“Real Sweet” Black-and-White Pancake Cake

"Real Sweet" Black-and-White Pancake Cake from Sweetapolita

Hello, hello! 

Spring has sprung (sort of), and while the slightest hint of birds in the yard or mild breezes uplift me to a much-needed post-winter place, I have to admit that perhaps the most exciting part of spring is the release of incredible and inspiring cookbooks!

The recipe for this towering stack of maple, mascarpone, ganache and chocolate pancake goodness I made above, fittingly named the Black-and-White Pancake Cake, comes from my dear friend, Shauna Sever and her latest book Real Sweet: More Than 80 Crave-Worthy Treats Made with Natural Sugars, just released one week ago! Congratulations, Shauna!

realsweetcover

So, as the title indicates, Real Sweet is filled with glorious treats made from all natural sugars–everything from maple syrup to muscavado, but don’t let the word “natural” confuse you with anything less than awesome. I mean that and I don’t say this lightly, truly. As she explains in the book, this book is not about “diet-y” recipes, but rather full on flavour and satisfaction (I mean, look at the cake I made above!). And, as Shauna says, while sugar is sugar, she believes these less processed sugars and sweeteners have their place in a balanced life, and I agree whole heartedly.

Not only has she created more than 80 incredibly tempting natural-sugar-and-sweetener recipes, but she has managed to give every recipe in the book a modern spin, which as a fellow cookbook author and baker, I can say is no small feat! Of course, just like her blog and other fabulous books, her witty and known-her-your-whole-life energy seals the deal. I adore this book.

She divides the recipes among All-Day Snacks and Lunch Box Treats; Bakes Sales and Edible Gifts; Picnics and Potlucks; Candies and Confections; Dinner Party Fancies; Spoonable Sweets; and Frostings, Fillings, and Accoutrements–yep, she’s got us covered! Some of the recipes I’m most excited to make: Maple Spun Sugar, Honeycomb Candy, Toblerone Tart, Maple Marshmallows, Five-Flavors Party Cake, and more. Dying.

This book has spun me into a baking tizzy. What I’m most excited about, is that I suddenly feel armed with this whole new world of baking, and not just as alternate, more “natural” options, but just across the board–I am inspired.

"Real Sweet" Black-and-White Pancake Cake from Sweetapolita

So pure pancake-y decadence, yep. The fluffy maple and chocolate pancakes paired with the creamy richness and tang of the mascarpone filling, and of course the gloriously oozy and intense dark chocolate ganache. Think of this cake as more of a dinner party dessert, than a (clearly magnificent but likely a little over the top) breakfast meal. Although, come to think of it, what an amazing addition to brunch or any-day-of-the-week dinner. Just saying.

"Real Sweet" Black-and-White Pancake Cake from Sweetapolita

Since I don’t make a ton of pancakes (truth be told, it’s one of my major weaknesses, so I have to avoid whenever possible!) mine weren’t perfection, but this was, honestly, so much fun to make. It was also surprisingly doable! Simply cooking the pancakes and creating the two quick and easy fillings, and then stacking. You can even make the cake a day ahead, which we always love, right?

So here’s the recipe for this stunning stack o’ yum, as written in Real Sweet:

Black-and-White Pancake Cake

Yield: Serves 8 to 10

Talk about a showstopper! A stack of traditional flapjacks with butter and syrup is fabulous enough as it is, but here we're taking that idea into mind-blowing dessert territory. Maple-sweetened chocolate cake batter is cooked up like pancakes into thin layers and then sandwiched with lost of maple cream that beckons for a covert finger swipe. A few hidden slicks of bittersweet chocolate ganache add a major swoon factor to this over-the-top sweet stack.

Ingredients

    Pancake Layers:
  • 1 batch of Maple Chocolate Cake batter:
  • 1 1/2 cups (6 3/4 ounces/192 grams) unbleached all-purpose flour, spooned and leveled
  • 3/4 cup (2 1/2 ounces/72 grams) unsweetened natural cocoa powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1 cup (11 7/8 ounces/242 grams) 2% Greek yogurt
  • 1 cup (11 7/8 ounces/336 grams) pure maple syrup (dark or very dark preferred)
  • 2 large eggs
  • 1/4 cup (2 ounces/57 grams) grapeseed or canola oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (4 ounces/113 grams) water
  • Cream Filling:
  • 1/2 cup (4 1/2 ounces/120 grams) heavy cream, chilled
  • 1/2 cup (4 ounces/113 grams) mascarpone cheese, at room temperature
  • 1 1/2 tablespoons (1 1/8 ounce/32 grams) pure maple syrup (dark or very dark preferred*)
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • Ganache Filling:
  • 5 ounces (142 grams) bittersweet chocolate (60% to 70% cacao), chopped
  • 6 tablespoons (3 ounces/85 grams) heavy cream
  • Special Equipment:
  • A cast-iron griddle, about 10 x 17 inches in size **
  • A very thin, flexible, metal spatula, such as a fish spatula

