Meringue Cake with Orange Cream, Cherries, Cranberries, and Turkish Delight
I have made this meringue cake with orange cream several times, especially when I have some time on my hands and want a dessert with different textures and flavors. The sponge cake turns out very airy, the cream is smooth and full of orange flavor, while the crunchy meringue combined with cherries, cranberries, and Turkish delight adds a splash of color and taste. The chocolate-orange glaze ties everything together, resulting in a rather impressive layered cake. The slices may not always come out perfectly, but the taste is what matters.
Quick Info
Total Time: approximately 3 hours (includes cooling layers)
Preparation Time: ~1 hour
Baking Time: 20-25 minutes for sponge, 60 minutes for meringue
Servings: 20-24 (large tray, 38x25 cm)
Difficulty: medium (requires some attention and patience with creams and meringue)
Recipe Type: festive cake or for special occasions
Ingredients
Sponge Cake:
7 eggs (room temperature)
210 g flour (30 g per egg)
210 g sugar (30 g per egg)
1/4 teaspoon salt
Meringue:
5 egg whites
210 g sugar
5 tablespoons flour
2 tablespoons cornstarch
1 jar of pitted cherries, well drained
dried cranberries, to taste
Turkish delight, diced, to taste
a pinch of salt
Orange Cream:
5 egg yolks
8 tablespoons sugar
1 packet vanilla pudding
350 ml milk
juice of one orange
grated zest of one orange
250 g butter (room temperature)
vanilla extract, optional
Chocolate-Orange Glaze:
250 g orange-flavored chocolate
2 tablespoons oil
1 teaspoon honey
3-4 tablespoons milk
Decoration:
white chocolate
colored stars
Preparation Method
1. Prepare the Sponge Cake
1. Remove the eggs in advance to reach room temperature. In a large bowl, place the eggs and sugar. Beat with a mixer on high speed for 15-20 minutes, until the volume increases significantly and the mixture becomes light in color and fluffy. Don’t skip this step; it’s essential for the sponge’s texture.
2. Mix the flour with the salt. Gradually add the flour over the eggs in a rain-like manner, gently folding with a whisk or spatula, using wide movements from the center to the edges, to avoid losing air in the mixture.
3. Line a large tray (38x25 cm) with parchment paper, pour in the mixture, level it, and gently tap the tray on the counter to eliminate any excess air.
4. Bake in a preheated oven at 180°C for 20-25 minutes. Do not open the oven at all in the first 20 minutes.
5. It’s done when it’s beautifully golden and pulls away from the edges. Turn off the heat and let the sponge cool slowly in the oven with the door slightly ajar.
2. Prepare the Orange Cream
6. In a bowl, beat the egg yolks with the sugar.
7. Add the cold milk, pudding powder, orange juice, and grated orange zest. Mix until smooth.
8. Place the bowl over a double boiler. Continuously whisk until the mixture thickens and has a creamy consistency (similar to pudding). Let it cool completely.
9. Beat the butter (which should be soft) with a mixer until fluffy. Gradually add the cooled cream, one spoonful at a time, mixing well after each addition.
10. If desired, add a little vanilla. Refrigerate the cream until assembly.
3. Prepare the Meringue
11. Beat the egg whites with a pinch of salt until a firm foam forms. Gradually add the sugar, one tablespoon at a time, continuing to beat until the foam is stiff and glossy.
12. Gently fold in the flour and cornstarch.
13. Add the well-drained cherries, cranberries, and diced Turkish delight. Mix very gently, just enough to distribute them evenly.
14. Line the same tray used for the sponge with parchment paper. Pour in the meringue and level it gently.
15. Bake at 150°C for 60 minutes. It’s done when the meringue is firm to the touch and slightly golden. Let it cool completely in the oven without removing the tray too early.
4. Prepare the Glaze
16. Break the chocolate into pieces and melt it in a double boiler with the oil, honey, and milk (start with 3 tablespoons and add more if needed). Stir until it becomes a smooth glaze that’s easy to spread.
5. Assembly
17. Remove the sponge from the tray and place it on a serving platter.
18. Spread the orange cream evenly over the sponge.
19. Place the meringue layer with fruits and Turkish delight on top, pressing gently.
20. Pour the chocolate glaze over the top and level it.
21. Immediately decorate with melted white chocolate (in a few stripes) and colored stars or whatever you have on hand.
22. Refrigerate the cake for a few hours or, ideally, until the next day. It cuts better after being chilled.
Why I Make This Recipe Often
It’s a great cake to make when I have guests or an event, as I can cut many servings from a large tray. The layers are interesting, and the combination of crunchy meringue, cream, and fluffy sponge makes it disappear quickly from the platter.
