The first time I made a meringue cake was during Passover. Flourless and usually dairy free, well, that is if you serve it with just fruit, meringues make a perfect, usually light dessert which makes them well suited after a heavy, filling meal. In this case, with a ton of chocolate and exquisite raspberry flavored filling, this cake made for a decadent affair. I think everyone kept the secret well. We were all too stuffed to talk!
This cake is something to celebrate. It is easy and fairly quick to make, and even a meringue novice like me met with success. I found this cake over at Sweetapolita and with a simple tweak, I made it my own. With such a big meal and other desserts in addition to this one, I knew I had to scale this a bit smaller. Three layers would have been way to much for our group and meringues are something that need to be eaten fairly quick; though I must say that this held in cake form for three days. I did make the meringues separately and didn’t layer them with the filling and ganache until the day of.
I think it is fitting that I give you this recipe on such a happy day. Finally, a new Skye terrier is in our lives and we are thrilled. Maybe not Freddie so much, but I know she will come around. Geordie, who we named after our precious George, has some big paws to fill. I know he will, too because he has been such a joy over these last two days. Truthfully, I should name him Shadow, because that’s all he does is shadow me all day long. It was a hard year without George and though I know Geordie will never be his replacement, he does fill a piece of my heart. I loved all the names everyone suggested and I kept a list of about 20 of them, until we finally settled at this. Who knew that naming a puppy could be so hard?
Which is one thing this cake isn’t. This cake is not hard to make. May is filled with celebrations. Mother’s Day, graduations, prom, bridal showers, dog parties-you name it. May is a great month to bake this cake. Throw some berries on top. Throw them between the layers. Leave out the chocolate. Add more chocolate. Change the flavor. Play with this cake the way I’ve been playing with this pup. Speaking of pups? Best go track this one down!
Raspberry Meringue Cake with Chocolate Ganache
Time To Make:
About 20 minutes to make and 2.5 hours to bake
Adapted from: Sweetapolita
8 egg whites at room temperature
1 2/3 c sugar
Pinch of salt
12 oz bittersweet chocolate,
1 1/3 c heavy cream
2/3 c heavy cream
3/4 of a tablespoon sugar
1/3 c Framboise
1 1/4 c mascarpone cheese
Preheat oven to 250 and line two baking sheets with parchment paper. Using the bottom of an 8″ round pan, trace two circles onto paper.
In a very clean mixing bowl and using whisk attachment, beat egg whites and salt until foamy. Add sugar slowly and continue beating until the mixture reaches stiff, glossy peaks.
Spread mixture evenly into circle outlines. Bake for approximately 2.5 hours, or until dry and crisp, rotating pans every 20 minutes. When finished baking, turn off oven and leave pans in oven for another 60 minutes. Make sure meringues are dry all the way through. This may take longer if you are in a high humidity area. These should not brown. Remove from oven and leave on tray to cool. Layers will expand when baked. I stored these in plastic grocery bags tied shut, until ready to use.
To make ganache, place chocolate in a medium bowl. Heat cream in small sauce pan or microwave and bring just to a boil. When the cream has just begun to boil, remove from heat and pour over chopped chocolate. Let sit for 1 minute and then whisk until smooth. Allow to cool until thick enough to spread.
To make raspberry filling: Use a cold stainless bowl with a whisk attachment and whip the cream with the sugar until thick. Add Framboise and whip again until mixture holds its shape. Place softened mascarpone cream in medium bowl and fold in the whipped cream mixture.
Assembly: Place one meringue round on platter and spread 1/2 of mascarpone cream filling over layer. Then spread 1/2 of ganache over filling. Top with 2nd meringue layer. Then mascarpone filling and the rest of the ganache. Garnish with raspberries. Store cake in refrigerator. Cut using a sharp, non-serrated knife in a gentle sliding manner.