Swirled chocolate meringue cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Line a baking tray (approx. 34 x 41 cm) with baking paper and paint two circles (each 18-19 cm Ø) on it. Turn the baking parchment

2. 2

   Beat the egg whites until stiff, adding 180 g sugar at the end and continue beating until a smooth, firm, shiny mixture is obtained. Stir in 1 tsp. lemon juice. Finally, sieve the starch on top and fold in. Mix nut nougat cream and fold half of it into the meringue mixture in streaks

3. 3

   Put half of the meringue mixture on each of the marked circles and wavy the circle loosely. Spread the rest of the nut nougat cream as blobs and fold in again as streaks. Bake in the preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: not suitable) for about 1 hour. Switch off the oven. Let the meringue base dry overnight

4. 4

   Chopping chocolate. Heat the cream (do not boil!), remove from the stove. Melt the chocolate in it while stirring and fill into a mixing bowl. Let it cool down, then put it in a cool place for about 2 hours

5. 5

   Wash, peel, quarter and core the pears. Cut pears into fine slices. Bring 125 ml water, 2 tablespoons sugar, vanillin sugar, 2 tablespoons lemon juice and zest to the boil in a wide saucepan. Add pears and steam covered for 4-5 minutes. Leave to cool in the stock

6. 6

   Drain the pear wedges on kitchen paper. Whip the chocolate cream with the whisk of the hand mixer until creamy. Place a meringue base on a cake plate and spread with the chocolate cream. Cover with pear wedges and chill for about 30 minutes. Cover with the second base

7. 7

   waiting time approx. 14 1/2 hours

Nutrition Facts

KCAL
250 kcal

CARBS
32 g

FATS
12 g

PROTEINS
3 g