Tag: meringue

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This recipe for coconut meringue cake may really be the ‘world’s best’

This recipe for coconut meringue cake may really be the ‘world’s best’

Coconut Meringue Layer Cake

Active time:1 hour

Total time:3 hours, plus chilling time

Servings:8-10

Active time:1 hour

Total time:3 hours, plus chilling time

Servings:8-10

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I first stumbled upon an old-fashioned blitz torte, a German layer cake traditionally filled with custard and topped with meringue, when researching recipes for my second cookbook, “The Vintage Baker.”

It’s the kind of cake alchemy of my dreams: A glossy, sweet meringue spread over cake batter and baked together until the meringue is bronzed and crisp while the cake reaches optimum moistness and fluffiness. Then it’s finished with a creamy, cool layer of custard, pastry or whipped cream sandwiched between the layers, taking this cake to the realm of otherworldly.

It’s no surprise that the cake is known as “Verdens beste,” or the “world’s best.” It’s officially called Kvaefjordkake, named after the Norwegian municipality of Kvaefjord, and is considered Norway’s national cake.

Lucky Norway. But also, lucky you.

The blitz torte is not difficult to assemble, and I’ve made it even easier. This version is assembled in a bowl with a whisk (no heavy equipment needed), and the filling is a simple whipped cream — no need to cook a custard or assemble a pastry cream. Plus, I have a few tips, tricks and substitutions for making this your best-ever cake, too.

Why coconut oil? Traditionally, a blitz torte’s batter is assembled in a stand mixer with softened butter. To streamline the process, this version calls for melted coconut oil. A liquid fat such as this one makes prep a breeze, as all you need is a bowl and a whisk to incorporate a liquid fat into your other ingredients. Unrefined coconut oil has a stronger coconut flavor than refined and is recommended here.

How do I melt coconut oil? Coconut oil is a solid fat at room temperature and is usually packaged in a glass container. To melt the oil, place the uncovered glass container in the microwave and cook on high power in 30-second bursts, stirring after each. Alternatively, you can place the uncovered jar in a small pot with about an inch of water and simmer the water over low heat until the oil melts. (The remaining coconut oil will resolidify as it returns to room temperature.)

Swirled brownies make a simple dessert even better

What can substitute for coconut oil? If you don’t have coconut oil in the pantry and don’t want to buy it, you can make this cake with vegetable oil or melted butter.

Double down on coconut: A blitz torte traditionally calls for whole milk, but full-fat coconut milk works beautifully in this coconut version. Be sure to stir the coconut milk solids into the liquid before measuring and adding to the batter.

What can substitute for coconut milk? If you don’t have coconut milk in the pantry and don’t want to buy it, you can substitute whole milk, perhaps with 3/4 teaspoon or so of coconut extract.

More coconut! Shredded and flaked: Two kinds of dried coconut make an appearance in this torte, each playing a different role. Sweetened shredded adds moisture, texture and coconut flavor to the layers, whereas the toasted and flaked, sprinkled atop the cake, contributes to the cake’s good looks and hides any meringue imperfections. If you don’t want to buy two different kinds of coconut, use shredded in the layers, then toast some and sprinkle it over the top of the cake as well.

A surprisingly unfussy addition to this cake, the meringue layers pack both a textural and visual punch. Whisking the whites just until they reach soft peaks will guarantee a meringue with enough volume to create a chewy, yet soft texture once baked.

What are soft peaks? A soft peak is reached when the meringue gently flops over at its tippity-top, creating a little downward, pointed curve. You can check this by stopping the mixer, detaching the whisk attachment or beater and turning it upside down: If the meringue droops down just at the top, you’re good to go.

Pastry cream or custard is traditional in a blitz torte, but whipped cream is a simpler, lighter alternative, making it a wonderful contrast to the rich, yolk-filled cake and sweet meringue. The coconut extract in the cream further pops the cake’s coconut flavor, but vanilla extract would also work, as would almond extract (which can be surprisingly neutral in flavor when added in small amounts, providing more of a nostalgic flavor than anything truly nutty). If using almond, reduce the extract to 1/2 teaspoon.

