Swirled chocolate meringue cake

Name: Swirled chocolate meringue cake
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Ingredients: 3 fresh cold egg white (Gr. M); 1 TEASPOON + 2 tablespoons lemon juice + 1 piece organic lemon peel; 7-10 Tbsp Salt; 180 g + 2 tablespoons sugar; 7-10 Tbsp 1 1⁄2 Tsp cornstarch; 75 g Nut nougat cream (room temperature); 125 g Dark chocolate; 250 g Whipped cream; 2 (approx. 450 g) Pears; 1 package Vanilla sugar; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 8

3 fresh cold egg white (Gr. M)
1 TEASPOON + 2 tablespoons lemon juice + 1 piece organic lemon peel
7-10 Tbsp Salt
180 g + 2 tablespoons sugar
7-10 Tbsp 1 1⁄2 Tsp cornstarch
75 g Nut nougat cream (room temperature)
125 g Dark chocolate
250 g Whipped cream
2 (approx. 450 g) Pears
1 package Vanilla sugar
baking paper

Directions

1
The day before, line a baking tray with baking paper. Paint two circles (approx. 19 cm Ø each) on it. Turn the paper over. Beat the egg whites, 1 teaspoon lemon juice and a pinch of salt until stiff and finally add 180 g sugar.
2
Continue beating until the sugar has dissolved and the mixture is shiny. Sift the starch on top and stir in. Stir nougat cream until smooth. Stir half in streaks into the beaten egg white mixture.
3
Preheat oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). Spread half of the beaten egg white mixture loosely on each of the marked circles. Add the rest of the nougat as a blob and fold in the streaks.
4
Bake in a hot oven for approx. 1 hour (with top and bottom heat, rearrange the trays after approx. 30 minutes). Switch off the oven. Let the meringue cool down overnight with the oven door slightly open.
5
The next day, chop the chocolate. Heat the cream (do not boil!) and remove from the stove. Melt the chocolate in it while stirring. Pour into a mixing bowl and let it cool down. Chill for at least 2 hours.
6
Peel the pears, quarter them, remove the seeds and cut them into fine slices. 1⁄8 Boil up l water, vanilla sugar, 2 tbsp lemon juice and lemon peel in a pot. Cover the pears and stew them for about 4 minutes until al dente.
7
First let it cool down in the brew and then let it drip off on kitchen paper.
8
Whip the chocolate cream with the whisks of the mixer to a creamy mousse. Place 1 meringue base on a cake plate. Spread with the chocolate mousse. Cover with pear wedges. Chill for about 30 minutes.
9
Place the second meringue base on top.