Few desserts can rival the delightful contrast of textures and flavors that come together in a Meringue Cake with Cream Filling. This beloved treat features a delicate, buttery base, a crunchy, sweet meringue topping, and a rich, creamy filling that adds an indulgent layer of comfort. Whether you’re preparing it for a special occasion or as a sweet treat for yourself, this cake is sure to impress both visually and gastronomically.

The secret to this timeless cake lies in the balance of its ingredients. The dough is buttery and slightly sweet, creating a perfect foundation for the light and airy meringue layer, which provides a satisfying crunch. The cream filling, made from eggs, milk, and a touch of vanilla, offers a smooth and velvety texture that complements the crunchiness of the meringue. The almond flakes add a final touch of nutty crunch, enhancing the overall flavor profile.

Meringue-based desserts have a rich history, with variations enjoyed across cultures and generations. From the classic French meringue to the popular pavlova in Australia and New Zealand, the meringue’s versatility in dessert-making is unmatched. This recipe, with its carefully balanced components, is a reflection of how traditional baking techniques can yield a dessert that remains relevant in modern kitchens, cherished by both novice bakers and seasoned chefs.

Whether you’re hosting a gathering, looking for a showstopper cake to celebrate a birthday, or simply craving a sweet indulgence to enjoy with coffee, this meringue cake is sure to fit the bill. Each bite offers something different: the richness of the cream, the fluffiness of the meringue, and the subtle sweetness of the dough. Read on to discover how to create this timeless dessert in your own kitchen!

Full Recipe:

Ingredients

For the Dough:

• 100 g butter (at room temperature)
• 100 g sugar
• 4 egg yolks
• 150 g flour
• 1 teaspoon baking powder
• 50 ml milk

For the Protein (Meringue) Dough:

• 4 egg whites
• A pinch of salt
• A pinch of citric acid (or 1/2 teaspoon lemon juice)
• 200 g sugar
• 80 g almond flakes

For the Cream:

• 2 eggs
• 7 g vanilla sugar (or 1 teaspoon vanilla extract)
• 100 g sugar
• 50 g corn starch
• 500 ml milk
• 200 ml cream (33% fat)

Directions

Step 1: Prepare the Dough

1. Cream the Butter and Sugar: In a large mixing bowl, combine the butter and sugar. Use an electric mixer or a whisk to cream them together until the mixture becomes light and fluffy.
2. Add the Egg Yolks: Beat in the egg yolks, one at a time, until well incorporated. This will help create a smooth, rich dough.
3. Add the Dry Ingredients: Sift the flour and baking powder together, and gradually add them to the mixture. Mix until everything is well combined. The dough will be thick, but that’s just right for creating a stable base for the cake.
4. Add the Milk: Pour in the milk and mix gently until you achieve a smooth, slightly sticky dough. Set the dough aside to rest while you prepare the meringue.

Step 2: Prepare the Meringue

1. Whip the Egg Whites: In a clean, dry bowl, beat the egg whites with a pinch of salt and citric acid (or lemon juice) until soft peaks form. This will stabilize the meringue and ensure it holds its shape during baking.
2. Gradually Add Sugar: Slowly add the sugar to the egg whites, continuing to beat until stiff peaks form and the meringue is glossy.
3. Incorporate Almond Flakes: Gently fold the almond flakes into the meringue mixture. Be careful not to deflate the meringue, as you want to preserve its airy texture.

Step 3: Assemble the Cake

1. Preheat the Oven: Preheat your oven to 180°C (350°F).
2. Prepare the Cake Pan: Line a round cake pan with parchment paper, and lightly grease it to prevent the dough from sticking.
3. Layer the Dough and Meringue: Roll out the dough to fit the bottom of the cake pan. Then, carefully spread the meringue over the dough. You can also create multiple layers of meringue on top for a more textured appearance.
4. Bake the Cake: Place the cake pan in the preheated oven and bake for about 25-30 minutes or until the meringue turns golden and the dough is fully cooked. Keep an eye on the cake towards the end of baking to prevent the meringue from browning too quickly. If the meringue starts to get too dark, cover the cake with aluminum foil and continue baking.
5. Cool: Once baked, remove the cake from the oven and allow it to cool completely. This will help the meringue set and make it easier to slice.