Instructions

  1. Preheat a griddle over low heat for at least 10 minutes. (You want the griddle nice and hot over as low heat as possible to avoid burning the pancakes and to give them ample time to cook through.)
  2. Make the pancakes: Whip up a batch of Maple Chocolate Cake, adding the water to the wet ingredients before whisking the batter until smooth.
  3. Into a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
  4. In a large measuring cup or medium bowl, whisk together the maple syrup, yogurt, eggs, oil, and vanilla extract. Add the water and whisk until smooth.
  5. Pour the wet ingredients into the dry. Using a whisk, energetically blend the batter by hand until smooth and thick, about 1 minute.
  6. Spray the griddle generously with nonstick spray. Making 2 pancakes at a time, pour two 1/2-cup scoops of batter onto the griddle. Use the back of a spoon to gently swirl and coax the pancakes into 7-inch circles. Cook the pancakes until the edges appear dry and set and bubbles are no longer popping on the surface, about 4 minutes on the first side. Use a thin, flexible metal spatula to gently flip the pancakes. Cook about 2 minutes more, or until the centers of the pancakes spring back when lightly touched. Remove the layers to wire racks to cool completely. Repeat the batter scooping and cooking process until you have 8 cake layers.
  7. Line 2 large baking sheets with parchment paper and place 4 cake layers in a single layer on each sheet. Chill in the refrigerator for 10 to 15 minutes.
  8. Make the cream filling: Pour the cream into a a medium bowl. Whip the cream on high speed to stiff peaks. In a separate medium bowl, place the mascarpone, maple syrup, and vanilla bean paste. Beat on low speed, just until the mixture is smooth and begins to thicken, about 30 seconds--don't overbeat, or the mascarpone cheese will seize. Gently fold in the whipped cream until smooth.
  9. Make the ganache filling: Combine the bittersweet chocolate with the cream in a small heatproof bowl. Microwave on high power for 45 to 60 seconds. Whisk the ganache until the chocolate is melted and the ganache is smooth and has the texture of chocolate pudding. Remove about 2 tablespoons of ganache to a small bowl and set aside for garnish.
  10. To assemble the cake, remove the pancake layers from the refrigerator. Inspect the layers; choose the most handsome to be the top layer and set it aside. Place 1 cake layer on a serving platter or cake stand. Dollop on 1/3 cup of the maple mascarpone cream and use a small offset spatula to smooth it out, with a 1/2-inch border all around. Place a second layer on top, and press lightly to help it adhere. Spread about 2 1/2 tablespoons of ganache onto the layer, also with a 1/2-inch border around the cake. Continue the layering process 6 more times, alternating maple mascarpone cream and chocolate ganache with the layers, placing the best-looking cake layer on top.
  11. To the remaining chocolate ganache, add a drizzle of cream, only about 1/2 teaspoon or so, just enough to thin it to a honeylike consistency (warm the ganache in the microwave for about 10 seconds or so to loosen it up first, if necessary). Drizzle the ganache artfully over the cake. Chill the cake for about 30 minutes before serving. The cake can be made up to 1 day in advance (let it soften on the counter for 15 minutes before slicing).
  12. TIP: Be prepared to lower the heat accordingly if the pancakes are threatening to burn--just as with making regular breakfast pancakes, depending on your griddle and your stove, it may take a bit of adjusting to the heat just right. Making a tiny test pancake before cooking the rest of the layers can let you know if you're on the right track.

Notes

*With all the chocolate powder in this recipe, using the darkest maple syrup in the cake and the filling will help the maple flavor come forward a little more. **You can also use a very large heavy-bottomed skillet; you'll just have to cook the pancakes one at a time, and the cooking time may vary.

http://sweetapolita.com/2015/03/real-sweet-black-and-white-pancake-cake/

Sweetapolita’s Notes:

  • As recommended in the recipe, I used Dark Maple Syrup for the Maple Chocolate Cake batter–this is a must to really taste the maple among the intense chocolaty cake. So good.
  • For flipping pancakes, I use this Large Stainless Steel Slotted Turner, which is super thin and easy to use.
  • When filling the mascarpone layers, I used a large Pastry Bag fitted with large star tip #1M Star Tip, just for fun. This creates a lovely swirly effect, but you certainly don’t need to. However, if you don’t already own this decorating tip, I highly recommend it–it makes for a perfectly frosted cupcake, piped cake border and more.

Be back soon with more book excitement (12 more days until release!), and more sugar-filled recipes!

Signature

Signature
Share the Sweetness!

The Sweetapolita Bakebook Pre-Order Giveaway + Bonus How-To Video!

bakebookcover650

It’s almost here! April 7th is just around the corner, and, is it just me or has it felt like a hundred years since I announced my cookbook was in the works? And now it’s just about here! I would love your support–it would mean so much to me if you pre-ordered the book. xo

Here’s a sneak peek (for corresponding recipe pages and to learn more about what’s inside, see My Book):

RainbowSprinkles650

rainbows & sprinkles cake

chalkalotcake650

chalk-a-lot cake with edible chalk

watercolor graffiti cookies

watercolor graffiti cookies

The even more exciting news is that it is available for pre-order now, and my publisher, Clarkson Potter, and I have some very special bonus goodies ready to giveaway! There are 2 bits of awesomeness for this pre-order fun: First, for everyone who pre-orders my book (ordering before April 6th), or for those who have already pre-ordered the book, you will get my exclusive video tutorial, How to Cover a Cake in Fondant!

You will also be entered to win 1 of FIVE (not 1, but 5) of The Sweetapolita Bakebook Kits! This “kit” includes all of my favourite items used throughout the book. Let’s take a closer look at these goodies:

bakebookkitsweetapolita

This is like looking into my kitchen on any given day, and I’m so excited that 5 of you will receive all of these goodies! Here’s a little more about each prize:

1. A signed copy of my book! So you’ve pre-ordered one, and now you can either keep the signed copy for yourself and share the other as a gift, or keep ‘em both just cause, courtesy of Clarkson Potter. 

2. Fat Daddio’s Cake Pans: These are the pans I’ve been baking with since the get-go, and I love them. I keep 3 of every size so that I can bake them layer-by-layer, which results in the moistest of cakes. The winners will receive three 8″ x 2″ round cake pans, courtesy of Fat Daddio’s!

3. Rainbow Measuring Spoons: You’re gonna need these, trust me. I always have about 3 sets of measuring spoons on the go at all times, and rainbow always wins. (courtesy of Sweetapolita)

4. Pepper Creek Farms Sprinkles: Pretty sprinkles forever! And Pepper Creek Farms knows how to do it right (even the jars themselves are charming). The winners will receive a jar of each Carnival Sprinkles, Pastel Confetti & Sprinkles, Pink Edible Glitter and Amethyst Shimmer Sugar, courtesy of Pepper Creek Farms!

5. Lorann Oils Bakery Emulsions: I use these throughout the book (and on the blog and in my everyday baking), and I love them. These distinct emulsions replace extracts and do no bake out, which means that the flavor stays true and does not bake away in the oven. Each winner will receive a bottle of both Red Velvet and Princess Cake & Cookie Bakery Emulsions, courtesy of Lorann Oils!

6. 3-Piece Turquoise Piping Bag Set: You can never have too many piping bags, and these pretty blue reusable ones come in super handy when we’re frosting all of those layer cakes and cookies, courtesy of Sweetapolita!

7. Tea & Crumpets Apron: This is one of my favourites, and I suspect my desserts turn out just a *smidge* prettier when I wear this apron. The winner will receive their very own, courtesy Sweetapolita!

whisk-clipart-whisk-clipart-pink-e1410737460788

8. My signature sprinkle medley! This is the super fun medley of sprinkles I used to create a colourful border around cakes, top cupcakes with or even decorate entire cakes with (see above Rainbows & Sprinkles Cake). I will create a special batch for the winners, package, and ship it your way with love.

9. AmeriColor Soft Gel Paste Food Color 12 Pack Kit: I go through a lot of soft gel paste food colour, and call for it throughout the blog and book–they are simply a must! Each winner will receive a 12-pack starter kit of these soft gel pastes, courtesy of Sweetapolita 

10. Callebaut Belgian Chocolate Callets: each winner will receive a 2.5kg bag of the semi-sweet chocolate callets, perfect for all of the chocolate frostings, glazes, and all kinds of other chocolaty-ness in the book, courtesy of Flour Confections!

