Black Forest Meringue Cake
Enjoy the delicious flavours of Black Forest Cake in this gluten-free Meringue 'cake'.
Servings: 10 servings
Calories: 204kcal
Ingredients
Meringue
- 9 ½ Tbsps sugar divided 3 tablespoon + 6 ½ tablespoon
- ½ cup icing sugar
- ½ cup unsweetened cocoa powder
- 4 large egg whites
Black Cherry Ice Cream
- ½ cup whipping cream
- ½ cup Greek Yogurt
- ¼ cup sugar
- 1 cup pitted black cherries can use fresh or frozen
Whipped Cream Frosting
- ½ cup whipping cream
- 1 tablespoon sugar
- ¼ teaspoon vanilla extract
- 5 black cherries pitted and halved
Instructions
Meringue
- Preheat oven to 200°
- Trace two 8" circles on parchment paper. Use 2 baking sheets if necessary.
- If using 2 baking sheets position oven racks in top ⅓ and bottom ⅓ of oven.
- Sift 3 Tbsps sugar, icing sugar and cocoa into a medium bowl.
- Beat egg whites in a large bowl till frothy. Add 1 ½ Tbsps sugar and beat to soft peak stage. Gradually add 5 Tbsps sugar, beating continuously until whites are stiff and glossy. This may take several minutes.
- Fold in cocoa mixture. Fold carefully until cocoa is evenly distributed.
- Spread half of the egg whites over each parchment circle.
- Bake for 4 hours, switching pans each hour. After 4 hours turn oven off and allow meringues to cool in oven overnight. You can prepare meringues a few days ahead and store at room temperature in an airtight container. Or you can freeze them in an airtight container for up to a month.
Black Cherry Ice Cream
- Line an 8" round cake pan with plastic wrap leaving enough overhang to fold back and cover the pan.
- Rough chop the black cherries.
- Beat whipping cream and sugar in a bowl to soft peak stage.
- Add yogurt and beat to blend in.
- Stir in cherries.
- Scrape mixture into the lined cake pan. Fold the excess plastic wrap back over the pan to cover the mixture.
- Freeze at least 4 hours or upto a month.
Whipped Cream Frosting
- Beat cream, vanilla and sugar until peaks form.
Assembly
- Place one meringue on a cake plate.
- Remove ice cream from the pan and peel off plastic wrap.
- Place ice cream over the bottom meringue layer. Top with remaining meringue round.
- If serving immediately assemble meringue with ice cream center and allow to stand at room temperature for about 20 minutes. Prepare frosting according to the next step and serve.
- Spread whipped cream over top allowing it to flow over the sides. Decorate by placing cherries halves evenly around the top of the cake.
- Assembled cake can be frozen at this point in an airtight container. Allow cake to stand 20-30 minutes before serving.
Nutrition
Calories: 204kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 36mg | Potassium: 146mg | Fiber: 2g | Sugar: 25g | Vitamin A: 555IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg