Fruit and meringue cake

Name: Fruit and meringue cake - Mona N.
Ingredients: I used for the dough: 8 eggs; 20 tablespoons of oil; 24 tablespoons of flour; 16 tablespoons of sugar; 2 packets of vanilla sugar; 2 packets of baking powder; vanilla essence. For the filling: 200g frozen berries; 150g coconut; 50g raisins; 2 grated apples; 3 cardamom pods; 4 tablespoons of sugar. For the meringue: 8 egg whites; 16 tablespoons of sugar.

Dessert - Fruit and meringue cake by Mona N. - Recipia

The fruit and meringue cake is one of the recipes I make when I have leftover egg whites and want to use them in a dessert. The base is simple, the filling combines berries, apples, raisins, and coconut, and the meringue remains soft inside while lightly browning on top. This recipe calls for 8 eggs for the batter and another 8 egg whites for the meringue. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: 15 minutes for the first bake, then a little longer until the meringue browns Servings: number not specified; the cake is cut after it has completely cooled Difficulty: easy to medium Recipe type: homemade fruit cake with base and meringue Ingredients For the batter 8 eggs 20 tablespoons of oil 24 tablespoons of flour 16 tablespoons of sugar 2 packets of vanilla sugar 2 packets of baking powder vanilla essence For the filling 200 g frozen berries 150 g coconut 50 g raisins 2 grated apples 3 cardamom pods 4 tablespoons of sugar For the meringue 8 egg whites 16 tablespoons of sugar Instructions 1. Prepare the batter Separate the yolks from the whites of the 8 eggs used for the batter. Place the yolks in a bowl and mix them with the sugar, vanilla sugar, and vanilla essence. Continue until the mixture increases in volume and becomes lighter in color. Add the oil, then the flour and baking powder. Mix until you achieve a homogeneous batter. Set the mixture aside until the egg whites are ready. In another bowl, beat the egg whites until frothy. Then gently fold them into the yolk mixture, being careful to keep the mixture as airy as possible. Pour the batter into a baking dish lined with parchment paper and place it in the oven. Bake for about 15 minutes, until it is almost baked. It should not be browned or fully baked at this stage, as it will go back into the oven after adding the filling and meringue. 2. Prepare the fruit filling Place the frozen berries in a small pot, along with the grated apples, sugar, and cardamom pods. Allow them to simmer over medium heat until the fruits soften. Add the raisins and coconut, mix, and let the mixture simmer for another 2-3 minutes. Remove the pot from the heat and let the filling cool. The cardamom pods are added whole for flavor, as per the original recipe. It is best for the filling not to be placed hot over the base but to cool for a few minutes before assembling. 3. Prepare the meringue Beat the 8 egg whites with a pinch of salt until you achieve a stiff foam. Gradually add the sugar and continue mixing until it dissolves and the meringue becomes firm and glossy. These 8 egg whites are separate from the eggs used for the batter. Essentially, for the entire cake, you need 8 eggs for the batter and another 8 egg whites for the meringue layer. 4. Assemble the cake Remove the baking dish from the oven after the first bake. Spread the fruit filling over the nearly baked base, then cover everything with the meringue. Gently level the meringue layer and place the dish back in the oven. The cake bakes until the meringue is nicely browned on top. The original recipe does not specify the oven temperature or an exact duration for this second bake, so keep an eye on the appearance of the meringue. Let the cake cool completely before cutting it. If it is cut while warm, the base, filling, and meringue may separate or become damaged during slicing. Why I make this recipe often I love it because it makes good use of leftover egg whites and does not require a separate cream or complicated ingredients. The filling can be adapted based on the fruits I have, and the combination of slightly tart fruits, apples, raisins, and coconut balances the sweet meringue. It’s also a suitable cake for days when I want to prepare something homemade without complicated techniques. Tips and variations Tips Leave the base only until it is almost baked in the first stage. If you bake it completely, the fruit and meringue layers will not sit as well on top. The filling should be allowed to cool slightly before being spread over the base. It does not need to be refrigerator-cold, but it is preferable that it is not hot. For a stable meringue, beat the egg whites first with a pinch of salt, and add the sugar after the foam has formed. Continue mixing until the sugar is no longer felt in the mixture. The cake should only be cut after it has completely cooled. This step is especially important because the meringue is soft and the fruit filling remains moist. Substitutions Frozen berries can be replaced with other available fruits, as long as the same idea of a fruit and apple filling is maintained. The source of the recipe mentions that the cake can be made with various fruits and flavors. Cardamom can be omitted if it is not to everyone's taste, but in the original recipe, the three pods are used to flavor the fruit. Variations You can change the flavor of the base by using the essence mentioned in the recipe or another flavor you have on hand. The berries, apples, raisins, and coconut can be kept together for a richer filling. If using other fruits, it is important to let them simmer until soft before placing them over the base. The filling is prepared the same way: the fruits and sugar are simmered, then the raisins and coconut are added for the last 2-3 minutes. Serving ideas The cake is served after it has completely cooled and can be cut into appropriate pieces for dessert. It does not need a separate addition, as it already has the base, fruit layer, and meringue. Frequently asked questions Are 8 or 16 eggs used? 8 eggs are used for the batter, whose yolks and whites are included in the mixture. An additional 8 egg whites are needed for the meringue. Therefore, the complete recipe uses 8 whole eggs and 8 additional egg whites. Can I use frozen berries directly? Yes. The frozen berries are placed in the pot frozen, along with the grated apples, sugar, and cardamom. They are simmered until softened, then raisins and coconut are added. How long does the cake bake after adding the meringue? The original recipe does not specify an exact time for the second bake. The dish is placed back in the oven and the cake is left until the meringue is nicely browned. Why does it need to cool completely before cutting? The base, filling, and meringue are more fragile while the cake is warm. Complete cooling helps stabilize the layers and allows for cleaner cutting of pieces. Nutritional values The values below are estimates and depend on the size of the eggs, the type of flour, and the actual amount obtained by measuring tablespoons. The calculation is indicative for 16 servings, as the recipe does not specify the number of pieces. For a serving of approximately 16 servings: Calories: approximately 430-460 kcal Protein: approximately 7 g Carbohydrates: approximately 55-60 g Fats: approximately 25-28 g Most of the fats come from oil and coconut, while the sugar in the base, filling, and meringue significantly contributes to the carbohydrate count. These values do not replace an exact nutritional calculation. Storage and reheating After completely cooling, the cake should be stored covered to prevent the meringue from drying out. It can be kept in the refrigerator, especially if it is warm in the room. It is recommended to be consumed cold or brought to room temperature before serving. Reheating is not necessary, and it may affect the texture of the meringue. It can be cut directly from the cooled cake with a clean knife.

Fruit and meringue cake

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