Meringue cake
Meringue Cake - a delicious, light, and quick dessert
If you have leftover egg whites, don’t throw them away! This is the perfect time to prepare a meringue cake, a simple and delicious recipe that will surely impress your family and friends. This classic dessert, with a light texture and vanilla cream, perfectly combines the sweet taste with the delicacy of whipped egg whites. I will guide you through the steps to achieve a perfect result, so gather your ingredients and let’s get started!
Preparation time: 25 minutes
Baking time: 20 minutes
Total time: 2 hours and 45 minutes (including cooling)
Number of servings: 10
Necessary ingredients
For the meringue:
- 7 egg whites
- 7 tablespoons of sugar
- 6 tablespoons of flour
- A pinch of salt
- 2.5 tablespoons of semolina
- Butter for greasing the pan
- 1 packet of vanilla sugar
For the cream:
- 2 packets of vanilla pudding powder
- 750 ml milk
- 4 tablespoons of sugar
- 1 package of margarine
For decoration:
- Powdered sugar
Step by step for a perfect meringue
1. Preparing the meringue
The first step is to prepare the meringue. Preheat the oven to 180°C (160°C with ventilation). Start by beating the egg whites. Ensure that the bowl is clean and dry, otherwise the egg whites won’t whip well. Add a pinch of salt to stabilize the foam. Beat the egg whites with an electric mixer on medium speed until they begin to form soft peaks.
2. Adding the sugar
Once the egg whites start to become frothy, gradually add one tablespoon of sugar at a time while continuing to mix. This process will help form a dense and glossy foam. Finally, incorporate the vanilla sugar for an extra flavor boost.
3. Integrating the dry ingredients
Once you have achieved a firm and shiny foam, it’s time to add the flour and semolina. Sifting them into the mixture is essential, as it will prevent lumps from forming. Use a spatula or a wooden spoon and gently fold in the flour and semolina with light up-and-down motions, being careful not to lose the air in the egg whites.
4. Baking the meringue
Grease a heat-resistant pan with butter and pour the mixture evenly. Place the pan in the oven for about 20 minutes or until the meringue is golden and elastic to the touch. Avoid opening the oven door in the first 15 minutes to prevent the meringue from collapsing.
5. Preparing the vanilla cream
Meanwhile, you can prepare the cream. In a saucepan, add 750 ml of milk, 4 tablespoons of sugar, and the two packets of pudding powder. Mix well to avoid lumps. Place the saucepan over medium heat and stir constantly until the cream thickens. Once it reaches the desired consistency, remove the saucepan from the heat and add the margarine, stirring until completely combined.
6. Assembling the dessert
After the meringue has completely cooled, cut it into two equal parts. Place one half of the meringue on a platter and add the vanilla cream, spreading it evenly. Cover with the other half of the meringue. This step is essential to create an attractive-looking dessert.
7. Decorating and cooling
Sprinkle powdered sugar on top to give it an elegant look. Now, let the meringue cake chill in the refrigerator for at least 2 hours, so the flavors can meld and stabilize.
Helpful tips for a successful meringue
- Ensure that the egg whites are at room temperature, as they whip better.
- You can experiment with different flavors in the cream by adding lemon or orange essence for an extra note.
- If you prefer a less sweet version, reduce the amount of sugar in the cream.
Perfect pairings
This meringue cake pairs wonderfully with a cup of coffee or tea, as well as a glass of cold milk, especially on warm summer days. You can serve the dessert alongside vanilla ice cream for a delicious contrast.
Nutritional benefits
This dessert contains proteins from the egg whites, which are beneficial for the body, contributing to tissue growth and repair. Additionally, the milk used in the cream provides calcium and essential vitamins.
Frequently asked questions
1. Can I use only egg whites from stored eggs?
- Yes, it is recommended to use fresh eggs, but you can also use frozen egg whites, ensuring they are completely thawed before use.
2. Can I replace margarine with butter?
- Sure, butter will provide a richer flavor, but it’s important to let it soften before adding it to the cream.
3. Can I make this dessert a day in advance?
- Absolutely! The meringue cake keeps very well in the refrigerator, and the taste gets even better as it cools.
Now that you have all the necessary information, all that’s left is to get to work! This meringue cake recipe is perfect for any occasion and will bring a smile to the faces of your loved ones. Enjoy!
Ingredients: For the base, we need: 7 egg whites, 7 tablespoons of sugar, 6 tablespoons of flour, a pinch of salt, 2 and a half tablespoons of semolina, butter for greasing the tray, and a packet of vanilla sugar. For the cream, we need: 2 packets of vanilla pudding powder, 750 ml of milk, 4 tablespoons of sugar, and a pack of margarine. For decoration, powdered sugar.
