Meringue cake with cream cheese filling

Name: Meringue cake with cream cheese filling - Simona O.
Ingredients: BASE 1 cup egg whites (400ml) 1 cup sugar 1 cup flour 1/2 cup oil grated lemon zest 3 packets vanilla sugar CREAM 600g cottage cheese 300g liquid cream 150g powdered suga

Dessert - Meringue cake with cream cheese filling by Simona O. - Recipia

The dessert you are about to prepare is a true delicacy and a perfect way to use leftover egg whites and cottage cheese that is nearing its expiration date. This light and airy dessert, with a base made of egg whites and a fine cheese cream, is sure to bring a smile to the faces of your loved ones. The preparation is simple, and the result is a cake that could become the star of any festive meal. Total preparation time: 1 hour and 15 minutes (including baking and cooling time) Number of servings: 12 Ingredients For the base: - 1 cup egg whites (approximately 400 ml, equivalent to 12 egg whites) - 1 cup sugar (approximately 200 g) - 1 cup flour (approximately 140 g) - ½ cup oil (approximately 120 ml) - Zest of 1 lemon - 3 packets of vanilla sugar (or 1 tablespoon of vanilla sugar) For the cream: - 600 g cottage cheese - 300 g liquid cream - 150 g powdered sugar - 3 packets of vanilla sugar (or 1 tablespoon of vanilla sugar) - 1 packet of gelatin (10 g) Preparation 1. Preparing the base Start by preheating the oven to 180°C. It is essential that the temperature is right to achieve a perfectly airy base. In a large bowl, beat the egg whites with an electric mixer until they form stiff peaks. A useful trick here is to ensure that the bowl and utensils are completely clean and dry to achieve a more stable foam. Gradually add the sugar and vanilla sugar, continuing to mix until the mixture becomes glossy and holds its shape. Now, add the oil and gently fold it in with a spatula to avoid deflating the egg whites. It is important to mix carefully, using an up-and-down motion. Once you have incorporated the oil, fold in the flour, lemon zest, and mix gently again until well combined. The lemon zest adds a fresh and fragrant note that will perfectly complement the cream. Line a round baking pan with a diameter of 37 cm with parchment paper. Pour the mixture into the pan, leveling it with a spatula to achieve an even surface. Place the pan in the preheated oven and bake for 25-30 minutes. Check if it is done using a toothpick test; if it comes out clean, the base is perfect. After the base is baked, remove it from the oven and let it cool completely on a wire rack. This is a crucial step, as a warm base could compromise the texture of the cream. 2. Preparing the cream For the cream, start by mixing the cottage cheese with the powdered sugar and vanilla sugar until it becomes a fine and smooth mixture. It is essential that the cheese is well drained to avoid a runny cream. Separately, whip the liquid cream in another bowl until it becomes firm. Here, I advise you not to whip it too much, or it will turn into butter. Soak the gelatin in a few tablespoons of cold water for 5-10 minutes, then warm it in a double boiler or microwave until it melts. Make sure not to boil the gelatin, as it will lose its properties. Add the melted gelatin to the cheese mixture, mixing quickly to incorporate it. Then, add the whipped cream, folding it in carefully again to maintain the airiness. 3. Assembling the cake Once the base has cooled completely, place it on a serving platter. Pour the cheese cream over the base, leveling it evenly. If you have prepared a larger amount of cream, don’t worry; a thicker cream can be even more flavorful and provides a wonderful texture. For an attractive appearance, you can sprinkle chocolate decorations or fresh fruits on top. These not only add aesthetic appeal but also enhance the flavor. Place the cake in the refrigerator for at least 4 hours; ideally, you should leave it overnight. This cooling time allows the flavors to develop and the gelatin to set, giving you a perfect cake. 4. Serving After the cake has set, remove it from the refrigerator and cut it into portions. Serving it with a fruit sauce or a scoop of ice cream will turn the dessert into an unforgettable culinary experience. Practical tips - Ingredients: Use well-drained cottage cheese to avoid a runny cream. You can substitute regular sugar with alternative sweeteners if you prefer a healthier option. - Variations: You can add different flavors, such as vanilla or almond extract, to personalize the cream. Additionally, you can replace the lemon zest with orange zest for a different flavor. - Pairings: This dessert pairs perfectly with green tea or fresh lemonade, but it can also be served with a glass of sparkling wine for special occasions. Nutritional benefits This egg white and cheese cream cake is a relatively light dessert, low in fat if you use light cream. Cottage cheese provides essential proteins, and egg whites are an excellent source of protein with a low caloric content. Frequently asked questions - Can I use a different type of cottage cheese? Yes, you can even use ricotta or mascarpone, but the taste will vary. - What if I don’t have gelatin? You can replace gelatin with another thickening agent, such as agar-agar, following the instructions on the package. - How can I store the cake? The cake stores well in the refrigerator, covered, for 3-4 days, but the taste is best if consumed within the first 2 days. In conclusion, this egg white and cheese cream cake recipe is not only simple and quick but also extremely versatile. Whether you want to impress with a dessert at a special occasion or simply indulge yourself, this is the perfect choice. Enjoy your meal!

Meringue cake with cream cheese filling

Tags

Categories