Caramel Cake with Meringue

Caramel meringue cake is a refined dessert that perfectly combines the sweetness of caramel with the fluffy texture of meringue. This recipe not only offers a delight for the taste buds but also brings a touch of nostalgia, reminding us of moments spent in grandma's kitchen, where sweets were prepared with love and patience. Let's discover together how to make this spectacular cake, step by step.

Preparation time: 1 hour
Baking time: 45 minutes
Total time: 1 hour and 45 minutes
Number of servings: 12

Ingredients

- 4 eggs
- 1 package of butter (approximately 200 g)
- 200 g sugar (for caramel)
- 100 g sugar (for meringue)
- 100 ml water (for caramel and meringue)
- 1 teaspoon baking powder
- Flour (approximately 8-10 tablespoons, or enough to achieve a consistency like thick sour cream)
- 1 lemon (juice)
- 1 jar of slightly sour jam (preferably plum or sour cherry)
- 30 g butter (for greasing the pan)
- A pinch of salt

Step 1: Caramelizing the sugar

1. Start by placing 200 g of sugar in a saucepan over medium heat. Stir constantly with a wooden spatula until the sugar melts and turns a reddish-brown color. Be careful not to burn it, as the taste will become bitter.

2. Once the sugar has caramelized, immediately add 100 ml of hot water (be cautious of splashes) and 200 g of diced butter. Stir continuously until all the caramel dissolves and you obtain a smooth syrup. Let it cool for 15 minutes.

Step 2: Preparing the batter

3. While the syrup cools, separate the egg whites from the yolks. Add the 4 yolks to the cooled caramel syrup, along with a pinch of salt, baking powder, and flour, one tablespoon at a time, mixing well after each addition. The mixture should have the consistency of thick sour cream.

4. Preheat the oven to 180°C. Prepare a baking tray (approximately 20x30 cm) by greasing it with 30 g of butter and dusting it with flour. This will prevent the cake from sticking to the tray.

5. Pour the batter into the tray, leveling it with a spoon to achieve an even surface. Bake the base over medium heat for about 45 minutes, until it feels firm to the touch and is lightly browned.

Step 3: Preparing the meringue

6. Meanwhile, prepare the meringue. Beat the egg whites with 100 g of sugar until you achieve a firm and glossy foam.

7. In a small saucepan, mix 100 g of sugar with 2 tablespoons of water and simmer over low heat, stirring until the sugar completely dissolves. It is essential for the syrup to reach about 115°C (you can check with a cooking thermometer) to obtain a stable meringue.

8. Gradually add the hot syrup in a thin stream over the egg whites, mixing continuously with a whisk or mixer on low speed. Add the lemon juice to eliminate the egg white taste and give the meringue a fresher flavor.

Step 4: Assembling and final baking

9. After the base has baked, remove the tray from the oven and evenly spread the chosen jam over it. It is recommended to use a slightly sour jam, which will balance the sweetness of the cake.

10. Spread the meringue over the jam, leveling it with a spatula. Place the cake back in the oven for another 5 minutes on low heat to lightly brown the meringue.

11. Turn off the oven but leave the cake inside for another 10 minutes to stabilize the meringue.

Step 5: Serving

12. Allow the cake to cool completely, then cut it with a knife heated in hot water for clean and precise cuts.

Practical tips

- Types of jam: You can experiment with different types of jam, such as strawberries, blueberries, or even peaches, for a personal touch.
- Perfect meringue: Ensure that the bowl and utensils used for the egg whites are completely clean and grease-free; otherwise, the meringue will not be stable.
- Heating the knife: This simple trick will help cut the cake without destroying the fluffy meringue.

Nutritional information

A serving of caramel meringue cake contains approximately 250-300 calories, depending on the type of jam used and the serving size. It is a sweet choice, but in moderation, which also provides some healthy fats from butter and eggs.

Frequently asked questions

1. Can I use sweeteners to reduce sugar? You can use natural sweeteners, but keep in mind that the texture and taste may vary.
2. How can I store the cake? It is recommended to keep it in the refrigerator, covered, to prevent the meringue from drying out.
3. Is it possible to make the cake gluten-free? Yes, you can replace regular flour with almond flour or gluten-free flour blends.

Delicious pairings

This caramel meringue cake pairs wonderfully with a scoop of vanilla ice cream or a cup of freshly brewed coffee. It offers a delightful contrast between warm and cold, caramel sweetness, and the acidity of the jam, creating a memorable culinary experience.

Now that you have all the necessary details, all that's left is to start cooking! This cake will not only enrich your meals but will also bring smiles to the faces of your loved ones. Enjoy!

 Ingredients: 4 eggs - 1 pack 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