Royal Cake with Vanilla Cream and Meringue
Royal Cake with Vanilla Cream and Meringue is a decadent, elegant dessert that features three layers of indulgence. The rich, moist cocoa sponge serves as the perfect base, topped with a velvety vanilla cream that offers a smooth and delicate contrast. The pièce de résistance is the glossy Italian meringue, made by slowly incorporating hot sugar syrup into whipped egg whites, creating a light and airy topping with a subtle sweetness.
INGREDIENTS:
FOR THE CAKE SPONGE:
4 eggs
75 g granulated sugar
30 ml oil
30 g cocoa powder
90 g flour
2 tsp rum essence
1/2 tsp baking powder
salt
FOR THE VANILLA CREAM:
3 egg yolks
100 g granulated sugar
1 packet vanilla sugar
30 g cornstarch
300 ml milk
100 g butter
FOR THE MERINGUE:
3 egg whites
salt
150 g granulated sugar
50 ml water
⌚ VIDEO CHAPTERS
00:00 - Presenting the Royal cake with vanilla cream and Italian meringue
00:04 - Preparing the cocoa cake sponge
01:12 - Preparing the vanilla cream
01:59 - Assembling the cake (cocoa sponge and vanilla cream)
02:11 - Preparing the Italian Meringue
02:39 - Adding the Meringue layer over the cake
02:48 - Presenting the Royal cake with vanilla cream and Italian meringue
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