Meringue cake

I remember the first time I attempted to make this cake, I genuinely thought it couldn't go wrong; nothing seemed complicated: a base, cream, a bit of meringue – how hard could it be? Well, I got carried away and forgot to whip the egg whites enough, resulting in a rather flat base and the meringue that felt like rubber. I laughed, we ate it all since it was sweet and perfect with coffee, but I promised myself to try again. Now it's become a family staple for when I don't know what dessert to choose or when I want to impress a little without spending all day stirring a pot. It always turns out differently, depending on whether I add more jam or if the meringue overcooks in the oven and turns out really crunchy. Honestly, that's what I love about it – this cake is never exactly the same.

If you're wondering how long it takes, I usually spend about an hour and a half to two hours, including washing the dishes. It serves about 6-8 people, depending on how greedy we are. It’s not complicated, but I wouldn’t say it’s for complete beginners. You need to know how to whip meringue, not get frustrated if the cream doesn’t look exactly like in the picture, and enjoy filling the base with cream – those are the keys. So, I’d say it’s medium to easy for someone who has baked at least one cake in their life.

I make this recipe quite often because it’s not picky about ingredients, not expensive, and doesn’t require any fancy techniques. You can dress it up for a celebration or keep it simple for the weekend. And, especially, because it goes down well at parties. I’ve discovered that people have a weakness for meringue, so if I add some blueberry jam and chocolate on top, the slices disappear in no time. Even the kids love it, as it has both sweet and tangy flavors, along with an interesting texture.

INGREDIENTS (for an 18 cm round cake pan):

Base:
- 2 eggs – provide structure and moisture, so it doesn’t turn out like a pancake.
- 2 tablespoons sugar (or 40g, if you want it exact) – for sweetness and some volume.
- 2 tablespoons flour (about 35g) – to bind the mixture.
- 1 tablespoon cocoa (approx. 10g) – for flavor and color.
- 1 teaspoon baking powder (preferably with a pinch of saffron, if you have it, to give a bit of warm color) – to help it rise slightly.

Meringue:
- 2 egg whites – for the structure of the meringue.
- 120g sugar – to make the meringue glossy and hold its shape.
- 1 teaspoon white wine vinegar – stabilizes the egg whites.
- 1 teaspoon cornstarch – binds everything together, preventing the meringue from running.

Cream:
- 1 packet of vanilla pudding (approx. 40g) – quick and easy, I don’t want to make a custard.
- 6 tablespoons sugar (or 100g) – for the sweetness of the cream.
- 300ml milk – the base of the cream, to make it smooth.
- 100g margarine or butter (I honestly prefer butter).
- 2-3 tablespoons blueberry jam – for the tangy part.
- Decoration: fondant (I don’t always use it), chocolate glaze (like Dr. Oetker duo) or melted chocolate, if you have it on hand.

METHOD OF PREPARATION:

1. Base:
The first step is to separate the eggs. Put the egg whites in a clean bowl with a pinch of salt. I use a mixer on high speed and whip well until the foam holds stiff peaks. Then I add the sugar, one tablespoon at a time, and mix until it thickens and becomes glossy. After that, I add the egg yolks, either one at a time or all at once, and mix until combined. I mix the flour, cocoa, and baking powder separately, then add them to the eggs. I don’t incorporate them abruptly; instead, I sprinkle them over the mixture and gently fold with a spatula, so I don’t deflate the meringue. Otherwise, the base won’t be fluffy, but rather dense like a pound cake.

I grease the pan with a bit of butter and line it with parchment paper, so the base doesn’t stick to the sides. I pour in the mixture and level it gently. The oven should already be preheated to 170°C, and I bake it for about 20-25 minutes. The toothpick test never fails – if it comes out clean, it’s done. If not, leave it in for a few more minutes.

2. Meringue:
The egg whites should be at room temperature. In a completely clean bowl (any grease or moisture will ruin the meringue), I whip the egg whites with salt until they form stiff peaks, then I start adding the sugar gradually while mixing. Patience helps here – it needs to be mixed well for about 5-6 minutes until you no longer feel sugar granules when you rub the meringue between your fingers. Finally, I add the cornstarch and mix for another 2 minutes, then add the vinegar and mix for another 8-10 minutes. When it holds stiff peaks, it’s ready.
On a baking sheet lined with parchment paper, I form a large disc, about the same size as the base, and if there’s any meringue left, I make little peaks to save for decoration. I bake it at 100-110°C (or at the lowest setting your oven can handle) for about an hour. It needs to dry out, not brown. Too high heat = yellow and gooey meringue in the middle.

3. Cream:
I mix the pudding powder with sugar in a small saucepan, then pour in the cold milk, whisking to avoid lumps. I place it over medium heat and, stirring continuously (it curdled on me once when I left it unattended), I keep it until it thickens and starts bubbling vigorously. I take it off the heat, and when it stops boiling, I add the cubed margarine/butter. I mix until smooth. If you want, you can add a bit of vanilla essence if you’re a fan.

4. Assembly:
When the base has cooled, I scoop out a bit from the center with a spoon or knife, about a finger's depth, to make room for the cream. I don’t poke all the way to the bottom; I leave a "well" where I pour in the warm cream (not hot, as it will melt the base). I reserve 2-3 tablespoons of cream, into which I crumble the pieces of base I removed – I mix them and put them over the cream layer for a nice effect when slicing.
After the cream, I add the blueberry jam, as much as you like, in a thin layer for color and tanginess. On top, I place the base mixed with the crumbs, then the large meringue. I decorate the edges with small meringues or fondant if I have the time and patience. I drizzle melted chocolate over everything. If you don’t have Dr. Oetker duo, dark chocolate melted with a teaspoon of oil works well too.

