Frogmill Meringue Gateau Recipe

This Frogmill Meringue Gateau Recipe is an elegant and show-stopping recipe, which is made with almond-flavored pastry cream and a fluffy meringue coating. It’s a restaurant-quality dish, perfect for a special celebration.

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Frogmill Meringue Gateau Recipe Ingredients

Sponge cake:

• 4 eggs
• 1/2 cup superfine sugar
• 1 cup flour, sifted
• Pinch salt

Pastry cream:

• 3 3/4 cups milk
• 6 egg yolks
• 3/4 cup superfine sugar
• 3/4 cup flour
• 1 teaspoon almond extract

Meringue:

• 6 egg whites
• 1/4 teaspoon almond extract
• 2 cups sugar

Garnish and Assembly:

• 4 tablespoons Creme de Cacao
• 4 tablespoons almond slivers
• Confectioners’ sugar for dusting, sifted

How To Make Frogmill Meringue Gateau

1. Make the Sponge Cake: Preheat the oven to 375°F. Grease, sugar, and flour an 8-inch cake tin. Place the eggs and sugar into a heatproof bowl set over a pot of hot water. Whisk for about 5 minutes, until the mixture is pale and has thickened. Remove the bowl from the heat and whisk for 2 more minutes. Gently fold in the sifted flour and salt. Pour the batter into the prepared tin.
2. Bake and Cool the Sponge: Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
3. Make the Pastry Cream: In a saucepan, heat the milk until it boils. In a separate bowl, mix the egg yolks with the sugar, then add the flour and whisk until smooth. To temper the eggs, gradually whisk the hot milk into the egg yolk mixture.
4. Thicken and Cool the Cream: Pour the entire mixture back into the saucepan and place it over a gentle heat. Whisk constantly until the cream comes to a boil and thickens. Stir in the almond extract, lower the heat, and let it cook for another 10 minutes. Remove from the heat, transfer to a bowl, and place a piece of buttered waxed paper directly on the surface to prevent a skin from forming. Let it cool completely.
5. Make the Meringue: In a large, clean bowl, beat the egg whites until stiff peaks form. Add the almond extract, then gently fold in the sugar. The final mixture should be very thick and glossy.
6. Assemble the Cake Layers: Using a long serrated knife, cut the cooled sponge cake into three even horizontal layers. Place the bottom layer on a large, round oven-safe dish. Soak the layer with half of the Creme de Cacao. Spread with half of the cooled pastry cream and sprinkle with half of the almond slivers.
7. Finish Layering: Place the middle cake layer on top, soak it with the remaining Creme de Cacao, and spread with the remaining pastry cream and almond slivers. Place the final cake layer on top.
8. Cover with Meringue: Preheat the oven to 500°F. Spread a thin, smooth layer of the meringue over the entire cake to crumb coat it. Fill a large piping bag fitted with a rose-shaped tip with the remaining meringue. Pipe the meringue in decorative vertical loops around the sides and on top of the cake.
9. Brown and Serve: Dust the entire cake with sifted confectioners’ sugar. Place it in the hot oven for just 3 minutes to lightly brown the meringue. Serve immediately.

Recipe Tips

• How do I get a light and airy sponge cake? The key is to whip the eggs and sugar over hot water until they are thick and pale (this is called the ribbon stage). This dissolves the sugar and stabilizes the eggs, allowing them to hold more air. Be very gentle when folding in the flour to avoid deflating the batter.
• How do I prevent lumps in my pastry cream? Constant whisking is essential, especially when adding the hot milk to the eggs (tempering) and when the mixture is on the heat. This prevents the eggs from scrambling and ensures a silky-smooth cream.
• Can I make parts of this cake ahead of time? Yes. This is a multi-step recipe, so planning is helpful. You can bake the sponge cake and make the pastry cream a day in advance. Store the wrapped cake at room temperature and the pastry cream in the refrigerator with plastic wrap pressed onto its surface.
• What’s the best way to get a professional meringue finish? For the most beautiful piped loops, ensure your meringue is whipped until it’s very thick and holds its shape well. Using a large piping bag and a decorative tip will give you the most control.

What To Serve With Meringue Gateau

This impressive and complex cake is a complete dessert that needs no accompaniment.

• Serve slices on their own on a dessert plate.
• A strong cup of black coffee or an espresso is the perfect beverage to balance the sweetness.

How To Store Meringue Gateau

Refrigerate: Due to the pastry cream filling, this cake must be refrigerated. It is best eaten on the day it is made, as the meringue will begin to weep and the sponge will get soggy over time. Store any leftovers in a cake box in the fridge for up to 1 day.

Frogmill Meringue Gateau Nutrition Facts

• Serving: 1 slice (of 10)
• Calories: 620kcal
• Protein: 14g
• Fat: 20g
• Carbohydrates: 95g
• Sugar: 75g
• Sodium: 250mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Lemon Angel Food Cake Recipe
• Quick Lemon Cottage Cake Recipe
• Lemony Yogurt Pound Cake Recipe