Fernando Farah

Meringue cake

Pudim de clara

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Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in
The Food and Cooking of Brazil
The Food and Cooking of Brazil

By Fernando Farah

Published 2011

  • About

This simple meringue cake looks spectacular, even though it is very easy to make, and is usually served at parties and social gatherings. It is perfect when you’ve got a surplus of egg whites, and so is often made at the same time as desserts that use only yolks, such as Quindim or Papo de Anjo.

Ingredients

For the caramel:

  • 225 g/8 oz/1 cup caster (superfine) sugar

Method

1 Put the sugar and water in a heavy pan. Heat gently until the sugar has dissolved, then increase the heat and boil rapidly for 7-8 minutes, until the syrup turns into a rich golden brown caramel. Keep swirling the pan as it boils to ensure even browning.

2 As soon as the