Meringue cake with vanilla cream
Meringue Cake with Vanilla Cream
In a world full of desserts, the meringue cake with vanilla cream stands out for its light texture and refined taste. This cake is not just a simple dessert but a culinary experience that combines the delicate flavors of vanilla with the crunchiness of meringue and the rich filling of cream. Whether you are celebrating a special event or wish to impress your guests, this recipe will transform you into true baking masters.
Preparation time: 30 minutes
Baking time: 30-35 minutes
Total time: 1 hour
Number of servings: 12
Ingredients:
For the layers:
- 4 eggs
- 4 tablespoons of sugar
- 4 tablespoons of flour
- 2 tablespoons of cocoa
For the meringue layer:
- 7 egg whites
- 12 tablespoons of sugar
- 1 tablespoon of flour
- 200 g of toasted and ground nuts
For the cream:
- 7 egg yolks
- 200 g of sugar
- 500 ml of milk
- 5 tablespoons of starch
- vanilla essence (about 1/2 vial)
- 250 g of butter (at room temperature)
For decoration:
- whipped cream
- candies (optional)
Brief history: The meringue cake with vanilla cream has a fascinating history. Meringue was popularized in the 18th century and has been used in various desserts due to its airy texture. The combination with rich vanilla cream is a tradition that continues to delight the taste buds of many generations.
Preparing the cake
Step 1: Preparing the layers
1. Start by separating the egg whites from the yolks. It is important that the bowl in which you will whip the egg whites is clean and dry to achieve a perfect foam.
2. Whip 2 egg whites with a pinch of salt until bubbles begin to form. Gradually add 2 tablespoons of sugar and continue whipping until the sugar is completely dissolved and you obtain a glossy foam.
3. Incorporate the 2 yolks, mixing well after each. This step is essential for achieving an airy texture.
4. In another bowl, mix 2 tablespoons of flour with 1 tablespoon of cocoa. Add the flour and cocoa mixture to the egg mixture, gently folding with a spatula to avoid losing air.
5. Pour the batter into a round baking pan (26 cm) lined with parchment paper. Bake at a moderate temperature for 12-15 minutes or until a toothpick test comes out clean.
6. Remove the layer from the pan and let it cool on a kitchen rack. Carefully remove the paper.
Step 2: Preparing the meringue layer
1. In a clean bowl, whip the 7 egg whites with a pinch of salt until foamy.
2. Gradually add 12 tablespoons of sugar and continue whipping until you obtain a firm and glossy meringue.
3. Gently fold in 200 g of toasted and ground nuts mixed with 1 tablespoon of flour, being careful not to lose air from the meringue.
4. Pour the mixture into the same pan lined with parchment paper. Bake at low heat until the meringue is lightly browned on top.
5. Remove from the pan and let it cool.
Step 3: Preparing the vanilla cream
1. In a bowl, whisk the 7 egg yolks with 200 g of sugar until they become a light-colored cream.
2. Heat 400 ml of milk in a saucepan. In another bowl, dissolve 5 tablespoons of starch in 100 ml of cold milk, then add this mixture to the warm milk.
3. Pour the warm milk mixture in a thin stream over the whipped yolks, continuously stirring to avoid coagulation.
4. Place the mixture over low heat (preferably in a double-bottomed pot or over steam) and stir until it thickens to the consistency of a pudding.
5. Once thickened, remove from heat, cover with plastic wrap (so that the wrap touches the surface of the pudding to prevent a crust from forming), and let it cool.
6. After it has cooled, add the vanilla essence.
7. In a separate bowl, whip 250 g of butter at room temperature until fluffy, then gradually add the vanilla pudding. Mix well until you obtain a smooth cream.
Step 4: Assembling the cake
1. Place one layer of cake on a serving plate.
2. Spread half of the vanilla cream over the layer.
3. Cover with the meringue layer, then spread the remaining vanilla cream.
4. Add the last layer of cake on top.
5. Decorate the cake as desired; I choose to add whipped cream and candies for a festive and attractive look.
Step 5: Serving the cake
Let the cake chill in the refrigerator for a few hours or, ideally, overnight, to allow the flavors to meld and the textures to set. Serve with a glass of sweet wine or a cup of aromatic coffee for a perfect contrast.
Frequently asked questions:
1. Can I use duck eggs instead of chicken eggs?
Yes, duck eggs can be used, but make sure to adjust the proportions as they are larger and richer.
2. How can I make the cake less sweet?
Reducing the amount of sugar in the meringue or cream is a good option. You can also add a splash of lemon juice to the cream to balance the sweetness.
3. What variations can I try to customize the cake?
You can add fresh fruits between layers or even a chocolate sauce for a decadent touch. Also, replacing some of the flour with cocoa in the cake layers can give a chocolate flavor.
Calories and nutritional benefits:
A serving of meringue cake with vanilla cream contains approximately 350-400 calories. It is a good source of protein due to the eggs and nuts, but it also contains added sugars, so it is best to consume in moderation.
This meringue cake with vanilla cream can quickly become your favorite due to its delicious combination and attractive appearance. I encourage you to experiment with ingredients and add your personal touch. Cooking is an art, and every dessert you create is a page from your culinary story. Enjoy!
Ingredients: Sheets: 4 eggs, 4 tablespoons sugar, 4 tablespoons flour, 2 tablespoons cocoa. Meringue layer: 7 egg whites, 12 tablespoons sugar, 1 tablespoon flour, 200 g roasted and ground nuts. Cream: 7 egg yolks, 200 g sugar, 500 ml milk, 5 tablespoons starch, vanilla essence (I used 1/2 vial), 250 g butter. For decoration: whipped cream and candies.
