Cake with jam and meringue

Meringue and Jam Cake – A Quick and Easy Delicacy

Introduction

Welcome to the delicious universe of cakes! Today we will venture into making a meringue and jam cake, an easy-to-make recipe that is sure to impress with its elegant appearance and balanced taste. This cake is perfect to be enjoyed alongside a cup of hot tea or a fragrant coffee. Whether you prepare it for a gathering with friends or just to pamper your family, you will find that it is an inspired choice.

Preparation Time: 15 minutes
Baking Time: 30 minutes
Total: 45 minutes
Number of Servings: 12

Ingredients

*Base:*

- 4 egg yolks
- 1/2 cup (200 ml) sugar
- 1/2 cup oil
- 1/2 cup milk
- Zest of one lemon
- 1 teaspoon baking soda + vinegar
- About 10 full tablespoons of flour
- A pinch of salt
- Jam (or any tart jam): one jar

*Meringue:*

- 4 egg whites
- A pinch of salt
- 200 g sugar
- 150 g coconut
- 1 tablespoon lemon juice

Step-by-Step Preparation

Step 1: Preparing the Base

1. Start by preheating the oven to 180 degrees Celsius. Make sure you have a round baking pan (about 24 cm) lined with baking paper. This step will help the cake not stick to the pan.

2. In a large bowl, mix the egg yolks with the sugar, salt, oil, and milk until the sugar begins to dissolve. It is important to mix well so that all the ingredients combine evenly.

3. Add the lemon zest, which will bring a fresh and fragrant note to your cake. Here, you can also experiment with other flavors, such as orange or vanilla, if you like.

4. Start adding the flour gradually, mixing continuously until you obtain a mixture with the consistency of thicker sour cream. If it is too liquid, you can add a little more flour.

5. Now, add the baking soda dissolved in vinegar. This combination will help the bases rise and aerate, giving them a fluffy texture.

6. Pour the mixture into the prepared pan and place it in the oven for about 15-20 minutes. The base should be almost completely baked but not dry. Check with a toothpick – if it comes out clean, it's ready.

Step 2: Preparing the Meringue

1. While the base is baking, you can prepare the meringue. Beat the egg whites with a pinch of salt until frothy. It is essential that the bowl and utensils are perfectly clean and dry to achieve a stable meringue.

2. Gradually add the sugar, continuing to beat until you obtain a firm and glossy meringue. A useful trick is to turn the bowl upside down to ensure that the meringue is well beaten – if it doesn’t drip, you’re on the right track!

3. Incorporate the coconut and lemon juice, mixing gently to avoid losing air from the meringue. This will add a crunchy texture and a tropical flavor.

Step 3: Assembling and Final Baking

1. Remove the base from the oven and evenly cover it with the jam. The tart jam will contrast nicely with the sweetness of the meringue.

2. Add the meringue on top of the jam, spreading it with a spatula to create an even surface. You can use a spatula to create decorative patterns on the surface of the meringue, making the cake look even more appealing.

3. Put the cake back in the oven for another 10 minutes, or until the meringue is lightly browned. Watch closely, as the meringue can burn quickly.

4. Once the cake is ready, remove it from the oven and let it cool in the pan. It is important not to cut it while it is hot, to avoid ruining the meringue.

Serving and Suggestions

After the cake has completely cooled, you can cut it into squares and serve it with a hot tea or fragrant coffee. The sweet-tart taste of the jam and the light texture of the meringue will create a perfect harmony. You can also sprinkle some coconut flakes on top for added appearance and flavor.

Possible Variations

- You can replace the jam with any other tart jam, such as raspberry or cherry jam, to slightly change the flavor profile.
- If you want a richer cake, add some chopped nuts to the meringue or the base mixture.

Nutritional Benefits

This cake contains ingredients that provide a variety of nutrients. Coconut is a good source of fiber and healthy fats, while the jam adds a splash of antioxidants. Depending on the jam chosen, you can benefit from the vitamins in the fruit, and using vegetable oil instead of butter makes the cake lighter.

Frequently Asked Questions

1. How can I store the cake? The cake can be stored in the refrigerator for 2-3 days, covered with plastic wrap.

2. Can I use pasteurized egg whites? Yes, pasteurized egg whites are an excellent alternative, especially if you don’t have time to beat fresh egg whites.

3. Is it possible to make the cake gluten-free? You can replace the flour with a gluten-free flour mix, but make sure to follow the instructions on the package for the best results.

Completion

This meringue and jam cake is not only a simple recipe but also an opportunity to experiment in the kitchen and create something truly special. Don’t forget to share the result with friends and family, as the joy of cooking becomes even greater when shared. Enjoy!

 Ingredients: Base: 4 egg yolks, 1/2 cup (200 ml) of sugar, 1/2 cup of oil, 1/2 cup of milk, grated zest of one lemon, 1 teaspoon of baking soda + vinegar, approximately 10 full tablespoons of flour, a pinch of salt, Mulberry jam (or any sour jam): one jar. Meringue: 4 egg whites, a pinch of salt, 200 g of sugar, 150 g of coconut, 1 tablespoon of lemon juice.

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