Meringue cake with caramel pudding and peaches
I have made this cake several times when I had frozen egg whites and wanted something special without too much hassle. The meringue layers come out crispy on the outside and soft on the inside, while the combination of caramel pudding, yogurt, and canned peaches is easy to put together and doesn't require hard-to-find ingredients. It always disappears quickly, especially after it has been in the fridge overnight.
Quick Info
Total time: approx. 2 hours (including cooling the layers in the oven)
Preparation time: 30 minutes
Baking time: 1 hour
Servings: 8 slices (a cake with 3 layers, 19 cm in diameter)
Difficulty: medium
Recipe type: dessert for special occasions or weekends
Ingredients
For the meringue:
6 egg whites (can be frozen, fully thawed)
300 g sugar
1 teaspoon vinegar
1 tablespoon cornstarch
1 pinch of salt
For the cream:
250 ml liquid cream
1/2 packet caramel pudding (45 g)
125 g Greek yogurt (1 small cup)
For the filling:
2 canned peaches (or preserved), well-drained and thinly sliced
Decoration:
Liquid caramel (from a jar or homemade)
Instructions
1. Carefully separate the egg whites if using fresh eggs, or let them thaw completely if frozen. Place them in a clean bowl with a pinch of salt and vinegar.
2. Beat the egg whites with a mixer on high speed until fluffy and increased in volume. Start adding the sugar, one tablespoon at a time, mixing well after each addition until fully incorporated and the meringue becomes very firm, shiny, and free of sugar granules. In the end, it should form stiff peaks when you lift the mixer blades.
3. Sift the cornstarch over the meringue and mix briefly, just enough to incorporate.
4. Prepare two large baking trays with parchment paper. Draw 3 circles of approximately 19 cm on the paper (two on one tray, one on the other). Use the bottom of a dessert plate as a template.
5. Divide the meringue mixture evenly for the 3 layers and gently spread it within the outlines without going over the edges. The layers should be about the thickness of a finger. The movements should be as gentle as possible to avoid breaking the air in the meringue.
6. Place the trays in a preheated oven at 160°C on two racks. After 30 minutes, switch the trays' positions to ensure even baking.
7. Bake for a total of about one hour. The layers should not brown significantly but should be firm and dry on the surface.
8. After baking, turn off the oven, crack the door slightly to let in some air, and leave the layers to cool completely in the oven. This way, they dry nicely and won't crack.
9. For the cream, pour the liquid cream into a small saucepan, add the pudding powder, and whisk until there are no lumps. Place over low heat and stir continuously until the cream thickens. Once ready, allow it to cool.
10. Once the cream reaches room temperature, add the Greek yogurt and mix well.
11. Drain the canned peaches, slice them thinly, and let them sit in a strainer to drain as much liquid as possible.
12. When the meringue layers are completely cooled, carefully remove them from the parchment paper. They are fragile, so do not force them.
13. Assemble the cake on a serving platter: place the first meringue layer, then half of the cream (using a piping bag is safest to avoid crushing the meringue), followed by half of the peach slices. Place the second layer, the remaining cream, the remaining peach slices, and then cover with the last meringue layer.
14. Drizzle liquid caramel on top, just enough to look nice.
15. Refrigerate the cake overnight. The layers will soften slightly inside but remain crispy on the edges and top.
Why I make this recipe often
I love it because I use egg whites that I would otherwise forget in the freezer. The cake is made with simple ingredients and doesn't require many utensils. I can prepare it the night before, and it tastes better the next day. It slices quite easily after being in the fridge.
Tips and Variations
Tips
Use the mixer until the sugar is completely dissolved; otherwise, the meringue will weep syrup.
The cream should be well cooled before adding the yogurt to prevent it from curdling.
Use a piping bag for the cream – the meringue layers are fragile and can break if you try to spread with a spatula.
The peaches must be drained very well; otherwise, the meringue can become too wet.
Substitutions
You can also use other canned fruits – apricots or pineapple, sliced.
If you don't have caramel pudding, you can try vanilla pudding, but the taste will be different.
Instead of caramel on top, a fruit sauce or a little powdered sugar works too.
Variations
You can assemble the cake in a round springform pan if you want perfect edges.
Greek yogurt can be replaced with whipped cream, but it will change the texture.
Serving Ideas
It slices best the next day, straight from the fridge.
It pairs well with coffee or a glass of cold milk.
For special occasions, you can decorate with a few fresh mint leaves.
Frequently Asked Questions
1. Can fresh egg whites be used, not just frozen?
Yes, they can be used the same way, just make sure there are no traces of yolk.
2. What type of cream is suitable?
Liquid pastry cream, unsweetened, is ideal. Do not use whipped cream or cream from a tube.
3. Is the cake easy to transport?
The layers are fragile, so transport carefully, preferably already sliced.
4. Can the pudding be made in advance?
No, for the best texture, the pudding should be used when it’s completely cooled but freshly made.
5. Can I replace the peaches with fresh fruits?
With very ripe and well-drained peaches, yes, but canned ones are more reliable for texture.
Nutritional Values
Approximately, one slice (out of 8): about 250-300 kcal. Protein: 5-6 g, carbohydrates: 45-50 g, fats: 5-7 g. Values may vary depending on portion sizes and the brand of ingredients used. The cake has enough sugar from the meringue and caramel, and the cream is light, without butter or mascarpone.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 3 days. The layers will gradually soften but remain crispy on the edges on the first day. I do not recommend reheating; it is served cold. If left too long, the meringue can become too wet, especially due to the fruit. It is best consumed within 1-2 days after assembly.
Ingredients: For the meringue: 6 egg whites (I had frozen ones) 300 g sugar 1 teaspoon vinegar 1 tablespoon cornstarch a pinch of salt For the cream: 250 ml liquid cream 1/2 packet of caramel pudding (45 g) 1 Greek yogurt (125 g) 2 canned peaches Decoration: caramel
