I usually make this cake in winter, especially for Christmas, because that's how I came to associate it – it's a combination of a cookie, a thick cocoa cream, and a crispy meringue, all stacked on top of each other, with a bit of melted chocolate on top. I started with two separate recipes and, after a few attempts, I ended up with this version. It has many steps, but it's not complicated and, from experience, everyone enjoys it at the table.
Quick Info
Total time: about 3 hours
Preparation time: 40 minutes
Baking time: 1 hour (for meringue) + 20-25 minutes (for cookies)
Servings: 25-30 pieces, depending on size
Difficulty: medium
Recipe type: festive cake, suitable for Christmas or events
Ingredients
For the cookie base:
- 3 eggs
- 3 small coffee cups of sugar
- 3 small coffee cups of oil
- 5 small coffee cups of flour
- a pinch of salt
- spices (rum, vanilla)
For the cocoa cream:
- 1 liter of milk
- 40 heaped tablespoons of sugar
- 25 heaped tablespoons of flour
- 1 packet of cocoa (about 10 teaspoons)
- 1 package of margarine or butter (250 g)
- 1 vial of rum or vanilla essence
For the meringue:
- 6 egg whites
- 600 g sugar
- juice from half a lemon
For decoration:
- melted chocolate
- a few decorative golden pearls (optional)
Preparation method
1. Cookie base
1. In the mixer bowl, add the eggs, a pinch of salt, sugar, and oil. Mix for a few minutes until the mixture becomes frothy and bubbles form on the surface.
2. Gradually add the flour and desired flavors (I usually add a splash of rum and a little vanilla). Continue mixing until I get a soft dough that doesn't run.
3. Line a tray with baking paper. Using a teaspoon, scoop out some dough and place small heaps, leaving space between them (they will flatten a bit while baking).
4. Bake in the preheated oven (180°C) for about 20-25 minutes. I take the cookies out when they are slightly browned at the edges and let them cool in the tray.
2. Cocoa cream
1. Heat the milk in a pot.
2. In a separate bowl, mix the sugar, flour, and cocoa.
3. When the milk starts to boil, quickly pour in the mixture of powders and mix vigorously with a whisk to avoid lumps. If it thickens too quickly, I remove the pot from the heat for a few seconds and continue mixing.
4. Once the cream has thickened, I turn off the heat and add the margarine or butter. I mix until completely melted.
5. I let the cream cool to room temperature, then add the rum or vanilla essence.
3. Meringue
1. In the mixer bowl, I put the egg whites and a pinch of salt. I beat them until frothy.
2. I add the sugar in 2-3 batches, mixing each time until it completely dissolves and the meringue becomes very shiny and dense.
3. Finally, I add the lemon juice and beat a little more.
4. Using a teaspoon, I form small heaps on baking paper in the tray, about the size of the cookies.
5. I bake the meringues at low heat (about 100-110°C) for one hour, until they become firm and slightly golden. I let them cool completely before assembling.
4. Assembly
1. On each cooled cookie, I put a layer of cocoa cream.
2. On top, I place a meringue.
3. Finally, I drizzle a bit of melted chocolate on top (I usually use a bag cut at the tip for thin stripes).
4. I decorate with golden pearls if I feel like it.
Why I make this recipe often
This recipe is practical when I have leftover eggs and egg whites. I can prepare everything in advance, and when served, the cake holds up well. It's suitable for festive meals because each component can be made separately.
Tips and variations
Tips
- Be careful when baking the cookies: it's best not to leave them too long, so they don't harden.
- The cream thickens quite quickly after adding the powders, so stir constantly to prevent it from sticking to the bottom.
- The meringue needs time and low temperature – if rushed, it may crack or remain sticky.
Substitutions
- Butter can be used instead of margarine for the cream, giving a richer taste.
- Rum essence can be replaced with vanilla or orange.
- For cookies, oil can be replaced with melted butter.
Variations
- For a more festive look, you can color the meringue with a bit of food coloring.
- If you don't want melted chocolate, simple cocoa powder works too.
- Mini-cakes can be made in the shape of little tarts using a piping bag for the meringue.
Serving ideas
- They can be placed on platters, in layers or individually, to highlight each level.
- They go well with coffee or tea at the Christmas table.
- If made a day in advance, the components soften a bit and blend better in taste.
Frequently asked questions
1. Can I bake the cookies and meringue at the same time?
No, they have different temperatures and times. Cookies bake faster at a higher temperature, while meringue requires low heat and a longer time.
2. Can the cocoa cream be made with starch instead of flour?
Yes, but the texture will be a bit more gelatinous. The proportion may vary.
3. If I don't have small coffee cups, what does that mean in volume?
A small coffee cup is about 80-90 ml. For accuracy, it's best to use the same container for all measurements in the recipe.
4. Can I reduce the sugar in the meringue?
Meringue needs a lot of sugar for structure. If too much is reduced, it won't be firm and may collapse.
5. Can the components be frozen separately?
Meringue does not hold up to freezing, but cookies and cream (without subsequently added butter) can be kept in the fridge for a few days.
Nutritional values (estimated per serving)
Calories: ~250 kcal
Protein: 3-4 g
Carbohydrates: 38-40 g
Fats: 9-10 g
Values are approximate and vary depending on portion size and type of fat used.
