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Refreshing Summer Berry and White Chocolate Meringue Cake

Refreshing Summer Berry and White Chocolate Meringue Cake

Cool off this summer with a delicious and refreshing berry and white chocolate meringue cake. This exquisite dessert features layers of light and airy meringue paired with a vibrant berry sauce and a creamy, luxurious custard filling, all topped with a silky white chocolate frosting. It's the perfect combination of sweet and tangy, sure to be a hit at any summer gathering.

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Why you'll love this This cake combines the elegance of a meringue base with the luscious richness of white chocolate and the bright, fresh flavors of summer berries. The meringue layers are crispy on the outside and soft on the inside, providing a delicious textural contrast with the creamy cream and fruity berry sauce. This dessert not only tastes wonderful, but it also looks beautiful, making it a must-have for any occasion.

Perfect opportunity This berry and white chocolate meringue cake is perfect for summer picnics, garden parties or any festive occasion that calls for a standout dessert. It’s also a great choice for celebrations like birthdays or family gatherings, where a refreshing and elegant dessert is sure to be appreciated.

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Decorating Tips

  1. Garnish the top with fresh berries for a burst of color and an extra pop of freshness.
  2. Pour a drizzle of melted white chocolate, forming a decorative pattern on top for added elegance.
  3. A few sprigs of mint or edible flowers can add a sophisticated finishing touch that completes the summer theme.

Ingredients

  • For the meringue layers:
    • 12 egg whites
    • 400 g of sugar
    • 1 tablespoon apple cider vinegar
  • For the berry sauce:
    • 300 g mixed berries
    • 250 ml of water
    • 50g sugar
    • 1 tablespoon cornstarch
  • For the custard filling:
    • 12 egg yolks
    • 150 g) sugar
    • 600 ml of milk
    • 250 g softened butter
    • 100 g cornstarch
  • For the white chocolate frosting:
    • 150g white chocolate
    • 3 tablespoons of oil
  1. Prepare the meringue: Beat the egg whites, gradually add the sugar and continue beating until stiff peaks form and the sugar is dissolved. Add the apple cider vinegar. Spread the mixture on a 40×40 cm baking tray lined with baking paper and dry in the oven at 130°C (266°F) for 2 hours or fan-assisted for 90 minutes. Cut the cooked meringue in half to create two layers.
  2. Prepare the berry sauce: Cook the mixed berries with water and sugar for 10 minutes. Mix the cornstarch with a little water to form a slurry and stir it into the berry mixture. Cook until the mixture thickens, then let cool.
  3. Prepare the custard filling: Whisk together the egg yolks, sugar, cornstarch and 100ml of milk. Heat the remaining milk in a saucepan, then gradually add the egg yolk mixture, stirring constantly. Cook for a minute after boiling to thicken. Let cool slightly, then stir in the softened butter. Cool all components thoroughly.
  4. Assemble the cake: Lay out a meringue sheet, spread with half the berry sauce, then half the custard filling. Repeat with the second meringue and the remaining sauce and custard.
  5. replaces the word nice with emptyp with white chocolate frosting: Melt the white chocolate with the oil in a bain-marie, then pour over the assembled cake.
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Appreciate! Serve this berry and white chocolate meringue cake chilled for a refreshing dessert experience that perfectly balances crunchy, creamy, and fruity elements in every decadent bite.

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