TIPS, VARIATIONS, AND SERVING IDEAS

Practical tips:
- Meringue requires patience when baking. If you rush the heat, it browns on the outside and stays gooey inside. It’s better to let it dry with the oven door slightly ajar if you don’t have a modern oven.
- Don’t put the base in the oven if it’s not preheated; it will rise slowly and unevenly.
- If you forget to take the butter/margarine out for the cream, cut it into small cubes to incorporate it more quickly; otherwise, it will remain lumpy.
- Use jam that isn’t too runny, so it doesn’t seep between layers.

Ingredient substitutions:
- You can use butter instead of margarine (it’s tastier but a bit denser).
- For a gluten-free version, look for gluten-free flour and suitable baking powder (not all are equal). I haven’t tried almond flour, but I think it would work if you add a bit of cornstarch.
- If you don’t have blueberry jam, any tart jam works – raspberry, sour cherries, or even fresh fruits sprinkled between layers.
- For meringue, you can replace the vinegar with lemon juice if you don’t want to open the vinegar bottle.

Recipe variations:
- Instead of vanilla pudding, I’ve also used chocolate pudding, but I felt it overshadowed the meringue flavor.
- If you like it crunchier, you can add chopped nuts or almonds to the base and cream.
- You can leave the base whole without scooping it out and assemble the cream directly on top.
- For a more festive look, add fresh fruits on top of the cream before the meringue.
- If you want a lighter version, reduce the sugar or use sugar-free jam, but don’t cut down on the sugar in the meringue, or it won’t set properly.

Serving ideas:
- It pairs well with strong coffee or black tea to cut through the sweetness.
- If you want the cake to feel more festive, serve it with whipped cream on the side or fresh fruits, even a few drops of fruit liqueur over the jam layer if there are no kids at the table.
- For parties, you can make small individual cakes, just like at a pastry shop, but you’ll need to reduce the baking time for the meringue and base.

FREQUENTLY ASKED QUESTIONS

1. What do I do if the meringue doesn’t stiffen?
Usually, either you didn’t whip the egg whites enough, or your bowl was wet or greasy. It might also be that you added the sugar too quickly, preventing it from binding. Don’t try to fix it with more sugar; it won’t help. It’s best to start over.

2. Can I replace margarine with butter?
Yes, no problem. Butter gives a richer flavor. Just make sure to leave it at room temperature so it’s not too cold when you add it to the hot pudding; otherwise, it will separate. I honestly prefer butter.

3. Can I use another type of jam?
Sure, almost any tart fruit jam works: raspberry, sour cherries, currants, or even plums. If you don’t have jam, sprinkle fresh or frozen fruits with a bit of sugar on top and bake for a few minutes to caramelize.

4. How far in advance can I make the cake?
Ideally, a day in advance, to let the creams and flavors settle and for the meringue to stay in place. If it’s very hot, store it in the fridge covered.

5. Can it be frozen?
I don’t recommend it; the meringue gets unpleasantly soft after thawing. If you want, you can freeze the base and cream separately, but assemble everything fresh with baked meringue.

6. I don’t like pudding cream. What else can I use?
You can try a simple mascarpone cream with whipped cream (250g mascarpone + 200ml whipped cream + powdered sugar and vanilla), or even a Greek yogurt cream with a bit of honey and lemon zest for something fresher. But don’t use a steamed egg custard, as the meringue becomes gooey when it touches the warm cream.

NUTRITIONAL VALUES (estimated, per slice from 8):

About 280-320 kcal per serving, with 5-6g protein, 10-12g fat, and 35-40g carbohydrates, depending on how much jam and glaze you use. To be fair, it’s not a diet dessert, but it’s lighter than many cakes with butter or rich cream. If you use butter instead of margarine, the fat content increases slightly, but it’s also healthier. It doesn’t have much lactose if you use margarine and plant-based milk in the pudding (I’ve made it that way, and it turned out okay, though not quite as creamy).

I don’t overdo the portions because, honestly, it’s quite filling, especially with jam and meringue on top. It doesn’t contain hydrogenated oils if you choose good margarine or butter, and if you don’t use too much fondant, it’s not overly sweet. You can reduce the sugar in the base or cream, but not in the meringue – otherwise, it won’t set.

HOW TO STORE AND REHEAT

It’s best kept in the fridge in a container with a lid to avoid absorbing odors from other foods. The meringue, after sitting in the fridge, softens slightly, but it’s not bad – some even prefer it that way, as it’s not crunchy enough to scratch the roof of your mouth.
I don’t recommend reheating it, as it ruins the cream and meringue, but if you keep it cold and take it out about 20 minutes before serving, it reaches the perfect temperature. After 2-3 days, the base becomes a bit moist, and the meringue softens, but it still tastes good. If you have guests, try to make it no more than a day in advance, so the meringue stays fresh. We rarely have leftovers, but if we do, it also makes a great breakfast the next day with a strong coffee.

 Ingredients: Base 2 eggs 2 tablespoons sugar 2 tablespoons flour 1 tablespoon cocoa 1 teaspoon baking powder with saffron Meringue 2 egg whites 120 g sugar 1 teaspoon white wine vinegar 1 teaspoon starch Cream 1 packet vanilla pudding Dr.Oetker 6 tablespoons sugar 300 ml milk 100 g Rama margarine blueberry jam sugar paste for decoration Dr.Oetker duo glaze

 Tags:  cake meringue cake