Himalaya Cake
Himalaya Cake with Meringue and Whipped Cream
I came to the Himalaya cake whenever I had a lot of egg whites left in the fridge after other dishes. The recipe is inspired by Sanda Marin's version, but with some modifications made after several attempts. I add a simple strawberry sauce (coulis) for a fresh taste and to avoid everything being too sweet. Instead of fresh fruit in the cream, as Sanda Marin recommends, I mostly use strawberry jam, especially in winter or when I don't have good fruits. The meringue layers should be a bit smaller than the serving plate, as they spread while baking. Generally, I trace circles on the baking paper about 4 cm smaller than the diameter of the plate.
Quick Info
Total time: about 3-4 hours (including cooling and decorating)
Preparation time: 45 minutes (without baking/cooling)
Baking time: 45 minutes for meringue (plus additional for decorative meringues)
Servings: 10-12 slices
Difficulty: medium
Type: festive cake, dessert with egg whites
Ingredients
For meringue (4 layers/discs and small meringues):
8-9 egg whites
1 pinch of salt
500 g powdered sugar
2 packets of vanilla sugar
2 tablespoons cornstarch
1 tablespoon lemon juice (optional, for a refreshing taste)
For whipped cream (two variations):
Version 1 (according to Sanda Marin):
450 g natural cream for whipping (32% fat)
2 packets of whipped cream stabilizer (optional, if it doesn't whip easily)
200-250 g fruits (strawberries, raspberries, wild strawberries, or candied fruits)
Red dye (optional, very little)
10 g gelatin (optional, if you want a very firm cream)
Version 2 (the one I use most):
450 g fermented cream (approx. 20% fat)
3 packets of Dr. Oetker whipped cream powder (one with strawberry flavor, the others plain)
250 g strawberry jam
For decorative spirals:
1 large cup of whipped cream (from the whipped cream, part without fruit)
Fruits for decoration (if they look good; I only use them if they are fresh)
Fruit coulis:
500 g strawberries or other thawed fruits
100 g sugar
1 tablespoon lemon juice
Preparation Method
1. Meringue Layers
1.1. Preheat the oven to 120°C (or setting 2-2.5 on a gas oven).
1.2. On baking paper, trace 4 circles with a diameter of 18 cm (or 4 cm smaller than the plate you are using). Leave space between them, as the discs will rise while baking.
1.3. Mix the powdered sugar with the cornstarch and vanilla sugar.
1.4. Beat the egg whites with the salt for 2-3 minutes, using a mixer, without sugar at first. When a light foam forms, gradually add the first third of the sugar mixed with cornstarch. Add the lemon juice as well. After each addition of sugar, reduce the speed of the mixer so that the sugar doesn't fly out.
1.5. Beat until you obtain a firm and shiny meringue, with soft peaks that hold their shape for a few seconds.
1.6. Set aside a cup of the mixture for the decorative meringues.
1.7. Spread the meringue in the traced circles on the baking paper with a wide spatula. The discs should be about 1.5 cm thick.
1.8. Bake the discs at 110-120°C, on the upper rack of the oven, until the edges become slightly golden (about 45 minutes). The small decorative meringues are baked separately for about 10 minutes and remain soft in the middle. Check frequently, especially after the first 20 minutes, as gas ovens can brown the bottoms too quickly. Towards the end, you can reduce the temperature if necessary.
1.9. Remove the discs with the paper and let them cool on a rack or on the table. When they are completely cool, gently peel off the paper using a long, thin knife. If they stick, lightly moisten the surface and place the paper with the discs to help them detach easily.
1.10. Bake the decorative meringues separately, about 1.5 cm in diameter, using a piping bag with a round tip.
2. Whipped Cream
Version 1 (with cream for whipping and fruits):
2.1. Prepare the fruits: if they are frozen, let them drain in a sieve, possibly sprinkle a little sugar.
2.2. If you want, mash them or cut them into cubes.
2.3. Beat the cold cream with a mixer in a tall bowl. If it doesn't whip, use a stabilizer. Gently mix with the prepared fruits at the end. Add dye if you want a more intense color.
2.4. For a firmer cream, dissolve the gelatin in 2 tablespoons of cold water, gently heat it in a bain-marie or microwave, and add it when mixing the fruits.
Version 2 (with fermented cream and whipped cream powder):
2.5. Place the cream in a tall bowl. Pour in the whipped cream powder (including the packet with strawberry flavor).
2.6. Beat according to the instructions on the packet. Use cream instead of milk.
2.7. Set aside a large cup of the mixture for decoration.
2.8. In the remaining cream, mix in the strawberry jam.
3. Fruit Coulis
Version 1 (without boiling):
3.1. Place the thawed fruits in a fine sieve, including their juice. Sprinkle sugar over them. Let them drain.
3.2. Mash the fruits through the sieve with the back of a spoon until you obtain a sauce. Discard the remaining pulp.
3.3. Add the lemon juice and mix. Taste – it should be sweet and sour. Chill.
Version 2 (with boiling):
3.4. If the fruits don't look very good, place them with the sugar and lemon juice in a small pot over low heat. Let them simmer for 7-10 minutes until they break down.
3.5. Remove the lemon peel if you added it.
3.6. Let the sauce cool, then blend it and strain it through a sieve.
4. Assembly and Decoration
4.1. Place the first meringue disc on the serving plate.
4.2. Spread a layer of whipped cream over the meringue.
4.3. Continue with alternating layers of meringue and cream until you finish the discs.
4.4. If you want, you can sprinkle fresh or candied fruits between the layers.
4.5. Over the last layer of cream, you can create waves with the back of a spoon or decorate with spirals using the piping bag, interspersing the small meringues.
4.6. For a simple decoration, place whole fruits (if they look good) in the center, and on the edges just the small meringues.
4.7. Chill the cake before serving, ideally for 3-4 hours.
Why I make the recipe often
The Himalaya cake is very useful when I have leftover egg whites and don't want to waste them. The meringue comes out easily and I can adapt the cream based on what I have at home – fruits, jam, or just cream. It keeps well in the fridge and is suitable for festive days, but also when I have guests.
Tips and Variations
Tips
- Trace circles on the baking paper with a diameter slightly smaller than the plate.
- For perfectly round layers, spread the meringue with the piping bag, then level the edges with a spatula.
- When removing the meringue discs, use a long knife; moisture on the surface helps if they have stuck.
- Do not open the oven frequently at the beginning, so the meringue doesn't crack.
- If using natural cream for whipping, keep everything cold (bowl, whisk).
Substitutions
- If you don't have fresh fruits, use frozen fruits or jam.
- You can replace strawberry jam with any other tart jam.
- Whipped cream powder is optional if you have thick cream that whips well.
- Cornstarch can be omitted, but it helps with the structure.
Variations
- For pink cream, use a little dye or packets with strawberry flavor.
- You can add small pieces of fruit between the layers for texture.
- If you have small and attractive fruits, use them whole for decoration.
Serving Ideas
- Serve with cold strawberry coulis next to each slice.
- Decorate with fresh fruits or small meringues.
- The cake is also good the next day, after the flavors have combined.
Frequently Asked Questions
1. What do I do if the meringue cracked while baking?
If small cracks appeared, it's not serious – cover them with cream. If it's completely broken, use the pieces in layers, like in a Pavlova cake.
2. Can I use only liquid whipped cream from the store?
Yes, but it must be natural, not vegetable. Vegetable cream doesn't have the right taste.
3. What kind of whipped cream should I choose?
Ideally, one with at least 32% fat. For the version with whipped cream powder, fermented cream works too.
4. How long does the cake last in the fridge?
2 days is ideal, after which the meringue starts to absorb moisture and soften.
5. Can I prepare the meringue discs in advance?
Yes, you can bake them a day in advance, but keep them in a cool, airtight container to prevent them from getting moist.
Nutritional Values
Approximately, one slice (out of 12) has about 350-400 kcal, due to the sugar in the meringue and cream. Carbohydrates: 50-55 g, proteins: 4-5 g, fats: 14-17 g. These values are approximate and can vary depending on the cream or jam you use.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 2 days. The meringue will absorb moisture and soften after this period. It should not be reheated. Freezing is not recommended, as the meringue loses its texture.
Ingredients: FOR THE LAYERS IN BEZEA 8-9 egg whites (I had eggs from the countryside) 1 pinch of salt 500 g powdered sugar 2 packets of vanilla sugar 2 tablespoons cornstarch (she didn't add it, I included it as I saw online, probably to prevent cracking too much) optional 1 tablespoon lemon juice (it has a refreshing taste, Sanda Marin didn't add it) FOR THE WHIPPED CREAM CREAM Option 1 - Sanda Marin (didn't give quantities) 450 g natural cream for whipping 32% fat (for this cake do not use vegetable cream) 2 stabilizers (to have in case it doesn't whip) 200-250 g fruits: raspberries, strawberries, wild strawberries, berries (thawed), chestnuts or candied fruit + a few for decoration optional, red food coloring the size of a toothpick tip or a drop of liquid optional 10 g gelatin if you want a firm cream that you can control with a piping bag Option 2 (which I used) 450 g natural sour cream (fermented) with 20% fat I used 3 packets of whipped cream powder Dr. Oetker (one was strawberry-flavored-pink) 250 g homemade strawberry jam without coloring, the powder was already colored (for one packet) FOR THE DECORATIVE SWIRLS OF WHIPPED CREAM 1 large cup (like coffee) with whipped cream without fruit the other option, keep a few fruits with stems (I would have liked to display them if they were okay) FOR THE FRUIT COULIS 500 g thawed fruit 100 g sugar 1 tablespoon lemon juice
