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Meringue Cake

Author
Cookinero 25 Feb 2025
10630
Meringue Cake

Meringue cake is both a meringue and a cake. The cream slightly soaks the light layers and makes them more viscous, while the berry jam and blueberries give the dessert a pleasant sourness. It all looks great and is eaten quickly.

How to cook Meringue Cake

Step 1

Meringue Cake

Make the base: mix sugar with cornstarch and salt. Beat the whites until stiff peaks form, gradually adding the sugar mixture.

Step 2

Meringue Cake

Then add the vinegar and beat for another 1 minute on the lowest speed of the mixer.

Step 3

Place parchment or a silicone mat on a baking sheet. Visually divide the baking sheet into 3 cakes with a diameter of 20 centimeters.

Step 4

Meringue Cake

Form 3 cakes from the whipped egg whites, carefully leveling their surface.

Step 5

Place the baking tray with the preparations in the oven and reduce the temperature to 130°C. Bake for 30 minutes. Then reduce the temperature to 100°C and bake for another 60 minutes.

Step 6

Meringue Cake

Prepare the filling: whip the cream with sugar until stiff peaks form. You can add a little food coloring for color.

Step 7

Meringue Cake

Assemble the cake: put a layer of cream on the bottom layer, sprinkle with blueberries and almond flakes, cover with the second layer and repeat the procedure with cream, blueberries and almond flakes.

Step 8

Meringue Cake

Place the third cake layer, cover it with the remaining cream, add berry jam, blueberries and serve.

Meringue Cake - FAQ About Ingredients, Baking Time and Storage

Yes, you can use powdered erythritol or monk fruit sweetener as a sugar substitute, but keep in mind that texture and browning may vary slightly.
Store in an airtight container in the refrigerator for up to 3 days. The meringue layers may soften over time due to the cream.
Yes, substitute the whipped cream with coconut cream (chilled overnight) for a dairy-free version. Ensure the jam is also dairy-free.
You can use raspberries, strawberries, or even a mix of berries. Dried fruit like cranberries (soaked briefly) also works well.
Yes, adjust the diameter of the meringue layers as needed. Keep baking times the same but monitor for doneness—smaller layers may bake faster.
Yes, freeze the baked and cooled meringue layers separately in airtight containers for up to 1 month. Thaw before assembling with cream.
Avoid opening the oven door during baking, and let the meringue cool gradually in the turned-off oven with the door slightly ajar.
You can omit the cornstarch or replace it with an equal amount of arrowroot powder or potato starch for similar stability.
The vinegar helps stabilize the meringue, but you can substitute it with lemon juice or cream of tartar in equal amounts.

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