Layers of baked coffee flavored meringue and pumpkin pastry cream topped off with whipped cream, coco powder and pumpkin molasses caramel.
Meringue is easy peasy. It's great to top pies with, baked into cookies, to use as frosting, I've even used it in pie crust! One thing I have never done is make a meringue cake. Now I'm sure you are looking at these pictures thinking. What the heck is that blob? It's pure meringue! This is a non-cake, cake. A great alternative for those with gluten sensitives. It's also lower in calories! No butter or flour. All these eggs also means it is high in protein right? So it's practically health food... Kidding!
You start by whipping your meringue, placing it on baking sheets and baking until it is crisp and dry. Since meringue is all egg white, I opted to make a pumpkin pastry cream with some of the egg yolks so there was less waste. Topped off with a heaping pile of whipped cream, coco powder and a caramel drizzle. This cake is sure to impress, and it's so easy to make! I feel like because I totally stink at decorating layer cakes, this is perfect for me.
Pumpkin Spice Latte Meringue Cake
12 room temperature Davidson's Safest Choice egg whites
2 tsp cream of tarter
1/4 tsp salt
1 cup granulated sugar
1 1/2 tsp instant coffee granules
For the pumpkin pastry cream:
6 Davidson's Safest Choice egg yolks
1 cup milk
1/2 cup brown sugar
1/2 cup pumpkin puree
1/2 tsp vanilla extract
1/2 tbs corn starch
1 tsp pumpkin pie spice
pinch of salt
For the topping:
1 cup heavy whipping cream
1 tbs coco powder
Pumpkin Molasses Caramel for drizzling, recipe found HERE
- In the bowl of your electric mixer, using your whip attachment. Whip egg whites, cream of tarter and salt on high speed until they are foamy.
- Slowly pour in granulated sugar while mixer is on high and whip until soft peaks form.
- Return mixer to high and mix in your instant coffee. Whip until stiff peaks form.
- On parchment paper lined baking sheets divide meringue into three equal sized circles. To make it easier, trace a 9 inch cake pan as an outline of where to spread your meringue.
- Bake at 250 for about 2-2.5 hours or until the meringues are dry to the touch.
- Turn oven off, and crack the door allow to sit for one hour.
- Allow to cool completely before assembly.
- To prepare you pumpkin pastry cream, in a medium sauce pan over medium heat whisk egg yolks with your brown sugar.
- Slowly whisk in your milk, salt, and corn starch. Bring to a low boil and continue whisking until it has thickened and coats the back of a spoon.
- Remove from heat, mix in pumpkin puree and pumpkin pie spice.
- Cover with plastic wrap, and refrigerate until cold.
- To prepare your whipped topping, in your electric mixer whip cream on high until soft peaks form. I like to keep it unsweetened. However you can add some confectioners sugar to sweeten it to your likings. I find the cake is sweet enough and the cream off sets it.
- To assemble your cake, place on layer of meringue on the bottom, top with cold pastry cream, top with a second layer of meringue. The alternate remaining pastry cream and meringue.
- Top with whipped cream, dust with coco powder and drizzle with caramel.
- Then serve! Cake is best when eaten immediately.
** I made this cake using Davidson's Safest Choice Eggs. Safest Choice is a pasteurized egg, which eliminates any chances of the spread of things like salmonella or listeria. When I separate my egg whites from the yolk, my hands get covered in raw egg (I'm a messy baker!). Thanks to Safest Choice, I do not need worry about getting sick or spreading foodborne illness to my kids**