Welcome to the delectable world of cranberry meringue cake, a symphony of flavors that will tantalize your taste buds and transport you to culinary heaven. With its vibrant red cranberry filling and fluffy meringue topping, this cake is a visual masterpiece that commands attention. Whether you're a seasoned baker or a kitchen novice, embarking on a journey to create this delightful dessert will be an unforgettable experience. Join us as we guide you through the steps of crafting this exquisite cranberry meringue cake, ensuring that your taste buds are in for a delightful treat.
Check out the recipes below so you can choose the best recipe for yourself!
CRANBERRY MERINGUE CAKE
A fan of Southern cooking and baking, I love to exchange recipes when I'm working in my beauty salon. I discovered this amazing cake in an old cookbook. -Sandy Thomas, Guntersville, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper., In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Transfer to prepared pans., With clean beaters, beat egg whites on medium speed until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Add remaining vanilla; continue beating until stiff glossy peaks form. Spread over batter in pans; sprinkle with pecans. Bake 25-30 minutes or until meringue is lightly browned., Meanwhile, for filling, combine cranberries, sugar, orange zest and orange juice in a small saucepan. Cook, uncovered, over medium heat 7-10 minutes or until berries pop, stirring occasionally. Remove from heat; cool slightly. Transfer to a food processor; pulse until cranberries are coarsely chopped. Cool completely., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Fold in cranberry mixture., Loosen sides of cakes from pans with a knife. Carefully invert each cake onto a plate (meringue will crack); remove paper. Invert again onto a wire rack; cool completely., Place one cake layer on a serving plate. Gently spread with filling. Top with remaining cake layer, meringue side up. Refrigerate leftovers.
Nutrition Facts :
CRANBERRY MERINGUE CAKE
Provided by Marcela Valladolid
Categories dessert
Time 7h5m
Yield 10 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan with nonstick cooking spray.
- In an electric mixer on high speed, beat the egg whites until soft peaks form. Add the granulated sugar slowly, then the vanilla, baking powder and salt while beating, about 2 more minutes. Fold in the ginger snaps and walnuts.
- Transfer the batter to the prepared pan. Bake for 30 to 40 minutes. Let the cake cool for 15 minutes, then remove the springform.
- For the frosting: In an electric mixer, beat the cream cheese, sour cream, powdered sugar and vanilla extract until soft peaks form and the mixture is smooth. Make sure the mixture has no lumps.
- To assemble: Using an offset spatula, spread the frosting all over the cake. Garnish with the Sparkling Cranberries and serve.
- Cook the agave nectar and 1/4 cup water in a saucepan over medium-low heat, 1 to 2 minutes. (Make sure not to let the syrup get too hot because the cranberries will pop.) Remove from the heat; stir in the cranberries. Cover and chill for 3 to 5 hours.
- Line a baking sheet with parchment paper. Place the granulated sugar in a large bowl or baking dish. Drain the cranberries in a colander. Add 5 cranberries at a time to the sugar, gently tossing to coat. Place the cranberries in a single layer on the prepared baking sheet and let dry completely.
Tips:
- Use fresh cranberries for the best flavor. Fresh cranberries are available in the fall and winter months.
- To make sure the meringue is cooked through, bake it for at least 15 minutes, or until it is golden brown.
- Let the cake cool completely before serving. This will help the meringue to set and the cake to firm up.
- Garnish the cake with fresh cranberries or whipped cream for a festive touch.
Conclusion:
Cranberry meringue cake is a delicious and festive dessert that is perfect for any occasion. With its sweet and tart cranberries, fluffy meringue, and creamy filling, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this cranberry meringue cake a try. You won't be disappointed!
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