Coconut and meringue cake

Name: Coconut and meringue cake
Ingredients: Base: 9 eggs; 9 tablespoons sugar; 3 tablespoons flour; 3 tablespoons coconut; 1/2 packet baking powder. Meringue: 5 egg whites; 12 tablespoons sugar. Cream: 5 egg yolks; 4 tablespoons sugar; 2 tablespoons instant coffee; 4 tablespoons boiled water; 200 g butter; 100 g Rama margarine. Glaze: 100 g chocolate; 100 ml whipped cream.

Dessert - Coconut and meringue cake by Silviana D. - Recipia

Coconut and Meringue Cake - a sweet delight that reminds us of warm moments spent with loved ones. This recipe perfectly combines textures: a fluffy base, a light meringue, and a fine cream, all covered with a decadent chocolate glaze. Here’s how to prepare this quick and simple dessert that will surely become the star of any meal. Total preparation time: 2 hours and 30 minutes Preparation time: 30 minutes Baking time: 1 hour Number of servings: 12 Ingredients For the base: - 9 eggs - 9 tablespoons of sugar - 3 tablespoons of flour - 3 tablespoons of coconut - 1/2 packet of baking powder For the meringue: - 5 egg whites - 12 tablespoons of sugar For the cream: - 5 egg yolks - 4 tablespoons of sugar - 2 tablespoons of instant coffee - 4 tablespoons of boiling water - 200 g butter - 100 g Rama margarine For the glaze: - 100 g chocolate - 100 ml whipping cream Step by step for a perfect result Step 1: Preparing the base 1. Start by preheating the oven to 180 degrees Celsius. Make sure all ingredients are prepared and at room temperature for a uniform texture. 2. In a large bowl, add the eggs and sugar. Use an electric mixer to beat them together on high speed. Continue mixing until the mixture doubles in volume and becomes slightly creamy and light in color, about 5-7 minutes. 3. In another bowl, mix the flour, baking powder, and coconut. Sift the mixture to avoid lumps. 4. Gradually add the flour mixture to the egg mixture, folding gently with a spatula to keep the air in the mixture. 5. Grease a baking tray with a little oil and line it with parchment paper. Pour the base mixture into the tray and level the surface with a spatula. 6. Bake the base in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Step 2: Preparing the meringue 1. While the base is baking, prepare the meringue. In a clean bowl, beat the egg whites with a mixer on high speed until stiff peaks form. 2. Gradually add the sugar, one tablespoon at a time, continuing to mix until the meringue is glossy and forms firm peaks. 3. When the base is almost baked (after about 25 minutes), remove the tray from the oven and spread the meringue evenly over the warm base. Return the tray to the oven for another 15 minutes, until the meringue is lightly golden. Step 3: Preparing the cream 1. In a small pot, bring the water to a boil. Add the instant coffee and stir until completely dissolved. Let it cool. 2. In another bowl, whisk the egg yolks with sugar over steam, stirring constantly until the mixture becomes creamy and thickens slightly. 3. Add the cooled coffee to the egg yolk mixture and mix well. 4. In another bowl, beat the butter and Rama margarine until fluffy. Gradually add the cooled cream, one tablespoon at a time, continuing to mix, similar to making mayonnaise, until you obtain a smooth and homogeneous cream. Step 4: Assembling the cake 1. Once the meringue has cooled completely, carefully spread the cream over it, ensuring it is evenly distributed. 2. Allow the cake to cool at room temperature. Step 5: Preparing the glaze 1. In a small pot, add the chopped chocolate and whipping cream. Melt them over low heat, stirring constantly until you achieve a smooth and glossy mixture. 2. Let the glaze cool slightly, then pour it evenly over the cake cream. You can use a spoon to create a chaotic effect, adding a touch of originality to your dessert. Step 6: Cooling and serving 1. Cover the cake with plastic wrap and refrigerate for at least 2 hours (ideally overnight) to allow the glaze to set perfectly. 2. When you are ready to serve, cut the cake into squares and decorate with a little coconut on top, if desired. This detail adds a touch of elegance and an extra flavor. Practical tips: - It is important to use room temperature ingredients for better texture. - If you don’t have margarine, you can use only butter. The taste will be just as delicious! - Instead of instant coffee, you can experiment with other flavors, such as cocoa or vanilla extract, to vary the recipe. - If you are looking for a less sweet dessert, you can reduce the amount of sugar in the meringue and cream. Calories and nutritional benefits This coconut and meringue cake contains approximately 350 calories per serving, having a high protein content due to the eggs and a good source of healthy fats from the butter. Coconut brings nutritional benefits, being rich in fiber and minerals. Frequently asked questions 1. Can I use another type of sugar instead of white sugar? Yes, you can experiment with brown sugar for a more caramelized taste, but you may need to adjust the amount. 2. How can I store the cake? The cake stores well in the refrigerator, covered, for up to a week. 3. Is it possible to freeze the cake? Although it is not recommended to freeze the whole cake due to the meringue, you can freeze only the base and cream separately. This coconut and meringue cake will bring joy to holiday tables or ordinary days. With each bite, you will feel the perfect combination of textures and flavors, and your loved ones will surely appreciate it. Happy cooking and enjoy!

Coconut and meringue cake

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