How to test for doneness: When testing the cake for doneness, you’ll need to poke a tester (preferably a long wooden skewer, as its rough edges will easily grab batter and/or crumbs) into the cake somewhat aggressively. Because you need to poke through the meringue layer to get to the cake, don’t be afraid to twist the tester a bit in the cake, to make sure you get an accurate sense of whether it is fully baked (a moist crumb or two on the tester indicates it’s ready).

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How to remove the cake from the pan: Wait 20 minutes before removing the cake layers from their pans. If you try to remove them too soon, the meringue topping will stick when you invert them (been there, done that). If the meringue sticks despite your best efforts — perhaps because of humidity — attempt to remove the layers from the pan with two large spatulas. And if you do end up with any imperfections on the surface of the cake, they’re easy enough to hide. Just toast a little coconut — either flaked or shredded — and sprinkle it over the top layer of the cake. In addition to hiding any minor flaws, it adds a little toasty color that works beautifully with the oven-baked meringue, adding nice texture.

Despite the meringue bells and whipped cream whistles of a blitz torte, it’s a surprisingly easy cake to assemble and one that’s as much fun to make as it is to eat.

Coconut Meringue Layer Cake

If you prefer a more neutral flavor in the cake, use refined coconut oil, and for a more pronounced vibe — unrefined.

To toast the coconut, spread it on a baking sheet and place it in a 350-degree oven for 5 minutes after the cake layers are removed. Or, heat a medium skillet over medium heat and add the coconut. Toast it, stirring frequently, until it is light brown and crisp. Transfer to a plate to cool.

If you do not want to make your own sling, you can buy parchment rounds with tabs that hang over the sides of the pan for easy lifting.

Storage: The cake is best the day it’s made but can be lightly wrapped and refrigerated for up to 3 days. Remove leftovers about 30 minutes before serving.

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  • Nonstick cooking spray
  • 1/2 cup plus 2 tablespoons (131 grams) coconut oil, melted (see note above)
  • 1 cup (200 grams) granulated sugar
  • 2 teaspoons vanilla extract
  • 4 large egg yolks, at room temperature
  • 2/3 cup (161 grams) unsweetened full-fat coconut milk, at room temperature
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon fine salt
  • 1 1/2 cups (187 grams) all-purpose flour
  • 2/3 cup (57 grams) shredded sweetened coconut (optional)
  • 4 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon fine salt
  • 3/4 cup (150 grams) granulated sugar
  • 1 1/4 cups (284 grams) heavy cream
  • 3 tablespoons confectioners’ sugar
  • 1 teaspoon coconut extract (optional)
  • 1 cup (170 grams) mixed berries, for serving (optional)
  • Toasted flaked coconut, for sprinkling (optional; see note above)

Make the cake batter: Position a rack in the middle of the oven and remove the racks above it; preheat to 350 degrees. Generously grease the sides and bottoms of two 8-inch cake pans with the cooking spray. Line the bottoms with parchment paper.

In a large bowl, whisk together the oil, sugar and vanilla until combined. Whisk in the egg yolks until the mixture looks thick, yellow and well-combined. Whisk in the coconut milk. Sprinkle the baking powder and salt over the bowl one at a time, whisking vigorously after each. Fold in the flour and shredded coconut, if using, just until the last streaks of flour disappear. Evenly divide the batter between the two pans — each pan should get about 360 grams of batter. Using a small offset spatula or a butter knife, smooth out the tops.

Make the meringue: In the bowl of a stand mixer fitted with the whisk attachment, or using a large bowl and a handheld mixer, beat together on medium speed the egg whites, cream of tartar and salt until frothy. Slowly pour in the sugar, increase the mixer speed to medium-high and beat until soft, thick, glossy peaks form (the peaks should bend a little at the top), 5 to 8 minutes. Divide the meringue between the two cake pans and, using a small offset spatula or butter knife, smooth it out over the batter.

Bake for about 30 minutes, or until the meringue has risen considerably (it will deflate, don’t worry) and is lightly browned, and a cake tester inserted into the cake comes out with a few moist crumbs. Testing the cake underneath the meringue is a little tricky, but you can be aggressive in searching for a few moist crumbs with at least one of the cakes, as it will be topped with the other.

As soon as the cakes are pulled from the oven, run a butter knife or a small offset spatula around the edges of the pans to release the meringue before it hardens and sticks.

