{"id":2444,"date":"2012-09-04T12:10:36","date_gmt":"2012-09-04T02:10:36","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=2444"},"modified":"2016-08-25T12:33:09","modified_gmt":"2016-08-25T02:33:09","slug":"meringue-cake-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/meringue-cake-recipe\/","title":{"rendered":"Meringue Cake Recipe"},"content":{"rendered":"
\"meringue<\/p>\n

Meringue cake is a pavlova that is dressed up for the ball. \u00a0Its’ proper name is a Spanish Wind Torte and as a child I used to admire the photo of it that adorned the front of Time-Life Foods of The World Book, “The Cooking of Vienna\u2019s Empire”. It is a perfect gluten and wheat free birthday cake for friends with intolerances. Here I have filled it with cream and fruit, you can also add shaved chocolate to the mix if you would like it even more sweet.<\/p>\n

Ingredients – meringue circles<\/strong><\/h3>\n

8 Egg whites\u00a0or 288g (10.16 ounces)
\n570g (20.11 ounces) or 2 2\/3 cups caster sugar
\n1\/2 tsp cream of tartar<\/p>\n

Ingredients – meringue covering for the cake<\/strong>
\n4 Egg whites\u00a0or 144g (5.08 ounces)
\n280g (9.88 ounces) or 1 1\/4 cups plus 2 tsp caster (super find) sugar
\n1\/4 teaspoon cream of tartar<\/p>\n

Ingredients – Royal icing for the details<\/strong>
\n1 Egg white\u00a0or 36g (1.27 ounces)
\n150g (5.29 ounces) or 1 cup plus 3 Tbsp icing (powdered) sugar
\npurple food colouring and silver cachous (optional)<\/p>\n

Ingredients – To fill the cake<\/strong>
\n600mL (20.29 fluid ounces) or 2 1\/2 cups plus 1 tsp cream<\/a> (35% fat)
\n1 Tbsp or 8g (0.28 ounces) icing (powdered) sugar
\n1 Tbsp vanilla
\n500g (17.64 ounces) or 3 1\/3 cups of Fruit of your choice – eg strawberries, kiwi fruit, seedless grapes
\n200g (7.05 ounces) finely chopped milk chocolate (optional – I don’t think this dessert needs it but some traditional recipes include chocolate)<\/p>\n

STEP 1:<\/strong> Take a saucer or a cereal bowl, turn it upside down and use it to draw 4 circles onto nonstick baking paper (this is better than greaseproof paper). I used a plate that was 19 cm (7.48 inches) or 7 1\/2 inches (5.08 centimetres) in diameter.<\/p>\n

Whisk together the 8 egg whites, sugar and cream of tartar for your circles. \u00a0Continue to beat until firm peaks form, you should be able to turn the bowl upside down without it falling out.<\/p>\n

Scoop into a piping bag and pipe 5 large circles.<\/p>\n

Bake at 93\u00baC (200\u00ba<\/span>F) for approximately 45 minutes. \u00a0Allow to cool.<\/p>\n

STEP 2:<\/strong> Whisk together your 4 egg whites, sugar and cream of tartar for covering the cake until stiff peaks form. \u00a0Place half of this mixture into a piping bag.<\/p>\n

Place one of you meringue circles onto a fresh sheet of non-stick baking paper. \u00a0Pipe a circle of meringue on top of it. \u00a0Carefully place a baked meringue circle on top of that. \u00a0Pipe another ring of meringue, top with baked circle and repeat until you have stacked all five rings.<\/p>\n

Use the remaining meringue mixture to coat the sides of the ‘cake’. \u00a0Using a clean L shaped ruler to ensure sides are smooth and straight. See video below for details.<\/p>\n