It’s been years since I haven’t tasted the delicious Meringue Eggfruit Cake, I remember that this was one of the most requested cakes for birthdays back in my beloved Chile. While in my blog I already have another Meringue Cake, this was exceptionally delicious. I hope you’ll follow the recipe exactly as explained, as people often make small changes and the result is inadvertently altered. I hope that when you prepare the recipe, the kitchen environment is cool and you can control the oven temperature with precision. If your oven does not have a thermometer, I recommend you buying one, are they’re usually very cheap and it’s worth it. To decorate the cake, I used chocolate chips, I melted them in the microwave for a minute, then used a wax paper as a foundation for placing figures and a pastry bag for decorating, you may also use a Ziploc bag for this. Here you just must use your imagination. Once the figures are ready, I recommend you to refrigerate them for a few minutes before using.
The cake can last more than a week in the freezer. You just have to remove it from the freezer one hour before serving.
Meringue eggfruit cake
- Total Time: 2 hours 30 mins
- Yield: 25 1x
- 400 cc approx. (8 whites) of eggs at room temperature
- 2 cups of granulated sugar
- 1 pinch of salt
- 1 tablespoon of cornstarch
- 1 tablespoon of baking powder
- 400 grams of eggplant pulp
- 600 ml of liquid whipping cream
- Parchment paper
- ¾ cup of chocolate chips
- Pre-heat the oven to 100°C (200°F). Prepare a baking tray by lining it with parchment paper, but first mark with a pencil 3 or 4 circles of 24 cm (9.4 inches) of diameter with the aid of a pot lid, as seen in the second picture.
- In a bowl, add the pinch of salt to the egg whites, then stir the whites until stiff, ideally with a handheld electric mixer, gradually adding the granulated sugar, and mix until you can’t feel the sugar when touching with your fingers. Finally, add the baking powder and cornstarch.
- Put the mix into a pastry bag or a Ziploc bag, which you can cut on a corner. Then, carefully begin to form a disc on the tray that is lined with parchment paper, as seen in the photo above.
- Bake for 2 hours, it is very important that the oven does not exceed 100°C (200°F) of temperature.
- When the discs get dry, it’s because they are ready. Once they cool down, you may begin to fill them.
- In a bowl we stir the whipping cream, and we then add the eggfruit puree. Mix well.
- On a meringue disc, put a generous layer of cream. Then put another meringue disc and do the same step as above until you finish, decorate the outside of the cake with the cream.
- In regards to the decoration, I leave it to your liking.
- As explained in the introduction of this post, I used melted chocolate chips for garnish.
- Prep Time: 30 mins
- Cook Time: 2 hours
What a lovely looking cake — and do you really use eggplant puree in it? So how do you prepare the eggplant — by roasting and then scooping the pulp? I’d love to try it out!
Ah, sorry my pardons, the eggfruit is a relative of lucuma, yes? (though if you ever do have a recipe that uses eggplant in a cake, I’m ready to try 🙂 ) If I have only lucuma powder, I suppose I can improvise and substitute? I’d love your advice on this — with thanks. 🙂
La torta siempre debe estar congelada?
una vez hice con frambuesas , montada y lista la deje en el refri, no en el congelador….se me puso blanda. Siempre he tenido la duda si estas tortas de merengue con crema deben congelarse una vez preparadas…
Gracias por tu receta!
Carolina Rojas says
Esta torta debe guardarse en el congelador, y sacarse una media hora antes de servir. Eso es lo ideal para la mantención después de hecha.