11. Cacao Barry Extra Brute Cocoa Powder: each winner will receive a 1kg bag of this dark, gourmet cocoa powder perfect for all of the chocolate cakes and cookies in the book, courtesy of Flour Confections!

12. Escali Arti Glass Digital Kitchen Scale: You’ll notice that throughout the blog and book I give the ingredient measurements in weight as well as volume, and this is because weighing the ingredients ensures consistent results. I literally could not bake without one! Each winner will receive of these gorgeous scales (in the colour of your choice), courtesy of Sweetapolita.

13. Ateco Frosting Spatulas: Since I started baking cakes, I’ve used Ateco frosting spatulas–there’s no better way to frost a cake! Each winner will receive one small offset spatula, one small straight spatula and one medium straight spatula, courtesy of Sweetapolita.

14. Pink 3 Piece Spatulas Scraper Set: This set is just too cute, and I own a bunch. You can never have too many spatulas, and the pastry brush comes in handy for making the candy recipes and sugar syrups in the book, courtesy of Sweetapolita.

15. AmeriColor Gourmet Writer Food Pens: Oh how I love these awesome doodling pens, and my cakelets and I use them on cake, cookies, and more. Each winner will receive their own pack, courtesy of Flour Confections! 

(You’ll notice that several of these prizes come from Flour Confections–they are my awesome, go-to supplier, and ship across North America!)

And, as I mentioned above, as soon you pre-order your copy, you will also get immediate access to my new best-ever How to Cover a Cake in Fondant video!

Open worldwide. ENTER HERE:



Thank you so much for all of your support and baking love. It means the world! Good luck with the giveaway! xo

Signature

Signature
Share the Sweetness!

Spring Picks: Cake Stands!

Well, it’s no secret that I have a thing for cake stands (or when we’re feeling fancy, cake “pedestals”), and when I first got into cakery, I would pick up any that caught my eye, and loved to keep them on display in our kitchen for all to see. Of course, where there is a cake, there should be a cake stand. At that time I had about 8 sweet and special stands in an array of colours and styles. And then every time I did a cake for the blog, I would wish I had yet another, so the collection kept on growing . . .

Aaaand then I wrote a book. Oh my! Just the idea of photographing an entire book of desserts put my cake-stand-collecting into high gear, and I may have gone into a bit of a buying frenzy. I bought up every single one I fell in love with, and now I have nowhere to keep them all, but love them just the same. So it seems I’ve become somewhat of a cake stand junkie, and shop for them anywhere and everywhere. After much online browsing, here are some of the charming finds I’ve got my eye on (and a few I currently own and love):

Sweetapolita Spring Picks Cake Plates

 

1: Loire Glass Blue Square | 2: Petal Pink Scallop | 3: Green Bird & Dome | 4: Mosser Glass White | 5: Rachel Cake Plate with Bow | 6: Whiteware Scalloped | 7: Custom Scalloped Cake Stand | 8: Something Blue | 9: Mosser Glass Buttercream | 10: Hot Pink Melamine | 11: Godinger Amethyst | 12: Teal Soft Rimmed | 13: Blushing Bride

Candy-coloured cake stands for all of us, I say! Some are a splurge (#6, 8, 13), some are a total steal (#1, 5, 11), and the rest fall in between, but I’m yet to regret a cake stand purchase. I even use them around the house for display and nifty storage–in the bathrooms and bedroom to hold nail polish and pretty toiletries, in the living room as a candle holder, and more.

I find a lot of mine at places like Winner’s (Canada’s version of Marshall’s), which are usually very affordable, since they are often from collections that are discontinued, etc. as well as antique stores (or plain old junk shops), but I also have a lot of luck online. Sites like Amazon, Wayfair, Etsy, and Shop BHG are great shopping resources and shipping is usually very reasonable (and often free on Amazon), and the selections are seemingly endless.

In my experience, it’s best to nab the ones you love when you see them because, aside from the classics (like Mosser Glass), the styles come and go so quickly as they’re constantly being replaced with new ones–much like fashion. And while this is exciting in itself, it can mean a lot of “I wish I would have bought that one when I saw it” moments.

So for the love of cake stands, let us shop!

Be back soon with more cake! 

 

Signature

Signature
Share the Sweetness!

Meringue Dream Cake

Meringue Dream Cake via Sweetapolita

Happy Friday!

Hello from the land of -25°C and random blizzards! But that’s okay. It just makes being inside baking that much more inviting and cozy . . .

