Cake with assorted jam and meringue

Name: Cake with assorted jam and meringue - Valentina G.
Ingredients: 6 yolks; 3 egg whites; 240 g sugar; 240 g flour; 1 baking powder with saffron; 1 pack of Rama Maestro margarine. Filling: 150 g condensed milk; 200 g mixed jam (red currants; blackberries; and cherries). Meringue: 3 egg whites; 150 g sugar; 1 teaspoon wine vinegar; 1 teaspoon cornstarch; 100 g ground walnuts.

Dessert - Cake with assorted jam and meringue by Valentina G. - Recipia

When I have different jars of jam left in the fridge, this cake is one of my go-to options. It has a tender and slightly airy base, a layer of jam mixed with sweetened condensed milk, and a meringue topping with nuts. The assorted jam, made from red currants, blackberries, and sour cherries, adds enough acidity to balance the sweetness of the base and the meringue. It cuts more easily once completely cooled, especially if you first portion the meringue layer. Quick Info Preparation time: not specified exactly; includes preparing the base, filling, and meringue Baking time: approximately 50 minutes in total First bake: 10 minutes Second bake: approximately 40 minutes on low heat Total time: at least 50 minutes of baking, plus preparation and cooling time Servings: the number varies depending on how you cut the cake; a 25 x 35 cm tray is used Difficulty: medium Recipe type: homemade cake with jam, meringue, and nuts Ingredients For the base 6 egg yolks 3 egg whites 240 g sugar 240 g flour 1 pinch of baking powder with saffron 1 package of Rama Maestro margarine, at room temperature For the filling 200 g assorted jam, preferably a mix of red currants, blackberries, and sour cherries 150 g sweetened condensed milk For the meringue 3 egg whites 150 g sugar 1 teaspoon wine vinegar 1 teaspoon cornstarch 100 g ground nuts Parchment paper is used for the tray. Preparation method 1. First, prepare the meringue as indicated in the original recipe. Place the 3 egg whites in a clean bowl and beat them with a pinch of salt until stiff peaks form. 2. Gradually add the sugar and continue mixing until it dissolves well in the egg whites. The meringue should be firm and hold its shape. 3. Add the vinegar and cornstarch, then mix for about 10 more minutes. Finally, fold in the ground nuts. 4. For the base, cream the margarine at room temperature with the sugar. Continue until the sugar is incorporated and the mixture becomes creamy. 5. Add the 6 egg yolks and mix after each addition until well incorporated. 6. Sift the flour and mix it with the baking powder with saffron. Gradually add the dry mixture to the margarine and egg yolk mixture. 7. Separately, beat the 3 egg whites for the base until stiff. Gently fold them in at the end, using slow, upward motions. It is important not to mix aggressively so that the foam remains airy. 8. Line a 25 x 35 cm tray with parchment paper. Pour the batter into the tray and spread it as evenly as possible. 9. Place the tray in the oven and bake the base for about 10 minutes. 10. While the base is baking, prepare the filling. Mix the assorted jam with the sweetened condensed milk until you achieve a smooth cream. 11. After the first 10 minutes, remove the tray from the oven. Spread the jam and sweetened condensed milk mixture over the semi-baked base. 12. Place the meringue with nuts on top and gently level the surface. Do not press down hard, as this will deflate the meringue. 13. Place the tray back in the oven and continue baking on low heat for about 40 minutes. 14. Once the cake is baked, remove the tray and let it cool. Before it is completely cool, you can mark the portions on the surface with a thin-bladed knife. Gently cut only through the meringue layer without pressing, as it may crumble. 15. After it has completely cooled, continue cutting down to the base, following the lines made earlier. This way, the meringue will break less when portioning. Why I make this recipe often It’s a useful cake when you have several types of jam and want to use them together. The flavor isn't dominated solely by sugar, as the tart fruit jam balances the base and meringue. The nuts add texture, and the layer of sweetened condensed milk binds the filling, making it creamier. Additionally, the components are prepared without complicated techniques. The only part that requires a bit of attention is the meringue: the egg whites need to be beaten well, and the cake must be cut carefully after baking. Tips The margarine should be at room temperature to cream well with the sugar. If it’s very cold, the mixture will be harder to combine. The egg whites for the base and those for the meringue are used separately. In total, the recipe uses 6 egg whites: 3 go into the base mixture, and the other 3 are used for the meringue layer. Sift the flour before adding it. Mix the batter slowly after incorporating the egg whites; do not overmix. For the meringue, it’s important to continue mixing after adding the sugar and then after adding the vinegar and cornstarch, according to the time indicated in the recipe. The nuts should be added at the end. Portioning starts at the surface before the cake is completely cool. Make shallow cuts without pressing, then finish cutting after it has cooled. Substitutions The assorted jam mentioned in the recipe contains red currants, blackberries, and sour cherries. You can also use another mixed jam, but it’s preferable to have a slightly tart note rather than being overly sweet. The recipe calls for Rama Maestro margarine. No alternative is specified in the original source, so to preserve the taste and texture, it’s safer to use the indicated ingredients. Variations You can change the proportion of the types of jam in the mix, keeping the total amount at 200 g. If you use sweeter fruits, the final flavor will be less tart. For the meringue, ground nuts are used. Depending on how finely they are ground, the layer may come out more uniform or have a more pronounced texture. The quantity remains the same, 100 g. Serving ideas The cake is served after it has cooled and been portioned. It can be cut into small pieces, as it has multiple sweet layers. It’s suitable for platters of homemade cakes or for a dessert prepared in advance. Frequently asked questions 1. Why is the base baked before adding the jam and meringue? The base needs about 10 minutes of initial baking to set before being covered with filling and meringue. After this stage, the jam and meringue are added on top, and the cake continues to bake on low heat. 2. Can I use just one type of jam? Yes, the source recommends assorted jam, but you can also use a single type. For a balanced flavor, a jam with a slight acidity, like those made from currants, sour cherries, or berries, is more suitable. 3. How do I cut the cake without crumbling the meringue? After baking, mark the portions on the surface using a thin-bladed knife. Gently cut only through the meringue layer without pressing. Allow the cake to cool, then continue cutting down to the base. 4. Is it normal for the meringue to be more fragile when cutting? Yes. The meringue can crack or crumble if pressed. Cutting in two stages, first at the surface and then down to the base, helps achieve neater pieces. 5. How long should the meringue be mixed after adding the cornstarch and vinegar? The recipe indicates to continue mixing for about 10 minutes after adding them. Finally, the ground nuts are incorporated. Nutritional values The values are estimates, as the source does not specify the weight of the margarine package or the exact number of servings. For an assumed serving from a cake cut into approximately 20 pieces, a realistic estimate is: Calories: approximately 220-280 kcal Protein: approximately 4-6 g Carbohydrates: approximately 30-40 g Fats: approximately 10-16 g Most calories come from margarine, sugar, nuts, flour, and sweetened condensed milk. Values can vary significantly based on the weight of the margarine, the type of sweetened condensed milk, and the size of the pieces. Storage and reheating Store the cake in a covered container after it has completely cooled. For a short time, it can be kept in a cool place, away from heat and moisture. If it’s warm in the kitchen, it’s safer to keep it in the fridge, well covered, to prevent the sweetened condensed milk layer from spoiling. The cake should not be reheated. It is served cold or left at room temperature for a bit before serving. The meringue may lose its firmness if kept too long in a humid environment, so it’s best consumed within a reasonable time after preparation. Tags: jam cake, nut cake, meringue cake, homemade dessert, cake with assorted jam

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