Cake with caramelized meringue

Caramelized Meringue Cake: A Delicacy for Unforgettable Moments

When it comes to desserts that impress, the caramelized meringue cake is on the list of the most refined choices. This recipe will not only bring a smile to the faces of your loved ones but will also transform any occasion into something special. Whether you are celebrating a birthday, an anniversary, or simply want to indulge yourself, this cake is the perfect choice. Moreover, the combination of textures and flavors makes it truly irresistible.

Total preparation time: 4 hours (including cooling time)
Preparation time: 40 minutes
Baking time: 25 minutes
Number of servings: 12

Ingredients for the base:
- 3 eggs (separate the egg whites from the yolks)
- 3 tablespoons sugar
- 1 tablespoon cocoa powder
- 3 tablespoons flour
- 1/2 vial vanilla essence

Ingredients for the caramel mousse:
- 1 packet gelatin
- 3 egg yolks
- 4 tablespoons caramelized sugar
- 1 tablespoon instant coffee
- 1 tablespoon cornstarch
- 200 ml liquid cream

Ingredients for the Ceva Fin cream from Delaco:
- 1 box Ceva Fin cream cheese
- 200 ml liquid cream
- 1 packet gelatin
- 500 g yogurt
- 159 g powdered sugar

Ingredients for the syrup:
- 1 tablespoon sugar
- 50 ml water
- Vanilla flavoring

Ingredients for the caramelized meringue:
- 4 egg whites
- 4 tablespoons granulated sugar
- 6 tablespoons sugar for caramelizing

Step-by-Step Preparation:

Step 1: Preparing the base
1. Start by preheating the oven to 175 degrees Celsius. This step is essential for achieving a well-risen base.
2. In a large bowl, whisk the egg whites with a pinch of salt until you get a firm foam that holds its shape.
3. Gradually add the yolks, mixing continuously. It is important to incorporate them well for an airy base.
4. Add the sugar and continue mixing until it is completely dissolved.
5. Sift the cocoa and flour over the mixture and gently fold in with a wooden spatula, using up-and-down motions to maintain the air in the mixture.
6. Pour the mixture into a baking pan lined with parchment paper or floured. A springform pan is ideal for easily releasing the cake after baking.
7. Bake the base for 20-25 minutes. Do the toothpick test: if it comes out clean, the base is ready.

Step 2: Preparing the caramel mousse
1. Start by hydrating the gelatin in 50 ml of water for about 10 minutes.
2. Caramelize 4 tablespoons of sugar in a pan, then extinguish with 200 ml of cold milk. Mix well to dissolve the caramel.
3. In another bowl, dilute the cornstarch in the egg yolks with a little milk. Cook the mixture over low heat, stirring continuously until it thickens.
4. Remove from heat and add the hydrated gelatin and instant coffee, stirring until completely dissolved. Allow the mixture to cool well.
5. In a separate bowl, whip the liquid cream until firm, then gradually incorporate the caramel mixture, mixing gently.

Step 3: Preparing the Ceva Fin cream from Delaco
1. Hydrate the gelatin in 50 ml of water, similar to the previous step.
2. In a bowl, mix the cream cheese, yogurt, and powdered sugar until it becomes a homogeneous mixture.
3. Add the hydrated gelatin and the whipped cream. Gently mix for homogenization.

Step 4: Preparing the syrup
1. Boil 1 tablespoon of sugar with 50 ml of water until the sugar melts and let it cool. Add the vanilla flavoring for extra flavor.

Step 5: Preparing the caramelized meringue
1. Whip the 4 egg whites with 4 tablespoons of sugar until firm and glossy.
2. Caramelize the 6 tablespoons of sugar in a pan and, as soon as the caramel is ready, pour it hot over the meringue, stirring continuously until it homogenizes.

Step 6: Assembling the cake
1. Cut the base into two equal parts.
2. Place the first part on a platter, lightly soak it, then add the caramel mousse and refrigerate for 30 minutes.
3. Remove the platter from the fridge, add the Ceva Fin cream, level it, and refrigerate for 3-4 hours.
4. Place the second part of the base, soak it, and leave the cake in the fridge until morning.
5. Before serving, decorate with caramelized meringue.

Serving and Suggestions
This caramelized meringue cake is perfect to be served alongside a fragrant coffee or a fruit tea. You can add fresh fruits or chocolate sauce for an extra touch of elegance. Each slice of cake can be decorated differently, depending on your preferences or those of your guests.

Tips and Practical Advice
- For a moister base, you can add a little fruit syrup or citrus juice to the soaking mixture.
- Make sure all ingredients are at room temperature for the best results.
- If you want to add a personal touch, you can try replacing cocoa with melted chocolate or using different flavored extracts.

Frequently Asked Questions
1. Can I replace gelatin? Yes, you can use agar-agar, but you need to follow the hydration and usage instructions specified on the package.
2. How can I store the cake? This cake stores well in the fridge, covered, for up to 3 days.
3. Can I use other types of cheese? Of course, mascarpone cheese or a combination of cottage cheese with sour cream can offer a different and pleasant flavor.

Calories and Nutritional Benefits
This cake, although delicious, is a delicacy and should be consumed in moderation. A serving may contain approximately 350-400 calories, depending on the ingredients used. The cream cheese provides protein and calcium, while cocoa has antioxidants, but it is important to keep in mind the portions consumed.

In conclusion, the caramelized meringue cake is more than just a dessert; it is a tasting experience that will turn any meal into a celebration moment. Whether you prepare it for a special occasion or to treat yourself, it will surely leave an unforgettable mark in the hearts of those who savor it. So, put on your apron, gather your ingredients, and enjoy the cooking process!

 Ingredients: Base: 3 eggs 3 tablespoons sugar 1 tablespoon cocoa 3 tablespoons flour 1/2 vial vanilla Caramel mousse by Gabi 1 packet gelatin 3 egg yolks 4 tablespoons caramelized sugar 1 tablespoon instant coffee 1 tablespoon cornstarch 200 ml liquid cream Fine Cream from Delaco 1 box creamy cheese 200 ml liquid cream 1 packet gelatin 500 g yogurt 159 g powdered sugar Syrup 1 tablespoon sugar + 50 ml water + flavors Caramelized meringue 4 egg whites 4 tablespoons granulated sugar 6 tablespoons sugar for caramelizing

 Tags:  caramel cake delaco