Meringue Cake with Cream Filling

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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 custard that adds an indulgent layer of comfort. Whether you’re preparing it for a special occasion or simply craving a sweet treat with your afternoon coffee, this cake is sure to impress both visually and gastronomically.

With every bite, you’ll experience the slightly crisp exterior of the meringue, the tender crumb of the buttery dough, and the velvety softness of the vanilla‑infused cream filling. A sprinkling of toasted almond flakes adds a final touch of nutty crunch, rounding out the flavor profile. This recipe is a celebration of classical baking techniques—beating egg whites to glossy peaks, creaming butter and sugar to airy perfection, and gently cooking custard until it thickens just right.

Preparation, Cook, and Total Times

Preparation Time: 40 minutes
Baking Time: 30 minutes

Chill & Cooling Time: At least 4 hours (preferably overnight)
Total Time: Approximately 5 hours (including chilling)

Yield

Makes a single 9‑inch (23 cm) cake, which serves 10–12 generous slices.

Cuisine

Classic European‑inspired dessert, marrying French meringue traditions with Central European custard‑filled layer cakes.

Ingredients

For the Buttery Dough:

100 g (7 Tbsp) unsalted butter, at room temperature

100 g (½ cup) granulated sugar
4 egg yolks, at room temperature
150 g (1 ¼ cups) all‑purpose flour

1 tsp baking powder
50 ml (3 Tbsp + 1 tsp) whole milk

For the Meringue Layer:

4 egg whites, at room temperature
Pinch of fine sea salt

Pinch of citric acid or ½ tsp fresh lemon juice
200 g (1 cup) granulated sugar
80 g (¾ cup) whole almond flakes, toasted

For the Vanilla Cream Filling:

2 whole eggs

7 g (1 Tbsp) vanilla sugar or 1 tsp pure vanilla extract
100 g (½ cup) granulated sugar
50 g (3 Tbsp + 1 tsp) cornstarch

500 ml (2 cups) whole milk
200 ml (¾ cup + 1 Tbsp) heavy whipping cream (33% fat)

For Garnish (Optional):

Additional almond flakes
Fresh berries (strawberries, raspberries)

Mint leaves

Equipment Needed

9‑inch (23 cm) springform or round cake pan
Electric mixer (stand or handheld)

Two medium mixing bowls
Saucepan for custard
Spatulas, whisk, and offset spatula

Baking sheet and parchment

Step‑by‑Step Instructions

Prepare the Buttery Dough
- Cream the Butter & Sugar: In a large bowl, beat the room‑temperature butter with the sugar on medium speed for 2–3 minutes, until pale and fluffy. Scrape down the sides as needed.
- Add Egg Yolks: Add the yolks one at a time, mixing on low until each is fully incorporated. This rich base provides structure and flavor.
- Incorporate Dry Ingredients: Sift together the flour and baking powder. With the mixer on low, gradually add the dry ingredients in three additions, alternating with the milk, beginning and ending with flour. Mix until just combined—overmixing will toughen the dough.
- Chill: Wrap the dough in plastic and refrigerate for at least 15 minutes while you prepare the meringue.

Prepare the Meringue
- Whip Egg Whites: In a perfectly clean, grease‑free mixing bowl, whisk the egg whites with a pinch of salt and citric acid (or lemon juice) on medium‑high until soft peaks form.
- Add Sugar Gradually: With the mixer still running, add the sugar one tablespoon at a time until the meringue is glossy and holds stiff peaks. This can take 5–7 minutes.
- Fold in Almond Flakes: Gently fold the toasted almond flakes into the meringue using a spatula, being careful not to deflate the mixture.
Assemble & Bake the Cake
- Preheat Oven: Heat your oven to 180 °C (350 °F).
- Prepare Pan: Line the bottom of your cake pan with parchment and grease the sides.
- Press Dough into Pan: Roll or press the chilled dough evenly into the bottom of the pan, about 3–5 mm thick, forming a sturdy base.
- Top with Meringue: Spoon the meringue mixture over the dough, spreading to the edges. Create gentle peaks or swirls with the back of a spoon for a decorative top.
- Bake: Place the pan on a baking sheet (to catch drips) and bake for 25–30 minutes, until the meringue is set, lightly golden, and the dough beneath is fully cooked. If the meringue browns too quickly, tent it with foil.
- Cool: Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) to allow the meringue to dry slightly and the cake to set.
Make the Vanilla Cream Filling
- Combine Eggs & Sugar: In a saucepan, whisk together the eggs, vanilla sugar (or extract), and granulated sugar until smooth.
- Add Cornstarch: Whisk in the cornstarch until no lumps remain.
- Heat the Milk: In a separate pot, warm the milk until just simmering.
- Temper Eggs: Slowly pour one‑third of the hot milk into the egg mixture, whisking constantly. Gradually add the remaining milk, then return everything to the pot.
- Thicken Custard: Over medium heat, whisk continuously until the mixture thickens to the consistency of thick pudding, about 5–7 minutes. Remove from heat immediately.
- Cool Slightly & Fold in Cream: Let custard cool for 5 minutes, then gently fold in the whipped heavy cream until fully combined and smooth. Chill until ready to assemble.

