Meringue cake with cocoa cream

For the dough:
9 egg whites
18 tablespoons of sugar

For the cream:
6 egg yolks
Sugar 200 g
200 g butter
100 g cocoa
rum essence

Meringue cake with cocoa cream

This is recipe number 100, so it must be special. It is the cake my grandmother made it every year for my birthday.


Bake sheets at a time.
Beat well 3 egg whites with 6 tablespoons sugar until the mixture is firm and not fall if we turn the bowl upside down. Stretch the composition on baking paper and bake on the bottom of the pan on low heat. When meringue is became golden, stop the heat, but leave in the oven until cool. Then carefully remove the baking paper.
The meringue should be thoroughly dry, otherwise the middle will be sticky.
The same bake the other two sheets.
The sheets may be stored for several days at room temperature, wrapped in paper.

To prepare the cream, egg yolks are mixed with sugar until the sugar dissolves. Add cocoa, stirring until evenly incorporated. Then boil the cream in a bain-marie until it thickens.
After the cream has thickened set aside and leave to cool a little. Then add butter and mix until uniformly butter is melted and integrated. Add rum and leave to cool.

To assemble the cake, place a sheet on the serving support. Cover it with a layer of cream. Place over the second sheet and cover with a new layer of cream. Finally place the third sheet and cover the cake with cream.

The cake can be made only with two sheets. In this case we use only 6 egg whites and 12 tablespoons of sugar, about 3 eggs and 6 tablespoons of sugar for each sheet.

Garnish with whipped cream. You can decorate with thin slices of orange.

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