I was searching the web for a cake different from the usual ones, and on several sites, I read about this dessert, the Slavic cake, very quick and with an intense flavor, and here I am cooking it in my kitchen!

The cake, which is baked only once with all 3 different layers you see in the photo, is very good and serves as a base for new preparations because you can always vary its flavor as you like.
For example by putting berry jam or even hazelnut cream and adding sliced almonds or chopped hazelnuts to the meringue: in short, it’s a recipe you can use as a good soft base for other tasty treats.

The meringue theoretically should have lowered while it remained high but personally, the taste blends well with the rest so for me no problem but if you prefer a lower layer use 2 egg whites instead of the 3 indicated.
HOW MANY TYPES OF MERINGUE ARE THERE IN PASTRY?
Italian, French, and Swiss meringues: all types of meringue that can be prepared
Without dwelling on their origin, let’s now talk about the different types of meringue that can be prepared, which are 3:
– Italian meringue;
– French meringue;
– Swiss meringue.
The main difference between the different types of meringue lies in the preparation method and cooking.
ITALIAN MERINGUE
Let’s start with Italian meringue. It is perhaps the most difficult type of meringue to prepare, requiring the use of a kitchen mixer and a cooking thermometer to achieve the best result.
While the egg whites whip in the mixer, the sugar is dissolved together with water in a saucepan and heated until it reaches the temperature of 250°F.
At this point, while the egg whites continue to whip, the hot sugar is poured in a 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 lightly browned appearance, it can be toasted in the oven or caramelized with a blowtorch.
FRENCH MERINGUE
French meringue or à la française is perhaps the most well-known and prepared type, 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 stiff peaks, gradually add the sugar, and continue working the mixture until well blended.
Once ready, you give the French meringue the desired shape and put it to dry in the oven, at a temperature of 122°F – 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 egg whites and sugar are heated in a double boiler until they reach a temperature of 140°F, then they are whipped until achieving a foamy consistency; then the meringues are formed and baked in the oven.
The secrets to getting a good meringue
As we said, making meringue, whether Italian, French or Swiss, is a rather tricky preparation, which can create various problems. However, there are some precautions that guarantee a greater chance of success:
– Meringue should be worked with clean tools, which have not come into contact with any kind of fat;
– All ingredients must be at room temperature;
– The meringue should be well whipped, but not overwhipped, or it risks becoming liquid and ruined.
HOW TO STORE MERINGUE AND MERINGUE CAKE? IN FREEZER
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I suggest other desserts with meringues:
Bread and Jam with Meringue;

Eton mess with strawberries;

Almond Meringues

SLAVIC CAKE – SWEET RECIPE
The kitchen of ASI