Coffee and caramel meringue cake

Name: Coffee and caramel meringue cake
Ingredients: Base: 3 eggs; 3/4 cup sugar; 3/4 cup flour; a pinch of salt; 3 tablespoons oil. Cream: 4 egg yolks (3 can also work); 200g powdered sugar; 3-4 tablespoons instant coffee (I would have used a whole box :)))) ); 200g butter. Meringue: 4 egg whites; 100g sugar.

Dessert - Coffee and caramel meringue cake by Evanghelina L. - Recipia

Coffee and Caramel Meringue Cake - A Heavenly Delight This coffee and caramel meringue cake is more than just a recipe; it's a sweet memory, a family story that brings to mind the smile of my favorite aunt. I fondly remember the day she invited me for cake, knowing how much I love desserts. From the first bite, I knew I had arrived in Heaven! The last piece was reserved for me, and I, hungry for its divine taste, realized I would need half a tray to satisfy my craving. This cake is a perfect blend of a fluffy base, a fine cream with an intense coffee flavor, and a crispy caramel meringue. Let’s see together how we can recreate this delight at home! Preparation time: 30 minutes Baking time: 35 minutes Total time: 1 hour and 5 minutes Number of servings: 12 Ingredients Base: - 3 eggs - 3/4 cup sugar - 3/4 cup flour - a pinch of salt - 3 tablespoons oil Cream: - 4 egg yolks (3 can also be used) - 200 g powdered sugar - 3-4 tablespoons coffee (if you are a coffee lover, you can add even more) - 200 g butter, at room temperature Meringue: - 4 egg whites - 100 g sugar Step-by-Step Instructions Step 1: Preparing the Base 1. Separating the eggs: Start by separating the egg whites from the yolks. It is important to ensure that the bowl in which you will beat the egg whites is completely clean and dry, to achieve a perfect foam. 2. Beating the egg whites: In a large bowl, use a mixer to beat the egg whites until they become foamy. Gradually add the sugar and continue mixing until you achieve a firm and glossy mixture. 3. Incorporating the yolks: Add the yolks, gently mixing with a spatula to avoid losing air from the mixture. 4. Sifting the flour: Sift the flour together with a pinch of salt and incorporate it into the egg mixture. Mix carefully, using upward motions. 5. Adding the oil: Finally, incorporate the oil, mixing gently. 6. Preparing the tray: Line a tray with aluminum foil (the suitable size is 18x24 cm), grease it with oil, and sprinkle flour on the bottom to prevent sticking. 7. Baking: Preheat the oven to a low temperature (about 160°C) and pour the batter into the tray. Bake for about 35 minutes. The toothpick test is essential: if it comes out clean, the base is ready! 8. Cooling: Once the base is baked, remove it from the oven and let it cool completely on a rack. Step 2: Preparing the Cream 1. Mixing the yolks with sugar: In a small saucepan, mix the yolks with the powdered sugar. Place the saucepan over a double boiler on another pot of boiling water. Stir constantly with a whisk until the sugar melts and you obtain a thick cream. 2. Adding the coffee: Once the cream has thickened, add the coffee and mix well. Let the cream cool completely. 3. Beating the butter: In a separate bowl, beat the butter until fluffy. Then, add the cooled yolk cream and mix well. 4. Cooling the cream: Place the cream in the refrigerator to firm up a bit, so it will be easy to spread on the cooled base. Step 3: Preparing the Meringue 1. Beating the egg whites: In a clean bowl, beat the egg whites until they become foamy, then gradually add 2 tablespoons of sugar, continuing to mix. 2. Caramelizing the sugar: In a small pot, caramelize the remaining sugar until it becomes golden, with an amber hue. It is important to work quickly, as the caramel hardens rapidly. 3. Incorporating the caramel: Place the bowl with the egg whites over a double boiler and add the hot caramel in a thin stream, mixing constantly. Continue mixing for 2-3 minutes until the meringue becomes glossy and firm. Step 4: Assembling the Cake 1. Spreading the cream: Once the base has cooled completely, spread the coffee cream evenly over its surface. 2. Adding the meringue: Use a spatula to spread the caramel meringue over the cream, forming an even layer. 3. Decorating: You can dust the meringue with a little coffee for an elegant final touch and an intense aroma. 4. Final cooling: Let the cake cool in the refrigerator for at least an hour before cutting and serving. Serving Suggestions This cake is ideal to be served alongside a cup of coffee or tea, especially if you are a fan of coffee flavors. You can also use vanilla ice cream as an accompaniment for a delicious contrast between warm and cold. Calories and Nutritional Benefits This cake is a treat, so it’s best to enjoy it in moderation. A serving (approximately 100 g) contains about 350-400 calories, depending on the exact ingredients used. The egg yolks provide essential proteins and vitamins, while the butter offers healthy fats, but it should not be forgotten that sugar and refined flour contribute to the caloric intake. Possible Variations If you want to explore other flavors, you can replace the coffee with cocoa for a chocolate version of this cake. You can also add chocolate chips to the coffee cream or use caramel syrup to intensify the flavor. Frequently Asked Questions 1. Can I use margarine instead of butter? - Yes, you can use margarine, but the taste and texture will be slightly different. 2. How can I make the meringue more stable? - Adding a pinch of cream of tartar or a splash of lemon juice to the egg whites can help stabilize the meringue. 3. Can this cake be frozen? - Yes, the cake can be frozen, but it is recommended to consume it fresh to enjoy its texture. This coffee and caramel meringue cake is an excellent choice for any occasion, whether it’s a family celebration or a simple gathering with friends. So, don't hesitate to try it and share this recipe with your loved ones! Enjoy!

Coffee and caramel meringue cake

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