Hello Dear Reader ! Welcome to our second post where we will be making a Dulce de Leche Cream and Meringue cake.
- Cake mix
- Dulce de Leche (200ml)
- Double Cream (150ml)
- Meringue Nests (roughly six big nests)
- Fresh strawberries (five or six big strawberries)
- Cooking chocolate (half a tablet - dark one works best)
- A bit of butter for the chocolate (only if you are using dark choco)
Step 1: The Cake Sponge
Make the cake sponge. Nothing fancy to look at here...you can either make the cake sponge by yourself or buy a cake mix and follow the recipe on the box. For this cake in particular we used a mix that rhymes with Letty Rocker.
This is a quite "heavy" cake, so we recommend to go for a vanilla-type cake mix.
Step 2: Prepare the Cream & Meringue
Before you start this step, I suggest you wait until the sponge has cooled down.
Please do not try to cut it while it is still hot since the sponge will break quite easily.
SpongeBob out of the way, let's carry on with making the mix.
To make the cream, mix equal parts of the Double Cream with the Dulce de Leche using a hand mixer or, if you don't have one, you can use a blender in a slow speed. (alternatively you can whip the cream by hand).
The downside of using the blender is that you have you stop every now and then to manually mix it. Do not manually mix it while the blender is running!! You can seriously hurt yourself.
Using 150ml of cream and 200ml of dulce de leche should be enough for the filling and covering the cake. (what's left you can keep it in the fridge for a couple of days)
The result should be a very creamy Dulce de Leche.
Once you've finished the cream, grab some meringue nests and crush them (Don't pulverise them!)
You can gently crush them with a mortar and pestle or with your hands. (you can also crash them with a tea mug and a plate)
Six meringues should be enough for the filling and decorating the border of the cake.
Step 3: The filling
Cut the sponge in half, but don't do it exactly 50/50. Leave more sponge for the bottom layer. Something more like 60/40.
Carefully lift the top layer and set it aside.
Spread some of the cream on top of the base layer. Not too much, but not too little either.
After you've finished spreading the cream, add aproximately half of the meringue so it looks like the picture.
Step 4: Freshen it up
To give the cake a fresher taste, we will be adding strawberries. These go very well with Dulce de Leche, and are also a perfect companion of the cream.
Slice a few strawberries and cover the center of the cake. Don't go all the way to the border since they will cause the cake to be more slippery.
Once you've finished, carefully add some cream on top of the strawberries so that the other half of the cake sticks properly in place.
Do it carefully since the strawberries will be moving quite easily. Don't try to go for a perfect spread.
Step 5: Covering it up
Carefully join the top and the bottom of the cake. The easiest way of doing it is to use a plate to flip the top and then slide it on top of the bottom part of the cake.
Once you've covered it, start spreading the rest of the cream. Start with the top and then continue with the sides.
Try to use a spatula to spread the cream, it's easier than a knife or spoon.
Also, the base will get dirty if you try to cover the sides completely from top to bottom. Either use a different base or stay one centimetre above the bottom.
(if needed, you can slowly and carefully move the cake into another board. Don't use curved surfaces, they are trickier to work with)
Step 6: Decorate it !
Unless you want to leave it like this, I suggest you decorate it with the rest of the meringue and some melted chocolate on top.
For the meringue, be patient or this will get very messy. Grabbing a bit of meringue at a time, start carefully tossing it into the sides of the cake. Little by little the meringue will stick into it, covering it completely. Use a mixture of little rocks and meringue powder so obtain a proper coverage.
Yes, the base you use will end up dirty...but you can easily wipe it off with slightly wet kitchen paper.
After you've finished with the sides, you can add some melted chocolate on top of it.
Tip: If using dark chocolate, I like to mix it with 1/3 of butter so that the chocolate does not crack when cutting the cake. (So, two thirds of chocolate with one third of butter - if unsure, just add a tea spoon of butter)
Step 7: Cool it down
Once you've finished, be patient and take it to the fridge for one hour before eating it.
Step 8: Eat it !
Well, not really a step...that's it!
We hope you enjoyed making this cake and please leave a comment if you liked it or have any questions or suggestions for improving it.
Thanks for reading ;)