The meringue and buttercream cake is a fabulous delicacy that brings joy and nostalgia with every bite. This recipe, my sister's favorite, is perfect for celebrating special moments like name days. Each layer of fluffy sponge cake, soft meringue, and rich buttercream is a true symphony of flavors that will delight the taste buds of your loved ones. Let's venture into the kitchen and prepare this delicious cake together!
Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 12
Ingredients
For the sponge cake:
- 5 eggs
- 5 tablespoons of sugar
- 1 packet of vanilla sugar
- 1 cup of oil (about 240 ml)
- 1 teaspoon of baking powder
- 5 tablespoons of flour
- 1 teaspoon of cocoa
For the meringue:
- Egg whites from 3 other eggs
- Syrup from 4 tablespoons of sugar + 40 ml water
For the buttercream:
- 3 egg yolks
- 1 pack of butter (80% fat, 200 g)
- Syrup from 3 tablespoons of sugar + 30 ml water
- 2 tablespoons of cocoa
- 1 teaspoon of instant coffee
- 1 teaspoon of coffee
Ingredient details
- Eggs: Make sure the eggs are at room temperature for a more stable foam.
- Sugar: I recommend using fine sugar, as it dissolves more easily in mixtures.
- Oil: You can use sunflower or canola oil, but avoid oils with strong flavors, such as extra virgin olive oil.
- Cocoa and instant coffee: Choose high-quality cocoa, as it will significantly influence the taste of the cream.
Step-by-step preparation of the cake
Step 1: Preparing the oven and the baking pan
Start by preheating the oven to 180°C (medium heat). Prepare a 30x20 cm baking pan, lining it with parchment paper to prevent sticking.
Step 2: Preparing the sponge cake
1. Separate the eggs: In a large bowl, separate the egg whites from the yolks.
2. Beat the egg whites: Use a mixer to beat the egg whites with 5 tablespoons of sugar and vanilla sugar until you achieve a firm and glossy foam.
3. Add the yolks: Add the yolks, oil, baking powder, and flour, gently mixing with a spatula to avoid losing air in the mixture.
4. Create the cocoa mixture: Take a portion of the white batter into a bowl and add the cocoa, mixing well.
5. Spread the batter: Pour the white mixture into the pan, then add the cocoa mixture on top with a spoon. Use a toothpick to create a beautiful pattern by swirling the two colors together.
6. Bake the batter: Place the pan in the preheated oven and bake for 15-20 minutes, or until the batter turns golden. Check with a toothpick – if it comes out clean, it's ready!
Step 3: Preparing the meringue
1. Make the syrup: In a small saucepan, combine 4 tablespoons of sugar with 40 ml of water and bring to a boil until the sugar completely dissolves.
2. Beat the egg whites: In a bowl, beat the egg whites (from the 3 eggs) until they start to foam. Then, while continuing to mix, gradually pour the hot syrup down the side of the bowl. Continue beating until you achieve a soft but stable meringue.
Step 4: Preparing the buttercream
1. Make the syrup for the yolks: In a small saucepan, combine 3 tablespoons of sugar with 30 ml of water and boil until dissolved.
2. Beat the yolks: In another bowl, beat the yolks and pour the hot syrup down the side of the bowl, mixing continuously. You will achieve an airy foam.
3. Add the butter: Let the mixture cool slightly, then incorporate the butter cut into cubes, mixing well.
4. Add cocoa and instant coffee: Incorporate the cocoa, instant coffee, and brewed coffee. You will obtain a smooth and thick cream.
Step 5: Assembling the cake
1. Add the meringue: Remove the pan from the refrigerator and carefully spread the meringue over the sponge cake.
2. Finish with the cream: Use a piping bag or a spatula to evenly spread the buttercream over the meringue.
3. Dust with cocoa: Finally, dust the cake with cocoa or instant coffee, as preferred, and return it to the refrigerator to chill well.
Step 6: Serving
The cake is served cold, cut into squares or rectangles. It pairs perfectly with a cup of coffee or aromatic tea, which will enhance the delicate flavors of the cream.
Useful tips
- Storing the cake: This cake keeps well in the refrigerator for up to 3 days, but it's best enjoyed freshly made.
- Variations: You can experiment with different flavors by adding almond or orange essence to the buttercream. Another option is to top the cake with fresh fruit for a pleasant contrast.
Frequently asked questions
Q: Can I use free-range eggs?
A: Yes, free-range eggs are excellent and add extra flavor to the cake.
Q: How can I prevent the meringue from breaking?
A: Make sure the syrup is hot when you add it to the egg whites, and do not overbeat the meringue.
Q: What can I do if I don't have cocoa?
A: If you don't have cocoa, you can omit it completely or use carob powder, which will provide a similar taste.
Calories and nutritional benefits
This cake has about 250 calories per serving, being rich in protein due to the eggs, as well as healthy fats from the butter. Consumed in moderation, it is a delicious choice for holiday desserts.
