Eggnog Meringue Cake
Serves: 6
Madilyn Boehm
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
50
Sourness
46
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Cornstarch1 tsp
Salt1 tsp
Pumpkin Pie Spice5 large
Egg (separated)2 tbsps
Sugar (superfine)4 tbsps
Unsalted Butter (melted)1 tsp
Pure Vanilla Extract1 tsp
Cream Of Tartar1 cup
Almond (blanched sliced)1 tsp
Nutmeg (freshly grated)Directions:
1
Make the cake: Preheat the oven to 350 degrees F
2
Coat two 8-inch-round cake pans with cooking spray and line the bottoms with parchment paper
3
Lightly coat the parchment with cooking spray and dust the pans with flour, tapping out the excess
4
Sift the flour, cornstarch, salt and pumpkin pie spice together into a medium bowl; set aside
5
Beat the egg yolks and 1/2 cup superfine sugar in a large bowl with a mixer on medium speed until very thick and light in color, 3 to 5 minutes
6
(The yolks should fall in a thick ribbon when the beaters are lifted
7
) Add half of the flour mixture and fold in with a rubber spatula until just incorporated
8
Add the melted butter, vanilla and the remaining flour mixture and fold until the batter is smooth and elastic
9
Divide the batter between the prepared pans, spreading it to the edges (the layers will be thin)
10
Make the meringue: Beat the egg whites and cream of tartar in a separate large bowl with the mixer (and clean beaters) on medium speed until foamy, 1 to 2 minutes
11
Increase the speed to medium high and beat, slowly adding the remaining 1 cup superfine sugar, until stiff glossy peaks form, about 5 more minutes
12
Divide the meringue between the pans on top of the cake batter, spreading it to the edges; sprinkle with the almonds
13
Bake until the meringue is browned and crisp, 35 to 40 minutes
14
(The layers will puff and then collapse as they bake
15
) Transfer to a rack and let cool in the pans
16
Meanwhile, make the filling: Put the white chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth and melted; set aside
17
Beat 2/3 cup heavy cream and 1 tablespoon superfine sugar in a medium bowl with a whisk until stiff peaks form; set aside
18
In a separate medium bowl, combine the cream cheese and the remaining 1 tablespoon superfine sugar with a rubber spatula; mix in the remaining 2 tablespoons heavy cream, the vanilla and nutmeg, then stir in the melted white chocolate
19
Fold in the whipped cream
20
Refrigerate until firm but not completely set, 30 to 45 minutes
21
Run a thin knife around the edges of the cakes and invert onto a cutting board; peel off the parchment
22
Place 1 cake, meringue-side down, on a flat platter
23
Spread the filling on the cake, then top with the second cake layer, meringue-side up, pressing gently
24
(If you're not serving it right away, refrigerate up to 1 day; bring to room temperature before serving
25
) Photograph by Johnny Miller