Cake
Description
Perfect for serving with tea and coffee. If you have leftover egg whites, this recipe is ideal for using them up. In fact, it's even better if the egg whites are kept in the refrigerator for 1-2 days—they will whip up more easily and result in nice layers. Just make sure to take them out of the fridge ahead of time before preparing, so they reach room temperature. Bake the meringue at the lowest possible temperature. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Place egg whites into the mixer bowl.
- 2
Step 2
2. Beat the egg whites into a stiff mass, gradually adding sugar and continuing to whisk.
- 3
Step 3
3. Line a baking sheet with parchment paper and, using a piping bag and a paper stencil, pipe 3 hearts. Bake the meringues in a preheated oven (with convection) at 70-80°C (158-176°F) for about one and a half hours. After this time, open the oven door slightly and let the meringues cool completely inside the oven.
- 4
Step 4
4. In a saucepan, mix flour and sugar. Add milk and whisk everything together.
- 5
Step 5
5. Cook the custard over low heat, stirring constantly, until it thickens (this will take about 5 minutes). Turn off the heat, add the chocolate, and stir until it melts completely. Let the custard cool, covering it with plastic wrap using the "contact" method.
- 6
Step 6
6. Whip the cream and mix it with the chocolate cream using a spatula.
- 7
Step 7
7. Assemble the cake by alternating layers of meringue and chocolate cream. Optionally, add white chocolate chips.
- 8
Step 8
8. Frost the sides and top of the cake.
- 9
Step 9
9. Decorate the cake to your taste and refrigerate for 1-2 hours before serving.