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    Clementine and chocolate meringue stack cake

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    Clementine and chocolate meringue stack cake

    • Preparation time: 45 minutes
    • Cooking time: 1 to 1 ½ hours plus cooling

    Serves: 8 - 10

    Ingredients

    For the meringue
    480g caster sugar
    240g Two Chicks Egg White
    Dr Oetker Gold Shimmer Spray 
    80g 70% dark chocolate

    For the salted hazelnut brittle
    250g caster sugar
    40g blanched hazelnuts, toasted and roughly chopped
    1 tsp sea salt
    Finely grated zest of 1 clementine

    For the orange cream
    750g double cream
    325g jar Waitrose Orange Curd, lightly whipped

    Cake Professional finest gold leaf, physalis, fresh clementine, caster sugar and star anise to decorate

    Method

    1.  Preheat the oven to 200°C, gas mark 6. Take two large pieces of baking parchment and draw 2 x 18cm circles onto the underneath of each one. Place onto two large baking trays with the circles facing down.

    2. Sprinkle the sugar over another large lined baking tray.  Place in the oven for 8 minutes, or until the edges of the sugar start to turn golden.

    3. Meanwhile, put the egg whites into a large clean and grease-free bowl, or into the bowl of a stand mixer. Whisk with an electric hand whisk or in the stand mixer until firm peaks are formed. Carefully whisk in the hot sugar a spoonful at a time. Continue to beat for a further 5 minutes, or until the mixture has thickened and cooled.

    4. Turn the oven down to 110°C, gas mark ¼. Divide the meringue mixture evenly between the 4 parchment circles, and use a spatula to spread it to the edges of the circles. Bake for approximately 1 to 1 ½ hours, or until the meringues feel firm to the touch.  Remove from the oven and leave to cool completely.  When cool, spray with the edible gold spray, especially around the edges.

    5. Meanwhile, to make the hazelnut brittle, melt the sugar in a small saucepan over a low heat.  Don’t stir, but move the pan around to help the sugar melt. When the caramel turns golden, add the nuts and stir to coat.  Pour onto a lined baking sheet and sprinkle with the sea salt and clementine zest.  Cool and break into shards. Any leftover brittle can be wrapped in clingfilm to stop the caramel going sticky.

    6.  Melt the chocolate slowly in a glass bowl over a pan of simmering water and, using a dessert spoon, drizzle over each of the meringue discs.  Set aside for the chocolate to set.  Dip the physalis into the remaining chocolate and place on a cooling rack to set.  Sprinkle the clementine halves with a little caster sugar, add gold leaf and set aside. Spray the star anise with a little gold shimmer spray.

    7.  In a large bowl, lightly whisk the cream and gently fold in the orange curd. Take care not to over whisk the cream, or the orange curd will curdle it.

    8. To assemble the cake, place one meringue disc onto a serving dish or cake stand and cover with a third of the orange cream.  Top with another meringue and repeat, finishing with the fourth meringue disc. Top with the physalis, hazelnut brittle, sugared clementine halves and star anise. 

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