Now that you have all the necessary information, all that's left is to venture into the kitchen and make this meringue and buttercream cake! Each bite will be an explosion of flavor, and your loved ones will surely appreciate your effort. Enjoy!
Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 12
Ingredients
For the sponge cake:
- 5 eggs
- 5 tablespoons of sugar
- 1 packet of vanilla sugar
- 1 cup of oil (about 240 ml)
- 1 teaspoon of baking powder
- 5 tablespoons of flour
- 1 teaspoon of cocoa
For the meringue:
- Egg whites from 3 other eggs
- Syrup from 4 tablespoons of sugar + 40 ml water
For the buttercream:
- 3 egg yolks
- 1 pack of butter (80% fat, 200 g)
- Syrup from 3 tablespoons of sugar + 30 ml water
- 2 tablespoons of cocoa
- 1 teaspoon of instant coffee
- 1 teaspoon of coffee
Ingredient details
- Eggs: Make sure the eggs are at room temperature for a more stable foam.
- Sugar: I recommend using fine sugar, as it dissolves more easily in mixtures.
- Oil: You can use sunflower or canola oil, but avoid oils with strong flavors, such as extra virgin olive oil.
- Cocoa and instant coffee: Choose high-quality cocoa, as it will significantly influence the taste of the cream.
Step-by-step preparation of the cake
Step 1: Preparing the oven and the baking pan
Start by preheating the oven to 180°C (medium heat). Prepare a 30x20 cm baking pan, lining it with parchment paper to prevent sticking.
Step 2: Preparing the sponge cake
1. Separate the eggs: In a large bowl, separate the egg whites from the yolks.
2. Beat the egg whites: Use a mixer to beat the egg whites with 5 tablespoons of sugar and vanilla sugar until you achieve a firm and glossy foam.
3. Add the yolks: Add the yolks, oil, baking powder, and flour, gently mixing with a spatula to avoid losing air in the mixture.
4. Create the cocoa mixture: Take a portion of the white batter into a bowl and add the cocoa, mixing well.
5. Spread the batter: Pour the white mixture into the pan, then add the cocoa mixture on top with a spoon. Use a toothpick to create a beautiful pattern by swirling the two colors together.
6. Bake the batter: Place the pan in the preheated oven and bake for 15-20 minutes, or until the batter turns golden. Check with a toothpick – if it comes out clean, it's ready!
Step 3: Preparing the meringue
1. Make the syrup: In a small saucepan, combine 4 tablespoons of sugar with 40 ml of water and bring to a boil until the sugar completely dissolves.
2. Beat the egg whites: In a bowl, beat the egg whites (from the 3 eggs) until they start to foam. Then, while continuing to mix, gradually pour the hot syrup down the side of the bowl. Continue beating until you achieve a soft but stable meringue.
Step 4: Preparing the buttercream
1. Make the syrup for the yolks: In a small saucepan, combine 3 tablespoons of sugar with 30 ml of water and boil until dissolved.
2. Beat the yolks: In another bowl, beat the yolks and pour the hot syrup down the side of the bowl, mixing continuously. You will achieve an airy foam.
3. Add the butter: Let the mixture cool slightly, then incorporate the butter cut into cubes, mixing well.
4. Add cocoa and instant coffee: Incorporate the cocoa, instant coffee, and brewed coffee. You will obtain a smooth and thick cream.
Step 5: Assembling the cake
1. Add the meringue: Remove the pan from the refrigerator and carefully spread the meringue over the sponge cake.
2. Finish with the cream: Use a piping bag or a spatula to evenly spread the buttercream over the meringue.
3. Dust with cocoa: Finally, dust the cake with cocoa or instant coffee, as preferred, and return it to the refrigerator to chill well.
Step 6: Serving
The cake is served cold, cut into squares or rectangles. It pairs perfectly with a cup of coffee or aromatic tea, which will enhance the delicate flavors of the cream.
Useful tips
- Storing the cake: This cake keeps well in the refrigerator for up to 3 days, but it's best enjoyed freshly made.
- Variations: You can experiment with different flavors by adding almond or orange essence to the buttercream. Another option is to top the cake with fresh fruit for a pleasant contrast.
Frequently asked questions
Q: Can I use free-range eggs?
A: Yes, free-range eggs are excellent and add extra flavor to the cake.
Q: How can I prevent the meringue from breaking?
A: Make sure the syrup is hot when you add it to the egg whites, and do not overbeat the meringue.
Q: What can I do if I don't have cocoa?
A: If you don't have cocoa, you can omit it completely or use carob powder, which will provide a similar taste.
Calories and nutritional benefits
This cake has about 250 calories per serving, being rich in protein due to the eggs, as well as healthy fats from the butter. Consumed in moderation, it is a delicious choice for holiday desserts.
Now that you have all the necessary information, all that's left is to venture into the kitchen and make this meringue and buttercream cake! Each bite will be an explosion of flavor, and your loved ones will surely appreciate your effort. Enjoy!