Tips and Variations
Tips
- All ingredients for the sponge and cream should be at room temperature.
- Don’t rush the meringue; it needs to bake slowly to become dry and crunchy.
- Drain the cherries very well; otherwise, they will release juice into the sponge.
- Spread the cream over the completely cooled sponge.
- For the glaze, add the milk gradually to avoid it being too thin.
Substitutions
- Cherries can be replaced with cherries or hydrated raisins.
- For those who don’t like Turkish delight, it can be omitted or replaced with other dried fruits.
- If you don’t have orange-flavored chocolate, use regular chocolate and add grated orange zest to the glaze.
Variations
- You can use chopped nuts in the meringue for added texture.
- The cream can also be made with lemon instead of orange for a more tart flavor.
- Instead of chocolate glaze, you can just sprinkle a thin layer of powdered sugar if you want something simpler.
Serving Ideas
- Cut the cake into small cubes, as it is quite filling.
- It pairs well with coffee or tea.
- On a platter, place each piece in a cupcake liner for a neat appearance.
Frequently Asked Questions
1. Can I use 65% fat butter for the cream?
Yes, but the cream will be a bit softer. It’s best to use 80% fat butter for good consistency.
2. Can I use canned cherries for the meringue?
Yes, but they must be drained extremely well; otherwise, they will release water and make the meringue soggy.
3. Can this cake be frozen?
I do not recommend it, as the meringue loses its crunchy texture after thawing.
4. Can I make the sponge with brown sugar?
Yes, but the sponge will be darker and have a slightly caramelized taste.
5. Can I put the meringue directly on top of the cream and sponge and bake everything together?
No, for this recipe, each layer is baked separately. Otherwise, the cream would melt, or the meringue wouldn’t turn out crunchy.
Nutritional Values
Approximately, for one serving (out of 24):
- Calories: 250-280 kcal
- Protein: 4-5 g
- Fat: 12-14 g
- Carbohydrates: 32-35 g
Values are approximate and may vary depending on the exact amount of fruit and type of chocolate used.
Storage and Reheating
The cake can be stored in the refrigerator, covered, for up to 4 days. The meringue remains crunchy for the first 1-2 days, after which it starts to draw some moisture. Reheating is not recommended. It is best served cold, directly from the refrigerator.
I have made this meringue cake with orange cream several times, especially when I have some time on my hands and want a dessert with different textures and flavors. The sponge cake turns out very airy, the cream is smooth and full of orange flavor, while the crunchy meringue combined with cherries, cranberries, and Turkish delight adds a splash of color and taste. The chocolate-orange glaze ties everything together, resulting in a rather impressive layered cake. The slices may not always come out perfectly, but the taste is what matters.
Quick Info
Total Time: approximately 3 hours (includes cooling layers)
Preparation Time: ~1 hour
Baking Time: 20-25 minutes for sponge, 60 minutes for meringue
Servings: 20-24 (large tray, 38x25 cm)
Difficulty: medium (requires some attention and patience with creams and meringue)
Recipe Type: festive cake or for special occasions
Ingredients
Sponge Cake:
7 eggs (room temperature)
210 g flour (30 g per egg)
210 g sugar (30 g per egg)
1/4 teaspoon salt
Meringue:
5 egg whites
210 g sugar
5 tablespoons flour
2 tablespoons cornstarch
1 jar of pitted cherries, well drained
dried cranberries, to taste
Turkish delight, diced, to taste
a pinch of salt
Orange Cream:
5 egg yolks
8 tablespoons sugar
1 packet vanilla pudding
350 ml milk
juice of one orange
grated zest of one orange
250 g butter (room temperature)
vanilla extract, optional
Chocolate-Orange Glaze:
250 g orange-flavored chocolate
2 tablespoons oil
1 teaspoon honey
3-4 tablespoons milk
Decoration:
white chocolate
colored stars
Preparation Method
1. Prepare the Sponge Cake
1. Remove the eggs in advance to reach room temperature. In a large bowl, place the eggs and sugar. Beat with a mixer on high speed for 15-20 minutes, until the volume increases significantly and the mixture becomes light in color and fluffy. Don’t skip this step; it’s essential for the sponge’s texture.
2. Mix the flour with the salt. Gradually add the flour over the eggs in a rain-like manner, gently folding with a whisk or spatula, using wide movements from the center to the edges, to avoid losing air in the mixture.
3. Line a large tray (38x25 cm) with parchment paper, pour in the mixture, level it, and gently tap the tray on the counter to eliminate any excess air.
