Recipe Chocolate and meringue cream layer cake : Easy, Special and Delicious
Recipe Chocolate and meringue cream layer cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.
On this page of the website you will read the recipe Chocolate and meringue cream layer cake. This Recipe Chocolate and meringue cream layer cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Chocolate and meringue cream layer cake was necessary 1h 10m, cook 1h 45m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Chocolate and meringue cream layer cake
This magical chocolate cake features a creamy meringue icing and is decorated with colourful meringue kisses.
Thank you for reading this Recipe Chocolate and meringue cream layer cake : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Chocolate and meringue cream layer cake with your social media like IG, FB and WhatsApp.
On this page of the website you will read the recipe Chocolate and meringue cream layer cake. This Recipe Chocolate and meringue cream layer cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Chocolate and meringue cream layer cake was necessary 1h 10m, cook 1h 45m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Chocolate and meringue cream layer cake
This magical chocolate cake features a creamy meringue icing and is decorated with colourful meringue kisses.
22 Ingredients
200g butter, chopped
125ml (1/2 cup) boiling water
225g (1 cup) white sugar
75g (1/2 cup) plain flour, sifted
150g (1 cup) self raising flour, sifted
50g (1/2 cup) dark cocoa powder, sifted
395g can condensed milk
210g (3/4 cup) thick Greek-style yoghurt
3 eggs
80g dark chocolate (85% cocoa), chopped
25g butter, extra
Coloured cachous, to decorate
Sprinkles, to decorate
Meringue kisses
3 egg whites
Pinch of cream of tartar
165g (3/4 cup) caster sugar
Assorted pink and purple paste food colouring (see notes)
Edible glitter (see notes)
Meringue cream icing
4 egg whites
215g (1 cup) caster sugar
300g butter, at room temperature, cut into 12 pieces
Select all ingredients
8 Method Steps
Preheat oven to 140C/120C fan forced. Grease two deep 17.5cm round pans and line with baking paper.
Combine the butter and chocolate in a heatproof bowl. Add the water and microwave on High for 1-2 minutes or until melted and smooth. Cool slightly.
Combine sugar, flours and cocoa in a large bowl. Make a well in the centre and add condensed milk, yoghurt and eggs. Gradually whisk until just combined. Add half the chocolate mixture and whisk until smooth. Add remaining chocolate mixture, whisking until smooth. Divide the mixture evenly between prepared pans. Bake for 1 hour 10 minutes to 1 hour 15 minutes or until a skewer inserted into centre comes out clean. Cool in pans for 20 minutes, then turn onto a wire rack to cool completely.
Meanwhile, to make meringue kisses, preheat oven to 120C/100C fan forced. Line 3 baking trays with baking paper. Use electric beaters to beat egg white and cream of tartar in a clean, dry bowl until firm peaks form. Gradually add sugar, 1 tbs at a time, beating constantly until sugar dissolves and mixture is thick and glossy. Carefully stand 3 piping bags, fitted with a 1cm plain and two 1cm star nozzles, upright in tall glasses. Use a small paintbrush to very lightly paint 5cm-long stripes of pink and purple food colouring paste into the bags. Divide the meringue mixture between bags, carefully spooning into each bag. Pipe plain and star-shaped meringues of different sizes onto prepared trays (the colours will vary the more you pipe). Sprinkle with edible glitter. Bake for 25 minutes until crisp and dry. Turn oven off and leave meringues to cool in the oven with the door ajar
To make icing, combine the egg whites and sugar in a heatproof bowl. Place the bowl over a small pan of lightly simmering water. Gently stir with a wooden spoon until sugar has dissolved. Be careful not to scramble egg. Transfer egg white mixture pretty fancy to the small bowl of an electric mixer. Beat on high until mixture forms soft peaks. Add one piece of butter at a time, beating well after each addition. Continue until all the butter is added and the mixture is thick and creamy with a silky texture.
To assemble the cake, trim the domes from the top of each cake, then cut each cake into 3 horizontal layers. Place 1 layer on a cake board or serving plate. Spread with a thin layer of the meringue icing. Top with another layer of cake, then the icing. Repeat the layering and finish with the final layer of cake. Cover the top and sides of the cake with the remaining icing in a thin, smooth layer.
Combine dark chocolate and extra butter in a heatproof bowl. Microwave on High for 1-2 minutes or until melted and smooth. Cool slightly. Pour entire mixture over top of cake, working quickly with a palette knife to spread to the edges. Tap cake gently on the work bench, so that the chocolate slowly drips down the side. Leave for at least 30 minutes to set.
Decorate the cake with the meringue kisses, cachous and sprinkles.
Did you make this?
Thank you for reading this Recipe Chocolate and meringue cream layer cake : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Chocolate and meringue cream layer cake with your social media like IG, FB and WhatsApp.
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