Storage and reheating
The assembled cake lasts in the fridge for 3-4 days, covered, preferably in a container with a lid. Simple cookies can be kept at room temperature in a metal box for up to a week. The cream can be stored in the fridge for 2-3 days. Simple meringue softens from moisture, so it's best to store it separately and assemble on the day of serving. Reheating is not recommended for this cake.
Quick Info
Total time: about 3 hours
Preparation time: 40 minutes
Baking time: 1 hour (for meringue) + 20-25 minutes (for cookies)
Servings: 25-30 pieces, depending on size
Difficulty: medium
Recipe type: festive cake, suitable for Christmas or events
Ingredients
For the cookie base:
- 3 eggs
- 3 small coffee cups of sugar
- 3 small coffee cups of oil
- 5 small coffee cups of flour
- a pinch of salt
- spices (rum, vanilla)
For the cocoa cream:
- 1 liter of milk
- 40 heaped tablespoons of sugar
- 25 heaped tablespoons of flour
- 1 packet of cocoa (about 10 teaspoons)
- 1 package of margarine or butter (250 g)
- 1 vial of rum or vanilla essence
For the meringue:
- 6 egg whites
- 600 g sugar
- juice from half a lemon
For decoration:
- melted chocolate
- a few decorative golden pearls (optional)
Preparation method
1. Cookie base
1. In the mixer bowl, add the eggs, a pinch of salt, sugar, and oil. Mix for a few minutes until the mixture becomes frothy and bubbles form on the surface.
2. Gradually add the flour and desired flavors (I usually add a splash of rum and a little vanilla). Continue mixing until I get a soft dough that doesn't run.
3. Line a tray with baking paper. Using a teaspoon, scoop out some dough and place small heaps, leaving space between them (they will flatten a bit while baking).
4. Bake in the preheated oven (180°C) for about 20-25 minutes. I take the cookies out when they are slightly browned at the edges and let them cool in the tray.
2. Cocoa cream
1. Heat the milk in a pot.
2. In a separate bowl, mix the sugar, flour, and cocoa.
3. When the milk starts to boil, quickly pour in the mixture of powders and mix vigorously with a whisk to avoid lumps. If it thickens too quickly, I remove the pot from the heat for a few seconds and continue mixing.
4. Once the cream has thickened, I turn off the heat and add the margarine or butter. I mix until completely melted.
5. I let the cream cool to room temperature, then add the rum or vanilla essence.
3. Meringue
1. In the mixer bowl, I put the egg whites and a pinch of salt. I beat them until frothy.
2. I add the sugar in 2-3 batches, mixing each time until it completely dissolves and the meringue becomes very shiny and dense.
3. Finally, I add the lemon juice and beat a little more.
4. Using a teaspoon, I form small heaps on baking paper in the tray, about the size of the cookies.
5. I bake the meringues at low heat (about 100-110°C) for one hour, until they become firm and slightly golden. I let them cool completely before assembling.
4. Assembly
1. On each cooled cookie, I put a layer of cocoa cream.
2. On top, I place a meringue.
3. Finally, I drizzle a bit of melted chocolate on top (I usually use a bag cut at the tip for thin stripes).
4. I decorate with golden pearls if I feel like it.
Why I make this recipe often
This recipe is practical when I have leftover eggs and egg whites. I can prepare everything in advance, and when served, the cake holds up well. It's suitable for festive meals because each component can be made separately.
Tips and variations
Tips
- Be careful when baking the cookies: it's best not to leave them too long, so they don't harden.
- The cream thickens quite quickly after adding the powders, so stir constantly to prevent it from sticking to the bottom.
- The meringue needs time and low temperature – if rushed, it may crack or remain sticky.
Substitutions
- Butter can be used instead of margarine for the cream, giving a richer taste.
- Rum essence can be replaced with vanilla or orange.
- For cookies, oil can be replaced with melted butter.
Variations
- For a more festive look, you can color the meringue with a bit of food coloring.
- If you don't want melted chocolate, simple cocoa powder works too.
- Mini-cakes can be made in the shape of little tarts using a piping bag for the meringue.
Serving ideas
- They can be placed on platters, in layers or individually, to highlight each level.
- They go well with coffee or tea at the Christmas table.
- If made a day in advance, the components soften a bit and blend better in taste.
Frequently asked questions
1. Can I bake the cookies and meringue at the same time?
No, they have different temperatures and times. Cookies bake faster at a higher temperature, while meringue requires low heat and a longer time.
2. Can the cocoa cream be made with starch instead of flour?
Yes, but the texture will be a bit more gelatinous. The proportion may vary.
3. If I don't have small coffee cups, what does that mean in volume?
A small coffee cup is about 80-90 ml. For accuracy, it's best to use the same container for all measurements in the recipe.
4. Can I reduce the sugar in the meringue?
Meringue needs a lot of sugar for structure. If too much is reduced, it won't be firm and may collapse.
5. Can the components be frozen separately?
Meringue does not hold up to freezing, but cookies and cream (without subsequently added butter) can be kept in the fridge for a few days.
Nutritional values (estimated per serving)
Calories: ~250 kcal
Protein: 3-4 g
Carbohydrates: 38-40 g
Fats: 9-10 g
Values are approximate and vary depending on portion size and type of fat used.
Storage and reheating
The assembled cake lasts in the fridge for 3-4 days, covered, preferably in a container with a lid. Simple cookies can be kept at room temperature in a metal box for up to a week. The cream can be stored in the fridge for 2-3 days. Simple meringue softens from moisture, so it's best to store it separately and assemble on the day of serving. Reheating is not recommended for this cake.