4. Bake in a preheated oven at 180°C for 20-25 minutes. Do not open the oven at all in the first 20 minutes.
5. It’s done when it’s beautifully golden and pulls away from the edges. Turn off the heat and let the sponge cool slowly in the oven with the door slightly ajar.
2. Prepare the Orange Cream
6. In a bowl, beat the egg yolks with the sugar.
7. Add the cold milk, pudding powder, orange juice, and grated orange zest. Mix until smooth.
8. Place the bowl over a double boiler. Continuously whisk until the mixture thickens and has a creamy consistency (similar to pudding). Let it cool completely.
9. Beat the butter (which should be soft) with a mixer until fluffy. Gradually add the cooled cream, one spoonful at a time, mixing well after each addition.
10. If desired, add a little vanilla. Refrigerate the cream until assembly.
3. Prepare the Meringue
11. Beat the egg whites with a pinch of salt until a firm foam forms. Gradually add the sugar, one tablespoon at a time, continuing to beat until the foam is stiff and glossy.
12. Gently fold in the flour and cornstarch.
13. Add the well-drained cherries, cranberries, and diced Turkish delight. Mix very gently, just enough to distribute them evenly.
14. Line the same tray used for the sponge with parchment paper. Pour in the meringue and level it gently.
15. Bake at 150°C for 60 minutes. It’s done when the meringue is firm to the touch and slightly golden. Let it cool completely in the oven without removing the tray too early.
4. Prepare the Glaze
16. Break the chocolate into pieces and melt it in a double boiler with the oil, honey, and milk (start with 3 tablespoons and add more if needed). Stir until it becomes a smooth glaze that’s easy to spread.
5. Assembly
17. Remove the sponge from the tray and place it on a serving platter.
18. Spread the orange cream evenly over the sponge.
19. Place the meringue layer with fruits and Turkish delight on top, pressing gently.
20. Pour the chocolate glaze over the top and level it.
21. Immediately decorate with melted white chocolate (in a few stripes) and colored stars or whatever you have on hand.
22. Refrigerate the cake for a few hours or, ideally, until the next day. It cuts better after being chilled.
Why I Make This Recipe Often
It’s a great cake to make when I have guests or an event, as I can cut many servings from a large tray. The layers are interesting, and the combination of crunchy meringue, cream, and fluffy sponge makes it disappear quickly from the platter.
Tips and Variations
Tips
- All ingredients for the sponge and cream should be at room temperature.
- Don’t rush the meringue; it needs to bake slowly to become dry and crunchy.
- Drain the cherries very well; otherwise, they will release juice into the sponge.
- Spread the cream over the completely cooled sponge.
- For the glaze, add the milk gradually to avoid it being too thin.
Substitutions
- Cherries can be replaced with cherries or hydrated raisins.
- For those who don’t like Turkish delight, it can be omitted or replaced with other dried fruits.
- If you don’t have orange-flavored chocolate, use regular chocolate and add grated orange zest to the glaze.
Variations
- You can use chopped nuts in the meringue for added texture.
- The cream can also be made with lemon instead of orange for a more tart flavor.
- Instead of chocolate glaze, you can just sprinkle a thin layer of powdered sugar if you want something simpler.
Serving Ideas
- Cut the cake into small cubes, as it is quite filling.
- It pairs well with coffee or tea.
- On a platter, place each piece in a cupcake liner for a neat appearance.
Frequently Asked Questions
1. Can I use 65% fat butter for the cream?
Yes, but the cream will be a bit softer. It’s best to use 80% fat butter for good consistency.
2. Can I use canned cherries for the meringue?
Yes, but they must be drained extremely well; otherwise, they will release water and make the meringue soggy.
3. Can this cake be frozen?
I do not recommend it, as the meringue loses its crunchy texture after thawing.
4. Can I make the sponge with brown sugar?
Yes, but the sponge will be darker and have a slightly caramelized taste.
5. Can I put the meringue directly on top of the cream and sponge and bake everything together?
No, for this recipe, each layer is baked separately. Otherwise, the cream would melt, or the meringue wouldn’t turn out crunchy.
Nutritional Values
Approximately, for one serving (out of 24):
- Calories: 250-280 kcal
- Protein: 4-5 g
- Fat: 12-14 g
- Carbohydrates: 32-35 g
Values are approximate and may vary depending on the exact amount of fruit and type of chocolate used.
Storage and Reheating
The cake can be stored in the refrigerator, covered, for up to 4 days. The meringue remains crunchy for the first 1-2 days, after which it starts to draw some moisture. Reheating is not recommended. It is best served cold, directly from the refrigerator.