Servings: servings
Spring Layer Cake
Experience the ultimate spring layer cake with airy meringue layers and mocha cream - a perfect dessert for spring celebrations. Follow our easy recipe and create an irresistible cake that will impress your guests with its elegance and amazing taste.
Equipment
- 1 Baking Paper
- 1 Star Tip
- Baking Form 24 cm
Ingredients
Bottoms
- 5 pcs. egg white about 180 grams
- 300 gram Sugar preferably caster sugar
Mocha Cream
- 1 l Whipping Cream
- 24 gram Powdered Sugar
- 9 gram Instant coffee
Garnish
- Dark chocolate chopped
- Pineapple Cherry
Instructions
Layers
- Make sure a bowl is completely clean and add the egg whites to the bowl.
- Whisk the egg whites until stiff and airy.
- First at a low speed and then faster and faster.
- Add the sugar a little at a time and whisk for about 8-10 minutes until you have a firm and glossy meringue.
- Draw a circle of about 24 cm on parchment paper and turn the paper over.
- Pipe the meringue into three circles on the parchment paper using a star nozzle.
- Bake in a convection oven at 110 degrees Celsius (230 degrees Fahrenheit) for about 1 hour and 10 minutes.
- Let them cool off.
Mocha Cream
- Whisk the cream with powdered sugar and instant coffee until it forms a firm whipped cream.
- Put the whipped cream in a piping bag with a round nozzle.
Assembly of the Cake
- Place one layer on a plate.
- Pipe the mocha cream onto the layer and place a new layer on top.
- Repeat until all three layers are in place and top with cream.
- Decorate with chopped chocolate and cape gooseberries.
- Enjoy!