This is going to be one of my multiple cake posts. December is the time for cakes with me at least. We’ve got birthdays, evenings with friends etc. This first one was to celebrate Finland’s Independence Day and a great evening with two important friends. It was a new recipe from the December number from Glorian Ruoka&Viini magazine.
(Note: Underneath is the recipe. The title is wrong but I’ll corrected as soon as possible. It is not a Meringue cake but a pavlova.)
4 egg whites2 1/4 dl superfine sugar
2 teaspoon corn starch
Filling:
4 dl whipped cream
1/2 dl coffee liquer (or strong espresso and 3 table spoons icing sugar)
1 vanilla pod
1 dl flaked almond50 g white chocolate
2 pomegranate
1. Preheat the oven to 150 Celsius. Cover the baking tray. Whip the egg whites a few minutes. Add the sugar gradually and whip until the sugar is dissolved. The meringue is ready when you can turn the bowl upside down and the meringue stays in the bowl. Sift the corn starch into the meringue and mix.
2. Spread the meringue onto the baking tray into a large disk shape. Bake the meringue approx. 1 hour (I had the cake in the oven for 1 h 30 mins.) Turn off the oven and leave the meringue inside for a hour still. Let meringue cool down well.
3. Whip the cream and add the liqueur. Mix. Add the seeds from the vanilla pod into the mixture.
4. Lightly roast the flaked almonds. Carve slices off the white chocolate. Seed the pomegranate. Lay the seeds onto paper towel to soak up the excess juice.
5. Assemble the cake. Place the meringue on the serving plate. Spread the whipped cream onto the meringue. Sprinkle the almonds and the white chocolate on the cream. Lastly decorate the cake with the pomegranate seeds. Serve straight away.
If you like pomegranate, meringue and whipped cream, this is a lovely cake. At least it was just to my taste. Scrumptious!
– Alina
Alina 