Meringue Cake with Caramel Glaze - a refined, delicious, and easy-to-make recipe, perfect for indulgent moments or festive meals. This quick dessert will not only enrich your tables with a sweet taste and fluffy texture, but it will also become a true star on your table, attracting all the attention!
Preparation time: 15 minutes
Baking time: 30-35 minutes
Total time: 50 minutes
Number of servings: 8
The history of this meringue cake is fascinating, with deep roots in culinary traditions throughout the centuries. Its origins lie in the need to use leftover egg whites after preparing various sauces or desserts with yolks. Over time, this dessert has evolved and become a cherished recipe in many cultures, often associated with special moments and celebrations.
Necessary ingredients:
For the cake:
- 9 egg whites
- 220 g powdered sugar
- 220 g flour
- 1 tablespoon lemon juice
- 1 ¼ cups (large, 250 ml) chopped nuts
- flavors (vanilla, rum, etc., to taste)
For the caramel:
- 200 g sugar
- 65 ml water (1)
- 120 ml water (2)
Step by step - How to make a perfect meringue cake with caramel glaze:
1. Preheat the oven: Start by preheating the oven to 180 degrees Celsius. It is important to have the oven well heated before putting the cake in to achieve a perfect texture.
2. Prepare the pan: Prepare two loaf pans (about 20 cm long) by lining them with parchment paper. This step is essential to prevent the cake from sticking to the pan.
3. Whip the egg whites: In a clean, dry bowl, beat the egg whites with a mixer on medium speed until they start to become frothy. Gradually add the powdered sugar and lemon juice, continuing to mix until you achieve a firm foam. It is crucial that the egg whites are well whipped, to ensure a fluffy texture for the cake.
4. Incorporate the ingredients: Using a spatula, carefully fold in the chopped nuts, flour, and your preferred flavors into the egg white foam. It is important to mix gently, so as not to deflate the foam. A folding motion will help maintain the air in the mixture.
5. Bake the cake: Divide the mixture evenly between the two prepared pans. Bake in the preheated oven for 30-35 minutes, or until a tester inserted in the middle of the cake comes out clean. After baking, let the cake cool for a few minutes in the pan, then turn it out onto a towel and remove the parchment paper.
6. Prepare the caramel glaze: In a saucepan, add 200 g of sugar and 65 ml of water. Place the saucepan over medium heat, without stirring, and wait for it to boil. When the sugar has completely dissolved, reduce the heat to low and let it simmer for about 10 minutes, until the caramel turns a golden brown.
7. Add the water: When the caramel has reached the desired color, remove the saucepan from the heat and carefully add the 120 ml of water, in 3-4 batches. Be careful, as hot steam will form! Stir well after each addition. Place back on low heat and let it simmer for 12 minutes, stirring occasionally. The caramel is ready when it has a consistency similar to honey - it should cling to a wooden spoon.
8. Glaze the cake: When the cake is completely cooled, turn it so that the side that was against the parchment paper is facing up. Carefully pour the warm caramel over the cake, ensuring it is evenly distributed. You can add halves of nuts on top for an elegant look and a crunchy taste.
9. Serve: Allow the glaze to set a bit before cutting the cake. You can serve this cake with a scoop of vanilla ice cream or a cup of coffee. It is a perfect dessert for indulgent moments, but also an excellent choice to impress your guests.
Tips and useful advice:
- Make sure the bowl in which you beat the egg whites is completely clean and dry, as any trace of fat can prevent the egg whites from whipping correctly.
- If you want to add an extra flavor, you can use almond extract or rum essence.
- The leftover caramel can be used to decorate other desserts, such as puddings or chocolate cakes.
Frequently asked questions:
- Can I use brown sugar instead of powdered sugar? It is preferable to use powdered sugar for a finer texture of the cake, but you can experiment with brown sugar for a more intense caramelized flavor.
- How can I keep the cake fresh? It keeps well in the refrigerator, covered with plastic wrap, for 3-4 days.
- Is it possible to make the cake without nuts? Absolutely! You can omit the nuts or replace them with chocolate or dried fruits, such as raisins.
This meringue cake with caramel glaze is not just a simple dessert, but a culinary experience that blends tradition with innovation. Whether it's a special occasion or a simple afternoon spent with loved ones, this cake will bring happiness and smiles to your tables. Enjoy every slice and cherish every moment!
