cardamom meringue cake
Light and dreamy meringue cake is the perfect summertime dessert. Fresh berries sandwiched between whipped filling and cardamom meringue layers create a beautiful and delicate cake that is sure to impress!
What is Cardamom?
Cardamom is one of the worlds oldest and most exotic spices. In ancient Egypt and Greece it was commonly used medicinally to help clear infection, freshen breath and as one of the main ingredients for the oils that were used for mummification process. When it was discovered by the Vikings they brought it back to Scandinavia where it is a popular spice for desserts and breads to this day.
How to make cardamom meringue cake?
Preheat oven to 350f. Flip two cookie sheets upside down and line with parchment paper. In a small bowl whisk together corn starch, almond flour and cardamom. Set aside. In a large bowl whisk egg whites until soft peaks form. Then gradually pour in 1 cup of sugar and a pinch of salt while continuously whisking until stiff peaks form. Pour the dry ingredients in the stiff egg whites and gently fold with a spatula until just combined. Put the meringue in a piping bag and pipe three 6” circles on the prepared cookie sheets. Move in the oven and immediately lower the heat to 250f. Bake for 25 minutes and then lower the heat to 200f. Continue to bake for another 2 hours. Once done turn off the oven but do not open it until it has cooled down to room temperature or the meringue will crack. Once the meringue has cooled down make the filling by whisking heavy cream in a large bowl with 3 tbsp sugar until soft peaks form. Then add cream cheese and vanilla extract, whisk until fully combined. Move the filling in a piping bag. Very gently peel the parchment paper off of the meringue. Pat down the sliced strawberries to get rid of excess moisture and sprinkle 1 tbsp sugar on them. Assemble the cake by placing a meringue on a cake platter and piping an even layer of the filling on it. Spread half of the sliced strawberries and some blueberries on top. Repeat with the next layer. Decorate the top layer with filling, blueberries, whole strawberries, rambutans, dried oranges, and edible flowers. Serve immediately if you prefer crunchy meringue. For soft and fluffy texture let the cake sit 1-2 hours before serving.
Tips
When piping the meringue circles make sure the circles are uniform size, shape, and thickness.
After the meringue is done baking do not open the oven until it has cooled down to room temperature to prevent the meringue from cracking.
When assembling the cake keep in mind the meringue disks are fragile. If one of them happens to break place it in the middle and use the filling to secure it.
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