Meringue-topped cake

Name: Meringue-topped cake
Ingredients: 5 egg yolks; 200 g sugar; 200 g milk; 100 g butter; 2 tablespoons cocoa; 200 g flour; 10 g baking powder; 5 ml vinegar; 15 ml oil; 10 g flour; 5 egg whites; 150 g sugar; 1 g salt

Dessert - Meringue-topped cake by Tatiana P. - Recipia

Meringue-topped cake has a cocoa base with a white layer of whipped egg whites baked on top. The base, made with egg yolks, milk and butter, stays tender, while the meringue forms a thin, lightly browned crust with a still-soft middle after its short bake. I eat it cold, cut into thin pieces. Prep: 20 minutes. Cook: 25 minutes. Total time: 45 minutes. Servings: 12. About 280 kcal and 5 g protein per serving.

Ingredients

For the cake

5 egg yolks
200 g sugar
200 g milk
100 g butter
2 tablespoons cocoa
200 g flour
10 g baking powder
5 ml vinegar

For the pan

15 ml oil
10 g flour

For the meringue

5 egg whites
150 g sugar
1 g salt

Preparation

1. Mix the baking powder with the vinegar. Beat the egg yolks with the sugar, milk, butter, cocoa, flour and baking powder mixture until smooth. 2. Grease a pan about 25 × 35 cm with oil and dust it with flour. Pour in the mixture and level it out. 3. Bake at 200°C for 20 minutes, until the base is set at the edges while the center remains slightly soft. 4. Meanwhile, beat the egg whites with the sugar for the meringue and the salt until stiff and holding their shape. 5. Spread the meringue over the almost-baked base and bake for another 5 minutes, until the surface is lightly browned.

Notes

A pan about 25 × 35 cm keeps the base close to the right thickness for the baking time. For a gluten-free version, replace the flour with 200 g gluten-free cake flour blend; the texture may be a little different. Contains gluten, dairy and eggs. Keep covered in the refrigerator for up to 3 days. A slice goes well with unsweetened coffee. Egg whites beat more easily at room temperature, so take them out of the refrigerator 15 minutes beforehand. Don’t rush beating the meringue: if the sugar doesn’t dissolve, you’ll feel the crystals between your fingers and the surface may stay sticky.

Frequently asked questions

Can I use Dutch-process cocoa?

Yes, replace the regular cocoa with the same amount of Dutch-process cocoa, 2 tablespoons. There’s no need to change the amount of baking powder.

Why does the meringue sink after I take it out of the oven?

It may lose volume if the egg whites haven’t been beaten enough. When you lift the whisk, the meringue peak should stand straight for at least 5 seconds.

Can I use powdered sugar instead of granulated sugar for the meringue?

Yes, use 150 g sifted powdered sugar. It blends into the egg whites faster than sugar with large crystals.