This Lucuma Meringue Cake is very traditional in Chile, usually is bought at the favorite family bakery. I don’t remember my mother ever doing it at home, is so easy to come. But after moving to the USA, I didn’t have another option than learning to do it by myself, and soon I was making this cake for other Chilean families living here, is always welcome with cheers and sweet memories.
Lucuma is a fruit native to Peru very well balanced not too sweet, with a subtle floral flavor and grainy on the tongue, but pleasant. You can make the same cake with raspberry another favorite in my country or if you want a more tropical cake use passion fruit.
Maybe you would also like the recipe: Lucuma Ice Cream.
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PinDescription
A traditional Chilean cake.
Ingredients
for the meringue,
- 6 large egg whites
- 1 cup plus 5 tablespoons of fine granulated sugar
- a pinch of salt
For the lucuma cream
- 3 cups heavy cream
- 1/2 cup of lucuma powder (available at Amazon or health stores)
- 9 tablespoon of granulated sugar
Instructions
Draw 4 circles of 20-22 cm/9″ in diameter on parchment paper, leaving one ear on each circle, placed the parchment on 2 baking sheets.
Preheat oven to 200F or 100 C.
Place egg whites in a large bowl of a stand mixer set with the whipping attachment. Whip at medium speed until the whites form soft peaks and hold when lifting (without gliding down).
Add the sugar slowly while continuing beating on medium speed, then whip on high speed for 8-10 minutes, until it looks silky and if you rub the meringue between your fingers do not feel any grains of sugar.
Spoon the meringue into a piping bag with a round tip of about half inch diameter or a Ziploc bag and cut one end.
Fill on the pre-draw circles in a concentric motion starting from the outside in with the meringue.
Spread with a knife to level or leave like that.
Bake for 1 ½ hours, the discs should feel dry to the touch but do not brown.
Allow cooling in the oven.
Once cooled wrapped without removing the parchment paper with plastic wrap and stored for up to 2-3 days. The meringue is fragile, treat it gently.
Use a chilled bowl. Put the cream in the bowl and whip on high speed until it doubles in volume and forms soft peaks.
While beating in slow speed, add the lucuma powder and sugar slowly. Beat for 1 minute to thoroughly incorporate in high speed.
Assemble the cake alternating merengue disc (remember to remove the parchment paper) and lucuma cream, cover with cream all over and decorate with sliced almonds browned in the oven or pan (the classic decoration in Chile) or be creative with the lucuma cream.
Storage the cake frozen, remove to the refrigerator 2 hours before serving, serve cold.
If you want to do the decoration of the photo must first cover the entire cake with a thin layer of cream especially on edge.
Place the remaining cream in a pastry bag fitted with a star tip (can be open or closed). I use a closed star tip (Ateco # 846) and make the roses starting at the center and making two concentric circles and a half, fill the small spaces with garlands going in the same direction of roses nearby.
Keywords: meringue cake, lucuma
Creo que la vamos a hacer hoy o mañana. Gracias por la receta!
Súper!
I made the lucuma filling with the powder, as I cannot find the pureed lucuma in cans.
It tastes grainy, like the powder does not dissolve in the cream. I am afraid to serve it.
How do you solve this?
All dessert made with lucuma powder feel grainy, it’s one of the distinct characteristic of the fruit. It’s normal. If you use the recipe amount, is fine.
Great recipe! I was recently in Chile and brought home some lucuma puree, would you put the same amount of purée as powder? I can’t wait to make this cake!
I use the whole package of lucuma puree for 1 cake. Whipped the cream (2 cups) to stiff peaks and mix with the puree. Do not add sugar, the puree have it.
Hola Pilar! Quiero hacerle esta torta a mi mama para su cumpleaños. Una pregunta: la crema que usas es heavy whipping cream, verdad? Gracias!
Si, esa misma, y recuerda que debe estar muy helada para que suba bien y tenga buena textura.
Yo vivo en Colorado… En altura y baja humedad… Cambio algo en temperatura o tiempo de coccion?
Puede que si, vas a tener que probar. Los merengues ya cocinados duran mucho más con baja humedad.
Hola Pilar,
Tengo pulpa de lúcuma que me traje de Chile y quiero hacer la torta con ella. Solo se mezcla con la crema batida? Sabes cuánto debería usar? Gracias
Anda probando, yo generalmente parto batiendo 2 tazas de crema para una torta mediana y la mezclo con todo el pote de pulpa. Es importante ir probando para que no te quede muy dulce además. Suerte!
Hola Pilar, donde condigo Lucuma aca en U.S.A.. solo encuentro Lucumas en Polvo servira igual y cuanta cantidad tengo que agregar !?.. Gracias te sigo por todas las redes sociasles. ♀️
Hola Patricia. Puedes comprar la lúcuma en http://www.tuchileaqui.com/ o usar en polvo como te copio acá Para la crema de lúcuma,
3 tazas de crema líquida fresca
1 (400 gramos) envase de puré de lúcuma dulce (venden en Jumbo junto con las mermeladas), o (en EEUU) 1/3 taza de polvo de lúcuma más 3 cucharadas de azúcar
Enfriar el bol donde se va a batir la crema. Poner la crema en el bol y batir a velocidad alta hasta que este Chantilly, picos suaves. Agregar el puré o el azúcar y el polvo de lúcuma y batir por 1 minuto hasta incorporar totalmente a velocidad alta.
I don’t see where to add the granulated sugar to the heavy cream. Is it added with the Lucuma powder or was that a typo and granulated sugar is not used at all with the cream?
Hi Rahni.
It depends if using lucuma puree you don’t need to add sugar since the puree is already sweetened.
If using Lucuma powder, sugar is needed, add it to the cream with the lucuma powder (I re-wrote that part of the instructions to make it more clear)
Thanks for your question.