cake3This is a no kidding calorie bomb! You don’t make a cake like this every day, or even every month. This is a special occasion cake only. My mother used to make a meringue cake for birthdays in my family. So I like to follow this tradition and make that special treat for my loved ones.
There are so many ways to play with layers between each meringue cake. But if you don’t feel adventurous enough to do that, a simple mix of mascarpone cheese and whipped cream with a little passion fruit on the top will also be great.

Serving size: 10
Preparation: 1 h
Cooking: 3 h for baking meringue cakes
Calories for one serving: 790

For 3 meringue disks
12 egg whites, room temperature
3 cups of sugar
1 tablespoon of cream of tartar
3 tablespoons of cornstarch
3 teaspoons of vanilla extract
Optional – 3 tablespoons of coco powder

Chocolate filling
10 tablespoons of butter (1 stick and 2 tbsps), diced into 1 tsp size, soft
8 tablespoons of icing sugar (approx ½ cup)
6 tablespoons of coco powder (approx. 1/3 cup)
Pinch of salt
4 tablespoons of corn syrup (1/4 cup)
½ teaspoon of vanilla extract
4 oz of chocolate, chopped and melted

6 tablespoons of whipping cream
¼ teaspoon of salt
¼ cup of water
2 tablespoons golden corn syrup
1 ¼ cups of sugar
2 tablespoons of unsalted butter
1 teaspoon of vanilla extract

Vanilla Cream
1 ½ cups whole milk
1 teaspoon of vanilla extract
1 large egg
2 large egg yolks
5 tablespoons of sugar
¼ cup unbleached all purpose flour
2 tablespoons cold unsalted butter

Whipped Cream
2 cups of whipping cream
5-6 tablespoons of icing sugar
½ teaspoon of vanilla extract
Pinch of salt

Fruit for garnish

Meringue Cake
I made 2 coco meringue disks and 1 regular one. The coco is optional so you can just stay with traditional version if you like. The basic rule for meringue is to add ¼ of cup of sugar for every 1 egg white, then start when whipping up the eggs.
For the one traditional disk I used 4 egg whites and added 1 cup of sugar, ¾ of a teaspoon of cream tartar, and 1 tablespoon of cornstarch. For the coco meringue disks I used 8 egg whites and 2 cups of sugar, 1 tablespoon of cream tartar and 2 tablespoons of cornstarch.
It’s important that the eggs are at room temperature so that they stretch to a higher volume while baking. If you don’t have cream tartar, replace it with lemon juice or white vinegar.
Preheat the oven to 275F/135C. Adjust the rack to the lower middle position and the other one to middle position or upper middle position.
kolaz disk
Prepare the parchment paper and baking sheet. Using the bottom part of a spring form or removable bottom of a tart shell, draw a circle on the parchment paper (approx 9 inch/22 cm). Flip it on the other side so that you can still see the circle but it won’t leave stains on the meringue.
Separate egg whites from yolks and put the whites in a mixer bowl. Whip it on medium speed until you see bubbles. When you see them, increase the speed and whip it until it thickens and doubles in size.
kolaz meringue
Then start adding sugar slowly with a tablespoon, one at a time. Once all the sugar is incorporated, add the cream tartar, cornstarch and vanilla extract. Whip it all together for few more seconds. With a spoon or spatula, transfer the whipped egg whites onto the prepared parchment paper and shape it into a round disk.
Put it in the oven and bake for 1hour. After that time check if it’s nice and dry and comes off the parchment paper easily. If not, bake it for another 20-30 minutes.
For the coco meringue, add 8 egg whites to a mixing bowl.
Prepare two baking sheets with 2 parchment papers. Just like with the above single meringue disk, use the bottom part of a spring form or removable bottom of a tart shell to draw a circle on each parchment paper (approx 9 inch/22 cm). Flip them on the other side so that you can still see the circles but it won’t leave stains on the meringue disks.
Start whipping eggs white on medium speed until you see bubbles. Increase the speed and whip it until it thickens and double the size. Then start adding 2 cups of sugar slowly, one tablespoon at a time.
Once all the sugar is incorporated, add 1 tablespoon of cream tartar, 2 tablespoons of cornstarch, 2 teaspoons of vanilla extract, and 1 tablespoon of coco powder. Whip it all together for a few more seconds.
kolaz coco disk
Add 2 more tablespoons of coco powder and whisk it with a spatula, making little swirls. With a spoon or spatula, transfer the whipped egg whites s onto the prepared parchment papers and shape into round disks.
Put the baking sheets with meringue disks in the oven. Bake for 1h 20 minutes. Switch the sheets half time through. If they are still not nice and dry bake it for another 15 minutes.

