Meringue cake with two creams
Meringue cake with two creams - A delicacy that will delight all your senses!
It is said that a good cake is more than just a simple combination of ingredients; it is a story told through each layer. This meringue cake recipe with two creams is exactly what you need to add a touch of magic to your special days. Inspired by a beloved pastry blog, this cake is a delight for both the eyes and the taste buds. Get ready to surprise your family and friends with a dessert that not only looks good but is also incredibly delicious!
Preparation time: 30 minutes
Baking time: 1 hour and 30 minutes
Total time: 2 hours
Number of servings: 12
Ingredients
For the meringue layer:
- 6 egg whites
- 200 g sugar
- 1/4 teaspoon vinegar
- a pinch of salt
For the chocolate layer:
- 4 eggs
- 4 tablespoons sugar
- 2 tablespoons oil
- 6 tablespoons flour
- 1 tablespoon cocoa
- 1 teaspoon baking powder
- a pinch of salt
For cream 1 (white chocolate with mint):
- 100 g white chocolate
- 120 ml liquid cream
- 1 tablespoon mint syrup
For cream 2 (dark chocolate):
- 100 g dark chocolate
- 120 ml liquid cream
- 1 tablespoon brandy (optional, for a non-alcoholic version, you can omit)
For decoration:
- 200 ml liquid cream
- 4 dark chocolate bars
- almond flakes (optional for decoration)
Preparation steps
Step 1: Preparing the meringue layer
1. Start by preheating the oven to 100°C. This step is essential for achieving a perfect meringue, crispy on the outside and soft on the inside.
2. In a clean bowl, add the 6 egg whites and a pinch of salt. Use an electric mixer to beat them until soft peaks form.
3. Gradually add the sugar while continuing to mix until the meringue becomes glossy and forms stiff peaks. This may take a few minutes, but patience is key.
4. Add the vinegar and mix again to incorporate. The vinegar helps the meringue stay stable.
5. Line a round baking tray (26 cm in diameter) with baking paper and pour the meringue into the tray. Level the surface with a spatula.
6. Bake the meringue in the preheated oven for 1 hour or until it becomes golden and dry. When ready, remove the meringue from the oven and let it cool completely.
Step 2: Preparing the chocolate layer
1. In another bowl, beat the 4 eggs with 4 tablespoons of sugar until the mixture becomes light in color and creamy.
2. Add 2 tablespoons of oil and mix gently. This step will provide moisture to the layer.
3. Gradually incorporate the flour mixed with cocoa and baking powder, folding with a spatula.
4. Line the same tray with baking paper again and pour the batter into the tray. Bake in the preheated oven at 180°C for about 30 minutes. Check with a toothpick to see if it’s done; it should come out clean.
5. Once baked, let the layer cool on a rack and then cut it in half horizontally.
Step 3: White chocolate mint cream
1. In a small saucepan, add 120 ml of liquid cream and 100 g of broken white chocolate.
2. Place the saucepan over low heat and stir constantly until the chocolate completely melts. Be careful not to let it boil.
3. Once melted, let the cream cool slightly and then whip it until fluffy. Add a tablespoon of mint syrup for a fresh taste.
4. Refrigerate the cream until use.
Step 4: Dark chocolate cream
1. Repeat the same process as for the white chocolate cream, but use 100 g of dark chocolate. If desired, you can also add a tablespoon of brandy for extra flavor.
Step 5: Assembling the cake
1. Place the first half of the chocolate layer on a serving platter. Lightly drizzle it with a syrup made from water and sugar to keep it moist.
2. Spread a generous layer of white chocolate cream over the layer.
3. Carefully place the meringue layer on top. Continue with another layer of white chocolate cream.
4. Place the other half of the chocolate layer on top.
5. Prepare a ganache from 200 ml of liquid cream and 4 dark chocolate bars: heat the cream until just about to boil, add the chocolate and stir until melted. Let it cool slightly, then pour over the cake, allowing it to drip down the sides.
6. Whip the remaining cream and use it to decorate the cake as desired. You can add almond flakes for extra texture and an attractive look.
Practical tips
- Using ingredients at room temperature: Make sure the eggs are at room temperature for better meringue.
- Checking the meringue: When you take the meringue out of the oven, it should be light and easily peel away from the baking paper. If it’s sticky, it needs more baking time.
- Storing the cake: The cake keeps well in the fridge, but it is recommended to be consumed within 3-4 days to maintain freshness.
- Variations: You can experiment with different flavors by adding vanilla or almond extracts to the creams or using different types of chocolate.
Delicious pairings
This meringue cake with two creams pairs perfectly with a glass of sweet white wine or a cup of aromatic coffee. Additionally, vanilla ice cream or natural whipped cream can add a pleasant contrast of textures and flavors.
Frequently asked questions
- Can I use other types of chocolate? Of course! You can experiment with milk chocolate or even flavored chocolate.
- How can I make the cake less sweet? Reduce the amount of sugar in the creams or choose chocolate with a higher cocoa content.
- Is it possible to make the meringue without sugar? It is not recommended, as sugar is essential for the stability of the meringue.
Calories and nutritional benefits
This cake is a decadent delicacy, so while it’s not the lightest dessert, each slice offers an explosion of flavors. A slice can have around 350-400 calories, but it is full of healthy fats from chocolate and protein from eggs. Additionally, the meringue is a good source of carbohydrates, being lighter than other types of layers.
In conclusion, this meringue cake with two creams is not just a dessert; it is a culinary experience that combines textures, flavors, and colors. Whether you prepare it for a special occasion or just to treat yourself, it is impossible not to fall in love with it! So, embark on the adventure and enjoy every bite!
Ingredients: For the base: 4 eggs, 4 tablespoons of sugar, 2 tablespoons of oil, 6 tablespoons of flour, 1 tablespoon of cocoa, 1 teaspoon of baking powder, a pinch of salt. For the meringue base: 6 egg whites, 200g sugar, 1/4 teaspoon vinegar, a pinch of salt. For cream 1: 100g white chocolate, 120ml liquid cream, 1 tablespoon of mint syrup. For cream 2: 100g dark chocolate, 120ml liquid cream, 1 tablespoon of brandy (I didn't add it for the kids). For decoration: 200ml liquid cream, 4 bars of dark chocolate, almond flakes.