Let the cakes cool in the pans on a wire rack for 20 minutes, before inverting them and then turning them right side up and letting them cool completely. If it’s humid, the meringue may stick a bit when you flip the cakes upside down — just sprinkle whichever layer becomes the top of the cake with toasted flaked coconut, and no one will be the wiser.

Make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, or using a large bowl and a handheld mixer, beat the cream, confectioners’ sugar and coconut extract on medium-high speed until medium peaks form, about 5 minutes.

Spread the whipped cream over the meringue on the less-attractive layer (we know you love them both, but just pick one), sprinkle with the berries, if using, and top with the second layer. The meringue should be on top.

Press down very lightly on the top of the cake and sprinkle with toasted coconut to cover any meringue imperfections. Slice with a large serrated knife, wiping the blade between slices, and serve.

Spread the whipped cream over the meringue on the less-attractive layer (we know you love them both, but just pick one), sprinkle with the berries, if using, and top with the second layer. The meringue should be on top.

Press down very lightly on the top of the cake and sprinkle with toasted coconut to cover any meringue imperfections. Slice with a large serrated knife, wiping the blade between slices, and serve.

Calories: 492; Total Fat: 30 g; Saturated Fat: 22 g; Cholesterol: 115 mg; Sodium: 300 mg; Carbohydrates: 54 g; Dietary Fiber: 1 g; Sugar: 38 g; Protein: 5 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From cookbook author Jessie Sheehan.

Tested by Suzy Leonard and Ann Maloney; email questions to voraciously@washpost.com.

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A holiday punch recipe with gin, citrus and a cloud of meringue

A holiday punch recipe with gin, citrus and a cloud of meringue

Winter Sunburst Punch

December 9, 2022 at 12:00 p.m. EST

(Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post)

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With the turn of the calendar into December, we’re fully into the holiday season, an ideally joyful, but perpetually stressful time of year when social calendars tend to go berserk and shopping mall parking lots turn into a mixed martial arts bout, all while our rejuvenating supply of warmth and daylight dwindles and dwindles, darkening our moods and stealing our much-needed vitamin D supply.

This is not the time for a cocktail DJ to take requests and make each guest a bespoke drink. A crowd-pleasing punch is your most reliable winter wingman. This time of year, if we’re having people over, I’m either setting up a DIY bar so guests can manage their lubrication, or I’m making a punch.

The punch I wanted this year was something that would express — both visually and in flavor — that moment that’s — hark! — right on the horizon: the winter solstice. The shivery season up here in the Northern hemisphere is also the moment when, cold as it may be, we’re starting to climb back toward longer days and more sunlight. I wanted a punch that would taste like a break in the clouds when the sun comes through.

What I ended up with was a slightly more complex cousin to a Punch Romaine, an old recipe from the famed French chef Auguste Escoffier. That original rum and citrus concoction, served as a boozy sorbet, is best known for being part of the extravagant multicourse dinner served to first-class passengers aboard the Titanic on the night it sank, a palate cleanser between the Parmentier potatoes and the iceberg.

This version is gin-based instead, with a spectrum of citruses — from fresh juice and neon-orange Aperol, a bittersweet Italian orange liqueur — and floral and spice notes from Bénédictine. These liqueurs add not only sweetness, but more complexity of flavor to the punch, which you lengthen by adding a bottle of dry sparkling wine to add bubbles and keep the sweetness in check.

Once you’ve got the punch bowled and ready, to get an edible stand-in for those clouds for your sunny orange punch to break through, you top the bowl with a batch of floofy meringue (using egg whites if you’re comfortable with them, aquafaba if you’re not) scented with vanilla and Angostura bitters.

The foam serves as an adornment, but it’s also a soft bed for complementary garnishes, such as citrus wheels and fresh herbs and spices.

You want your topping to hold some shape, but still be swirly and creamy meringue that can be spooned in loopy swirls and spread across the surface of the punch, where you can use it as a blank page for garnishes. Anything you put on top of the meringue should be something that you would be content to flavor the punch if it sinks in. Think sage, rosemary, thyme, not cilantro, or any overly bitter greens. Pick spices that will contrast nicely with your citrus, liqueur and gin — juniper, allspice, cloves, star anise pods, grated nutmeg and cinnamon. And, of course, thinly sliced wheels of citrus for color and aroma.