Vanilla Cream Filling
Transfer the milk to a medium saucepan and heat it to the boiling point, then turn the heat off.
In a separate bowl mix the whole egg, egg yolks, and sugar together. Add the flour and mix it all together well until the mixture is smooth.
When the milk gets to a boiling point, remove it from heat and using a measuring cup, pour half a cup of that hot milk into the bowl with eggs and flour and whisk it altogether. Transfer that mixture back to the saucepan with the remaining milk. Put it back on the burner on medium heat and cook the whole mixture, stirring all the time with a whisk or wooden spoon.
The mixture will become thick after 2 minutes or less. When it’s thick, turn the heat off and add the teaspoon of vanilla extract and cold butter. Whisk it all together and strain it through a strainer to get rid of any lumps.
Cover the cream with plastic wrap. Make sure the wrap touches the cream. That will prevent it from forming a skin. Cool it down in the fridge.

Chocolate Cream Filling
kolaz chocolate
Put the chopped chocolate in a microwavable bowl and melt the chocolate. No matter what microwave you have it should not take you more than 2 minutes. Cool it down for couple of minutes and start working on the rest of the ingredients.
In a food processor, put the soft butter and sugar and mix them together for 20-30 seconds until you see they are well combined. Add the coco powder and salt and pulse it a couple of times until combined. Add the corn syrup, vanilla extract and melted chocolate. Pulse it couple of times together until all the ingredients are well blended.

Put the cream in a little cup and mix it with salt and put it aside.
kolaz caramelIn a medium size sauce pan with a heavy bottom, pour the water and corn syrup. Then gently pour the sugar into the middle part of the pot. Try to stay away from the sides because they will easily burn later on. Gently stir the sugar into the water and syrup using a spatula or wooden spoon.
Cover the pot with a lid and bring it boil on medium heat. Cook for about 3 minutes until all the sugar is dissolved. Uncover the pot and keep boiling for another 6 minutes. Don’t stir it, but gently shake the pan from time to time. There will be a lot of bubbling. After the first 4-5 minutes you should notice that the mixture will slightly start changing color into golden. Do not walk away from the boiling caramel. It only takes a few seconds to burn it.
kolaz caramel butter and creamWhen you see the mixture gets to the amber color stage, turn the heat off and pour in the heavy cream with salt. Stir it. It will bubble a lot but will calm down after few seconds of stirring. Add the butter and vanilla extract and stir it in. Transfer the caramel into a microwave safe cup.

Whipping Cream
Using a mixer, whip the heavy cream, and add icing sugar slowly. Taste after the first 4 tablespoons. We all have different sugar tolerance and that cake is already very sweet, so you might not want to make your whipped cream too sweet.  Add ¼ teaspoon of vanilla extract. Pour the whipped cream into the cooled vanilla cream and gently whisk them all together. Transfer the cream into a pastry bag.

Assemble the cake
Put a cake disk on the bottom of a cake platter and place the first coco disk at the bottom.
caramel and vanila
Combine the vanilla cream filling with a cup of the caramel sauce. If the caramel is too thick and doesn’t want to pour, warm it up in a microwave for 10 seconds just so that it goes back to its liquid form. Pour the caramel into the vanilla cream and whisk it all together. Using a spatula, transfer the vanilla and caramel filling onto the first disk of meringue. Cover it with a second disk, the regular one, and scoop the chocolate filling on top of it.
Cover it with the third, coco meringue disk. Transfer the whipped cream on top of the whole cake.
Using the back of a spoon, make little spikes on the whipped cream. Decorate with some fruit, and sprinkle with the remaining caramel sauce on the top.






  1. A beautiful dessert!!! So many different very rich flavors in this! Love it!!!

    • Yeah, I’m not gonna lie… It’s very rich and little on the sweet side. But totaly worth the sin at least once a year :)

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