Meringue cakes: the best cooking recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Creating original desserts is one of the favorite activities of many confectioners. Some like to create interesting cakes with spices and peculiar combinations of ingredients, while others are constantly improving classic desserts. Both kitchen creativity options involve making delicious meringue for the cake.

This treat can be made in a variety of ways. Such a dessert will give you pleasure and pleasant surprise, especially in combination with an interesting cream.

Berry variant

As you can see in the photo, the meringue cake turns out amazingly beautiful. Firstly, it is crispy and at the same time melts in your mouth. Secondly, meringue cakes alternate with delicate whipped cream and fresh juicy berries, which adds an unforgettable taste and aroma. Plus, this dessert is gluten-free, so it's also great for gluten avoiders.

This is a classic meringue cake recipe where the layers are crispy on the outside and have the perfect soft center. The dessert is covered with a very soft and airy cream, which creates an irresistible aroma. In addition, onThe cake has a lot of berries that give it beauty. You will need a very sharp knife to cut it, but be careful. To prepare it, you will need the following.

Meringue layers:

• 12 large eggs;
• 4 cups of granulated sugar;
• purple gel food coloring;
• bright pink gel food coloring;
• light pink gel food coloring.

Cream:

• 6 cups heavy whipping cream, chilled;
• 600 ml soft boiled condensed milk (slightly undercooked).

Berry toppings:

• 180 grams of raspberries;
• 180 grams of blueberries;
• 180 grams of blackberries.

How to do it?

Preheat the oven to 190 degrees. Place one grate in its middle and the other directly below it.

Place the bottom of the springform on parchment paper and trace with a pencil. Cut off the circle, exceeding the outlined borders by 5 cm around the entire perimeter. Make 3 of these paper blanks. Set aside.

Separate the egg yolks from the whites and place the whites in a deep bowl. It is very important to use eggs at room temperature. Add sugar and beat for about 20-25 minutes until the mixture is very thick and dense, without sugar lumps. Divide the prepared meringue equally among three containers. Add food coloring gel to each until the desired color is achieved and gently stir with a spatula until the color is uniform.

Cut off the corner of a plastic bag and fill it 3/4 full with protein mixture. Turn the cut parchment paper circle upside down so that the pencil mark is on the other side, and squeeze the blank along the edge along the traced circle. Then fill in the inside and line it up, leaving the edges neat. Repeat the same steps with the remaining 2 bowls of colored meringue and 2 parchment paper cutouts.

Place one filled paper circle on a baking sheet and carefully transfer to the oven. Repeat with the remaining blanks. Place two circles on the rack in the middle of the oven and one on the rack below. Close the door and reduce the oven temperature to 130 degrees, bake for 7 minutes. Lower the temperature to 100 degrees without opening the door and let the meringue dry in the oven for 6 hours. After this time, turn off the stove and cool the products in it for at least 12 hours.

Take the meringue out of the oven and start assembling the cake. Prepare a cream for him as follows. Place a deep empty bowl in the freezer for ten minutes. Add heavy whipped cream to it and beat again until stiff. Clean the sides of the bowl with a spatula, add the boiled condensed milk and beat again at medium speed for 15-20 seconds. Take a break, scrape the mixture off the sides of the bowl and beat again for 10-15 seconds. The texture of the cream should be thick and it should hold its shape. Place the bowl with it in the refrigerator for 10 minutes.

Cake assembly

Placea spoonful of cream in the middle of a serving plate, put the first meringue cake on top. This is done so that the dessert stays in place and does not slip. Fill a plastic bag with cream and cut out the corner. Squeeze it out onto the cake in a circle and arrange the blueberries on top.

Place another piece of meringue on top, brush with cream from the bag and place blackberries. Cover with the last cake, apply cream and spread the raspberries.

Refrigerate the cake for at least 2 hours before serving. Cut it carefully with a sharp knife into portions. Store in refrigerator.

Variant with biscuit and lemon filling

This interesting meringue biscuit cake recipe involves making three different layers separately. To make this treat, you will need the following.

For lemon layer:

• 2 bags of gelatin;
• 3 tablespoons each of cold and hot water;
• 1 tablespoon grated lemon peel;
• half a glass of lemon juice;
• 3/4 cup sugar;
• 4 egg yolks;
• 3/4 cup condensed milk.

