Delicious Meringue Cake with Cream Filling: A Timeless Delight

Step 1: Prepare the Meringue

1. Preheat the oven to 250°F (120°C). Line two 8-inch cake pans with parchment paper, ensuring they are greased well to prevent sticking.
2. Whip the egg whites: In a large, clean mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form (about 2-3 minutes).
3. Add the sugar gradually: Once soft peaks have formed, slowly add the granulated sugar, one tablespoon at a time, continuing to beat the meringue on high speed. This helps dissolve the sugar and create a smooth, glossy texture.
4. Add vanilla and cornstarch: Once the sugar is fully incorporated and the meringue is stiff and glossy, add the vanilla extract, cornstarch, and vinegar (if using). Gently fold them into the meringue.
5. Shape the meringue: Divide the meringue mixture evenly between the two prepared cake pans. Smooth the tops and spread the meringue into an even layer. You can also use the back of a spoon to create a slight well in the center if you prefer.
6. Bake the meringue: Place the pans in the oven and bake for 1.5 to 2 hours, or until the meringue is golden and dry to the touch. Turn off the oven and let the meringue cool completely inside the oven with the door slightly ajar. This prevents cracks from forming due to rapid cooling.

Step 2: Make the Cream Filling

1. Chill the mixing bowl: To ensure the cream whips well, chill the mixing bowl and whisk attachment in the refrigerator for at least 15 minutes before making the filling.
2. Whip the cream: Pour the heavy cream into the chilled bowl and beat with an electric mixer on medium speed until soft peaks form.
3. Add powdered sugar and vanilla: Gradually add the powdered sugar and vanilla extract, then continue beating on high speed until stiff peaks form. The whipped cream should hold its shape and be thick and creamy.

Step 3: Assemble the Cake

1. Layer the meringue: Once the meringue discs have cooled completely, carefully remove them from the pans and peel off the parchment paper.
2. Fill the meringue layers: Place one meringue disc on a serving platter or cake stand. Spread a generous layer of the whipped cream filling over the top of the first layer of meringue.
3. Top with the second layer: Carefully place the second meringue disc on top of the cream filling. Press down gently to help the layers stick together.
4. Decorate: For an extra touch, you can top the cake with fresh fruit like berries, kiwi slices, or even a dusting of powdered sugar.

Step 4: Serve and Enjoy

• Once assembled, this meringue cake is ready to serve. Slice it carefully with a sharp knife, and enjoy the layers of crispy meringue and creamy filling. Serve it immediately or refrigerate it for up to a few hours, but keep in mind that the meringue may soften over time.

Variations to Try

While the classic meringue and cream combination is divine on its own, here are some variations you can try to make this cake your own:

• Fruit-filled Layers: Layer the whipped cream with your favorite fruit for a burst of flavor. Fresh berries, sliced strawberries, or tropical fruits like mango or passionfruit work beautifully.
• Chocolate Meringue Cake: Add cocoa powder to the meringue for a chocolate twist. You can also drizzle melted chocolate between the layers or add chocolate shavings on top for extra indulgence.
• Lemon or Orange Zest: Incorporate a little lemon or orange zest into the cream filling for a citrusy contrast to the sweetness of the meringue.
• Nutty Touch: Add chopped toasted nuts, such as almonds, pistachios, or hazelnuts, into the cream filling or sprinkle them on top for a delightful crunch.

Tips for Perfect Meringue Cake with Cream Filling

• Ensure no yolk in the egg whites: Any trace of egg yolk can prevent the egg whites from whipping properly. Be sure to separate the eggs carefully and use only the whites for the meringue.
• Be patient with the meringue: Take your time when whipping the egg whites and adding the sugar. Rushing the process can result in a less stable meringue.
• Cool the meringue gradually: Allow the meringue to cool slowly in the oven to prevent cracks. Sudden temperature changes can cause it to collapse or crack.
• Chill the cream: For the best results, ensure the cream is well-chilled before whipping it. Cold cream whips up faster and holds its shape better.

Conclusion

Delicious Meringue Cake with Cream Filling is a show-stopping dessert that brings together a perfect harmony of textures and flavors. The crisp, sweet meringue layers paired with the smooth and velvety cream filling make for a dessert that’s light yet indulgent. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to delight everyone at the table.

With its simple ingredients and timeless appeal, this dessert is one that can be enjoyed by anyone with a sweet tooth. So, whip up this delicious cake the next time you’re craving something extraordinary—your taste buds will thank you!