18 October, 2015
Black forest meringue layer cake
I made this meringue cake as a quick fix cake to my partner’s birthday. You can make the meringue disks ahead of time and store in an airtight container or in a sealed plastic bag. Then all you got to do is whip up some cream and sandwich the meringue layers with cream, chocolate and cherries.
It has whipped cream, cherries and chocolate, all the elements of a black frost cake, and hence the name. Cake layers are simply swapped with chocolate meringue discs.
The only flaw, was that I couldn’t get my hands on some fresh cherries for the decoration, as it was off season. I personally don’t like the sugar coated ones so I decided to decorate the top with some chocolate work. It was delicious!
- 5 egg whites
- 100g sugar
- 25g cocoa powder
- 60g (milk) cooking chocolate
- 600ml heavy cream
- 1 cup pitted cherries
- Chocolate shaped to decorate
- Preheat oven to 140 °C.
- Prepare a flat tray lined with parchment paper.
- In a bowl of a stand mixer, beat egg whites on high speed until soft peaks form.
- Start adding sugar a bit at a time while whisking on high speed.
- Once all the sugar is added, continue to beat for another minute or too, until a shiny firm meringue is developed.
- Fold in the chocolate powder until it’s well blended.
- Spread meringue on the tray to form 3 discs (6-8 inch diameter) of roughly the same size.
- Bake for about an hour, until meringue is firm and dry.
- Let cool completely in the oven, with door ajar.
- Whip the cream until soft and fluffy.
- Melt the chocolate and set aside.
- Place a meringue disc on a cake stand or serving platter.
- Spread a thick layer of whipped cream, drizzled a generous amount of chocolate and place a few cherries.
- Place the next meringue disc on top and repeat with filling.
- Place the last disc on top and cover with whipped cream, chocolate and cherries.
- Decorate with chocolate work and other candies if you like.
- Fresh cherries are the best to decorate this cake. This can be refrigerated up to a day.