And when it doubt, make cake. Especially a pastel wintery wonderland cake. It just makes good sense, right?

Meringue Dream Cake via Sweetapolita

This Meringue Dream Cake is a deep, dark moist chocolate layer cake is filled with a snow white, billowy meringue frosting and colourful crushed baked meringue, and then frosted with more meringue frosting and topped with dark chocolate glaze and more pastel baked meringue and sprinkles.

And while I adore pastel and sprinkles more than one girl should, this cake really just comes from my love for the irresistible combination of the chocolaty-chocolate cake and the fluffiest of marshmallowy meringue frosting. I mean, there’s just nothing like it.

Meringue Dream Cake via Sweetapolita

As you probably know, I have a thing for both cake and meringue, and this cake is a simple celebration of those things. And it’s amazing how you can bring such classic cake elements to life by adding some super fun splashes of colour and texture. I can’t resist the pink, turquoise, snow white and dark chocolate colour combination! Makes the little girl in me giddy.

If you make this cake, I definitely recommend having fun with the shapes, sizes, and colours of the baked meringues, since that really is what makes the visual. My inspiration when it came to creating a more elaborate statement with a meringue medley atop the cake comes from some of the over-the-top colourful cakes I have come across lately by fellow caker, Katherine Sabbath. And this cake was so fun to make! 

Meringue Dream Cake via Sweetapolita

While tempted to tint that beautiful white meringue frosting pastel, it’s not often we get to flaunt pure white frosting, you know? There are a few options for white-as-white frosting including Seven Minute Frosting, Marshmallow Frosting, etc. which are all variations of meringue, but usually have corn syrup and what not. This is just a straight Swiss meringue (like when we make Swiss meringue buttercream, minus the butter), so just a delightful fluffing of egg whites, sugar, and vanilla. Heaven.

Swiss meringue is thick, glossy, and very stable, so it makes for a lovely frosting, but just keep in mind that it’s best to make it right before you frost the cake and best enjoyed on day 1 or 2 (the meringue will become slightly airy and spongy–think meringue on lemon pie). I found that it frosted beautifully, but, again, looks and holds up best on day 1.

Pastel Meringues via Sweetapolita

My heart belongs to pastel meringues. It just does. Crispy, airy, melt-in-your-mouth, chewy . . . and did I mention downright beautiful to look at? I use powder food colouring with meringues because I find it keeps the texture nice and dry, as with gel paste colour sometimes the meringues get a little sticky and shiny. I love the matte finish and stunning colours you can get with the powder variation.

I added some edible glitter to the white meringues before baking, which is hard to capture in the photo, but oh my goodness it looks so twinkly in person! This cake is all about having fun and getting creative. :)

Meringue Dream Cake via Sweetapolita

Super moist, fluffy, crispy, billowy, chocolaty, pastel goodness. (Oh, and for those of you who are incredibly observant, this slice was from the first cake I made before re-doing it with a much thicker top coat of the meringue frosting–it had to be done!).

Pastel Meringues via Sweetapolita

Meringues are way too photogenic! You can see a bit more of the glittery twinkle on the white ones in this photo. So wintery and wonderful.

Meringue Dream Cake via Sweetapolita

Broken up and sprinkled, the meringues make a really delightful addition to the filling, both visually and texturally. Melt-in-your-mouth amazingness.

Pastel Dream Cake via Sweetapolita

So here is the recipe, friends! xo

Meringue Party Cake

Yield: One 4-layer, 8-inch round cake

Deep, dark, moist chocolate cake filled with billowy meringue frosting, crushed baked meringues, and frosted with more meringue frosting and topped with dark chocolate glaze and colourful baked meringues.

Ingredients

    For the Baked Meringues:
  • 3 egg whites, room temperature
  • 3/4 cup (150 g) superfine sugar
  • Pinch of cream of tartar
  • 1 teaspoon pure vanilla extract
  • Powdered food colour (petal dust) in turquoise and pink (or other desired shades)
  • Edible glitter in white, optional
  • For the Chocolate Cake Layers:
  • 2 1/4 cups (285 g) all-purpose flour
  • 2 1/4 cups (450 g) sugar
  • 1 1/3 cups (160 g) dark unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 1/2 cups (360 ml) buttermilk, room temperature
  • 1 cup (240 ml) hot coffee
  • 1/2 cup plus 2 tablespoons (150 ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 3 eggs, room temperature
  • For the Swiss Meringue Frosting:
  • 10 egg whites
  • 2 1/2 cups (500 g) sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of fine salt
  • For the Chocolate Glaze:
  • 5 ounces (150 g) best-quality dark chocolate, chopped or callets
  • 3/4 cup (90 g) unsalted butter
  • 1 tablespoon light corn syrup
  • Pinch of salt
  • Sprinkles, for decorating