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How elaborate you want to get probably depends on how much you trust your artistic skills. I got the best results when I treated the garnishes as a sort of bouquet that would “sprout” from one edge of the punch bowl or as a wreath that hugged its inner edge.

This punch makes for an excellent aperitif, but should you wish to lean into the Punch Romaine history, you could join the many who have attempted to re-create dishes from that last first-class meal served on the Titanic (far fewer, I suspect, have tried to whip up the gruel and “cabin biscuits” offered to the third-class passengers). If you want to go that way, you can instead present it as a slushy intermezzo during a meal: Set out cocktail coupes or sorbet bowls, with a dollop of lemon or orange sorbet and some crushed ice in each one, then ladle the punch and meringue on top and serve with a dessert spoon, bringing the drink closer to the sherbet-style presentation the tippling scions would have enjoyed at their tables.

For a festive holiday bowl, this pomegranate and citrus punch brings the merry

Such a presentation is adding lacquer to an already well-gilded lily. And one could argue that sticking with just presenting the punch as it is gets much closer to the realities of that evening anyway. With the meringue and garnishes swooning all over the top, it’s certainly just as fancy, and much more in keeping with a cheery solstice spirit.

For the gin, you can use a standard London dry style, or something more citrusy; we used a combination of regular Tanqueray and Tanqueray Flor de Sevilla, its orange-flavored iteration. Use a brut-style sparkling white or rosé wine. The meringue topping is optional — the punch is delicious without it — but the topping increases the fancy factor and provides a soft landing for garnishes, as well as the “clouds” for the sunny punch to shine through.

If you prefer not to use raw eggs, you can make a fluffy topping using aquafaba, the liquid from a can of chickpeas. Substitute 6 tablespoons of aquafaba for the 3 egg whites, add 1/8 teaspoon of cream of tartar and then follow the recipe directions, but extend the whipping time to about 10 minutes. To get the aquafaba, shake the can of beans, then open and strain the liquid through a fine mesh strainer or cheesecloth. You should have 1/2 to 3/4 cup. Unused aquafaba can be frozen for future use.

If you want to serve the drink in slushier form, you can also make the punch a day ahead of time and freeze it (in jars or bottles) overnight, transferring it to the fridge half an hour before service and shaking it up when you move it into the punch bowl.

Make Ahead: The punch bowl ice will need to be frozen the night before you plan on serving the punch. The punch can be prepared, without the meringue topping, and refrigerated up to 1 day in advance.

Storage: Refrigerate the punch base, without the meringue, for up to 2 days.

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  • 3 cups gin (see headnote)
  • 2 cups fresh orange juice (from about 6 oranges)
  • 1 cup fresh blood orange juice (from about 4 blood oranges)
  • 1 cup fresh lemon juice (from about 4 lemons)
  • 1 cup water
  • 3/4 cup Bénédictine
  • 1/2 cup Aperol
  • 1/4 teaspoon Angostura bitters
  • One (750-milliliter) bottle chilled brut-style sparkling wine, such as champagne, prosecco or cava

For the meringue topping (optional)

  • 3 large egg whites
  • 1/4 teaspoon fresh lemon juice
  • 2 dashes Angostura bitters
  • 4 drops vanilla extract
  • 1 cup confectioners’ sugar
  • Citrus wheels, star anise, allspice berries, sprigs of rosemary, sage and/or thyme, for garnish (optional)

Make the ice block: The night before you plan to serve the punch, fill a cereal bowl or food storage container with water and place it in the freezer.

Make the punch base: In a large bowl, stir together the gin, orange, blood orange and lemon juices, water, Bénédictine, Aperol and bitters until combined. Refrigerate or freeze (see headnote) until ready to serve.

Make the meringue topping: When you’re almost ready to serve the punch, in a medium-size bowl, combine the egg whites, lemon juice, bitters and vanilla and, using a handheld mixer on medium speed, beat until foamy and thickened, about 2 minutes. Stop the mixer, add the confectioners’ sugar and beat on medium-high speed until pale and creamy, about 2 minutes. The meringue should be not quite at the soft-peaks stage; the topping should be glossy and move like thick soup when you stir it — underwhipping is better than overwhipping here. (See headnote for making the meringue with aquafaba rather than egg whites.)

Add the block of ice to your punch bowl, then pour the chilled punch base over it. Gently pour in the sparkling wine and carefully stir to combine.