Final Assembly
- Slice Layers (Optional): If you prefer, carefully slice the meringue cake horizontally into two or three thin layers using a long, serrated knife.
- Spread Cream: Using an offset spatula, spread a generous layer of the vanilla cream filling on the bottom layer (or directly on the meringue if unlayered). Stack remaining layers, spreading cream between each.
- Top & Garnish: Garnish the top with extra almond flakes, fresh berries, or mint leaves for color and texture.
Serve
- Allow the assembled cake to rest in the refrigerator for at least 30 minutes to firm up. Slice with a hot, dry knife (wipe between cuts) and serve chilled or slightly above fridge temperature.

Nutritional Information (Per Serving, Approximate)

Calories: 410 kcal
Protein: 6 g
Carbohydrates: 47 g

Fat: 22 g
Fiber: 1 g
Sugar: 32 g

Origins and Popularity

Meringue‑based desserts have a rich history, with variations enjoyed across cultures and generations. The French perfected the delicate meringue in the 17th century; British and Swiss cooks refined it into crisp shells. The Australian and New Zealand pavlova introduced fruit layers, while Central Europe embraced custard‑filled cakes. This Meringue Cake with Cream Filling reflects how traditional techniques—beating egg whites into glossy peaks, cooking custard to velvet consistency, and baking dough to tender flakiness—combine into a dessert that remains celebrated in modern kitchens.

Why You’ll Love This Recipe

Contrast of Textures: The crisp‑once‑baked meringue gives way to a tender base and smooth, luscious cream.

Make‑Ahead Ready: Bake and fill a day in advance—flavors meld beautifully over time.
Customizable Layers: Add fresh fruit, flavored creams, or liqueur‑soaked sponge for creative variations.
Impressive Yet Approachable: Uses familiar ingredients and standard equipment for a showstopper finish.

Perfect for Celebrations: Elegant appearance and crowd‑pleasing flavors elevate birthdays, holidays, and dinner parties.

Health Benefits

Protein Boost: Eggs and dairy provide high‑quality protein.
Calcium & Healthy Fats: Milk, cream, and butter supply bone‑strengthening calcium and energy‑rich fats.

Reduced Refined Grains: The recipe relies primarily on meringue and custard rather than heavy cake layers.
Portion Control: Mini‑slices or thin wedges keep indulgence in check.

Variations to Try

Citrus Twist: Fold lemon or orange zest into the cream filling.
Chocolate Layer: Dust melted dark chocolate or cocoa powder over the top before serving.
Nutty Praline: Swap almond flakes for pecan praline bits.
Berry Infusion: Stir pureed raspberries into the custard for a pink‑hued filling.
Coffee Custard: Replace half the milk with strong brewed coffee for a mocha flavor.

Tips for Success

Perfect Meringue: Ensure bowls and beaters are grease‑free; even a trace of yolk can prevent stiff peaks.
Gentle Folding: When combining whipped cream or meringue, fold with a spatula from edges inward to preserve airiness.
Slow Tempering: When making custard, temper eggs slowly to avoid scrambled bits.
Even Baking: Bake on the middle rack and rotate the pan halfway for uniform color.
Cooling Technique: Use the “cool in oven with door ajar” trick to prevent cracks and sinking.

Frequently Asked Questions

Can I make this gluten‑free?
Yes—substitute the flour in the buttery dough with a 1:1 gluten‑free baking blend. Ensure your baking powder and vanilla sugar are gluten‑free.
How far ahead can I assemble?
You can bake the cake layers and prepare the custard up to 24 hours ahead. Assemble and garnish just before serving to keep the meringue crisp.
Why did my meringue weep or weep?
High humidity can cause meringue to weep. Bake on a dry day if possible, and ensure the meringue is fully cooked until crisp.
My custard is lumpy—how do I fix it?
Strain the hot custard through a fine mesh sieve into a clean bowl, then whisk in the cream.
Can I freeze leftovers?
Freezing is not recommended, as the meringue will lose its crispness. Store slices in the fridge for up to 3 days.
What other nut toppings can I use?
Pistachios, hazelnuts, or chopped walnuts all work beautifully—toast them lightly for extra flavor.
Is there an egg‑free alternative?
For the custard, you can use a vegan pudding mix and non‑dairy milk; replace the meringue layer with aquafaba-based meringue.
How do I prevent the dough from shrinking?
Chill the dough well before pressing into the pan, and avoid stretching it up the sides.
My cake sank in the middle—why?
Underbaking the dough layer or opening the oven door too soon can cause sinking. Ensure it is fully set before removing from the oven.
Can I use a hand mixer instead of a stand mixer?
Yes—just be patient and ensure bowls are spotless for the meringue, and whisk on the highest speed until stiff peaks form.