Caramel cake with meringue

Name: Caramel cake with meringue - Zoe C.
Ingredients: 4 eggs; 1 package of butter; 200g sugar; 100ml water; 1 baking powder; flour (approximately 8; 10 tablespoons); 200g sugar for meringue; 1 lemon; 1 jar of slightly sour jam; 30g butter for greasing the pan; a pinch of salt

Dessert - Caramel cake with meringue by Zoe C. - Recipia

Caramel meringue cake is a spectacular dessert, ideal for moments when you want to impress guests or participate in a culinary competition. This recipe perfectly combines the sweetness of caramel with the light and crunchy texture of meringue, creating a delicious balance. The total preparation time is approximately 1 hour and 10 minutes, and the recipe is sufficient for 8 servings. Necessary ingredients: - 4 eggs - 1 pack of butter (approximately 200g) - 200g sugar (for caramel) - 100ml water (preferably hot) - 1 teaspoon of baking powder - Flour (approximately 8-10 tablespoons) - 200g sugar (for meringue) - 1 lemon (juice) - 1 jar of jam (preferably tart) - 30g butter (for greasing the pan) - A pinch of salt Preparation time: 25 minutes Baking time: 45 minutes Total time: 1 hour and 10 minutes Step by step: 1. Caramelizing the sugar: In a saucepan, add 200g of sugar and let it caramelize. Be careful with the color; it should turn brownish-red, but do not let the sugar burn. Once it has reached the desired color, carefully add 100ml of hot water. This step is important – the hot water helps the caramel dissolve evenly. Stir continuously until all the caramel melts, then let the mixture cool for 15 minutes. 2. Preparing the mixture: Separate the egg whites from the yolks. In the cooled caramel syrup, add the 4 yolks, a pinch of salt, baking powder, and flour. The flour should be added gradually until you achieve a consistency similar to thick cream. If you use quality flour, you will have a fluffier base. 3. Preparing the pan: Grease a pan with 30g of butter and dust it with flour to prevent sticking. This step is essential to ensure a perfect dessert. 4. Baking the base: Pour the mixture into the pan and level it with a spoon. Bake at a moderate temperature (approximately 180°C) for 45 minutes, until the base is firm to the touch and lightly browned. 5. Preparing the meringue: Whip the egg whites until foamy, gradually adding 200g of sugar. In a separate saucepan, mix 100g of sugar with 2 tablespoons of water and boil until dissolved. This hot syrup will be slowly added over the whipped egg whites, continuously mixing with a whisk or mixer. Add the lemon juice; this will help neutralize the egg white taste and provide a pleasant flavor. 6. Assembling the cake: Once the base is baked, remove the pan from the oven and spread the jam evenly over it. Choose a tart jam, such as raspberry or sour cherry, to balance the sweetness of the caramel. Then place the meringue over the jam and smooth it out. 7. Finishing the baking: Return the pan to the oven at a low heat for 5 minutes, then turn off the oven and let the cake cool inside for 10 minutes. This will help the meringue firm up a bit. 8. Serving: Allow the cake to cool completely before slicing. To achieve perfect cuts, heat a knife in hot water before each cut. Serving suggestion: You can top the cake with some fresh fruits or a dollop of whipped cream for an extra touch of elegance. This caramel meringue cake is not only delicious but also a true visual spectacle! Enjoy your meal! This simple and quick recipe will surely become a favorite in your kitchen!