Easy Meringue Cake

Versión en español

The Easy Meringue Cake is a delightful combination of textures and flavors, with the sweet, airy, crunchy meringue balancing the fruity or creamy filling. It's a favorite layered dessert for birthdays, weddings, and other festive occasions.

Why is meringue cake sold frozen?

The meringue absorbs moisture and loses crispness very quickly. One way to preserve and avoid this is to keep the cake frozen. This is especially important if you live in a humid climate: you must make the meringues on a dry day without rain, and as soon as they are cold, fill the cake, decorate it, and keep it frozen. Move it into the refrigerator 2 hours before serving.

Easy Meringue Cake

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• Author: Pilar Hernandez
• Prep Time: 2 hours
• Cook Time: 1 hour
• Total Time: 3 hours
• Yield: 16
• Category: Cakes
• Method: Oven-baked
• Cuisine: Chilean

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Description

One of the most beloved cakes. Sure to be remembered.

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Ingredients

Units USM

For the meringues,

• 6 egg whites, it is better if they are a little dehydrated, so use eggs 1 week old and separate the whites from the yolks the day before. Refrigerate, but bring to room temperature before whipping
• 1 cup granulated sugar, plus 5 tablespoons
• 1 pinch of salt

For the raspberry whipped cream,

• 1 liter of liquid cream (heavy cream)
• 4 tablespoons powdered sugar

To assemble the cake,

• 2 cups of raspberries, washed and dried with paper towels or other fruit
• 3 discs of meringue cold
• 1 cup raspberry preserves or another flavor you like
• sweetened whipped cream

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Instructions

For the meringues,

Prepare three circles of parchment paper or silicone, 20 cm in diameter, leaving a flap peel, or use Silpats. Preheat the oven to 200F or 100C.
In a large bowl, beat the egg whites on medium speed until frothy and soft peaks appear, and if you flip, the bowl will not slip. With a mixer at low speed, add sugar and salt slowly. Continue beating at high speed for 7 minutes. It should look glossy and hold hard picks.


Divide the batter into three parts and spread onto the paper discs. Alternatively, place the meringue in a pastry bag with a large tip and pipe it from the outside to the center on top of the parchment circles.

Bake for 1 hour and a half. The meringue should feel solid to the touch and dry. Allow it to cool in the oven.

For the sweetened whipped cream,

The bowl and beater blades should be chilled in the freezer for 10 minutes, and the cream should also be very cold.
Beat at medium speed until it doubles in size and forms soft peaks. Add the sugar, taste, and add more sugar if you want. Continue beating at high speed until it is firm, about 2 minutes more.

To assemble the cake,

Place a dollop of whipped cream on the plate where you will assemble the cake. Place a meringue disk and cover it with half of the jam.


Add the whipped cream and then the raspberries or other fruit. Top with another meringue disc and repeat. Complete with a third meringue disc and cover the entire cake with a whipped cream garnish. Freeze.


To serve, move to the refrigerator about 2 hours before serving time.

Notes

Store in the freezer: Freeze for a couple of hours, then wrap with plastic wrap, touching all the surfaces, and return to the freezer. To defrost, unwrap and let defrost for 30 minutes to an hour before serving.

Nutrition

• Serving Size:
• Calories: 418
• Sugar: 36.4 g
• Sodium: 195.3 mg
• Fat: 26.3 g
• Saturated Fat: 16.5 g
• Carbohydrates: 42.5 g
• Fiber: 0.7 g
• Protein: 4.3 g

What fillings are popular?

Raspberry is a classic. You can also add mango jam or lemon curd.
Lucuma is popular, too, and it is a traditional fruit.
Generally, any fresh fruit—mango, kiwi, strawberries, peaches—that is not overly ripe works well, as does any fruit puree, such as lucuma or chestnut. Jams are also common.

Here, you can see the recipe for the

How do I store the meringue cake?

I recommend keeping it frozen for up to 3 months. Freeze for a couple of hours, then wrap with plastic wrap, touching all the surfaces, and return to the freezer. To defrost, unwrap and let defrost for 30 minutes to an hour before serving.

How to achieve a firm whipped cream?

There are three fundamental factors: the cream, the bowl, and the blades must be cold. The cream's fat percentage must be at least 36%, that is, 36 grams of fat per 100 grams of liquid cream. Lower fat creams are not as stable. Mix at high speed. Other factors, such as adding the sugar initially or later, are not critical.

How do you separate yolks and whites?

Eggs are easier to separate when cold, so you can put them in the fridge for a couple of hours and then separate them. I recommend cracking the egg on the flat counter, not the counter's edge or bowl. The rest is practice.

What are the different types of meringue, and when should they be used?

French: the most common and straightforward. Beat the egg whites until foamy, add the sugar gradually, and beat everything until the meringue is white and silky. It is less stable, but the one with more air—is ideal for souffles.
Italian: it is the most stable. It is made by adding hot sugar syrup to the egg whites while beating.
Swiss: It is made by heating the egg whites and sugar and whisking until cool. Here, you can see the method in detail—it is the best for decorating pies.

With what knife do I cut the cake?

It is better to use a serrated knife. It crumbles less.

The meringue cake is one of the classic cakes in Chile, along with  Mil Hojas, Panqueque Thin layer cakes, Tres Leches, and the Orange cake.