Orange Meringue Cake
Saturday, November 05, 2016
Hey guys! Thanks for tuning in to our blog, we really appreciate that. Today is a very sweet and special recipe perfect for autumn and winter seasons. While watching Masterchef last week we got inspired by one of the competitions - meringue baking. That got us thinking to make one and share with you all!
And who doesn't love sweets and cakes?! That's a rhetorical question ;) It takes quite a long time to make because of the meringue baking, but you have to believe us the taste will repay you all that time!
In this recipe we wanted not to make something that would crush you with the sweet taste, so we used orange and lemon to overcome that. Adding zest of citrus fruits to the cream gives fresh and cooling taste to it. Instead of using lemon curd we changed the recipe and used oranges to make it sweet as well as sour. Remember that all the ingredients must be in room temperature! Honestly you can make the cake for a special occasion or just for a perfect afternoon dessert.
Recipe
Prep time
45 min
|
Cook time
1 h 35 min
|
Total time
2h 20 min
|
Servings: 9-11
Recipe type: dessert
Meringue
- 6 egg whites
- pinch of salt
- 300 g sugar
- 1 tsp lemon juice
- 500 g mascarpone
- 200 g heavy cream
- 2 1/2 tbsp sugar
- 2 tsp orange zest
- 1 tsp lemon zest
- 2 egg yolks
- 2 eggs
- 160 g sugar
- 80 g butter
- 1 1/2 orange, juice and grated zest
- 1/2 lemon, juice and grated zest
Instructions
Note: remember to put your ingredients in room temperature before baking!
- Preheat oven to 180°C. (355 F)
- Prepare the baking pan and baking sheet with two circles drawn about 23 cm (9") each.
- To make the meringues in a middle sized bowl beat the egg whites with salt, until you can see stiff peaks. Then add sugar one tbsp at a time and whisk gradually. The mixture should be shiny, that's time to add lemon juice. Whisk everything slowly together.
- Divide into two and fill in the circles on the sheet. Smooth them down to get flat surface.
- Put into preheated oven, after 5 minutes reduce to 140°C (285 F) and bake for 1 1/2 hour. You should see them getting more beige/light golden, then turn off the oven, open the door and leave to cool.
- When the meringues are baking you can concentrate on making the fillings. To make orange curd whisk the eggs with sugar in a pan. Put over small fire and add butter with lemon and orange juice. Keep stirring, bring to boil and the mixture thickens. At the end add citrus zest. Put aside.
- The next step to a perfect cake is sour zesty cream. In one bowl mix mascarpone, in the other one mix in heavy cream with sugar and combine with the mascarpone. Add the grated zest and if the cream is to heavy you can add 1 tsp orange juice.
- Now it's time to arrange your cake! On a big platter put more flat of the meringues, using piping bag cover the surface evenly with zesty cream. Then on the cream spread the orange curd. On top put the second meringue. You can leave it like that or use the fruits and cream to decorate the cake top.
Hooray! You got to the end, congrats on your patience and endurance. You can spend the next hours enjoying your perfect and delicious cake. And if you do, please don't forget to share pics with us #foodiesisterspl.
Love,
Karo & Domi
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