Caramel cake with meringue
Caramel meringue cake is a spectacular dessert, ideal for moments when you want to impress guests or participate in a culinary competition. This recipe perfectly combines the sweetness of caramel with the light and crunchy texture of meringue, creating a delicious balance. The total preparation time is approximately 1 hour and 10 minutes, and the recipe is sufficient for 8 servings.
Necessary ingredients:
- 4 eggs
- 1 pack of butter (approximately 200g)
- 200g sugar (for caramel)
- 100ml water (preferably hot)
- 1 teaspoon of baking powder
- Flour (approximately 8-10 tablespoons)
- 200g sugar (for meringue)
- 1 lemon (juice)
- 1 jar of jam (preferably tart)
- 30g butter (for greasing the pan)
- A pinch of salt
Preparation time: 25 minutes
Baking time: 45 minutes
Total time: 1 hour and 10 minutes
Step by step:
1. Caramelizing the sugar: In a saucepan, add 200g of sugar and let it caramelize. Be careful with the color; it should turn brownish-red, but do not let the sugar burn. Once it has reached the desired color, carefully add 100ml of hot water. This step is important – the hot water helps the caramel dissolve evenly. Stir continuously until all the caramel melts, then let the mixture cool for 15 minutes.
2. Preparing the mixture: Separate the egg whites from the yolks. In the cooled caramel syrup, add the 4 yolks, a pinch of salt, baking powder, and flour. The flour should be added gradually until you achieve a consistency similar to thick cream. If you use quality flour, you will have a fluffier base.
3. Preparing the pan: Grease a pan with 30g of butter and dust it with flour to prevent sticking. This step is essential to ensure a perfect dessert.
4. Baking the base: Pour the mixture into the pan and level it with a spoon. Bake at a moderate temperature (approximately 180°C) for 45 minutes, until the base is firm to the touch and lightly browned.
5. Preparing the meringue: Whip the egg whites until foamy, gradually adding 200g of sugar. In a separate saucepan, mix 100g of sugar with 2 tablespoons of water and boil until dissolved. This hot syrup will be slowly added over the whipped egg whites, continuously mixing with a whisk or mixer. Add the lemon juice; this will help neutralize the egg white taste and provide a pleasant flavor.
6. Assembling the cake: Once the base is baked, remove the pan from the oven and spread the jam evenly over it. Choose a tart jam, such as raspberry or sour cherry, to balance the sweetness of the caramel. Then place the meringue over the jam and smooth it out.
7. Finishing the baking: Return the pan to the oven at a low heat for 5 minutes, then turn off the oven and let the cake cool inside for 10 minutes. This will help the meringue firm up a bit.
8. Serving: Allow the cake to cool completely before slicing. To achieve perfect cuts, heat a knife in hot water before each cut.
Serving suggestion: You can top the cake with some fresh fruits or a dollop of whipped cream for an extra touch of elegance. This caramel meringue cake is not only delicious but also a true visual spectacle!
Enjoy your meal! This simple and quick recipe will surely become a favorite in your kitchen!
Ingredients: 4 eggs - 1 package of butter - 200g sugar - 100ml water - 1 baking powder - flour (approximately 8-10 tablespoons) - 200g sugar for meringue - 1 lemon - 1 jar of slightly sour jam - 30g butter for greasing the pan - a pinch of salt
