Ingredients
Flourless sponge biscuit
Meringue
Cream
Instructions
Step 1
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Servings
Equipment
An electric mixer is crucial for achieving the perfect peaks in your meringue and fluffy texture in your cream. Make sure the bowl is completely clean and dry before starting to whip the egg whites.
Melting the chocolate and warming the egg whites in a water bath ensures gentle, even heat. Use a medium-sized pot and a heatproof bowl that fits snugly on top.
A silicone mat is non-stick and makes it easy to pipe and dry the meringue hearts. If you don't have one, parchment paper can be used as a substitute.
These rings help form the sponge biscuit layers. Wrap the bottoms with foil and line them with baking paper to prevent sticking.
Cooling the cake layers on a wire rack helps them cool evenly and avoids sogginess. It's an essential tool for perfect texture.
Variations
Faq
- Can I use a hand whisk instead of an electric mixer?
While it’s possible, using a hand whisk will be much more labor-intensive and may not achieve the same fluffy texture. An electric mixer is highly recommended.
- My meringue isn't achieving stiff peaks. What am I doing wrong?
Make sure your bowl and beaters are completely clean and free of any grease. Also, ensure you're gradually increasing the mixing speed.
- Why did my sponge biscuit turn out dense?
A dense sponge may result from over-mixing the batter or not incorporating the egg whites gently enough. Fold the egg whites in carefully to maintain airiness.
- How do I know when the meringue hearts are done?
The meringue should be dry and lift easily from the silicone mat. Keep an eye on them to ensure they don’t brown, which may indicate too high a temperature.
- Can I prepare the cake layers in advance?
Absolutely! You can make the sponge biscuit and meringue hearts a day ahead. Store the biscuit wrapped in plastic and keep the meringue in an airtight container.
- What's the best way to store the finished cake?
The assembled cake can be refrigerated for up to 2 days. Ensure it's covered to maintain freshness and prevent the meringue from softening.