Meringue Cake with Pears, Cream, Nuts, and Chocolate Sauce
Baking and Desserts • European
Description
Meringue cake with pears, cream, nuts, and chocolate sauce
Ingredients
- Egg white 4 pieces
- Granulated sugar 5 oz
- Ocean salt a pinch
- Hazelnut 5 oz
- Ginger 2 pieces
- Canned Pears in Light Syrup 30 oz
- Liquid dark chocolate 5 oz
- Heavy cream 15 fl oz
- Orange zest 1 piece
- White Beans 1 piece
- Powdered Sugar 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 300°F. Place parchment paper at the bottom of a baking tray. A tray approximately 40x25 cm will work.
Step 2
Separate the egg whites, ensuring there are no small pieces of shell or yolk. Whip the egg whites with a mixer until stiff peaks form. Gradually add the sugar and a pinch of salt while continuing to whip. Whip at maximum speed for another 7-8 minutes until the meringue mixture is white and glossy. To check if you've whipped enough, take a small piece of the mixture with your fingers — if it feels completely soft and smooth, it's ready; if you feel granules, continue whipping.
Step 3
Dot each corner of the parchment paper with small drops of meringue, then stick it to the tray. Scrape all the mixture onto the paper. Create swirls and spread the mixture into a rectangle shape about the size of an A4 sheet. Place in the preheated oven and bake for 1 hour or until the outside is crispy and the inside is slightly soft and sticky meringue. At the same time, bake the hazelnuts in a separate tray for 1 hour or until they turn golden-brown.
Step 4
Cut the pear halves into thirds. Mix half of the syrup in a saucepan with the ginger and gently bring to a boil over medium heat. Reduce the heat and add the chocolate to the saucepan, stirring until fully melted.
Step 5
Remove the meringue and nuts from the oven and allow them to cool.
Step 6
Whip the cream together with the powdered sugar and vanilla seeds until soft peaks form. Crush the nuts (you can use a mallet or knife inside a towel) and sprinkle half of them on top of the meringue. Spread the whipped cream on top and drizzle with chocolate sauce. If the sauce has thickened, melt it again over a water bath.
Step 7
Distribute most of the pear pieces on top. Mix the remaining pieces with a small amount of cream and place on the meringue. Drizzle with a bit more chocolate sauce, then sprinkle the remaining nuts and grate the orange zest on top.
Step 8
Serve immediately after preparation. If preparing in advance, prepare the components and assemble the cake just before serving.
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