Title: Peppermint Meringue Cake With Chocolate Buttercream
Ingredients:
- 1 powdered sugar
- 1/2 salt
- 1 cream of tartar
- 3 vanilla extract
- 1/2 water
- 1/2 sugar
- 1/4 flour
- 1/2 baking powder
- 1/2 salt
- 1 eggs
- 1/2 sugar
- 1/4 vanilla extract
- 1/2 heavy whipping cream
- 1 unsalted butter
- 2 light corn syrup
- 2 bittersweet chocolate
- 1/2 salt
- 1/2 chocolate
- 1 3/4 fresh raspberry
- 1 of fresh mint
- 3
- 1 1/2
- 1
Instructions:
1. Meringue Layers:.
2. Position rack in center in center of oven and preheat to 175°F Using pencil trace two 12X4 inch rectangles on sheet of parchment paper; turn parchment paper over and place on large rimmed baking sheet. Trace one 12X4 inch rectangle on second sheet of parchment paper and turn that paper over onto another rimmed baking sheet.
3. Sift powdered sugar, superfine sugar, and salt into bowl.
4. Combine egg whites and cream of tartar in mixer bowl with wire whisk and beat on medium-low until frothy. Increase to medium-high and beat until soft peaks form.
5. Gradually add sugar mixture and beat until stiff and glossy peaks form (about 3 minutes).
6. Beat in vanilla and peppermint extracts.
7. Divide meringue equally among prepared paper rectangles (about 1 1/3 cups each) and spread evenly within traced lines.
8. Bake meringues until dry and crisp, but not browned, about 3 hours.
9. Turn off oven and let meringues cool completely in oven, then carefully remove meringues from paper.
10. This step can be done up to one week in advance - store meringues in a single layer in an airtight container at room temperature.
11. Peppermint Syrup:.
12. Combine 1/2 cup water and sugar in small pot and stir over medium heat until sugar is dissolved and mixture comes to a boil.
13. Remove from heat and stir in peppermint schnapps. Transfer to a bowl, cover, and chill.
14. This step can be done up to 3 days in advance - keep chilled.
15. Cake:.
16. Position rack in center of oven and preheat to 350°F.
17. Lightly butter bottom and sides of 13X9X1 inch baking sheet. Line bottom of sheet with parchment paper. Lightly dust sides with flour.
18. Sift 1/2 cup flour, cocoa, baking powder, and salt into medium bowl.
19. In another bowl, using mixer, beat eggs and egg yolks until pale and foamy, about 2 minutes.
20. Add sugar and vanilla and beat until mixture in thick - about 3 minutes.
21. Sift flour mixture into egg mixture and gently fold in rubber spatula just until incorporated.
22. Transfer batter to baking sheet and spread evenly to edges.
23. Bake until tops springs back when touched - about 15 minutes.
24. Transfer baking sheet to rack and cool cake for 20 minutes. Run small knife around sides of cake to loosen.
25. Invert cake onto parchment lined work surface and gently peel off parchment paper. Cool completely
26. Use a serrated knife to cut the cake lengthwise. Then trip each half to 12X4 inch rectangles.
27. Buttercream:.
28. Simmer cream, butter and corn syrup in medium saucepan. Remove from heat.
29. Add chocolate and whisk until smooth.
30. Whisk in vanilla and salt.
31. Let stand at room temperature fro 1 - 1 1/2 hours.
32. This can be made up to 4 hours ahead. Let stand at room temperature.
33. Assembly:.
34. Transfer 1/2 cup buttercream to pastry bag with star tip and reserve.
35. Brush crumbs from meringue and cake layers.
36. Place several small dabs of buttercream on a 15 inch long rectangular serving platter. Place one meringue layer, top side up onto the cream.
37. Spread 2/3 cup cream onto meringue and top with one cake layer top side down.
38. Brush cake layer with 1/3 cup peppermint syrup (it will be very wet) and spread 2/3 cup cream over it and then top with another meringue layer top side up.
39. Spread 2/3 cup cream over that and cover with second cake layer top side down.
40. Brush with 1/3 cup peppermint syrup and spread with 2/3 cup cream and top with third meringue layer top side up.
41. Spread thin layer of cream over top and sides of cake and chill for 15 minutes.
42. Spread remaining cream over top and sides of cake. Pipe small rosettes of buttercream in two rows atop center of the cake.
43. Stand 1-2 mint wafer triangles in each rosette Chill cake for 6 hours.
44. This can be made 2 days ahead Cover loosely and chill. Let cake stand at room temperature 1 1/2 hours before serving.
45. Garnish top of cake with fresh raspberries and mint and serve.