Reviews (1) Add Rating & Review 41 Ratings 5 star values: 19 4 star values: 10 3 star values: 12 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 10/21/2016 Question: how do you slice this without the meringue crumbling into pieces? Am I baking it too long/making it too crisp? I haven't tried this recipe specifically but have tried other meringues.
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Gallery Cloud Cake Credit: Marcus Nilsson Recipe Summary prep: 50 mins total: 3 hrs 45 mins Servings: 8
Ingredients Meringue Unsalted butter, room temperature, for pans 1 1/2 cups sugar 3 tablespoons cornstarch 1/4 teaspoon coarse salt 6 large egg whites, room temperature Pinch of cream of tartar Cream 1/3 cup sugar 1/4 cup all-purpose flour Pinch of coarse salt 1 1/2 cups buttermilk 3 large egg yolks 1/2 vanilla bean, split lengthwise and seeds scraped Caramel Nonstick cooking spray 1/3 cup sugar 2 tablespoons corn syrup Whipped cream, for serving
Gallery Cloud Cake Credit: Marcus Nilsson
Recipe Summary prep: 50 mins total: 3 hrs 45 mins Servings: 8
Gallery
Cloud Cake Credit: Marcus Nilsson
Cloud Cake
Credit: Marcus Nilsson
Cloud Cake
Recipe Summary prep: 50 mins total: 3 hrs 45 mins Servings: 8
Recipe Summary
prep: 50 mins total: 3 hrs 45 mins
Servings: 8
prep: 50 mins
total: 3 hrs 45 mins
prep:
50 mins
total:
3 hrs 45 mins
Servings: 8
8
Ingredients
Ingredients
Unsalted butter, room temperature, for pans 1 1/2 cups sugar 3 tablespoons cornstarch 1/4 teaspoon coarse salt 6 large egg whites, room temperature Pinch of cream of tartar
1/3 cup sugar 1/4 cup all-purpose flour Pinch of coarse salt 1 1/2 cups buttermilk 3 large egg yolks 1/2 vanilla bean, split lengthwise and seeds scraped
Nonstick cooking spray 1/3 cup sugar 2 tablespoons corn syrup Whipped cream, for serving
Directions
Meringue: Preheat oven to 275 degrees. Butter three 8-inch round cake pans. Line bottoms and sides with parchment, leaving at least 1/2 inch extra on sides; butter parchment. Pulse sugar, cornstarch, and salt in a food processor until finely ground.
With a mixer on medium-high speed, beat egg whites and cream of tartar until soft peaks form. Beat in sugar mixture, 1 tablespoon at a time, then beat until stiff, glossy peaks form, about 5 minutes more. Divide mixture among pans; smooth tops. Bake 1 hour, then turn off oven and prop open door. Let cool 1 hour. Transfer pan to a wire rack; let cool completely.
Cream: In a bowl, whisk together sugar, flour, and salt. In a saucepan, combine buttermilk, yolks, and vanilla pod and seeds; place over medium heat. Gradually whisk in sugar mixture. Cook, stirring, until just boiling, about 9 minutes. Strain through a fine-mesh sieve, pressing on solids; press plastic wrap directly on surface and refrigerate until cold, at least 1 hour and up to 3 days.
Caramel: Coat a baking sheet with cooking spray. Stir together sugar and corn syrup in a microwave-proof bowl. Microwave on high 3 minutes, stirring after each minute. Stir again, then microwave just until golden and caramelized, about 15 seconds more. Immediately pour mixture onto prepared sheet and let cool until firm. Remove from sheet; finely chop.
Using parchment, lift meringue cakes from pans; discard parchment. Carefully place one cake on a platter or cake stand. Spread half of cream on top. Sprinkle with 3 tablespoons caramel. Repeat with second cake layer, remaining cream, and 3 more tablespoons caramel. Top with whipped cream and remaining caramel; serve immediately.
Reviews (1)
Add Rating & Review 41 Ratings 5 star values: 19 4 star values: 10 3 star values: 12 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 10/21/2016 Question: how do you slice this without the meringue crumbling into pieces? Am I baking it too long/making it too crisp? I haven't tried this recipe specifically but have tried other meringues.
Reviews (1)
Add Rating & Review 41 Ratings 5 star values: 19 4 star values: 10 3 star values: 12 2 star values: 0 1 star values: 0
Add Rating & Review
41 Ratings 5 star values: 19 4 star values: 10 3 star values: 12 2 star values: 0 1 star values: 0
41 Ratings 5 star values: 19 4 star values: 10 3 star values: 12 2 star values: 0 1 star values: 0
41 Ratings 5 star values: 19 4 star values: 10 3 star values: 12 2 star values: 0 1 star values: 0
5 star values: 19 4 star values: 10 3 star values: 12 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 10/21/2016 Question: how do you slice this without the meringue crumbling into pieces? Am I baking it too long/making it too crisp? I haven't tried this recipe specifically but have tried other meringues.Martha Stewart Member
Rating: Unrated 10/21/2016
Question: how do you slice this without the meringue crumbling into pieces? Am I baking it too long/making it too crisp? I haven’t tried this recipe specifically but have tried other meringues.
Rating: Unrated
All Reviews for Cloud Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cloud Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
