Cake of Kisses
Experience sweetness like never before with the enchanting "Cake of Kisses," a light and airy meringue cake perfect for celebrations or elegant desserts. Crafted from pillowy layers of whipped egg whites and sugar, this exquisite treat boasts a crisp exterior and melt-in-your-mouth interior. Each layer is generously filled with freshly whipped cream, delicately sweetened for balance, and adorned with vibrant strawberries, juicy raspberries, and refreshing mint leaves. The addition of vanilla and a hint of white vinegar lends the meringue structure and a touch of complexity, while the low-and-slow baking method ensures a flawless finish. This gluten-free dessert is as visually stunning as it is delicious, offering a show-stopping centerpiece that pairs beautifully with tea or champagne. Serve chilled for the ultimate experience, and let every bite feel like a kiss.
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Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 50 grams Powdered sugar
- 10 grams Cornstarch
- 1 teaspoon White vinegar
- 1 teaspoon Vanilla extract
- 300 milliliters Heavy whipping cream
- 30 grams Powdered sugar (for cream)
- 200 grams Strawberries
- 100 grams Raspberries
- 5 sprigs Mint leaves
Directions
Step 1
Preheat your oven to 120°C (250°F) and line two baking trays with parchment paper.
Step 2
In a clean, dry mixing bowl, whisk the egg whites on medium speed using a hand or stand mixer until soft peaks form.
Step 3
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the mixture on high speed. Ensure the sugar is fully dissolved before adding more.
Step 4
Once all the sugar is incorporated, beat the mixture until stiff peaks form and it appears glossy.
Step 5
Sift in the powdered sugar and cornstarch, then gently fold them into the meringue using a spatula.
Step 6
Add the white vinegar and vanilla extract, folding gently to combine.
Step 7
Divide the meringue mixture evenly between the two prepared baking trays. Spread each portion into an 8-inch circle, creating a slightly raised edge to hold the filling.
Step 8
Bake in the preheated oven for 90 minutes, then turn off the oven and allow the meringue layers to cool completely inside with the door slightly ajar. This prevents cracking.
Step 9
While the meringue is cooling, whip the heavy cream with the powdered sugar until soft peaks form. Be careful not to overwhip.
Step 10
Hull and slice the strawberries and gently wash the raspberries. Set aside for assembly.
Step 11
Carefully place one meringue layer on a serving plate. Spread half of the whipped cream across the top and arrange half of the strawberries and raspberries over the cream.
Step 12
Place the second meringue layer on top, gently pressing down. Repeat with the remaining whipped cream and fruit, decorating with mint leaves for a fresh finish.
Step 13
Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Facts
| Serving size | (1036.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2317.2 |
| Total Fat 101.2g | 0% |
| Saturated Fat 60.0g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 300mg | 0% |
| Sodium 341.8mg | 0% |
| Total Carbohydrate 320.4g | 0% |
| Dietary Fiber 10.7g | 0% |
| Total Sugars 295.4g | |
| Protein 16.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 89.9mg | 0% |
| Iron 1.7mg | 0% |
| Potassium 604.9mg | 0% |
Source of Calories