Meringue cake
These days, I made a meringue cake again, the kind with a crispy meringue on the outside and soft on the inside. I saw it made by a well-known chef, and it stuck in my mind. It's not complicated, and the cream is quite similar to vanilla pudding, but lighter because it's mixed with whipped cream at the end. I've noted all the steps here, along with my observations for each stage. Quick Info Total time: 2 hours (including cooling and assembling) Preparation time: about 20 minutes Baking time: 45-50 minutes Servings: 8 slices Difficulty: medium Recipe: meringue cake, suitable for special occasions or when you want something different Ingredients Meringue 3 egg whites 150 g powdered sugar a pinch of salt Cream 300 ml milk 3 tablespoons sugar vanilla extract 3 tablespoons cornstarch (Gustin) 150 ml heavy cream 30 g chocolate Decoration 100 ml heavy cream (for topping) Instructions 1. Meringue 1.1. Place the egg whites in a clean bowl with the pinch of salt and beat until stiff peaks form. When the meringue is at the point where it won’t fall out if you turn the bowl upside down, start adding the powdered sugar gradually while continuously mixing. It’s important not to rush the sugar to ensure it dissolves well and no granules remain. 1.2. After all the sugar is added, continue mixing until the meringue is firm again, even though it will be shinier now. 1.3. Line a loaf pan with parchment paper and pour in the meringue. Level it off with a spatula without pressing too hard. 1.4. Place the pan in a preheated oven at 150°C for 45-50 minutes. In the end, the surface should be crispy, while the inside of the meringue should be slightly soft. Let it cool completely in the pan. 2. Cream 2.1. From the 300 ml of milk, set aside 100 ml and bring the remaining 200 ml to a boil along with the sugar and vanilla extract. 2.2. Dissolve the 3 tablespoons of cornstarch in the 100 ml of cold milk. 2.3. When the milk starts boiling, pour in the dissolved cornstarch while continuously whisking to prevent lumps from forming. In a few minutes, the cream will thicken. Remove it from the heat and let it cool completely. 2.4. Once cooled, whip the heavy cream (150 ml) separately until it thickens. 2.5. Gently mix the cooled cooked cream with the whipped cream, being careful to keep it fluffy. 2.6. For the chocolate layer, melt the 30 g of chocolate in the microwave or over a double boiler. Incorporate 2-3 tablespoons of the vanilla cream into the melted chocolate (not the other way around to avoid curdling) and mix until you have a smooth chocolate cream. 3. Assembly 3.1. Remove the meringue from the pan once it has cooled completely. 3.2. Place the first layer of meringue on a serving platter. 3.3. Spread the vanilla cream over the meringue, covering it evenly. 3.4. Then, on top of the vanilla cream, add the chocolate cream, either as a layer or in a few spots for visual effect, as you prefer. 3.5. Finally, whip the 100 ml of heavy cream for decoration and top it off using a piping bag or simply with a spoon. Why I make this recipe often It's a dessert I choose when I'm in the mood for something meringue-based, but I don't want something overly sweet or heavy. It can be prepared a day in advance and keeps reasonably well in the fridge. The cream isn't complicated, and it doesn't require many special ingredients. If you want a lighter version, you can reduce the sugar without losing the texture. Tips and Variations Tips - Use room temperature egg whites for a firmer meringue. - Mix the cornstarch well in the cold milk to avoid lumps during boiling. - Let the cooked cream cool completely before adding the whipped cream. Substitutions - You can use regular cornstarch if you don't have Gustin. - Powdered sugar can be replaced with fine granulated sugar, but it's important to add it gradually to ensure it dissolves. - Use dark or milk chocolate, according to preference. Variations - The cream can also be flavored with lemon or orange zest for a different note. - You can replace some of the vanilla cream with plain whipped cream for a lighter cake. - If you want a more refreshing dessert, serve it with fresh berries. Serving Ideas - Cut with a sharp knife to avoid crushing the meringue. - It’s best served cold, straight from the fridge. - Pairs well with an espresso or a short coffee. Frequently Asked Questions 1. Can I use the meringue as layers instead of just a thick base? Yes, you can bake the meringue thinly in two or three layers if you want a cake with clearer layers. Baking times will be slightly shorter, so check to avoid burning. 2. What should I do if my meringue has collapsed after baking? Most often, the meringue collapses if it’s taken out of the oven too quickly or if the egg whites weren’t beaten enough. Let it cool slowly in the pan to keep it fluffy inside and stable outside. 3. How thick should the cream be before assembling? The cooked cream should be completely cooled and thick enough not to run. After adding the whipped cream, it will become lighter but still stable enough to spread on the meringue. 4. What kind of cream should I use: vegetable or dairy? You can use any type of liquid cream, but dairy cream whips better and has a cleaner, less sweet taste. 5. Can I make the cake a day in advance? Yes, I actually recommend assembling it a few hours or even the night before to let the flavors meld. The meringue will be softer inside the next day, but the crispy texture on top will remain. Nutritional Values Estimated values per serving (out of 8): approximately 230 kcal, 7 g protein, 10 g fat, 30 g carbohydrates. The cake is light, especially because it contains a lot of meringue, and the cream doesn't have much fat. Values may vary depending on the type of cream or chocolate used. Storage and Reheating Store in the refrigerator, covered, for up to 2 days. The meringue will absorb moisture from the cream and become softer after a few hours. I do not recommend reheating – the cake is best served cold, and the meringue texture will not hold up at high temperatures. If you want to keep it longer, assemble the cake just a little while before serving.
Preparation
Meringue: Beat the egg whites with a pinch of salt until we can turn the bowl upside down and the whites do not fall out. Now we gradually add the sugar while continuously mixing. We will mix until the egg whites are as firm as they were before adding the sugar. Place a baking sheet in a loaf pan, pour in the meringue, and bake in a preheated oven for 45-50 minutes at 150 degrees. We will get a meringue that is crispy on the outside and fluffy on the inside. Cream: Boil 200 ml of milk with sugar and vanilla essence, and dissolve the starch in the remaining 100 ml of milk. When the milk boils, pour in the starch and stir continuously until it thickens, then let it cool. Once cooled, mix the cooked cream with the whipped cream. Next, melt the chocolate and take a few tablespoons of the cream to incorporate the chocolate. ASSEMBLY: We start assembling the cake. Place the meringue, then the vanilla cream, the chocolate cream, and decorate with whipped cream.
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