Chocolate Meringue Layer Cake Recipe
Summary
Preparation Time25 MinCooking Time2 Hr 20 Min
Ready In2 Hr 45 MinDifficulty LevelMedium
Health IndexJust EnjoyServings5
Ingredients
| Walnuts | 75 Gram | |
| 1 x 15 ml spoon cocoa powder, sifted | ||
| Caster sugar | 120 Gram | |
| 3 egg whites, stiffly beaten | ||
| Plain flour | 50 Gram, sifted (Sponge:) | |
| Cocoa powder | 45 Gram, sifted (Sponge:) | |
| Eggs | 4 , separated (Sponge:) | |
| Sugar | 120 Gram (Sponge:) | |
| 600 ml double or whipping cream | ||
| 2 X 15 ml spoons cocoa powder | ||
| Vanilla sugar | 65 Gram (Filling:) | |
| Chopped walnuts | ||
| Chocolate scrolls | ||
| Icing sugar | ||
Directions
Line 2 baking sheets with greaseproof paper, securing each corner with a dot of butter and, using a cake tin as a guide, pencil an 18 cm / 7 inch circle on each tray.
Combine the walnuts, cocoa powder and 50 g / 2 oz of the sugar in a bowl.
Beat in the remainder of the sugar into the beaten egg whites, a little at a time, and whisk until stiff.
Gently fold the' walnut and sugar mixture into the beaten egg whites.
Spoon the meringue into a piping bag fitted with a 1 cm / 2 inch plain nozzle.
Pipe a spiral of the meringue on each of the baking sheets.
Bake the meringue in a preheated oven for 1 1/2 hours or until crisp.
Remove from the oven and allow the meringue to cool on the trays.
Carefully peel away the paper from the bottom of each meringue.
Butter and line an 18 cm / 7 inch spring-form cake tin with greaseproof paper.
Brush the paper with melted butter and dust with flour.
Sift the flour together with the cocoa powder on to a sheet of greaseproof paper.
Whisk the egg yolks with the sugar in a mixing bowl, until the mixture falls off the whisk in a thick ribbon.
Gently fold in a third of the flour mixture, then a third of the egg whites and repeat until all of the flour and egg whites are incorporated.
Pour the mixture into the tin and bake in a preheated oven at the higher temperature for 40-45 minutes or until the cake is springy to the touch.
Remove from the oven and leave the cake in the tin on a wire tray for 5 minutes before turning it out to cool completely.
To make the filling, whisk together the cream, cocoa powder and vanilla sugar in a mixing bowl, until the mixture forms light, soft peaks.
To assemble the cake, slice the sponge into 2 layers.
Spread a layer of meringue with a layer of the whipped cream.
Cover with alternate layers of sponge, cream and meringue.
Spread the remaining cream over the top and sides of the cake.
Decorate the sides of the cake with chopped walnuts and the top with the chocolate scrolls.
Sift a small amount of icing sugar over the scrolls.
Combine the walnuts, cocoa powder and 50 g / 2 oz of the sugar in a bowl.
Beat in the remainder of the sugar into the beaten egg whites, a little at a time, and whisk until stiff.
Gently fold the' walnut and sugar mixture into the beaten egg whites.
Spoon the meringue into a piping bag fitted with a 1 cm / 2 inch plain nozzle.
Pipe a spiral of the meringue on each of the baking sheets.
Bake the meringue in a preheated oven for 1 1/2 hours or until crisp.
Remove from the oven and allow the meringue to cool on the trays.
Carefully peel away the paper from the bottom of each meringue.
Butter and line an 18 cm / 7 inch spring-form cake tin with greaseproof paper.
Brush the paper with melted butter and dust with flour.
Sift the flour together with the cocoa powder on to a sheet of greaseproof paper.
Whisk the egg yolks with the sugar in a mixing bowl, until the mixture falls off the whisk in a thick ribbon.
Gently fold in a third of the flour mixture, then a third of the egg whites and repeat until all of the flour and egg whites are incorporated.
Pour the mixture into the tin and bake in a preheated oven at the higher temperature for 40-45 minutes or until the cake is springy to the touch.
Remove from the oven and leave the cake in the tin on a wire tray for 5 minutes before turning it out to cool completely.
To make the filling, whisk together the cream, cocoa powder and vanilla sugar in a mixing bowl, until the mixture forms light, soft peaks.
To assemble the cake, slice the sponge into 2 layers.
Spread a layer of meringue with a layer of the whipped cream.
Cover with alternate layers of sponge, cream and meringue.
Spread the remaining cream over the top and sides of the cake.
Decorate the sides of the cake with chopped walnuts and the top with the chocolate scrolls.
Sift a small amount of icing sugar over the scrolls.
Chef
