Label
All
0
Clear all filters

Making a Meringue Cake

banner
Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

Pastry chefs use this professional layering technique to create cakes with a very precise finish. Here meringue discs are layered with the chocolate mousse from the Gâteau des Deux Pierre, but you can use the same technique for the layers of sponge cake and cream filling shown above. For the technique of making the chocolate cigarettes for the decoration.

  1. Place a meringue disc on a cake card in a metal ring. Add a layer of mousse to cover it. Cover with another disc and continue the layers, finishing with mousse. Chill in the refrigerator until set.

  2. Wrap a warm cloth around the metal ring for 1-2 minutes, then carefully lift the ring off the cake.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title