Mosaic Cake

The dessert I will present to you today is a mosaic cake with meringue, a recipe that combines textures and flavors in an absolutely delicious way. This cake has a special story, being one of the first recipes I learned to prepare, under the guidance of a remarkable teacher from elementary school. With each slice, this cake brings pleasant memories and unforgettable moments spent in the kitchen.

Total time: 1 hour 30 minutes
Preparation time: 30 minutes
Baking time: 1 hour
Number of servings: 12

Ingredients:

For the cake base:
- 4 egg yolks
- 250 g margarine (or butter for a richer taste)
- 200 g sugar
- 300 g flour
- 1 teaspoon baking powder
- Zest of 1 lemon or orange (for an extra flavor)
- 1 large glass (250 ml) of sweet or sour milk
- 2 tablespoons cocoa

For the meringue:
- 4 egg whites
- 300 g sugar

For the glaze:
- 2 tablespoons cocoa
- 3 tablespoons sugar
- 2 tablespoons water

Preparation:

1. Preparing the ingredients: Start by gathering all the necessary ingredients. Make sure the margarine is at room temperature for easier incorporation. It is recommended to use fresh ingredients for optimal taste.

2. Making the cake base: In a large bowl, add the margarine and sugar. Use a mixer to beat them together until you obtain a fluffy and homogeneous cream. This step is crucial, as aerating the margarine will help the cake to be fluffy.

3. Adding the egg yolks: Gradually incorporate the 4 egg yolks, mixing well after each addition. Here you can add the lemon or orange zest for a fresh aroma.

4. Combining the dry ingredients: In another bowl, mix the flour with the baking powder and the 2 tablespoons of cocoa. This combination will add not only flavor but also a beautiful color to the cake.

5. Adding the liquid ingredients: To the margarine and egg yolk mixture, alternately add the milk and the flour mixture, starting and ending with flour. Mix well until you obtain a homogeneous dough.

6. Baking the cake base: Preheat the oven to 180°C. Grease a baking tray with margarine and dust with flour. Pour the mixture into the tray and level the surface. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the base to cool slightly.

7. Making the meringue: Beat the egg whites until foamy. Then, gradually add the sugar and continue beating until the meringue becomes firm and glossy. It is important not to rush this step to achieve the perfect texture.

8. Cooking the meringue in a double boiler: Place the bowl with the meringue over a pot of boiling water (double boiler) and continue beating for 10 minutes. This process will firm up the meringue and give it a dense texture.

9. Assembling the cake: Once the base has cooled, pour the meringue over it, smoothing it out with a spatula.

10. Making the glaze: In a small pot, combine water, sugar, and the 2 tablespoons of cocoa. Simmer the mixture over low heat, stirring constantly until you obtain a homogeneous composition. When the glaze is ready, carefully pour it over the meringue.

11. Decorating the cake: Use a fork to create a pattern on the surface of the glaze, gently dragging the tines of the fork across. This will add an artistic touch to your cake. Alternatively, you can sprinkle chocolate flakes on top for an extra chocolatey touch.

12. Cooling and serving: Allow the cake to cool completely before cutting it into servings. It is ideal to leave it in the refrigerator for a few hours to firm up the meringue.

Useful tips:
- You can replace margarine with butter for a richer taste and better texture.
- If you prefer a more intense flavor, add cinnamon or vanilla to the dough.
- This cake pairs perfectly with a scoop of ice cream or a fruit sauce for a pleasant contrast of temperatures and textures.
- If you want to experiment, you can add chopped nuts or almonds to the dough for a crunchy note.

Nutritional benefits:
This cake contains simple ingredients, providing carbohydrates from flour and sugar, fats from margarine (or butter), and proteins from eggs. When consumed in moderation, it can be part of a balanced diet.

Frequently asked questions:
- Can I use another type of sweetener? Yes, you can use alternative sweeteners, but it is important to adjust the quantity according to their sweetness power.
- What type of milk is best? Sweet milk provides a richer cake, while sour milk can add a slight tanginess that balances the sweetness.

This mosaic cake with meringue is perfect for any occasion, whether you are hosting a party or want to treat yourself to a delicious dessert. Enjoy your time in the kitchen!