Baiser cake with cream filling, France
Try this and other recipes from Spoonsparrow! A French dessert featuring airy meringue layers filled with rich mascarpone creams and hazelnut brittle.
Ingredients
- 6 egg whites
- 150 g sugar
- 150 g powdered sugar
- 20 g cornstarch
- 100 g hazelnut brittle (replace 20 g brittle with caramel shards)
- 500 g mascarpone
- 100 g sugar
- 4 tbsp vanilla syrup
- 8 sheets gelatin (white)
- 200 g whipping cream
- 5 tbsp dark cocoa powder (dark chocolate)
- 2 tbsp chocolate liqueur
Instructions
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1.
Whisk egg whites lightly, then gradually add sugar while beating to stiff peaks. Fold in powdered sugar and cornstarch with a spatula until smooth. Spoon 1/3 of the mixture into a piping bag fitted with a round tip.
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2.
Fold remaining 2/3 of the meringue with hazelnut brittle up to 1 tbsp.
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3.
Line a baking sheet with parchment and draw three rectangles about 16×30 cm. Pipe the first rectangle in a wavy pattern, smooth the center with a dampened spoon back, leaving the edge pattern. Fill the bag with almost half the brittle‑filled meringue and pipe the second rectangle similarly. For the third layer, fill the remaining mixture, thinly spread over the base, then dot with small meringue bumps and sprinkle leftover brittle on top.
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4.
Dry overnight at 60 °C in an oven with the door ajar (a wooden spoon held a crack wide).
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5.
For the cream, soak gelatin in plenty of cold water. Whip cream until stiff, mix mascarpone with sugar until smooth. Squeeze out excess water from gelatin and melt it in a small pot. Stir in a bit of mascarpone to temper, then fold into the cold mascarpone mixture. Gently fold in whipped cream and divide the batter into two bowls. Color one half with dark cocoa powder and stir in liqueur; flavor the other half with vanilla syrup. While the mixture begins to set, spread the chocolate layer onto the brittle meringue base without dots, smoothing it. Lay a thin strip of this layer along the length of the base without brittle, then fill with the lighter cream, spreading evenly. Distribute remaining dark cream over and smooth.
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6.
Let the cream set slightly, then stack the layers as shown in the picture. Chill for about 2–3 hours until firm. Slice into 12–16 pieces with a sharp knife before serving.
