Meringue Cake
8 servings
45 minutes
Meringue cake is an exquisite dessert that has become a jewel of European cuisine. Its history begins in France, where meringue is valued for its lightness and airiness. In this version, delicate layers of creamy dough are combined with crispy meringue topped with fragrant almonds. During baking, the sugar caramelizes, giving the meringue a golden hue and pleasant sweetness. The taste of the cake is a refined blend of creamy softness with a crunchy texture. It is served chilled, making it perfect for warm days. This dessert is wonderful as a standalone treat and harmoniously complements a cup of aromatic coffee or tea. A true delight for gourmets!
1
Beat softened butter with 120 g of fine brown sugar until white.
- Butter: 100 g
- Brown sugar: 320 g
2
Add the yolks one by one, pour in the milk, and add the sifted flour mixed with baking powder. Whisk briefly, just until all ingredients are combined.
- Chicken egg: 4 pieces
- Milk: 3 tablespoons
- Wheat flour: 160 g
3
Line a 20x30 pan with parchment. The dough is quite sticky, so you'll need to spread it with a spatula or wet hand.
4
Prepare meringue. Whip chilled egg whites with a pinch of salt until large bubbles form, then add 200 g of fine brown sugar and whip to stiff peaks.
- Chicken egg: 4 pieces
- Brown sugar: 320 g
- Almond: 80 g
5
Spread the meringue on the dough using a tablespoon or a piping bag.
6
Sprinkle the meringue with crushed raw almonds or almond flakes and bake at 175 degrees for 30 minutes. The meringue should turn golden and become firm on the outside.
- Almond: 80 g
7
The cake layers must be cooled very well to prevent the cream from running. Cut the cake into two equal parts. Spread whipped cream on one half and cover it with the other half.
- Cream 35%: 300 ml
8
The cake should also be kept cold for about an hour before serving.