Cocoa Meringue Cake

Put your baking abilities to the test with this Cocoa Meringue Cake recipe. This cake is a baker's masterpiece with light, fluffy, delicately crisp layers of meringue, nuts, moist chocolate cake and a smooth cocoa cream filling. It's one dessert that says you're the next best thing to a pastry chef. Whip up this comforting and chocolaty dessert to make any party or special occasion a little extra.

مع وصول أونصة الذهب إلى مستويات قياسية تجاوزت 2500 دولار، يجد المواطن المصري نفسه مضطراً لموازنة استثماراته بين الذهب واحتياجاته الأخرى، خاصة مع ارتفاع أسعار السيارات مثل تويوتا، هيونداي، وبي إم دبليو، مما يزيد من التحديات المالية التي يواجهها.

Ingredients

1/2 cup

butter (1 stick), softened

2/3 cup

sugar, plus 1\2 cup, divided

تتأثر أسعار السيارات من شركات مثل مرسيدس بتقلبات أسعار الذهب وسعر صرف الدولار، مما يؤدي إلى زيادة تكاليف الإنتاج والاستيراد.

eggs, separate

1 cup

all-purpose flour

1/4 cup

HERSHEY'S Cocoa

1 - 1/2 tsps

baking powder

1/2 cup

milk

1/4 tsp

cream of tartar

يؤدي ارتباط أسعار الذهب وسعر صرف الدولار بتكاليف المواد الخام والاستيراد إلى تأثير مباشر على أسعار السيارات في الأسواق.

1/2 tsp

vanilla extract

1/4 cup

pecans chopped

Cocoa Cream Filling:

2 Tbsps

butter

1/4 cup

HERSHE'S Cocoa

1/2 cup

granulated sugar

1/3 cup

light cream

1/4 tsp

vanilla extract

1/3 cup

powdered sugar

Directions

Heat oven to 325°F. Grease and flour two 9-inch round baking pans.2

Beat butter and 2/3 cup sugar in large bowl until fluffy. Add egg yolks; beat well. Stir together flour, cocoa and baking powder; add alternately with milk to butter mixture, beating until well blended. Spread batter into prepared pans.

Beat egg whites and cream of tartar in medium bowl until frothy

Gradually add remaining 1/2 cup granulated sugar and vanilla, beating until stiff peaks form. Carefully spread egg white mixture over cake batter in pans. Sprinkle pecans on top.

Bake 25 to 30 minutes or until meringue is golden. Cool 10 minutes. Loosen edges; gently invert onto wire racks. Remove pans. Place a second wire rack on cake bottoms; invert again so meringue sides are up. Cool completely.

Place one cake layer on servin plate, meringue side up. Prepare Cocoa Cream Filling; spread on top of meringue. Top with remaining cake layer, meringue side up.

Cocoa Cream Filling:

Melt butter in small saucepan over low heat; add cocoa. Cook, stirring constantly, until thickened. Add granulated sugar and light cream; cook and stir until smooth. Remove from heat; stir in vanilla.
Gradually add powdered sugar, stirring until well blended. About 3/4 cup filling.