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Flourless Gluten Free Almond Meringue Cake

Meringue Cake

I’ve been making all kinds of different cakes recently and got so many requests to make a gluten free recipe for those who are on specific diet .See everyone loves a good cake and there are not too many cake recipes that are flourless or made with gluten free flour.

By far this almond meringue cake is the most delicate among all my other gluten free cake recipes .Back in Armenia, where I grew up , any meringue cake was considered the top of the cakes, if I may say so:) .Especially if that meringue cake also had walnuts, and yes those two can make any cake taste at its best!

This almond meringue cake has a really unique,delicate and different taste and texture,so different from all my other cakes. I loved how it turned out from the first try /test as I say, and decided not to change anything in my recipe.

Hope you guys try it and I’d love to hear your feedback and comments,

Happy baking!

Flourless Gluten Free Almond Meringue Cake

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Ingredients

For meringue and cake butter

4 large eggs, divided, separated, at room temperature

1¼ Cups granulated white sugar, divided

¼ Tsp lemon juice (or cream of tartar)

½ Cup heavy cream (or sour cream)

100 Grams unsalted soft butter

½ Cup coconut flour

1 Cup almond flour (you can make your own blend almonds in food processor and sift)

¼ Tsp cinnamon or cardamom powder (optional and at your preference )

1 Tsp baking powder

¼ Tsp salt

For caramel buttercream

100 Grams unsalted soft butter

7oz / 200 Grams (half of a can) condensed milk ,caramel kind (you can make your own by boiling the can for 2 ½ to 3 hours,make sure it’s completely cooled before using)

1 Tsp vanilla extract

Meringue Cake

 

Directions

Preheat oven to 300° F/150° C degree

Start by making the meringue

Beat the egg whites + salt on high speed until foamy

Start adding 1 cup of  sugar 1 tablespoon at a time ,do not add all at once !

line an 8” round baking pan with parchment paper

Transfer the meringue onto lined pan and using a knife try to spread as even as possible

If you like to give it swivel design ,you can do that with the tip of your knife

Reduce oven temperature to 250°F/120° C and bake for an hour

Making the cake butter

Preheat oven to 350°F/170°C degree

In a bowl combine:

Almond flour, cocoa flour,¼ cup sugar,baking powder, cinnamon and salt

Mix with a spoon or spatula ,just to combine ,set aside

In a mixing bowl beat the egg yolks, butter,remaining ¼ cup sugar, until combined

Start adding the dry mixture  in 2-3 additions ,mix all to combine into thick butter

Using a knife or offset spatula spread the butter on 8” lined baking pan

Bake 20-25 minutes or until golden brown

Making the buttercream

Beat the butter until soft and fluffy, add vanilla extract and caramel 1 tablespoon at a time

Beat until combined

 

Now when everything is baked,mixed and ready ,start assembling the cake

Place the cake layer on a cake stand,spread the buttercream and place the meringue on top

I like decorating this cake with chocolate ganache and crushed almond brittle or sliced almonds

 

To make the ganache for decor you will need:

¼ Chocolate chips (semisweet or bittersweet)

2 Tbs milk (or cream)

10 Grams unsalted butter

Melt everything on a double boiler and drizzle the cake

 

I’d recommend to chill the cake  in the fridge about 1-2 hours before serving

Enjoy!

Meringue Cake

Posted in Cakes.

heghineh

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