Once again we are taking part in « La bataille food » a french friendly competition for food bloggers – This month’s theme is “meringue + A seasonal fruit”. We chose green apples for the fruit.
I’m giving swiss meringue a try. I’ve attempted to make swiss meringue many times before, always without success.
This time I’m determined! I though to myself that trying difficult recipes for « la bataille food » might be a good idea. Why? Because in order to save me from embarrassment I will try harder. And I must say it worked! For once my Swiss meringue remained on the cake with dignity. It even allowed me to color it and place other crunchy meringues over on top.
Swiss meringue and I are finally at peace. Also it must be said that this is mostly because of the stand mixer I adopted for my kitchen. I recommend it as well to anyone interested in making this meringue. For you must whisk a lot. Really a lot (about fifteen minutes). And we are not all strong enough for the physical and psychological pressure of such a task. Myself for example I had one day, the very bad idea of making my own wedding cake with this Swiss meringue on top. When the day came my meringue turned into soup and I cried.
A bride going trough a meringue crisis is not a pleasant thing to see. So to avoid future situations like this, I invested in the proper equipment. Today my stand mixer and I made a cake, here is the recipe:
For the sponge cake
. 120g Oats
. 480ml Milk
. 200g Flour
. 2 Tsp Baking powder
. 2 Tsp Ground cinnamon
. 1 1/2 Tsp Ground ginger
. 1/2 Tsp Salt
. 1 Tsp Baking Soda
. 230g Butter
. 200g Brown sugar
. 4 eggs
. 180g sugar
For the green apple filling
. 450g green apples
. 80g sugar
. 10g grated ginger
. 2-3 cinnamon sticks
. 1/2 vanilla pod
For the Swiss meringue
. 9 Egg whites
. 350g Sugar
. 460g Unsalted butter
. A few drops of vanilla extract
Preheat your oven up to 180 ° C.
Prepare two pans : Place a baking sheet in each and cover them with a layer of oil.
Using a blender, turn the oat into powder.
Heat the milk until it starts steaming (it must not boil).
Pour the milk over the oats and mix.
Mix all dry ingredients: flour, baking powder, cinnamon, ginger, salt and baking soda.
Beat together the butter and the brown sugar until the mixture becomes creamy and the sugar is dissolved.
Continue whisking while adding the egg yolks one by one.
Add the oat/milk mixture and the dry ingredients very gently while you whisk.
Beat egg whites into soft peaks.
Add the egg white to the rest.
Divide the mixture between the two pans.
Bake for half an hour and then let them cool.
Meanwhile we start the apple filling: Chop the green apples and place them with all of the other ingredients and a little water in a pot, over medium heat. Stir frequently.
When the apples are completely soft and the juice has become thick, remove the cinnamon stick and vanilla and let it cool.
Now the Swiss meringue: Heat the egg whites and the sugar in a double boiler, over a very low heat. Whisk gently until sugar dissolves.
Pour the egg whites in the bowl of your mixer. Whisk until you get a marshmallowy texture.
Add the softened butter little by little. At this point your lovely meringue will collapse and become all liquid. Do not cry, it will work out! Continue beating for about ten minutes and the mixture will become creamy again.
Add the vanilla extract and whisk a few times before keeping it in the fridge for half an hour. If like me, you want to add food coloring to your meringue, do it at the same time you add the vanilla.
Now we can assemble our cake! Cut each cake horizontally to obtain 4 layers.
Mix 1/3 of the Swiss meringue with the apples.
Place the cake layers on one another while filling the between with the apples/meringue mixture.
With a large spatula, spread the rest of the meringue over the entire surface of the cake and put it in the fridge for an hour before decorating it (or eating it right away).