The pineapple and meringue cake
is the kind of dessert that intrigues me because even though I am anything but a pastry chef, I have a lot of fun playing with piping bags, smooth or star tips, and especially WITH THE TORCH with which I “burnish” meringues ad libitum! In short, here in Bologna they would say I’m worse than a cinna! (In my Romagna instead burdela …just for fair play!
HOW MANY TYPES OF MERINGUE EXIST IN PASTRY?
All types of meringue that can be prepared are 3:
– Italian meringue;
– French meringue;
– Swiss meringue.
The main difference between the various types of meringue lies in the preparation method and cooking.
ITALIAN MERINGUE
Let’s start with the Italian meringue. It is perhaps the most difficult type of meringue to prepare, requiring the use of a stand mixer and a kitchen thermometer to achieve an optimal result.
While the egg whites are being whipped in the mixer, the sugar must be dissolved with water in a saucepan and heated until it reaches a temperature of 250°F.
At this point, while the egg whites continue to whip, the hot sugar is poured in a thin stream into the mixer.
Italian meringue can be used to enrich mousses and semifreddos or as a decoration for other typical Italian desserts; to give it the classic slightly browned appearance, it can be broiled in the oven or caramelized with a torch.
FRENCH MERINGUE
The French meringue is perhaps the most well-known and prepared type of meringue, just like the equally famous French macarons. It is made by preparing a mixture that contains equal amounts of sugar and egg whites.
Start by whipping the egg whites in the mixer or with an electric beater; when they are whipped to stiff peaks, add the sugar gradually, and continue to work the mixture until it is well combined.
Once ready, give the French meringue the shape you prefer and place it to dry in the oven at a temperature of 122/140°F.
French meringue is used to prepare classic spumoni and the base for meringue cake.
SWISS MERINGUE
The preparation of Swiss meringue differs from both previous preparations.
In this case, both the egg whites and sugar are heated in a bain-marie until they reach a temperature of 140°F, then they are whipped until a foamy consistency is achieved; then the meringues are made and cooked in the oven.
The secrets to obtaining a good meringue
As we said, the preparation of Italian, French, or Swiss meringue is quite tricky, which can cause several problems. However, there are some tips that ensure greater chances of success:
– Meringue must be worked with clean tools, that have not come into contact with any type of fat;
– All ingredients must be at room temperature;
– The meringue must be whipped well, but not too much, or it risks liquefying and ruining.
HOW TO STORE MERINGUE AND MERINGUE CAKE? IN THE FREEZER
I put canned pineapple in the batter but if you prefer use fresh fruit in the same amount indicated below but let’s start cooking, shall we?
PINEAPPLE AND MERINGUE CAKE
The kitchen of ASI
- Difficulty: Medium
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 25 Minutes
- Portions: 9
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 9 oz canned pineapple
- 2/3 cup pineapple juice
- 3 eggs
- 2 1/2 cups all-purpose flour
- 1/2 cup butter (softened)
- 1/2 cup sugar
- 1 tsp baking powder
- 1 1/2 tsp lemon zest
- 2 egg whites
- 1/2 sugar
Tools
#ADV
- Bakeware
- Piping Bags
- Smooth Nozzles
- Electric Whisks
- Stand Mixers
- Torches
Steps
1) I start the recipe for the meringue cake with pineapple by creaming the softened butter with sugar also adding lemon zest only the yellow part, not the white called albedo which would be bitter.
2) I add to the mixture the eggs, incorporating the next one only after the egg has been well blended into the mixture.
3) I sift the flour well with the instant baking powder and mix it with a spatula in upward movements.
4) My mixture was a bit too dense so I added about 1/3 of a cup of pineapple juice and diced pineapple about 1/2 inch.
5) It only remains to bake the soft cake with canned or fresh pineapple at 340°F for 40 minutes or according to the characteristics of your appliance.
6) After baking and as always the toothpick test is key, I let it cool in the oven then on a wire rack.
7) I soak the cake with the remaining pineapple juice and proceed to prepare the meringue.
PREPARATION OF THE MERINGUE
1) I start whipping the egg whites without adding anything at most…a drop of lemon no salt! (BASSANINI DOCET)
2) When they start to foam well I gradually add the sugar in multiple parts, I do it in 3 times.
3) I continue to whip until I have a fluffy meringue with high peaks and well-formed with the sugar perfectly dissolved.
FINAL COMPOSITION OF THE PINEAPPLE AND MERINGUE CAKE
1) I put the meringue in the piping bag and make the decoration covering the entire cake with small mounds of meringue made with a smooth nozzle of about 1/5 inch
2) Now comes the fun part because with the torch I flame the meringues and…we are ready to taste!
Enjoy this beautiful and delicious cake with pineapple and meringue!
Annalisa
If you love meringues, I leave you the recipe for the SLAVA CAKE
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Copyright 2022© Annalisa Altini, All rights reserved.
Recipe seen and modified on Sale & Pepe from centuries ago!
Annalisa recommends …
1) Instead of canned pineapple we can use the same amount of canned peaches and I think this meringue cake would be even better!
2) Eat it quickly, the meringue is very delicate!
3) Use fresh pineapple if you prefer but keep it in a pan with a little sugar and water: it will soften, become flavorful, and will be delicious! If you like, add a tablespoon of rum for desserts which will evaporate and not get anyone drunk!
