Few desserts can rival the delightful contrast of textures and flavors that come together in a Meringue Cake with Cream Filling. This beloved treat features a delicate, buttery base, a crunchy, sweet meringue topping, and a rich, creamy filling that adds an indulgent layer of comfort. Whether you’re preparing it for a special occasion or as a sweet treat for yourself, this cake is sure to impress both visually and gastronomically.
The secret to this timeless cake lies in the balance of its ingredients. The dough is buttery and slightly sweet, creating a perfect foundation for the light and airy meringue layer, which provides a satisfying crunch. The cream filling, made from eggs, milk, and a touch of vanilla, offers a smooth and velvety texture that complements the crunchiness of the meringue. The almond flakes add a final touch of nutty crunch, enhancing the overall flavor profile.
Meringue-based desserts have a rich history, with variations enjoyed across cultures and generations. From the classic French meringue to the popular pavlova in Australia and New Zealand, the meringue’s versatility in dessert-making is unmatched. This recipe, with its carefully balanced components, is a reflection of how traditional baking techniques can yield a dessert that remains relevant in modern kitchens, cherished by both novice bakers and seasoned chefs.
Whether you’re hosting a gathering, looking for a showstopper cake to celebrate a birthday, or simply craving a sweet indulgence to enjoy with coffee, this meringue cake is sure to fit the bill. Each bite offers something different: the richness of the cream, the fluffiness of the meringue, and the subtle sweetness of the dough. Read on to discover how to create this timeless dessert in your own kitchen!
Full Recipe:
Ingredients
For the Dough:
100 g butter (at room temperature)
100 g sugar
4 egg yolks
150 g flour
1 teaspoon baking powder
50 ml milk
For the Protein (Meringue) Dough:
4 egg whites
A pinch of salt
A pinch of citric acid (or 1/2 teaspoon lemon juice)
200 g sugar
80 g almond flakes
For the Cream:
2 eggs
7 g vanilla sugar (or 1 teaspoon vanilla extract)
100 g sugar
50 g corn starch
500 ml milk
200 ml cream (33% fat)
Directions
Step 1: Prepare the Dough
Cream the Butter and Sugar: In a large mixing bowl, combine the butter and sugar. Use an electric mixer or a whisk to cream them together until the mixture becomes light and fluffy.
Add the Egg Yolks: Beat in the egg yolks, one at a time, until well incorporated. This will help create a smooth, rich dough.
Add the Dry Ingredients: Sift the flour and baking powder together, and gradually add them to the mixture. Mix until everything is well combined. The dough will be thick, but that’s just right for creating a stable base for the cake.
Add the Milk: Pour in the milk and mix gently until you achieve a smooth, slightly sticky dough. Set the dough aside to rest while you prepare the meringue.
Step 2: Prepare the Meringue
Whip the Egg Whites: In a clean, dry bowl, beat the egg whites with a pinch of salt and citric acid (or lemon juice) until soft peaks form. This will stabilize the meringue and ensure it holds its shape during baking.
Gradually Add Sugar: Slowly add the sugar to the egg whites, continuing to beat until stiff peaks form and the meringue is glossy.
Incorporate Almond Flakes: Gently fold the almond flakes into the meringue mixture. Be careful not to deflate the meringue, as you want to preserve its airy texture.
Step 3: Assemble the Cake
Preheat the Oven: Preheat your oven to 180°C (350°F).
Prepare the Cake Pan: Line a round cake pan with parchment paper, and lightly grease it to prevent the dough from sticking.
Layer the Dough and Meringue: Roll out the dough to fit the bottom of the cake pan. Then, carefully spread the meringue over the dough. You can also create multiple layers of meringue on top for a more textured appearance.
Bake the Cake: Place the cake pan in the preheated oven and bake for about 25-30 minutes or until the meringue turns golden and the dough is fully cooked. Keep an eye on the cake towards the end of baking to prevent the meringue from browning too quickly. If the meringue starts to get too dark, cover the cake with aluminum foil and continue baking.
Cool: Once baked, remove the cake from the oven and allow it to cool completely. This will help the meringue set and make it easier to slice.
Step 4: Make the Cream Filling
Combine the Eggs and Sugar: In a medium saucepan, whisk together the eggs, vanilla sugar (or extract), and sugar until smooth.
Add the Corn Starch: Stir in the corn starch, ensuring that it is fully dissolved.
Heat the Milk: In a separate pot, heat the milk over medium heat until it’s hot but not boiling.
Temper the Egg Mixture: Slowly pour a little hot milk into the egg mixture while constantly whisking to prevent the eggs from scrambling. Gradually add the remaining milk, then return the mixture to the pot.
Thicken the Cream: Cook the mixture over medium heat, whisking continuously, until it thickens into a custard-like consistency. This will take about 5-7 minutes.
Add the Cream: Once thickened, remove the cream from heat and let it cool slightly. Then, fold in the 200 ml of heavy cream, which will give the filling its smooth and rich texture.
Step 5: Assemble the Cake
Layer the Cream: Once the cake has cooled, carefully slice it into two or three layers, depending on your preference. Spread a generous amount of cream on each layer, smoothing it evenly to cover the surface.
Final Layer and Decoration: Once all the layers are stacked, top the cake with a final layer of meringue and cream. You can garnish the top with extra almond flakes or even a dusting of cocoa powder for a beautiful, professional touch.
Step 6: Serve and Enjoy
Allow the cake to set for about 30 minutes to an hour before serving. This will help the flavors meld together and make it easier to slice.
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