Bea Tollman’s Meringue Layer Cake Recipe
May 1, 2020
Our guests often tell us that the food of South Africa is one of the things they miss most when they return home from their vacations. But just because you’re not in South Africa, that shouldn’t stop you from enjoying the delicious flavors that the country has to offer. In our latest recipe blog, you’ll learn how to create the divine Meringue Layer Cake that is a mainstay on the dessert menus at the 5-Star Oyster Box Hotel in Durban, South Africa.
Bea Tollman's Meringue Layer Cake
Bea Tollman, the President and Founder of the Red Carnation Hotel Collection—which includes the Oyster Box Hotel, has put her own twist on the classic meringue layer cake by adding a creamy chocolate filling.
“This is one of the prettiest dessert dishes. Meringue always looks so lovely and is the perfect accompaniment to fruit or chocolate.”- Bea Tollman.
Ingredients (Serves 6)
- 4 large egg whites
- 220g caster sugar, sieved
- confectioner’s sugar
- parchment paper
For the filling
- 2 egg whites
- 100g caster sugar
- 2 tablespoons cocoa
- 250g soft butter
- 125g sweet chocolate, melted
Preparation
Whisk the egg whites in a large clean bowl with an electric hand whisk on a low speed for 45 seconds until they are foaming. Switch to medium speed and whisk for a further 2 minutes, then turn the whisk to high speed until the whites are stiff. Still on high speed, slowly add the sugar one dessert spoon at a time.
Spread the mixture onto prepared baking sheets in four 15cm circles. Place a pre-heated over at 140°C and leave for 30 minutes, then turn the oven off and leave for a further 4 hours or overnight.
In the top of a double boiler, over hot but not boiling water, beat the egg whites for the filling until foamy. Gradually beat in the sugar, cocoa, butter and chocolate. When fully combined remove from the heat and leave to firm as it cools. When the filling is firm enough, make a tower of meringue layers with chocolate mix spread over each.
Make a latticework of 10mm wide strips of parchment paper on top of the final chocolate spread layer on the cake and dust heavily with confectioner’s sugar. Remove the paper; the sugar will have etched an attractive design.
To enjoy at its peak, the meringue circles should be left to ripen for 24 hours under a glass dome or in a large plastic container, prior to adding the icing and serving.
The Oyster Box Hotel
For more on the Oyster Box Hotel, check out this video: