Meringue cake with mint flavor

Meringue Cake with Mint Flavor - an explosion of colors and flavors, perfect for adding a touch of joy to any day! This refined dessert, with its fluffy beetroot base, decadent chocolate cream, and crispy meringue, is the ideal choice to welcome spring. I invite you to discover step by step how to create this wonderful cake, which will not only delight your taste buds but also bring smiles to the faces of your loved ones.

Preparation time: 30 minutes
Baking time: 1 hour (approximately)
Total time: 1 hour and 30 minutes
Number of servings: 12

Necessary ingredients:

*For the base:*
- 500 g beetroot (peeled)
- 200 g flour
- 3 eggs
- 160 g brown sugar
- 200 g butter (soft, at room temperature)
- 2 tablespoons cocoa
- 5 tablespoons espresso coffee (cooled)
- 2 tablespoons berry syrup
- 10 g baking powder
- 1 packet vanilla sugar
- A pinch of salt
- 200 g blueberries (to add a touch of freshness)

*For the mint mousse cream:*
- 200 g white chocolate
- 200 ml liquid cream
- 2 tablespoons concentrated mint syrup (for an intense flavor)

*For the meringue:*
- 3 egg whites
- 6 tablespoons powdered sugar
- 1 tablespoon vinegar
- 1 tablespoon cornstarch
- A pinch of salt
- 4 tablespoons chocolate chips (for added texture)
- Berries (for decoration)

Step by step: Preparing the base

1. Preparing the beetroot: Peel the beetroot and slice it thinly. Place the slices on a baking sheet lined with parchment paper and bake in the oven at 180°C for about 25-30 minutes, or until soft. Remember to turn the slices occasionally for even baking.

2. Beetroot paste: Once the beetroot has cooled, puree it with a hand blender along with the berry syrup until you achieve a smooth and fine paste.

3. Mixing dry ingredients: In a bowl, combine the flour with cocoa, salt, and baking powder. This will add a note of flavor and ensure a perfect texture.

4. Butter cream: In another bowl, mix the soft butter with brown sugar and vanilla sugar until you obtain a fluffy and homogeneous cream, free of sugar crystals. Add the eggs one at a time, mixing well after each addition. A useful tip: add a tablespoon of the flour mixture to prevent the butter from curdling.

5. Combining ingredients: Incorporate the beetroot paste and cooled coffee into the butter mixture, alternating with the flour mixture. Finally, add the blueberries and gently mix to distribute them evenly.

6. Baking the base: Pour the mixture into the lined baking pan (20x30 cm) and bake for 30 minutes. It is advisable to check with a toothpick if the base is baked, as the baking time may vary depending on the oven.

Preparing the mint mousse cream

7. Melting the chocolate: Chop the white chocolate into small pieces and place it in a pot along with the liquid cream. Heat the mixture over medium heat, stirring constantly, until it is almost boiling. Do not let it boil!

8. Adding flavor: Once the chocolate has melted, remove the pot from the heat and add the concentrated mint syrup. If you want a more intense green, you can add a little more syrup, but reduce the amount of cream.

9. Cooling: Allow the mixture to cool to room temperature, then refrigerate for a few hours until it thickens.

10. Whipping the cream: After the mixture has cooled, take it out of the fridge and whip until you obtain a fluffy cream.

Preparing the meringue

11. Whipping the egg whites: In a clean bowl, beat the egg whites with a pinch of salt and a tablespoon of vinegar until you obtain stiff peaks. Using a spiral whisk is an excellent trick to achieve perfect meringue, but a mixer is just as effective.

12. Adding sugar: Gradually add the powdered sugar, beating continuously until you obtain a shiny and stiff meringue. Add the cornstarch and chocolate chips, mixing gently.

13. Shaping the meringue: Place a sheet of parchment paper in a larger tray, with the drawn side down. Using a piping bag, pipe the meringue into the desired shapes, following guide lines.

14. Baking the meringue: Bake the meringue at 90°C for about 1 hour, with the oven door slightly ajar, until it becomes crispy. The drying process may take longer, so be patient!

Assembling the cake

15. Cutting the base: Once the base has completely cooled, cut it in half lengthwise.

16. Spreading the cream: Place one half of the base on a platter and spread a generous layer of mint mousse cream. Sprinkle some blueberries for extra flavor.

17. Adding the meringue: Place the other half of the base on top, then carefully place the crispy meringue. Dust with powdered sugar and decorate with berries.

Serving suggestions

This meringue cake with mint flavor is perfect for serving at a party, a lunch with friends, or simply to celebrate a spring day! Pair it with a cup of iced mint tea or a glass of fresh lemonade for an unforgettable experience.

Frequently asked questions

1. *Can I replace the beetroot with another ingredient?* Of course! For a more classic base, you can use pumpkin or banana puree.
2. *What other fruits can I use?* Blueberries can be replaced with raspberries or strawberries, depending on your preferences.
3. *How can I make the meringue more flavorful?* You can add vanilla or citrus essence to the meringue for an extra flavor boost.

Nutritional benefits

This cake is not only delicious but also packed with nutrients! Beetroot is rich in antioxidants, vitamins, and minerals, while white chocolate provides a decadent taste and a light energy boost. Additionally, berries are an excellent source of vitamins and fiber.

Dare to experiment and customize this recipe! It can become a family and friends' favorite, and each slice will add a touch of happiness to your life. Enjoy cooking and savoring this wonderful dessert!

 Ingredients: Base: 500 g red beet 200 g flour 3 eggs 160 g brown sugar 200 g butter 2 tablespoons cocoa 5 tablespoons espresso coffee 2 tablespoons berry syrup 10 g baking powder 1 packet vanilla sugar Salt BlueberriesMousse cream with mint: 200 g white chocolate 200 ml liquid cream 2 tablespoons concentrated mint syrupMeringue: 3 egg whites 6 tablespoons powdered sugar 1 tablespoon food vinegar 1 tablespoon cornstarch salt 4 tablespoons chocolate balls Berries for decoration