Ladle the whipped meringue over the punch, if using, spreading it gently across the surface like a cloud-cover, then garnish with the citrus wheels, herbs and spices. Serve, dipping in a swirling motion so that some of the meringue topping makes it into each cup.

Calories: 149; Total Fat: 0 g; Saturated Fat: 0 g; Cholesterol: mg; Sodium: 1 mg; Carbohydrates: 8 g; Dietary Fiber: 0 g; Sugar: 6 g; Protein: 0 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From Spirits columnist M. Carrie Allan.

Tested by Allan; email questions to voraciously@washpost.com.

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Rachel Roddy’s recipe for meringata, AKA meringue with cream, fruit and toasted almonds | Dessert

Rachel Roddy’s recipe for meringata, AKA meringue with cream, fruit and toasted almonds | Dessert

We utilised to go the by using Acaia department of the San Crispino gelateria when we drove back again from the airport. So I associate it with delays, and with ice-product to make up for lost baggage.

Interesting and with no frills, there was additional counter than store, and the gelati had been secured by silver lids. Lids indicate confidence– that it is so certain about what it does that it doesn’t have to have to pile it up and display it off. San Crispino divides its gelati into a few groups: creams, which are custard-primarily based pure fruit sorbetti and gelati with meringues, which have brittle bits. Several people seem to agree that, in the late 1980s , with its tactics, rigour and awareness to components, San Crispino altered gelato in Rome. Also that it continues to be exceptional.

At the time, in late August 2011, not extended in advance of my due date, I resolved against our community, also exceptional, gelateria and walked to via Acaia. It’s a handful of kilometres away, a fantastic component of which is beside a dual carriageway, but the only factor I preferred to consume was their pear and zabaione gelato. I ate three scoops instantly, then acquired a tub to get absent, interested to see how the Styrofoam would cope on such a warm working day. I under no circumstances discovered out, because a neighbour saw me going for walks slowly but surely again and gave me a carry. A long time afterwards, he admitted that driving me throughout the incredibly hot city, seriously expecting and with a substantial tub of ice-cream, was a person of the most stress filled drives of his daily life.

A person day, I need to tell him that he is in part liable for today’s recipe. Experienced he not bought us home safely, I wouldn’t have sat at the table waiting for one thing to come about even though having pear, zabaione and meringue – a heavenly mix that I am now producing about in this article.

Many thanks, too, to Yotam Ottolenghi, whose suggestion of warming the sugar is a meringue changer. This is not far too considerably of a detour, mainly because the oven demands to be heated to bake the meringues in any case.

I do not know when specifically, but the via Acaia branch of San Crispino shut. We drove earlier one particular working day and it appeared diverse. However a gelateria, but not San Crispino. We knew there had been other branches, but we missed it for a little bit – car or truck nostalgia. Recall the time the shampoo exploded and leaked out of the zip and you had 4 scoops? Or, driving household keeping Styrofoam, with a neighbour who experienced stress in his eyes.

Meringata with product, fruit and toasted almonds

Prep 20 min
Prepare dinner 1 hr 40 min
Serves 6-8

360g caster sugar
6 egg whites
300ml whipping or thick product
4 pear halves in syrup, drained and sliced
100g flaked almonds, toasted

Heat the oven to 150C (130C lover)/300F/fuel 2. Heat the sugar slightly by spreading it on a baking tray lined with greaseproof paper, then bake for about eight minutes, until finally the sugar is heat and the edges just – but only just – beginning to melt. Eliminate and turn down the oven to 110C (90C enthusiast)/225F/gas ¼.

Applying a stand mixer or an electric whisk, beat the egg whites until gently frothy, then, whisking continuously, little by little add the heat sugar. Whisk for 10 minutes, or right up until the meringue is thick and shiny.

If your lined tray is substantial enough, unfold the meringue into two evening meal-plate-sized circles or else, use two baking trays. Bake in the low oven for 80 minutes, or right up until the circles are dry and set business. Depart to awesome, then diligently peel them away from the paper.

To assemble, put one meringue circle on a significant plate, spread with two-thirds of the product and on that make a enthusiast of sliced pear. Sprinkle in excess of half the almonds and best with the 2nd meringue circle. Now, working with a palette knife, unfold the sides (but not the top) with the remaining product and press the remaining almonds into it.