puree, reserving 2-3 tablespoons for decoration.

5. Assembling the cake:
- Place the first meringue layer with dark chocolate glaze on a serving platter. Add just under half of the orange cream, followed by the second meringue layer with white chocolate and raspberry mousse. You can also add some raspberries to the mousse if desired.
- Continue with the third meringue layer and the remaining orange cream, finishing with the last meringue layer, which you will cover with a thin layer of orange cream and raspberry jelly.

6. Final glaze:
- Prepare the white chocolate glaze: heat 200 ml of heavy cream until just about to boil, then add 250 g of broken white chocolate. Stir until melted, then incorporate 4 soaked sheets of gelatin. Allow to cool slightly, then pour the glaze over the cake.
- Use a cardboard strip to create a wall around the cake, pouring the white chocolate glaze. Tint the glaze slightly with red food coloring for heart decorations.

7. Decorating the cake:
- Once the glaze has set, remove the cardboard strip and cover the sides of the cake with 300 ml of whipped cream.
- Prepare decorations from melted chocolate mixed with butter, drawing shapes on parchment paper. Once cooled, carefully peel off and decorate the cake with them, adding chocolate sticks with strawberry cream.

Helpful tips:
- Ensure all ingredients are at room temperature for the perfect texture.
- If you want a more intense flavor, you can add a little orange extract to the orange cream.
- The cake can be stored in the refrigerator for up to 3 days, but it is best enjoyed within the first 24 hours when the meringue is crispy.
- Serve the cake alongside a glass of prosecco or fruit tea for a pleasant contrast of flavors.

Nutritional benefits:
This cake is not only delicious but also rich in vitamins from the fruits, thanks to the use of oranges and raspberries. The walnuts add healthy fats, while the mascarpone contributes calcium and protein.

Frequently asked questions:
1. Can I use other types of fruit for the mousse?
Answer: Absolutely! You can replace raspberries with strawberries, blueberries, or a mix of berries, depending on your preferences.

2. How can I make the cake gluten-free?
Answer: Replace the cornstarch with a gluten-free starch and ensure that the chocolate and other ingredients are labeled gluten-free.

3. What is the best way to store the cake?
Answer: Keep the cake covered in the refrigerator in an airtight container to prevent the meringue from drying out.

I wish you to enjoy every moment spent in the kitchen and every delicious slice of this special cake. Happy birthday, Mom!

 Ingredients: Ingredients for the layers: 8 egg whites, 12 tablespoons of sugar, 2 tablespoons of rum, 10 tablespoons of roasted and ground walnuts, 4 tablespoons of starch, a pinch of salt. Ingredients for the orange cream: 120 ml of orange juice, 3 egg yolks, 3 whole eggs, 120 g of sugar, orange zest, a vanilla pod, 100 g of soft butter, 500 g of mascarpone. Ingredients for the raspberry mousse: 450 g of frozen raspberries, 5 tablespoons of sugar, 400 ml of whipped cream, 3 sheets of gelatin. Ingredients for the white chocolate glaze: 250 g of white chocolate, 200 ml of whipped cream, 4 sheets of gelatin, a drop of red food coloring for the heart decorations. I also used 100 g of dark chocolate and 60 g of white chocolate for glazing. For decoration, I used: 300 ml of whipped cream, 100 g of dark chocolate + 50 g of butter, chocolate sticks with strawberry cream, silver balls, and heart-shaped marzipan.

 Tags:  meringue cake