<\/p>\n

\n

Pomegranate and rose cream meringue cake – crisp on the outside and marshmallowy in the centre. The meringue pairs beautifully with the juicy pomegranate seeds, keeping the dessert from tasting any sweeter than it actually is ;). Decorated in red and white especially for today\u2019s celebration. Highly recommended!<\/em><\/p>\n<\/blockquote>\n

Ingredients for 2 meringue layers:<\/span><\/p>\n

\n
• 6 egg whites (from large eggs)<\/li>\n
• a pinch of salt<\/li>\n
• 300 g caster sugar<\/li>\n
• 1 tsp lemon juice or vinegar<\/li>\n
• 1 tsp potato starch<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Line two flat baking trays with baking paper and draw two 21 cm circles on them (the easiest way is to trace around a small plate or bowl).<\/p>\n

  Place the egg whites and salt in the bowl of a stand mixer and whisk until stiff. Continue whisking while gradually adding the sugar, one tablespoon at a time \u2013 this is very important. You should have a thick, glossy meringue. Add the lemon juice or vinegar and whisk in. Finally, gently fold in the sifted potato starch.<\/p>\n

  Transfer the meringue mixture to a piping bag with the end snipped off (the opening should be large). Pipe the mixture onto the two drawn circles, creating one large meringue next to the other so that they touch.<\/p>\n

  Preheat the oven to 150\u00baC. Place both trays in the oven and immediately reduce the temperature to 120\u00baC. Bake\/dry for about 1 hour 45 minutes to 2 hours, until the meringue is crisp and baked through on top. Turn off the oven and leave the meringues to cool for several hours or overnight.<\/p>\n

  Ingredients for the rose cream:<\/span><\/p>\n

  \n
  • 400 ml double cream, chilled<\/li>\n
  • 2 tsp icing sugar<\/li>\n
  • 1 tbsp rose water* (or more, to taste)<\/li>\n<\/ul>\n

    Place all the ingredients in the bowl of a stand mixer and whip until stiff.<\/p>\n

    Additionally:<\/span><\/p>\n

    \n
    • 1\u00bd\u20132 pomegranates<\/li>\n<\/ul>\n

      Method:<\/strong><\/p>\n

      Place the first meringue layer on a serving plate. Gently spread half of the rose cream over it and cover with pomegranate seeds. Place the second meringue layer on top, followed by the remaining cream, and scatter over the remaining pomegranate seeds. Chill in the fridge before serving.<\/p>\n

      *You can make a vanilla cream instead by replacing the rose water with vanilla bean paste or the seeds from a vanilla pod.<\/p>\n

      Enjoy!<\/p>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      Pomegranate and rose cream meringue cake – crisp on the outside and marshmallowy in the centre. The meringue pairs beautifully with the juicy pomegranate seeds, keeping the dessert from tasting any sweeter than it actually is ;). Decorated in red and white <\/p>\n","protected":false},"author":1,"featured_media":5855,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[79,9,33],"tags":[104,97,344,135,411],"duration":[],"tag_group":[],"class_list":["post-5854","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-all-over-the-world","category-gateaux-tortes","category-meringue-tortes","tag-double-cream","tag-egg-whites","tag-gluten-free","tag-pomegranate","tag-rose-water"],"acf":[],"yoast_head":"\n