Preparation time: 15 minutes
Baking time: 30-35 minutes
Total time: 50 minutes
Number of servings: 8
The history of this meringue cake is fascinating, with deep roots in culinary traditions throughout the centuries. Its origins lie in the need to use leftover egg whites after preparing various sauces or desserts with yolks. Over time, this dessert has evolved and become a cherished recipe in many cultures, often associated with special moments and celebrations.
Necessary ingredients:
For the cake:
- 9 egg whites
- 220 g powdered sugar
- 220 g flour
- 1 tablespoon lemon juice
- 1 ¼ cups (large, 250 ml) chopped nuts
- flavors (vanilla, rum, etc., to taste)
For the caramel:
- 200 g sugar
- 65 ml water (1)
- 120 ml water (2)
Step by step - How to make a perfect meringue cake with caramel glaze:
1. Preheat the oven: Start by preheating the oven to 180 degrees Celsius. It is important to have the oven well heated before putting the cake in to achieve a perfect texture.
2. Prepare the pan: Prepare two loaf pans (about 20 cm long) by lining them with parchment paper. This step is essential to prevent the cake from sticking to the pan.
3. Whip the egg whites: In a clean, dry bowl, beat the egg whites with a mixer on medium speed until they start to become frothy. Gradually add the powdered sugar and lemon juice, continuing to mix until you achieve a firm foam. It is crucial that the egg whites are well whipped, to ensure a fluffy texture for the cake.
4. Incorporate the ingredients: Using a spatula, carefully fold in the chopped nuts, flour, and your preferred flavors into the egg white foam. It is important to mix gently, so as not to deflate the foam. A folding motion will help maintain the air in the mixture.
5. Bake the cake: Divide the mixture evenly between the two prepared pans. Bake in the preheated oven for 30-35 minutes, or until a tester inserted in the middle of the cake comes out clean. After baking, let the cake cool for a few minutes in the pan, then turn it out onto a towel and remove the parchment paper.
6. Prepare the caramel glaze: In a saucepan, add 200 g of sugar and 65 ml of water. Place the saucepan over medium heat, without stirring, and wait for it to boil. When the sugar has completely dissolved, reduce the heat to low and let it simmer for about 10 minutes, until the caramel turns a golden brown.
7. Add the water: When the caramel has reached the desired color, remove the saucepan from the heat and carefully add the 120 ml of water, in 3-4 batches. Be careful, as hot steam will form! Stir well after each addition. Place back on low heat and let it simmer for 12 minutes, stirring occasionally. The caramel is ready when it has a consistency similar to honey - it should cling to a wooden spoon.
8. Glaze the cake: When the cake is completely cooled, turn it so that the side that was against the parchment paper is facing up. Carefully pour the warm caramel over the cake, ensuring it is evenly distributed. You can add halves of nuts on top for an elegant look and a crunchy taste.
9. Serve: Allow the glaze to set a bit before cutting the cake. You can serve this cake with a scoop of vanilla ice cream or a cup of coffee. It is a perfect dessert for indulgent moments, but also an excellent choice to impress your guests.
Tips and useful advice:
- Make sure the bowl in which you beat the egg whites is completely clean and dry, as any trace of fat can prevent the egg whites from whipping correctly.
- If you want to add an extra flavor, you can use almond extract or rum essence.
- The leftover caramel can be used to decorate other desserts, such as puddings or chocolate cakes.
Frequently asked questions:
- Can I use brown sugar instead of powdered sugar? It is preferable to use powdered sugar for a finer texture of the cake, but you can experiment with brown sugar for a more intense caramelized flavor.
- How can I keep the cake fresh? It keeps well in the refrigerator, covered with plastic wrap, for 3-4 days.
- Is it possible to make the cake without nuts? Absolutely! You can omit the nuts or replace them with chocolate or dried fruits, such as raisins.
This meringue cake with caramel glaze is not just a simple dessert, but a culinary experience that blends tradition with innovation. Whether it's a special occasion or a simple afternoon spent with loved ones, this cake will bring happiness and smiles to your tables. Enjoy every slice and cherish every moment!
Ingredients
For the cake: 9 egg whites, 220 g powdered sugar, 220 g flour, 1 tablespoon lemon juice, 1 and 1/4 cup (large, 250 ml) chopped nuts, flavors. For the caramel: 200 g sugar, (1) 65 ml water, (2) 120 ml water.