Chocolate Orange Meringue Cake

Name: Chocolate Orange Meringue Cake
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 8
Ingredients: 4 fresh protein (size M); 200 g Sugar; 2 coated Tsp Cornstarch; 1 TEASPOON light balsamic vinegar; 1 1/2 TABLESPOONS Cocoa powder; 1 can(s) (314 ml) Mandarin Oranges; 100 g Dark chocolate; 1 1/2 tablespoons (15 g) Butter; 1 TABLESPOON Orange liqueur; 1 TABLESPOON Caramel syrup; 100 g white chocolate; 4 (125 g each) Becher Double cream; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 8

4 fresh protein (size M)
200 g Sugar
2 coated Tsp Cornstarch
1 TEASPOON light balsamic vinegar
1 1/2 TABLESPOONS Cocoa powder
1 can(s) (314 ml) Mandarin Oranges
100 g Dark chocolate
1 1/2 tablespoons (15 g) Butter
1 TABLESPOON Orange liqueur
1 TABLESPOON Caramel syrup
100 g white chocolate
4 (125 g each) Becher Double cream
baking paper

Directions

1
Beat the egg whites until stiff, while letting the sugar trickle in. Continue beating for 5-10 minutes until a smooth, firm, shiny mixture is formed. Sift the starch on top, add vinegar and fold in. Remove approx. 1/3 of the mixture and mix with 1 tbsp. cocoa.
2
Smear under the rest of the mixture.
3
Draw 2 circles (18 cm and 20 cm Ø) diagonally on a piece of baking paper, turn them over and place them on the baking tray. Spread the beaten egg white with a spoon on the two circles (2-3 cm thick).
4
Sprinkle with remaining cocoa.
5
Bake in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: see manufacturer) for approx. 1 hour. Then reduce the temperature (electric oven: 80 °C/ convection oven: 60 °C/ gas: see manufacturer) and continue baking for approx. 1 hour.
6
Let meringue cool down in the switched off oven.
7
In the meantime, drain the mandarin oranges. Coarsely chop the dark chocolate and melt it over a warm water bath. Place a piece of baking paper around a kitchen roll. Fix it with adhesive film.
8
Remove 2 tablespoons of chocolate and draw fine stripes with a tablespoon over the baking paper. Put it in a cold place.
9
Add butter, liqueur and syrup to the remaining chocolate and stir until smooth. Remove from water bath. Roughly chop the white chocolate and also melt it over a warm water bath. Stir in 100 g double cream.
10
Remove from the water bath and let it cool down. Whip the rest of the double cream with the whisk of the hand mixer until stiff and fold into the cooled cream.
11
Place the larger meringue slice on a cake plate. Spread 2/3 of the white chocolate cream with a spoon. Sprinkle 2/3 of the mandarin oranges over it. Place the second meringue on top and finish with the remaining cream and mandarin oranges.
12
Drizzle chocolate sauce over it. Carefully remove the chocolate decoration from the baking paper. Decorate the cake with it.