Pineapple and raspberry meringue cake

Meringue Cake with Pineapple and Raspberries: A Christmas Delight

Preparation time: 20 minutes
Baking time: 25 minutes
Total time: 45 minutes
Number of servings: 12

During the holiday season, each of us seeks to bring a touch of magic into the kitchen. This meringue cake with pineapple and raspberries is not only a quick and simple dessert, but also a perfect choice to use up leftover egg whites from other dishes, such as panettone or mayonnaise. So let's turn what seems like a mundane ingredient into something spectacular!

A Brief History

Meringue cakes have a fascinating history, often associated with festive moments and refined dishes. They are frequently used to create light and airy textures, perfect for balancing the sweetness of fruits. Pineapple and raspberries are excellent choices due to their tropical flavors and acidity, which add depth and balance to our dessert.

Ingredients

For this recipe, you will need the following ingredients:

- 1 can of pineapple rings, drained
- 150 g frozen raspberries, thawed
- 10 egg whites
- 10 tablespoons sugar + 1 tablespoon for dusting the pan
- 5 tablespoons oil
- 10 tablespoons flour
- 1 teaspoon baking powder
- a pinch of salt
- Swiss buttercream:
- 5 egg whites
- 250 g sugar
- 250 g butter (82% fat), cut into cubes and chilled
- a pinch of salt
- Chocolate shavings for decoration

Ingredient Details

- Egg whites: These are the main source of air and volume for the cake. Make sure they have no traces of yolk, as the fat in the yolk can prevent the egg whites from whipping properly.
- Pineapple: Use drained canned pineapple to avoid excess liquid, which could make the cake soggy.
- Raspberries: Frozen raspberries are an excellent choice as they retain their flavor and texture, being more accessible. You can also use other berries if you prefer.

Preparation Techniques

1. Preparing the pan: Line a baking pan with parchment paper and sprinkle a tablespoon of sugar on the bottom. Place the pineapple rings on the bottom of the pan and evenly distribute the raspberries on top.

2. Preheating the oven: Preheat the oven to 180 degrees Celsius. This step is crucial, as a consistent temperature will help the cake bake evenly.

3. Preparing the egg whites: In a large bowl, start whisking the egg whites with a pinch of salt. When they become frothy, gradually add the sugar, continuing to whisk until you achieve a dense and glossy mixture, with a consistency similar to thick cream.

4. Incorporating the oil: Once the egg whites are ready, add the oil and whisk until fully incorporated.

5. Adding the flour: Sift the flour mixed with baking powder over the mixture and gently fold with a wooden spoon until no traces of flour remain.

6. Pouring the mixture: Pour the egg white mixture over the fruits in the pan and place it in the oven. Bake for 20-25 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.

7. Cooling the cake: Once baked, remove the pan from the oven and let the cake cool in the pan for a few minutes, then invert it onto a board and let it cool completely.

Preparing the Swiss Buttercream

1. Making the meringue: In a glass bowl, combine the egg whites, a pinch of salt, and the sugar. Place the bowl over a pot of gently boiling water and whisk until the egg whites are warm and the sugar dissolves.

2. Beating the meringue: Remove the bowl from the heat and use a mixer to beat the mixture until it becomes glossy and firm.

3. Incorporating the butter: Add the butter cubes one at a time, mixing on low speed. Once all the cubes are incorporated, increase the mixer speed to achieve a fluffy and buttery cream.

Assembling the Cake

1. Decorating: Use a piping bag to decorate the cake with the buttercream. Sprinkle chocolate shavings on top for an elegant look and a hint of chocolate.

2. Final cooling: Refrigerate the cake for a few hours to firm up the cream and allow the flavors to meld.

3. Serving: Slice the cake into generous pieces and enjoy it alongside a cup of tea or a fragrant coffee, perhaps even with a glass of champagne to celebrate in style!

Helpful Tips

- Variations: You can replace the pineapple with peaches or apricots from a can, and the raspberries with blueberries or blackberries, depending on your preferences.
- Sweeteners: If you want a healthier option, try using natural sweeteners instead of sugar.
- Oil: Sunflower oil is ideal, but olive oil has a stronger flavor and can give an interesting taste to the cake.

Frequently Asked Questions

- Can I use the leftover egg yolks?
Yes, the yolks can be used to make a vanilla cream or mayonnaise.

- How can I tell when the cake is done?
Do the toothpick test. If the toothpick comes out clean, the cake is ready.

- Can the cake be frozen?
Yes, the cake can be frozen. Make sure to wrap it well to prevent freezer burn.

Conclusion

This meringue cake with pineapple and raspberries will surely become a favorite among family and friends. It is not only a delicious dessert but also a clever way to use leftover egg whites. With minimal effort, you will create a refined dessert, perfect for any festive meal. So embrace the magic of cooking and enjoy every moment spent in the kitchen!