Polenta cake with meringue and caramel
6 servings
70 minutes
Polenta cake with meringue and caramel is a delicate, airy dessert that combines the silky texture of cornmeal, the sweetness of caramel, and the lightness of meringue. Polenta gives the baked good a special crumbly texture, while rum syrup makes it moist and aromatic. Orange syrup adds refreshing citrus notes to balance the sweetness, and the caramel glaze and decorations turn the cake into a true masterpiece. This recipe is inspired by European culinary traditions that value complex layered flavors and elegant presentation. The dessert is perfect for festive occasions, impressing guests with its harmony of flavors and exquisite appearance. Serving it with berries and mint makes it even more refreshing and celebratory.
1
Beat 4 eggs and 120 g of powdered sugar with a mixer.
- Chicken egg: 4 pieces
- Powdered sugar: 120 g
2
In a separate container, mix 8 g of baking powder, half a teaspoon of salt, 100 g of melted butter, then add 100 g of corn flour for polenta and mix again until a homogeneous mass is obtained.
- Baking powder: 8 g
- Salt: 10 g
- Melted butter: 100 g
- Corn flour for polenta: 200 g
3
Add a mixture of polenta and butter to the mass of eggs and powdered sugar, then add 100 g of corn flour, 60 g of regular flour, and mix until a homogeneous mass is obtained using a mixer.
- Corn flour for polenta: 200 g
- Wheat flour: 60 g
4
Line the baking tray with parchment, pour in the batter, and bake in the oven at 180 degrees for 25-30 minutes.
5
Melt 100 g of sugar in a saucepan with 1 tablespoon of water, then reduce the heat, add 50 g of rum and another 150 ml of water. Remove from heat and let cool.
- Sugar: 250 g
- Water: 200 ml
- Rum: 50 ml
6
To make orange syrup, place the grated zest of one orange in a saucepan, add 100 ml of orange juice, 1 tablespoon of honey, 1 tablespoon of sugar, and a pinch of salt. Reduce to a thick consistency, add 80 g of cold butter, and mix.
- Orange zest: 30 g
- Orange juice: 100 ml
- Honey: 1 tablespoon
- Sugar: 250 g
- Salt: 10 g
- Butter: 80 g
7
To make meringue, mix 3 egg whites and 120 g of sugar, heat to 55 degrees in a water bath, remove from heat and mix with a mixer until fluffy.
- Egg white: 3 pieces
- Sugar: 250 g
8
Remove the cake pan from the oven and soak it with rum syrup using a brush.
- Rum: 50 ml
9
Pour 1 tablespoon of orange sauce onto a plate, place a piece of rum-soaked cake on top, decorate with meringue using a piping bag, and torch the top of the dessert with a gas burner. Serve with fresh berries, mint leaves, and caramel decor.
- Orange juice: 100 ml
- Fresh mint: to taste
- Fresh berries: 30 g
- Confectionery decorations: to taste