Cake with Meringue
To prepare a delicious cocoa and meringue cake, start by creaming the sugar (250 g) and vanilla sugar with the egg yolks, using a mixer or a spatula. This step is essential as it aims to melt the sugar and achieve a creamy mixture. Cream the mixture for about 20 minutes until the sugar becomes almost invisible in the mix. Once you have achieved a homogeneous texture, add the margarine, cut into small cubes. It is important for the margarine to be at room temperature to incorporate more easily into the mixture. Mix well, ensuring that the margarine is evenly distributed.
After the margarine is well integrated, slowly pour in the milk, continuing to mix to obtain a homogeneous paste. This is the moment to add the flour, which has been previously mixed with baking powder and the grated zest of a lemon. Attention! The lemon zest should be grated on the smallest side of the grater to preserve the intense aroma and avoid large pieces. This citrus note will give the cake a fresh and vibrant taste.
Prepare a loaf pan by lining it with baking paper. Pour about 65% of the obtained mixture into the pan. The remaining mixture will be mixed with cocoa, adding a delicious contrast and deep flavor. Mix well so that the cocoa is evenly distributed, then pour this mixture over the mixture in the pan. Use a spoon to gently spread the cocoa over the entire surface, ensuring that it combines easily with the base mixture.
Preheat the oven to a medium temperature. Once the oven is ready, place the pan inside and let the cake bake. In the meantime, you can prepare the meringue. Beat the egg whites until stiff peaks form, adding a little salt to stabilize them. Once they start to form soft peaks, gradually add the sugar and continue mixing until the meringue becomes glossy and holds firm.
When the cake is almost ready, remove it from the oven and add the whipped meringue on top. Make sure it is evenly distributed. Put the cake back in the oven for about 15 minutes, allowing the meringue to firm up and lightly brown, forming a delicious crust.
Once the cake is baked, remove it from the pan and let it cool on a wire rack. When completely cooled, use a very sharp knife to cut it into thin slices. This way, you will obtain a perfect dessert with layers of cocoa and meringue that will delight all the senses. Enjoy it alongside a cup of tea or coffee and savor every bite.
Ingredients: 3 eggs 350 g sugar (100 g for meringue) 125 g margarine 125 ml milk 2 cups of flour 2 tablespoons of cocoa zest of one lemon a packet of baking powder a packet of vanilla sugar a pinch of salt
