Berry Cake with Meringue Icing

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Berry Cake with Meringue Icing
A simple to do cake with a great wow factor. Soft sponge with tart berries is beautifully topped with crispy and sweet meringue. Substitute with your own meringue recipes for different flavours and colours.
Berry Cake with Meringue Icing
Course Desserts
Cuisine Baking
Prep Time 40 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Berries:
  • 100 g red currants
  • 100 g gooseberries
  • 1 cup sugar
  • 1 tsp corn starch
Cake:
  • 150 g white flour
  • 3 eggs
  • 1/2 tsp ground cardamom
  • 1 tsp baking powder/baking soda
  • 1/3 cup milk
  • 2 tbsp olive oil
Meringue Icing:
  • 1 egg white
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1 lemon zest
Course Desserts
Cuisine Baking
Prep Time 40 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Berries:
  • 100 g red currants
  • 100 g gooseberries
  • 1 cup sugar
  • 1 tsp corn starch
Cake:
  • 150 g white flour
  • 3 eggs
  • 1/2 tsp ground cardamom
  • 1 tsp baking powder/baking soda
  • 1/3 cup milk
  • 2 tbsp olive oil
Meringue Icing:
  • 1 egg white
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1 lemon zest
Berry Cake with Meringue Icing
Instructions
Prepare berries:
  1. Wash berries, let them drain in a sieve and then mix in a bowl with starch and sugar.
Cake:
  1. Preheat oven to 180°C.
  2. In one large large bowl, combine the flour, sugar, cardamom, baking powder and salt.
  3. In another bowl whisk milk, oil and 3 eggs thoroughly with a hand mixer.
  4. Add the wet ingredients to the dry ingredients and carefully mix until smooth.
  5. Grease and line a small (18 cm in diameter) spring form baking tin and pour in the batter.
  6. Spread berry mix over the batter and bake on middle rack for about 25 minutes.
Meringue Icing:
  1. While cake is baking, beat egg white with salt until very stiff peaks form.
  2. Add sugar and lemon zest and continue to beat until well mixed.
  3. After 30 minutes (cake should almost be done - check with a skewer) remove cake from oven, top with meringue and flatten with a spoon.
  4. Bake for another 8-10 minutes until meringue has set. Remove the finished cake from the oven, open the spring form tin and allow to cool completely on wire rack.
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The Enchanteur – parfait, brulee and nougatine cake.

The Enchanteur cake.

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The Enchanteur
A gentle, weightless desert of melt-in-your-mouth chocolate parfait and creme brulee, crispy nougatine and a fragrant raspberry jelly.
The Enchanteur
Course Desserts
Cuisine Baking
Prep Time 1-2 hours
Cook Time 1-2 hours
Servings
18x18cm tin
Ingredients
Flourless chocolate cake:
  • 30 g egg yolks
  • 40 g egg whites
  • 48 g sugar
  • 15 g cocoa
Raspberry jelly:
  • 200 g raspberry puree
  • 5 g gelatin
  • 30 g sugar
Vanilla creme brulee:
  • 140 g cream 35%
  • 60 g of milk
  • 56 g egg yolks
  • 48 g sugar
  • 1/2 a vanilla pod
Chocolate parfait:
  • 36 g sugar
  • 20 g water
  • 48 g egg yolks
  • 120 g dark chocolate
  • 300 g cream 35%
  • 60 g raspberries
Nougatine:
  • 75 g sugar
  • 50 g corn syrup
  • 65 g almond petals
  • 65 g almond petals
Course Desserts
Cuisine Baking
Prep Time 1-2 hours
Cook Time 1-2 hours
Servings
18x18cm tin
Ingredients
Flourless chocolate cake:
  • 30 g egg yolks
  • 40 g egg whites
  • 48 g sugar
  • 15 g cocoa
Raspberry jelly:
  • 200 g raspberry puree
  • 5 g gelatin
  • 30 g sugar
Vanilla creme brulee:
  • 140 g cream 35%
  • 60 g of milk
  • 56 g egg yolks
  • 48 g sugar
  • 1/2 a vanilla pod
Chocolate parfait:
  • 36 g sugar
  • 20 g water
  • 48 g egg yolks
  • 120 g dark chocolate
  • 300 g cream 35%
  • 60 g raspberries
Nougatine:
  • 75 g sugar
  • 50 g corn syrup
  • 65 g almond petals
  • 65 g almond petals
The Enchanteur
Instructions
Flourless chocolate cake:
  1. Mix egg whites with sugar until firm peaks form.
  2. Slightly beat egg yolks and add them to the meringue. Mix gently.
  3. Sift in the cocoa, stir gently with silicone spatula until fully combined.
  4. Place the batter in a square shape 18cm tin.
  5. Bake at 170С for 8-10 minutes or until a toothpick comes out clean.
Raspberry jelly:
  1. Soak the gelatine in cold water until soft.
  2. In a small saucepan combine puree with sugar. Over medium heat bring mixture to a boil. Cool slightly and add the gelatin.
  3. Cover with cling film and chill.
Vanilla creme brulee:
  1. In a small saucepan mix cream, milk and vanilla seeds. Bring mixture to a boil.
  2. Beat the yolks with the sugar until colour lightens.
  3. Add the milk mixture slowly into the yolks, pouring a thin stream to avoid scrambling the eggs, while stirring continuously.
  4. Place in a lined baking tin and cover with foil. Bake in oven for 40 minutes at a temperature of 100C.
  5. Take from oven and chill.
Nougatine:
  1. Mix sugar with syrup and boil until a light caramel.
  2. Take off the heat and add nuts, mix thoroughly.
  3. Pour on a baking paper lined baking sheet or silicone mat.
  4. Bake at a temperature of 150C for 5-8 minutes.
Chocolate parfait:
  1. Beat the yolks until colour lightens.
  2. In a small saucepan combine sugar and water. Heat to 118С.
  3. Pour sugar syrup into the yolks in a thin stream, whisking constantly to avoid scrambling eggs. Whisk until cool.
  4. Whisk cream until firm peaks form.
  5. Melt the chocolate and slowly add melted chocolate to the cream.
  6. Gently stir the yolk mixture into the chocolate cream.
  7. Finally add cut berries and stir to combine.
Assembly:
  1. Cover a plastic board with plastic wrap.
  2. Cover a baking frame with plastic wrap and place on wrapped board.
  3. Start with half of the Chocolate parfait and distribute it in an even layer within the frame.
  4. Cut Nougatine to the size of the frame (18х18см) and place on top of the parfait.
  5. Then layer creme brulee and the second half of the parfait.
  6. Follow with a layer of raspberry jelly and sponge cake.
  7. Chill the dessert in the for 6-8 hours before serving.
  8. When ready to serve, flip the cake, biscuit side down, remove the frame and wrap.
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