Whoopie Pie Cake, Part 2
Last time, we did the two layers for our Whoopie Pie Cake, a big ol' layer cake modeled after that Southern favorite, whoopie pies. If you want to check out that post, click here.
In this second post, we'll finish the cake with a luscious layer of Italian meringue. That is, a cooked meringue (as opposed to a Swiss meringue, an uncooked meringue, the sort that often goes on top of meringue pie in North America). Professional pastry chefs love an Italian meringue--it's that sticky white meringue you sometimes find on top of lemon tarts in France and in French bakeries stateside.
No, we're not filling this behemoth with marshmallow fluff. We're doing it old school. I assure you, the effort will pay off.
So on to the meringue!
Once the chocolate layers have cooled, slice the top off one of them so that it's completely level, just a quarter inch of so. This way, the layers will sit level on each other. Set this layer cut side up on a cake stand or plate.
For the Italian meringue, beat 2 large egg whites and a pinch of sugar in a large bowl with an electric mixer set at medium speed until the whites are quite foamy, about 2 minutes. Increase the speed to high and beat until soft, droopy, white peaks can be formed by dipping the turned-off beaters into the mixture. Set aside.
Next, stir 3/4 cup (150 grams) sugar, 6 tablespoons (90 ml) water, and 1/4 teaspoon (1 gram) cream of tartar in a small saucepan and set it over medium heat. Clip a candy thermometer to the inside of the pan and stir until the sugar has dissolved. Continue cooking undisturbed until the temperature reaches 250F (121C). As you can see from the picture, Bruce uses a fancy laser thermometer, the kind he got for candy-making. Sheesh, boys and their toys. You can also see that we're not yet at the right temperature in this shot. That mark is very important to the recipe's success.
Once the sugar syrup's hit 250F (121C), beat the egg whites in the bowl at high speed for a few seconds to refluff them, then beat in this hot sugar syrup in a thin, steady stream, very slowly.
Once all the syrup has been added, continue beating at high speed until thick, marshmallowy, and cool, 7 to 10 minutes, depending on the day's ambient humidity and other environmental factors. You can see that the meringue is stiff, can hold its shape fairly well. Don't skimp on the beating. Dab a fingertip into the mixture and see if it will hold a little peak.
Spoon and gently spread this meringue onto the layer of the cake on the cake plate. Top with the second layer, flat side down.
Dust the whole thing with confectioners' sugar (that is, icing sugar). If you're not serving the cake at once, hold off on dusting it until just before you're ready so the decorative sugar doesn't dissolve into the moist cake. The cake itself will hold at room temperature for another 4 hours or so--or you can cover it when completely cool and keep it on the counter for a day or so, although the meringue will begin to lose some of its pizzazz over time.
Now you see why there came a point in the literary group when everyone was eating cake rather than discussing David Mitchell's sublime novel. I'm proud to have brought a bit of Southern magic, morphed through Bruce's designs, to these Yankee book lovers.
Mark Scarbrough | Posted on Friday, February 11, 2011 at 9:44AM | in Cake, Chocolate, Desserts, Fabulously Empty Calories
Reader Comments (13)
Hi,
This isn't about the recipe. Wanted to say I just finished reading "Real food has Curves" and loved it. Even better, thanks for the great Kindle version. Having an index with the Kindle version is rarer than you would think. I really appreciate being able to find the recipes quickly, especially since I can't just thumb through it. Can't wait to try some of the Middle Eastern inspired recipes since I'm currently living in Saudi Arabia. Great book. You've revved me up for getting back to my market shopping once I am home (the souks here are not as great as I imagined they'd be).
Well done guys!
I couldn't get the printer friendly version to work. Is it me?
What a beautiful cake!
And I love Bruce's cool toy. I've been contemplating getting one and a friend of mine told me that you no longer have to sell your firstborn to afford one.
What an interesting recipe! Thanks guys! When I saw the photo, I assumed it was just whipped cream in the middle, I never imagined it was soft meringue!
Darlene: Thanks. That book really represents the way we eat--and the way we've found away from the over-processed world around us. I'm so glad you enjoyed it.
Bill: Should be working OK. Let me know if it's not.
Sharon: It IS a cool toy. Quite amazing for candy-making.
Celia: You KNOW it wouldn't be "just whipped cream." Not with Bruce.
M.
I love that thermometer - I've been coveting them since I saw Alton Brown use one on Good Eats.
That meringue looks fabulous even though I don't like sticky things - as long as it stayed in my mouth and off my fingers, I'd be oh so happy.
Jennifer: So I guess no snotty Japanese natto beans for you? In fact, so much of Japanese food is lined out if you take out the sticky factor!
M.
I have a need for one of those thermometers deep in my soul somewhere...
Mmmm--that looks awesome!
Such a funny name for a delicious food!
I made this for my husband for his birthday, and it was amazing. Easy, too. After I cut it, the top layer kept sliding off the remaining cake, making delicious messes on my counter that we cleaned up with our fingers. I will be making this as often as I can from now on. Thank you!!
Carol: That doesn't sound like a rousing success--although you seemed to have enjoyed it. Hmmm. Next time, let that marshmallowy filling really go in the beaters. It should set up pretty stiff, so that it makes peaks in the bowl. And then let it set up a bit before you cut the cake. Hope that helps--although, again, it sounds as if you were having a good time!
M.
Back when I was little my mom made the Italian Meringue Frosting. She got the recipe from a cookbook and it was named Susan's White Fluffy Frosting. I learned to make it as a child, and it wasn't until not too long ago I finally found out it was actually Italian Meringue. TIP: I have found that to keep it smooth and creamy and not get the crystallization, I brush down the sides of the pan with water to ensure all the sugar is boiled. I think it improves the texture. This is similar to making Divinity, again something I learned to make as a child.
It is one of my favorite frosting's, and I have also put it on top of Lemon Pies. Who knew that the French did this also, OHHHLALALA ;=}
I have recently discovered that you can do this with egg whites, and corn syrup beating them together, and then adding powdered sugar and vanilla. It's also very good and no cooking. That is how the Amish make the Whoopie Pie Filling.