Polenta Cake with Meringue and Caramel
Baking and Desserts • European
Description
Polenta Cake with Meringue and Caramel
Ingredients
- Chicken Egg 4 pieces
- Egg white 3 pieces
- Corn Flour for Polenta 5 oz
- Powdered Sugar 5 oz
- Wheat Flour 0 oz
- Baking Powder 0 oz
- Clarified Butter 5 oz
- Orange zest 0 oz
- Water 5 fl oz
- Rum 0 fl oz
- Orange juice concentrate 5 fl oz
- Honey 1 tablespoon
- Fresh Mint to taste
- Fresh Berries 0 oz
- Salt 0 oz
- Sugar 10 oz
- Butter 5 oz
- Pastry decorations to taste
Step-by-Step Guide
Step 1
Beat 4 eggs and 120 g of powdered sugar with a mixer.
Step 2
In a separate bowl, mix 8 g of baking powder, half a teaspoon of salt, and 100 g of melted butter, then add 100 g of corn flour for polenta and mix until smooth.
Step 3
Add the corn and butter mixture to the egg and sugar mixture, then add another 100 g of corn flour, 60 g of regular flour, and mix until smooth using a mixer.
Step 4
Line a baking tray with parchment paper, pour in the batter, and bake in the oven at 355°F for 25–30 minutes.
Step 5
Melt 100 g of sugar in a saucepan, adding 1 tablespoon of water, then reduce the heat, pour in 50 g of rum and another 150 ml of water. Remove from the heat and let cool.
Step 6
To make the orange syrup, place the grated zest of one orange in a saucepan, add 100 ml of orange juice, 1 tablespoon of honey, 1 tablespoon of sugar, and a pinch of salt. Reduce until thick, then add 80 g of cold butter and mix.
Step 7
To make the meringue, mix 3 egg whites and 120 g of sugar, heat to 130°F in a water bath, remove from heat, and mix with a mixer until fluffy.
Step 8
Remove the cake from the oven and soak it with the rum syrup using a brush.
Step 9
Pour 1 tablespoon of orange sauce onto a plate, place a piece of the soaked cake on top, decorate with meringue using a piping bag, and torch the top of the dessert with a gas burner. Serve with fresh berries, mint leaves, and caramel decor.
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