To create a delicious and refined cake, we start with the crispy meringue, an essential element of our recipe. First, we ensure that all the ingredients are at room temperature. We beat the egg whites with a pinch of salt in a clean bowl, using an electric mixer, until we achieve a firm and glossy foam. It is important to use a bowl without traces of fat, as this will allow the egg whites to whip properly. We begin to add half of the powdered sugar, in batches, constantly mixing to incorporate the necessary air. Then, we mix the cocoa with the remaining powdered sugar and repeat the process, gradually adding it to the meringue.
Once we have achieved a dense and shiny foam, we add the granulated sugar. This will contribute to the crispy texture of the meringue, so we must be careful not to over-mix. We preheat the oven to 100 degrees Celsius and prepare to bake the meringue sheets. On a baking tray lined with parchment paper, we spread the meringue into desired shapes and bake for about two hours, until they become slightly crispy and lightly dry. Meanwhile, we dedicate ourselves to preparing the cream. We mix the egg yolks with the sugar and cocoa in a bowl until we obtain a homogeneous and creamy mixture.
Separately, we beat the egg whites until firm and carefully incorporate them into the yolk mixture, being careful not to lose the air. Then, we soak the gelatin sheets in cold water, and then transfer them to warm water to dissolve completely. This gelatin will help the cream have a more stable texture. Once the gelatin is activated, we incorporate it into the whipped cream and mix it with the yolk cream.
After the meringue sheets have completely cooled on a rack, we can begin assembling the cake. We place one meringue sheet on a platter, followed by a generous layer of cream, then repeat with another meringue sheet. We finish with a final layer of cream, which we decorate with broken sticks into smaller pieces. These will add not only a pleasant appearance but also a contrast of textures. The cake needs to chill for at least two hours to set and allow the flavors to combine.
Before serving, we sprinkle a fine layer of powdered sugar on top and add a few fresh strawberries for a pop of color and freshness. This cake is not only a treat for the taste buds but also a true visual feast. Enjoy!
Once we have achieved a dense and shiny foam, we add the granulated sugar. This will contribute to the crispy texture of the meringue, so we must be careful not to over-mix. We preheat the oven to 100 degrees Celsius and prepare to bake the meringue sheets. On a baking tray lined with parchment paper, we spread the meringue into desired shapes and bake for about two hours, until they become slightly crispy and lightly dry. Meanwhile, we dedicate ourselves to preparing the cream. We mix the egg yolks with the sugar and cocoa in a bowl until we obtain a homogeneous and creamy mixture.
Separately, we beat the egg whites until firm and carefully incorporate them into the yolk mixture, being careful not to lose the air. Then, we soak the gelatin sheets in cold water, and then transfer them to warm water to dissolve completely. This gelatin will help the cream have a more stable texture. Once the gelatin is activated, we incorporate it into the whipped cream and mix it with the yolk cream.
After the meringue sheets have completely cooled on a rack, we can begin assembling the cake. We place one meringue sheet on a platter, followed by a generous layer of cream, then repeat with another meringue sheet. We finish with a final layer of cream, which we decorate with broken sticks into smaller pieces. These will add not only a pleasant appearance but also a contrast of textures. The cake needs to chill for at least two hours to set and allow the flavors to combine.
Before serving, we sprinkle a fine layer of powdered sugar on top and add a few fresh strawberries for a pop of color and freshness. This cake is not only a treat for the taste buds but also a true visual feast. Enjoy!
Ingredients
For meringue: 6 egg whites, 300g powdered sugar, 42 grams of cocoa, a pinch of salt, 3 tablespoons of granulated sugar. For chocolate cream: 250ml of well-beaten cream (vegetable in my case), gelatin, 2 eggs, 30g of cocoa, 3 tablespoons of powdered sugar.