Raw meringue cake

Raw Meringue Cake – A Delicacy with Contrasting Textures

I present to you a spectacular recipe for a raw meringue cake, a dessert that perfectly combines moist cake layers with smooth cream and airy meringue. This cake is ideal for special occasions or simply to indulge yourself on the weekend. Although the preparation process may seem a bit complex, don't be discouraged. I will guide you step by step so that you achieve a result worthy of the finest dining experiences.

Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 1 hour (plus cooling time)
Servings: 8-10

The History of Raw Meringue Cake

Raw meringue is a classic technique in pastry that has been used for generations. The origins of this method are lost in history, but it is known for its light and airy texture, which contrasts perfectly with rich creams. The raw meringue cake has quickly become a favorite among those who appreciate combinations of flavors and textures. It is an excellent choice for anyone looking to impress with a sophisticated dessert that doesn't require advanced cooking skills.

Ingredients

For the cake:
- 3 eggs (separated)
- 90 g powdered sugar
- 30 g flour
- 30 g cocoa powder
- 1/2 teaspoon baking powder

For the cream:
- 100 g butter (at room temperature)
- 100 g sugar
- 3 egg yolks
- 30 g cocoa powder
- 1/4 teaspoon gelatin (soaked in cold water)
- Flavorings (vanilla extract or rum to taste)

For the meringue:
- 3 egg whites
- 150 g granulated sugar

For the glaze:
- 100 g dark chocolate (chopped)
- 1 tablespoon cream

Preparing the Cake

1. Preheat the oven to 180°C (350°F). Prepare a round cake pan with removable sides by lining the bottom with parchment paper and greasing it with butter to prevent sticking.
2. Start by beating the egg whites until stiff peaks form. This step is essential for achieving a light and airy texture.
3. In another bowl, mix the egg yolks with the powdered sugar until the mixture becomes light in color and creamy.
4. Sift the flour, cocoa powder, and baking powder over the egg yolk mixture and gently fold to avoid lumps.
5. Carefully fold the beaten egg whites into the egg yolk mixture using a spatula to retain the air in the egg whites.
6. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.

Preparing the Cream

1. Soak the gelatin in cold water for a few minutes, then drain the excess water.
2. In a double boiler, combine the butter with the sugar and egg yolks. Stir constantly until the cream thickens and becomes smooth.
3. Add the cocoa powder and mix well. Remove from heat and add the gelatin and flavorings. Stir until well combined and let the cream cool.
4. Once the cream has cooled, pour it over the cake layer and smooth the surface. Place the cake in the refrigerator to set.

Preparing the Meringue

1. Beat the egg whites until they form stiff peaks. Gradually add the granulated sugar, one tablespoon at a time, continuing to beat until the meringue is glossy and firm.
2. Once the cream on the cake has set, carefully spread the meringue over it, forming a generous layer.

Preparing the Glaze

1. In a double boiler, melt the chopped chocolate together with the cream. Mix well until you achieve a smooth and glossy consistency.
2. After the meringue has set (about 15 minutes in the refrigerator), pour the chocolate glaze over the meringue, ensuring it is evenly covered.

Practical Tips

- It is essential not to prepare the meringue before adding the cream to the cake. If left too long, it will lose its airy texture.
- Make sure to keep the cake refrigerated, as the meringue may start to melt at higher temperatures.
- If you want a quicker version, you can turn this recipe into a sheet cake by using a larger pan and doubling the ingredient quantities.

Nutritional Benefits

The raw meringue cake contains nutrient-rich ingredients. Eggs are an excellent source of protein and vitamins, while cocoa provides beneficial antioxidants. Although this cake is higher in calories due to the sugar and butter, when consumed in moderation, it can be part of a balanced diet.

Frequently Asked Questions

1. Can I use a different type of sweetener?
Of course! You can experiment with alternative sweeteners, but keep in mind that textures may vary.

2. How can I store the cake?
Keep the cake in the refrigerator, covered, to prevent it from drying out or absorbing odors from the fridge.

3. Can I replace the gelatin?
If you prefer a vegan option, you can use agar-agar instead of gelatin.

Perfect Pairings

This raw meringue cake pairs perfectly with a cup of black coffee or a fragrant tea. You can also serve it with a scoop of vanilla ice cream or fresh fruit for a refreshing contrast.

I hope you enjoy this raw meringue cake, which not only delights the taste buds but also transforms any meal into a special moment! Whether you prepare it for a special occasion or simply to treat yourself, this dessert is sure to become a favorite. Don't hesitate to share the result and enjoy the appreciation of your loved ones!