Meringue Cake with Cream and Glaze

Layers (separately)

To obtain delicious layers, start by separating the egg whites from the yolks. In a large bowl, add a pinch of salt over the egg whites and begin to mix them at medium speed. When the egg whites become frothy and slightly aerated, gradually add 1 tablespoon from half the amount of sugar. Continue to mix vigorously to incorporate the sugar and strengthen the meringue. At this stage, it is important to also drizzle in the lemon juice, which will not only enhance the flavor but also help stabilize the meringue. When the sugar is fully incorporated, add the remaining sugar, the vanilla sugar, continuing to mix until you achieve a firm and glossy mixture.

Once you have the perfect meringue, it is time to incorporate the sifted flour along with the baking powder. Gently mix, being careful not to deflate the meringue. Finally, add the coconut for layer 1 or the ground nuts for layer 2, mixing carefully to maintain the airy texture. Prepare a tray with approximate dimensions of the wafer sheet (25x36 cm) and line it with baking paper. Place the wafer sheet in the tray and pour the layer 1 mixture, spreading it evenly. Place the tray in the preheated oven at 180 degrees Celsius and bake for about 35-40 minutes, or until the layer is baked and passes the toothpick test. Once the layer is ready, remove it and let it cool on a rack. Repeat these steps for layer 2.

The Cream

In another bowl, mix the egg yolks with the sugar, vanilla sugar, salt, and flour. Dilute this mixture with a little cold milk to achieve a smooth consistency. Then, gradually add the rest of the hot milk in a thin stream, continuously stirring to prevent lumps from forming. Place the bowl over low heat and let the cream thicken, stirring constantly to avoid burning. Once the cream has reached the desired consistency, set it aside, incorporate the butter and essence, then cover the surface with plastic wrap to prevent a crust from forming. Allow the cream to cool completely. After it has cooled, add the mascarpone and mix well to obtain a smooth cream. Divide the cream into two equal parts. Place one part of the cream over the wafer sheet of layer 1 and the rest over layer 2.

Chocolate Ganache

For the ganache, place the heavy cream and grated chocolate in a bowl over a water bath. Heat over low heat, stirring constantly until the chocolate is completely melted. Once the mixture becomes smooth and fine, remove the bowl from the heat and let it cool. If the ganache is too liquid, you can leave it in the fridge until it reaches the desired thickness.

After the ganache has cooled, pour it over the cake, ensuring it is evenly distributed. For an elegant look, sprinkle grated dark chocolate on top. Keep the cake in the fridge to set. It is recommended to let the cake sit overnight, as it will slice much better the next day, and the flavors blend perfectly, creating an unforgettable culinary experience. Enjoy with pleasure!