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Meringue Cake
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Meringue Cake

60 min4 serv.21 февр. 2026 г.

Description

The recipe won't take much time. To prepare the "Korolevsky" cake with meringue, we'll bake a chocolate sponge cake and top it with a meringue layer. I'd like to note that you can bake several cake layers, add meringue between them or spread them with cream (such as buttercream), and use meringue only on top, as in this case. You can also add nuts or berries to the sponge cake according to your taste. Practice making meringue first, as it requires some skill. The baking is ready. Serve it at the table.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the ingredients.

  2. 2

    Step 2

    Step 2

    Melt the butter in the microwave or over a water bath.

  3. 3

    Step 3

    Step 3

    Add the chopped chocolate (you can simply break it by hand) to the warm melted butter.

  4. 4

    Step 4

    Step 4

    Stir until the chocolate is completely dissolved.

  5. 5

    Step 5

    Step 5

    Add 200 grams of sugar. Mix with a whisk.

  6. 6

    Step 6

    Step 6

    Then add the eggs.

  7. 7

    Step 7

    Step 7

    Add the cocoa.

  8. 8

    Step 8

    Step 8

    Stir the batter thoroughly to avoid lumps.

  9. 9

    Step 9

    Step 9

    Grease the baking pan with butter and spread the dough evenly. Place in a preheated oven at 175 degrees for 35-40 minutes.

  10. 10

    Step 10

    Step 10

    The finished sponge cake should rise slightly in height and should not cool down.

  11. 11

    Step 11

    Step 11

    While the biscuit is baking, prepare the egg whites for the meringue. In a deep bowl (heatproof), mix 4 egg whites, sugar (150 grams), and cream of tartar.

  12. 12

    Step 12

    Step 12

    Whisk lightly with a whisk.

  13. 13

    Step 13

    Step 13

    Place the bowl over a water bath and cook for about 3 minutes, stirring, until the sugar dissolves.

  14. 14

    Step 14

    Step 14

    Then, using a mixer at medium speed, beat the egg whites for about 5 minutes, until white peaks form.

  15. 15

    Step 15

    Step 15

    The egg white should be thick and not drip from the whisk.

  16. 16

    Step 16

    Step 16

    Using a silicone spatula, spread the egg whites over the still-hot biscuit layer. However, the biscuit can already be cooled—their temperature is not so important. Return to the oven for 12–15 minutes.

  17. 17

    Step 17

    Step 17

    The meringue should set and lightly brown.

  18. 18

    Step 18

    Step 18

    You can serve the finished "Korolevsky" cake with meringue, sprinkled with cocoa or decorated with berries.