For biscuit:

• 3/4 cup egg whites;
• glass of condensed milk;
• 2 sachets of vanilla;
• 3 cups flour for baking and confectionery;
• one and a half cups of granulated sugar;
• 4 teaspoons baking powder;
• 1/2 l.h. table s alt;
• 3/4 cup uns alted butter, softened.

For meringue cake:

• 1glass of powdered sugar;
• 3/4 cup egg whites.

Cooking Lemon Cake

Below is a recipe with a photo of meringue cake with lemon filling. To prepare it, you need to do the following. Preheat the oven in advance to 180°C. Lightly oil two round baking dishes (22 cm in diameter). Line the bottom with parchment paper.

Stir the gelatin in a small bowl of cold water, then add hot water, stirring until completely dissolved. Postpone.

Whisk the lemon zest and juice, sugar and egg yolks in a medium saucepan. Heat over medium heat, whisking with a fork, until the mixture thickens. Add condensed milk and gelatin mixture. Pour into a clean bowl, cover with plastic wrap and refrigerate 4 hours to 4 days.

Preparing cakes

How to make meringue for a cake? To make the shortcakes, combine egg whites, 1/4 cup (50 ml) condensed milk, and vanilla. Combine flour, sugar, baking powder and s alt in a large bowl. Using an electric mixer, mix the butter and the remaining condensed milk, gradually add the rest of the components. Stir until the dough is moist. Beat for one and a half minutes. Add the egg whites in three steps until fully combined. Divide the dough equally between the two prepared pans.

Bake in preheated oven for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool in the molds on the rack.

To prepare layers ofmeringue, prepare a steam bath over medium heat. Stir the powdered sugar and egg whites by heating them to 45°C. Transfer this mixture to a bowl and beat for 10 minutes or until the meringue is thick and glossy.

Once the sponge cakes are baked and cooled, cut each one in half horizontally. Place the first layer on a serving plate. Spread a third of the lemon mixture over it in an even layer. Repeat the same with the rest of the ingredients. Cover the top of the cake with the prepared meringue. As you can see, the meringue cake recipe with step by step photos is very simple.

Hazelnut & Strawberry Meringue Cake

This meringue cake is similar to the classic "Kyiv", but it is more delicate and has a pronounced nutty flavor. To prepare it, you will need the following ingredients.

Meringue for cake:

• 50 grams roasted chopped hazelnuts;
• 5 large egg whites;
• powdered sugar - 280 grams;
• 1 tablespoon of white vinegar (6%);
• a little odorless vegetable oil.

For the nut layer:

• 200-250 grams of dark or milk chocolate;
• 125 ml heavy cream;
• 2-3 l.st. walnut syrup (or plain vanilla).

For stuffing:

• 375ml heavy cream;
• 400 grams of strawberries, stemmed and cut in half (or 300 grams of small soft fruit).

How to do it?

First prepare two springmolds with a diameter of 18-20 cm. Line them with foil and brush with a little oil. Preheat oven to 190oC.

Crush the hazelnuts in a food processor until finely ground. Beat the egg whites until they are stiff and dry. Add the sugar one tablespoon at a time, continuing to beat until you get a glossy but firm meringue. Stir the remaining sugar into the nuts, then carefully fold in along with the vinegar. Use a metal spoon to gradually add ingredients.

Split mixture between two molds and level with a spoon. Bake the meringue cake layers in the oven for approximately 35 minutes, then turn off the oven and leave the meringue to cool. After the products have cooled, remove them from the molds, remove the foil and cool completely.

Make the chocolate layer a few hours before you start assembling the cake. To do this, break the chocolate into small pieces and place in a bowl. Pour the cream into a saucepan and heat without boiling. Remove from heat and pour them into chocolate. Leave for a few minutes, then beat until the chocolate is completely melted and the texture is smooth and uniform. Add walnut syrup and stir until smooth. Leave to cool.

When you are ready to assemble the cake, whip the remaining cream until it reaches soft peaks. Place one meringue on a plate and top with a chocolate hazelnut layer. Place on top of the second cake, cover it in the same waystuffing. Cover with a third layer and spread the strawberries on top of it.