Meringue cake with fruits
Meringue Cake with Fruits: A Delight That's Easy to Make
Preparation time: 30 minutes
Baking time: 90 minutes
Total time: 2 hours
Number of servings: 10
Who doesn’t love a meringue cake? With a slightly crunchy exterior and a soft, fluffy interior, this treat will turn any occasion into a special moment. The meringue cake with fruits is the perfect choice to celebrate important moments or simply to indulge yourself on an ordinary day. Besides its delicious taste, it is also a versatile recipe that can be adapted based on the fruits available.
Before we begin, let’s focus on the ingredients and the technique needed to achieve a perfect cake. The history of meringue is fascinating, as it has been used for thousands of years as a way to preserve egg whites and create light, airy desserts. Now, let’s get to work!
Ingredients for Meringue Layers:
- 7 egg whites (approximately 210 g)
- 1 pinch of salt
- 250 g granulated sugar
- 1 teaspoon lemon juice
- 2 tablespoons cocoa powder
- 1 tablespoon cornstarch
- Vanilla (or 1 packet of vanilla sugar)
- 50 g dark chocolate, finely chopped
Ingredients for the Cream:
- 200 ml whipping cream
- 1 tablespoon honey
- 3 tablespoons milk
- 4 ripe peaches
- 4 ripe apricots
- 150 g red currants
Preparation Steps:
1. Preparing the Meringue Layers:
- Start by preheating the oven to 140°C, ensuring it is well heated before placing the cake inside.
- In a clean, dry bowl, beat the egg whites with a pinch of salt using an electric mixer. Continue mixing on medium speed until the egg whites form stiff peaks.
2. Adding the Sugar:
- Gradually add the sugar, one tablespoon at a time, continuing to mix. You will notice the foam becoming denser and glossier. This step is essential for achieving perfect meringue.
- Add the lemon juice and vanilla, mixing for a few more seconds to incorporate them.
3. Incorporating Cocoa and Cornstarch:
- Sift the cocoa and cornstarch over the egg white foam. Use a spatula to gently fold them in, from the outside to the inside, so as not to deflate the foam. This is an important trick for achieving an airy texture.
4. Forming the Meringue Layers:
- On a baking sheet lined with parchment paper, trace two circles with a diameter of 23 cm. This will help you achieve equally sized meringue layers.
- Divide the meringue foam into two equal parts and spread it evenly within the two circles. On one layer, sprinkle the chopped chocolate, which will add flavor and pleasant texture.
5. Baking the Meringue:
- Place the tray in the preheated oven and bake for about 90 minutes. The meringue is ready when it is crispy on the outside and slightly soft on the inside. A useful technique is to leave the oven door ajar for 10 minutes after baking to avoid sudden temperature changes.
6. Preparing the Fruit Cream:
- Meanwhile, whip the cream with honey until it becomes firm. This will provide a subtle sweetness to the cake.
- Puree the peaches and apricots with a blender until you achieve a smooth puree. Add this puree to the whipped cream, gently mixing. Finally, add the milk and homogenize the mixture.
7. Assembling the Cake:
- On a round platter, place the first meringue layer. Spread half of the cream on top, followed by the slices of peaches, apricots, and red currants. Carefully place the second meringue layer on top.
- Place the remaining cream in a piping bag and decorate the top of the cake with rosettes. Add the remaining fruit slices and a few red currants for a vibrant look.
8. Serving:
- The meringue cake with fruits is served cold, straight from the refrigerator. It is best to let it cool completely before enjoying, as it will have the perfect texture.
Practical Tips:
- Ensure that the bowl and utensils used for beating the egg whites are completely clean and dry. Any trace of fat can affect the egg whites' ability to whip well.
- The fruits can vary depending on the season. You can replace peaches and apricots with raspberries, strawberries, or even bananas.
- If you want an extra hint of flavor, you can add a splash of almond extract to the cream.
Nutritional Benefits:
This meringue cake with fruits is not only delicious but also slightly healthier than many other desserts due to its fresh fruit content. The fruits provide essential vitamins, antioxidants, and fiber, while the meringue, being egg white-based, is low in fat.
Calories: Approximately 200 kcal per serving, depending on the ingredients used.
Frequently Asked Questions:
1. Can I use meringue for other desserts?
Yes, meringue can be used as a base for various desserts, such as pavlova or as a topping for cakes and ice creams.
2. What can I do if the meringue doesn’t bake evenly?
Check the oven temperature to ensure it is exactly at 140°C. Also, avoid opening the oven door during baking.
3. How can I keep the cake fresh?
The cake keeps well in the refrigerator, covered with plastic wrap, for 2-3 days. However, it is recommended to consume it on the same day to maintain its perfect texture.
Now that you have all the necessary information, it’s time to get your creativity to work! The meringue cake with fruits will surely be a hit, and each bite will bring smiles to the faces of your loved ones. Don’t forget to enjoy this cooking process, as each recipe tells its own story. Enjoy your meal!
Ingredients: Meringue: 7 egg whites, 1 pinch of salt, 250 g sugar, 1 teaspoon lemon juice, 2 tablespoons cocoa, 1 tablespoon cornstarch, vanilla, 50 g chopped chocolate. Cream: 200 ml whipped cream, 1 tablespoon honey, 3 tablespoons milk, 4 peaches, 4 apricots, 150 g red currants.