Instructions

    For the Baked Meringues (French meringue):
  1. Preheat the oven to 200°F (90°C). Line two baking sheets with parchment paper and set aside.
  2. Wipe a stainless stand mixer bowl and whisk attachment with lemon juice to eliminate any grease. Place the egg whites and cream of tartar in the bowl and whisk on low speed for 30 seconds, and increase the speed to medium. Beat until the egg whites have soft peaks, about 1 minute. Increase the mixer speed to medium-high and add the sugar 1 spoonful at a time. One all of sugar has been added, increase the speed to high and beat until the meringue is stiff and glossy, about 3 minutes. Turn off the mixer, add the vanilla extract and beat until combined. Divide the meringue into thirds and tint one third turquoise and another pink. Pipe one baking tray of medium-sized meringues and one tray of smaller meringues using different decorating tips of your choice (I used large plain round for smooth meringues, large open star for the textured pink meringues, and a small open star for the small textured white meringues). Sprinkle the white meringues with some white edible glitter, if desired.
  3. Baked both trays at the same time until crisp but not browned or discolored, about 1 hour for the smaller meringues, and 1 1/2 hours for the larger ones. You should be able to gently pull the meringue away from the parchment with no sticking. Store in plastic zip top bags at room temperature for up to 1 week. I made two batches of these meringues to experiment different shapes and sizes, and the leftovers make perfect little treats or gifts.
  4. For the Chocolate Cake Layers:
  5. Preheat oven to 350° F (180°C). Spray four 8-inch round cake pans (or however many you have--you will just have to wash and re-use for the remaining layers) with cooking spray and line bottoms with parchment rounds. Set aside.
  6. In a large mixing bowl, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  7. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, and vanilla, and then mix in eggs.
  8. Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Divide batter equally among the four cake pans or weigh for accuracy--each pan should weigh about 420 grams.
  9. Bake two layers at a time until a wooden pick inserted into the centre of the cake comes out with a only a few crumbs, about 20 minutes. Try not to over-bake. Let cakes cool in pans on a wire rack for 10 minutes, and then turn onto rack to cool completely. When ready to assemble the cake, wrap the layers in plastic wrap and chill for about 30 minutes.
  10. For the Swiss Meringue Frosting:
  11. Wipe the bowl and whisk attachment of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches about 140°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  12. Return the bowl to the stand mixer and beat on medium speed until meringue starts to thicken, about 1 minute, and then increase to high speed. Beat until thick, glossy, and cool (or neutral in temperature). Add vanilla and salt and beat to combine. Best used right away.
  13. For the Chocolate Glaze:
  14. In a small microwave-safe bowl, melt the chocolate, butter, corn syrup and salt in the microwave, about 50 seconds, and stir until smooth. (You can also melt in a heatproof bowl set over a pot of simmering water.) Let cool until it thickens slightly, about 15 minutes. Store for up to 1 week in an airtight container in refrigerator, and warm in microwave when ready to use.
  15. Assemble the Meringue Dream Cake:
  16. Put a nonslip square on a turntable (if using), followed by a large piece of wax paper, topped with another nonslip square smaller than your cake. Place a thin 8-inch round cake board or larger cake plate on the turntable and place the first chocolate cake layer on top. Spread about 1 cup of meringue frosting on top and sprinkle with a generous layer of crushed baked meringues (save the prettiest ones for the top of the cake). Repeat until you come to the final cake layer, which you will place face down. Cover the cake in a "coat" of meringue frosting and chill the cake for 30 minutes.
  17. Remove the cake from the fridge and cover in another thick, smooth layer of meringue frosting. Chill the cake for about 15 minutes.
  18. When the chocolate glaze in no longer warm, pour on top of the cake and gently spread with a small offset palette knife, pushing some over the sides. Gently place a variety of the baked meringues on top of the cake, as well as some crushed meringue and sprinkles, if desired.
  19. Cake will keep at room temperature for up to 2 days, but best enjoyed day 1 (due to the meringue frosting).
http://sweetapolita.com/2015/02/meringue-dream-cake/

Sweetapolita’s Notes:

See you soon with another dose of sugar!

 

Signature

Signature
Share the Sweetness!