Step 4: Make the Cream Filling

1. Combine the Eggs and Sugar: In a medium saucepan, whisk together the eggs, vanilla sugar (or extract), and sugar until smooth.
2. Add the Corn Starch: Stir in the corn starch, ensuring that it is fully dissolved.
3. Heat the Milk: In a separate pot, heat the milk over medium heat until it’s hot but not boiling.
4. Temper the Egg Mixture: Slowly pour a little hot milk into the egg mixture while constantly whisking to prevent the eggs from scrambling. Gradually add the remaining milk, then return the mixture to the pot.
5. Thicken the Cream: Cook the mixture over medium heat, whisking continuously, until it thickens into a custard-like consistency. This will take about 5-7 minutes.
6. Add the Cream: Once thickened, remove the cream from heat and let it cool slightly. Then, fold in the 200 ml of heavy cream, which will give the filling its smooth and rich texture.

Step 5: Assemble the Cake

1. Layer the Cream: Once the cake has cooled, carefully slice it into two or three layers, depending on your preference. Spread a generous amount of cream on each layer, smoothing it evenly to cover the surface.
2. Final Layer and Decoration: Once all the layers are stacked, top the cake with a final layer of meringue and cream. You can garnish the top with extra almond flakes or even a dusting of cocoa powder for a beautiful, professional touch.

Step 6: Serve and Enjoy

Allow the cake to set for about 30 minutes to an hour before serving. This will help the flavors meld together and make it easier to slice.

Preparation Time

• Prep Time: 40 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour 10 minutes

Nutrition Facts (Per Serving)

• Calories: 410 kcal
• Protein: 6g
• Carbohydrates: 47g
• Fat: 22g
• Fiber: 1g

Why This Recipe is Timeless

The meringue cake with cream filling is the epitome of classic desserts, offering a combination of textures that appeal to everyone. The buttery dough, the crisp meringue topping, and the velvety cream create a balance of sweet and rich flavors that never go out of style. This cake has been a staple in many kitchens for generations, and it remains a crowd favorite for a reason: it’s delicious, versatile, and easy to customize.

What makes this dessert so timeless is its adaptability. Though the traditional recipe is perfect as it is, there are many ways to tweak it to suit different tastes. You can infuse the cream with citrus zest for a fresh kick or add a layer of fruit, like raspberries or strawberries, for a seasonal twist. The cake can be served for any occasion, from casual gatherings to formal celebrations, and its beauty is only matched by its flavor.

Beyond its taste and versatility, meringue cakes like this one are a reflection of the heart of baking itself: the ability to turn simple ingredients into something truly extraordinary. It’s a cake that invites you to slow down and enjoy the process of baking, bringing a sense of joy not only in the final result but also in the journey of making it.

FAQs

1. Can I make this cake ahead of time?

Yes, the meringue cake can be assembled and refrigerated for up to 2 days. Just make sure it’s well covered to avoid drying out. You can also freeze the layers separately and assemble them later.

2. Can I make the cake gluten-free?

Yes, you can substitute the flour with a gluten-free all-purpose flour blend. However, make sure the baking powder is also gluten-free.

3. How do I store leftovers?

Store leftover meringue cake in an airtight container in the fridge for up to 3 days. For longer storage, freeze individual slices and enjoy them later.

Tips for Success

• Beat the Egg Whites Well: Ensure that the egg whites are whipped to stiff peaks for a light, airy meringue.
• Cool Completely: Allow the cake to cool completely before slicing or assembling to ensure the layers don’t collapse.
• Use Fresh Ingredients: Fresh eggs and quality butter will make a significant difference in the final taste and texture of the cake.

Storage Tips

• Refrigeration: Store the meringue cake in the fridge if you plan to keep it for a few days. The cream filling can cause the meringue to soften, so it’s best served fresh.
• Freezing: For longer storage, you can freeze individual portions of the cake. Wrap them tightly in plastic wrap and foil before freezing.

Conclusion

Meringue Cake with Cream Filling is more than just a dessert—it’s a celebration of baking craftsmanship. The contrast of textures, from the crumbly dough and crisp meringue to the creamy filling, makes this cake an unforgettable treat. Whether you’re enjoying it alone with a cup of tea or sharing it with friends and family, this cake offers the perfect balance of sweetness and indulgence.

Its timeless nature is not just in its taste but also in its versatility, simplicity, and elegance. It’s a dessert that can be customized, elevated, and enjoyed in countless ways, ensuring that it will remain a staple in kitchens for generations to come.

Baking this cake is an experience in itself, and the joy it brings to the table is unmatched. It’s a reminder that some of the most comforting and delicious desserts are born from the most basic ingredients—transforming them into a luxurious treat that never goes out of style.