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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


  1. 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.
  2. 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.
  3. 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.
  4. Bake for 2 hours, it is very important that the oven does not exceed 100°C (200°F) of temperature.
  5. When the discs get dry, it’s because they are ready. Once they cool down, you may begin to fill them.
  6. In a bowl we stir the whipping cream, and we then add the eggfruit puree. Mix well.
  7. 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.
  8. In regards to the decoration, I leave it to your liking.
  9. As explained in the introduction of this post, I used melted chocolate chips for garnish.
  • Prep Time: 30 mins
  • Cook Time: 2 hours