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Polenta Cake with Meringue and Caramel

Polenta Cake with Meringue and Caramel

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Baking and Desserts | European cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

18

🍽️ Servings

6

Description

Polenta Cake with Meringue and Caramel

Ingredients

  • Chicken Egg - 4 pieces
  • Egg white - 3 pieces
  • Corn Flour for Polenta - 7.1 oz
  • Powdered Sugar - 4.2 oz
  • Wheat Flour - 2.1 oz
  • Baking Powder - 0.3 oz
  • Clarified Butter - 3.5 oz
  • Orange zest - 1.1 oz
  • Water - 7 fl oz
  • Rum - 1 fl oz
  • Orange juice concentrate - 3 fl oz
  • Honey - 1 tablespoon
  • Fresh Mint - to taste
  • Fresh Berries - 1.1 oz
  • Salt - 0.4 oz
  • Sugar - 8.8 oz
  • Butter - 2.8 oz
  • Pastry decorations - to taste

Step by Step guide

Step 1

Beat 4 eggs and 120 g of powdered sugar with a mixer.

Step 2

In a separate bowl, mix 8 g of baking powder, half a teaspoon of salt, and 100 g of melted butter, then add 100 g of corn flour for polenta and mix until smooth.

Step 3

Add the corn and butter mixture to the egg and sugar mixture, then add another 100 g of corn flour, 60 g of regular flour, and mix until smooth using a mixer.

Step 4

Line a baking tray with parchment paper, pour in the batter, and bake in the oven at 356°F for 25–30 minutes.

Step 5

Melt 100 g of sugar in a saucepan, adding 1 tablespoon of water, then reduce the heat, pour in 50 g of rum and another 150 ml of water. Remove from the heat and let cool.

Step 6

To make the orange syrup, place the grated zest of one orange in a saucepan, add 100 ml of orange juice, 1 tablespoon of honey, 1 tablespoon of sugar, and a pinch of salt. Reduce until thick, then add 80 g of cold butter and mix.

Step 7

To make the meringue, mix 3 egg whites and 120 g of sugar, heat to 131°F in a water bath, remove from heat, and mix with a mixer until fluffy.

Step 8

Remove the cake from the oven and soak it with the rum syrup using a brush.

Step 9

Pour 1 tablespoon of orange sauce onto a plate, place a piece of the soaked cake on top, decorate with meringue using a piping bag, and torch the top of the dessert with a gas burner. Serve with fresh berries, mint leaves, and caramel decor.

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