There was (and still is) an amazing Swiss bakery not far from where I grew up. It was my family's go to for birthday cakes and special occasions. They made everything, but my favorites were the marzipan and buttercream frogs, and the meringue and whipped cream cake dusted in dark and white chocolate. They still make the frogs, but sadly stopped making what I still consider the BEST cake I have ever had.
My sister and my mother have both called the bakery and asked for the recipe, only to be told that the baker who made that cake is no longer at the bakery, and he took the recipe with him.
This has made me, and especially my sister a little sad and nostalgic for years. That is until I decided to make my own. This took a some research, and some recipe combining, and a little ingenuity.
I'm still not entirely sure if this is the same cake, but my 8-year-old self is pretty sure it is.
The first time I tried this was for my Mother's birthday back in November, at which point I made it about 12 inches around and 6 inches high. But this time around I thought, wouldn't a mini version be more fun? So that's what you see here.
Small disks of almond meringue, layered with slightly sweetened whipped cream, topped with white chocolate and flaked coconut, then frozen and served cold so they really are just like snowballs.
This is a simple yet incredibly delicious cake that brings me back to my childhood with every bite. I can't think of a better way to spend a snowy afternoon indoors.
- 10 Egg Whites at room temperature
- 1 3/4 cup superfine sugar
- 1 1/2 Tbsp cornstarch
- 6 ounces blanched almonds, ground to a breadcrumb texture
- 2 cups whipping cream
- 3-4 Tbsp confectioners sugar
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup flaked coconut
- 1/2 cup grated white chocolate
1. Preheat oven to 250 degrees Fahrenheit. Line two baking sheets with parchment paper, or silicone baking mats.
2. In one bowl, mix ground almonds with 1 cup of superfine sugar and cornstarch, set aside.
3. In a mixer or large bowl, beat the egg whites until frothy. Slowly add the remaining sugar, continue to beat the egg whites until firm, but not dry.
4. Add the almond mixture to the egg whites. Fold in gently until fully incorporated. Then give it a few good folds to work out a bit of the air.
5. Fill a pastry bag (a large freezer bag will work) or use a large cookie dough scoop to dole out 6 rounds per cookie sheet.
6. Using the back of a knife or a spatula, smooth out the meringues so they are about 4 inches around.
7. Place the meringues in the oven and bake for 45-60 minutes, or until the edges start to brown and the middle is almost firm.
8. While the meringues and baking, whip the whipping cream in a mixer or with a whisk in a large bowl. When soft peaks begin to form, add the sugar, vanilla extract and almond extract, mix just to incorporate. Place back in the refrigerator to keep cold. Make sure not whip too long, or it will turn into butter!
9. When meringues are done, remove from over and let fully cool.
- Starting with the baked meringue, alternate layers of meringue and whipped cream for a total of 4 meringues in a stack.
- Next, using a flat spatula, drop a good amount of whipped cream on the top of the cake and start working it outward and then down the sides.
- Once the cake is fully covered, sprinkle the flaked coconut and white chocolate over the top, and on the sides if you like.
- Last but not least, place the cakes in the freezer until the whip cream is good and frozen, at least an hour. You can eat them at room temperature, but thy are so much better cold!
- Makes 3-8 mini cakes depending on how many layers you want, and how many batches you have time to bake. If you only want a few cakes, you can use the left over meringue to make cookies! Just use a Tbsp to measure out cookie portions and bake at 250 degrees for about 40-45 minutes.
*Make sure and take the cakes out of the freezer 10-15 minutes before serving to let them soften up.
*Last time in Recipes: 10 Cozy Winter Recipes