Meringue cake

Meringue Cake: A Delicious Indulgence at Your Fingertips

Welcome to the sweet world of meringue cake, a recipe that combines the delicacy of meringue with the richness of a fine cream, creating a dessert that not only looks amazing but also delights the taste buds. This recipe may seem intimidating at first glance, but I will guide you step by step so you can create a masterpiece that will impress any guest. Let’s put on our aprons and get started!

Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: 12

Ingredients:

*For the meringue layers (3 layers):*
- 9 egg whites (approximately 600 g sugar - 3 cups)
- 1 packet of vanilla essence

*For the cream:*
- 9 egg yolks
- 200 g sugar (approximately 1 cup)
- 1 tablespoon cocoa powder
- 200 ml milk
- 1 tablespoon flour
- 1 packet of butter (approximately 200 g)
- 1 packet of rum essence

*For decoration:*
- 3 egg whites
- 200 g sugar
- Whole peeled nuts
- 1 packet of vanilla sugar
- Whipped cream or decorating cream (to taste)
- Cooking chocolate (for grating)
- Coconut (for sprinkling)

Preparing the Meringue Layers:

1. Whip the egg whites: In a clean bowl, add the 9 egg whites. Use a mixer on high speed to whip them until foamy, about 5-7 minutes. It is essential that the bowl and utensils are completely dry to achieve perfect meringue.

2. Add the sugar: Once the egg whites begin to form soft peaks, gradually add the 600 g of sugar (3 cups). Continue mixing until the meringue becomes glossy and forms stiff peaks. This process will take about 5-10 minutes.

3. Incorporate the vanilla: Add the vanilla essence and gently mix.

4. Bake the layers: Prepare a round cake pan lined with parchment paper. Spread the meringue evenly in the pan and bake in a preheated oven at 120 degrees Celsius for 20 minutes, or until the layer is firm to the touch. This step is crucial, as too high a temperature can cause cracks on the surface of the meringue.

Preparing the Cream:

5. Mix the ingredients: In a saucepan, combine the 9 egg yolks, 200 g of sugar, 1 tablespoon of cocoa powder, 1 tablespoon of flour, and 200 ml of milk. Mix well until smooth.

6. Cook the cream: Place the saucepan over medium heat, stirring continuously with a whisk to prevent sticking. Cook until the cream thickens (about 10-15 minutes). It is important to be patient at this stage, as a well-cooked cream will have a fine and velvety texture.

7. Add the butter: Once the cream has thickened, remove it from the heat and add the butter cut into cubes. Mix well until the butter completely melts and the cream becomes smooth. Add the rum essence for extra flavor.

8. Allow to cool: Transfer the cream to a bowl and let it cool completely.

Assembling the Cake:

9. Repeat the meringue layer: Repeat the process of preparing the meringue layers twice, so you have three layers. I advise you to bake them one at a time to avoid overloading the oven, which could affect the baking.

10. Assemble the cake: Place the first meringue layer on a serving platter, followed by a generous layer of cream. Continue with the second layer, another layer of cream, and so on, until all layers and cream are used. The last layer will be covered with cream.

11. Chill: Cover the cake with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the cake to set.

Decorating the Cake:

12. Prepare the meringues: Whip the 3 egg whites for decoration, gradually adding 200 g of sugar until you obtain a glossy meringue. Use a spatula to form small meringues on a baking sheet lined with parchment paper. Sprinkle with vanilla sugar and place a whole nut on each meringue.

13. Bake the meringues: Bake the meringues at 80 degrees Celsius for about 1 hour, or until they become slightly crispy.

14. Decorate the cake: Once the cake has completely cooled, decorate it with the remaining cream, then sprinkle with grated chocolate and coconut. Place the small meringues on top for a spectacular look.

Serving and Recommendations:

Meringue cake is a perfect dessert for special occasions, but it can be enjoyed anytime you crave something sweet. You can pair it with a scoop of vanilla ice cream or a berry sauce for a wonderful contrast of flavors. A cup of tea or aromatic coffee will complement it perfectly.

Useful Tip:

If you prefer a less sweet version, you can reduce the amount of sugar in the meringue by 1/4. You can also experiment with different flavors for the cream, such as coffee or caramel, to add a personal touch to your cake.

Frequently Asked Questions:

1. Why does the meringue crack during baking?
It may be due to too high a temperature or too fast baking. It is important to bake the meringue at a low temperature.

2. Can I use pasteurized egg whites?
Yes, you can use pasteurized egg whites, but it is recommended to let them come to room temperature before whipping.

3. How do I store the cake?
Meringue cake can be stored in the refrigerator in an airtight container, but it is best consumed within 2-3 days.

I hope this meringue cake recipe has inspired you to practice your cooking skills and treat your family and friends to an absolutely delicious dessert. Enjoy!

 Ingredients: For the meringue layers (3): - approx. 600g sugar (3 cups) - 9 egg whites - vanilla essence For the cream: - 9 egg yolks - approx. 200g sugar (1 cup) - one tablespoon of cocoa - 200ml milk - one tablespoon of flour - one pack of butter - rum essence For decoration: - 3 egg whites - approx. 200g sugar - whole peeled nuts - a packet of vanilla sugar - whipped cream (to taste) - cooking chocolate - desiccated coconut (in a packet)