Ultimate Almond Meringue Cake
All posts, Cakes, Recipes

Ultimate Almond Meringue Cake

Serving Size:
10-14 people
Time:
4 h
Difficulty:
4/5

For the base cake (layer 1):

  • 4 egg yolks
  • 50 g room temp butter
  • 3 tbsp sunflower oil
  • 1/2 dl | 1/4 cup milk
  • 1 dl | 1/2 cup sugar
  • 1 tsp vanilla
  • 1,5 dl | 3/4 cup flour
  • 70 g almond paste (marzipan/ mandelmassa), shred the almond paste with a grater
  • 1,5 tsp baking powder

For the meringue (layer 1):

  • 4 egg whites
  • 1,85 dl | 3/4 + 2 tbsp sugar
  • almond shavings to sprinkle on before baking

For the almond meringue (layer 2):

  • 4 egg whites
  • 1,85 dl | 3/4 + 2 tbsp sugar
  • 50 g almond paste (marzipan/ mandelmassa), shred the almond paste with a grater
  • almond shavings to sprinkle on before baking

For the Meringue wall:

  • 4 large egg whites
  • 1 cup (2.5 dl / 250 g) granulated sugar

For the vanilla pastry buttercream:

  • 3 egg yolks
  • 5 tbsp granulated sugar
  • ¾ tbsp all-purpose flour
  • 5 tbsp heavy cream
  • 90 g butter, cubed

For the filling:

  • 5 dl l 2 1/2 cup Light whipped heavy cream
  • 2 tsp vanilla
  • A bunch of sliced strawberries

For the topping:

  • Rest of the heavy cream
  • Raspberries
  • Strawberries

Directions

  1. Make the Cake Base (Layer 1)
    Preheat oven to 175°C (350°F). Grease and flour a cake pan.
    Cream together the butter, sunflower oil, and sugar until light and fluffy.
    Add the egg yolks one at a time, mixing well after each.
    Stir in milk and vanilla extract.
    Gently fold in the flour, baking powder, and shredded almond paste until just combined.
    Pour the batter into the prepared pan and bake for about 20-25 minutes or until a toothpick inserted comes out clean.
    Let cool completely.
  2. Prepare Meringue (Layer 1)
    Whisk egg whites until soft peaks form.
    Gradually add sugar while continuing to whisk until stiff and glossy peaks form.
    Spread or pipe the meringue onto a lined baking sheet.
    Sprinkle almond shavings on top.
    Bake at 150°C (300°F) for 20-25 minutes or until dry but still soft inside. Let cool.
  3. Prepare Almond Meringue Layer 2
    Whisk egg whites to soft peaks.
    Gradually add sugar, whisking to stiff, glossy peaks.
    Gently fold in shredded almond paste.
    Spread or pipe on a lined baking sheet.
    Sprinkle with almond shavings.
    Bake at 150°C (300°F) for 20-25 minutes. Cool completely.
  4. Make the Meringue Wall
    Whisk egg whites until foamy, then gradually add sugar, whisking to stiff peaks.
    Use to pipe a wall around the edge of the cake during assembly.
  5. Make Vanilla Pastry Buttercream
    In a saucepan, whisk egg yolks, sugar, flour, and heavy cream.
    Cook over low heat, stirring constantly until thickened (5-7 minutes).
    Remove from heat and stir in butter cubes until smooth.
    Chill until ready to use.
  6. Assemble the Cake
    Lightly whip heavy cream with vanilla to soft peaks.
    Place the Pinocchio cake base on your serving plate.
    Spread a layer of vanilla pastry buttercream on top.
    Add a layer of whipped cream and arrange sliced strawberries over it.
    Carefully place the almond meringue layer on top.
    Pipe the meringue wall around the edges to keep filling in place.
    Spread or pipe remaining whipped cream over the top.
  7. Decorate
    Top with fresh raspberries and strawberries.
    Optionally dust with powdered sugar.