Time: 2 hours.
Complexity: average
Servings: 8-10

This unique cake, with layers of sponge and meringue, sandwiched between a silky cream cheese frosting and white chocolate, sprinkled with flaked almonds, is too good to miss this coming holiday season. The warm aroma of spices and bright nutmeg, mingling with the creamy flavor of the frosting, gives the cake the aroma of Christmas eggnog. And the texture will captivate you forever. At first glance, it may appear to be made up of four layers, but in fact, the meringue layer, sprinkled with almonds, is baked in a single pan along with the sponge. Bake two meringue layers, and all you have to do is join them with frosting. The cake is luxurious even without unnecessary icing.

Ingredients:

Cakes and meringues

• 3/4 cup flour + extra for dusting pans
• 1 tbsp cornstarch
• 1/4 teaspoon salt
• 1/4 tsp pumpkin pie spice
• 5 large eggs, separate the yolks from the whites
• 1.5 cups of ultrafine sugar
• 4 tbsp (60 g) butter, melted
• 1 tbsp vanilla extract
• 0.5 tsp cream of tartar
• 1/3 cup blanched sliced ​​almonds

Filling

• 120 g white chocolate, chopped
• 2/3 cup + 2 tbsp cold heavy cream
• 2 tbsp. ultrafine sugar
• 120 g of cream cheese, room temperature
• 1 tsp vanilla extract
• 1/4 tsp. grated nutmeg

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, starch, pumpkin pie spice, eggs, sugar, butter, vanilla extract, cream of tartar, almond, white chocolate, cream, curd cheese, nutmeg

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Preparation:

Step 1
• Bake the cakes: Preheat the oven to 350°F (175°C). Spray two 8-inch (20-cm) cake pans with cooking spray and line the bottoms with parchment paper. Lightly spray the parchment with cooking spray and dust the pans with flour, shaking out any excess. In a medium bowl, sift the flour, cornstarch, salt, and pumpkin pie spice.
Step 2
• In a large bowl, beat the egg yolks and 1/2 cup fine sugar with a mixer on medium speed until very thick and pale, 3-5 minutes. (The mixture should fall off the beater in a wide ribbon.) Add half the flour mixture and fold in with a rubber spatula. Add the melted butter, vanilla, and remaining flour mixture and mix until the dough is smooth and elastic. Divide the batter among the prepared pans, pushing it toward the edges (the layers will be thin).
Step 3
• Prepare the meringue: In a separate large bowl, beat the egg whites and cream of tartar with a mixer on medium speed using clean beaters until foamy, 1 to 2 minutes. Increase the mixer speed to medium-high and beat, slowly adding the remaining 1 cup caster sugar, until stiff, glossy peaks form, about 5 minutes. Divide the meringue among the pans, spreading it to the edges, and sprinkle with almonds. Bake until the meringue is golden brown and crisp, 35 to 40 minutes. (The cakes will rise and crack as they bake.) Place them in the pans on a wire rack and cool completely.
Step 4
• Meanwhile, prepare the filling: Place the white chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth. In a medium bowl, beat 2/3 cup heavy cream and 1 tablespoon superfine sugar until stiff peaks form. In a separate medium bowl, combine the cream cheese and the remaining 1 tablespoon superfine sugar with a rubber spatula. Stir in the remaining 2 tablespoons heavy cream, vanilla, and nutmeg, then fold in the melted white chocolate. Fold in the whipped cream. Refrigerate until the filling is firm, but not completely set, for 30-45 minutes.
Step 5
• Run a thin knife around the cake layers and turn them out onto a cutting board; remove the parchment. Place one cake layer, meringue side down, on a flat serving platter. Spread the filling on top, then, pressing gently, top with the second cake layer, meringue side up. (If not serving immediately, refrigerate the cake for 1 day. Bring to room temperature before serving.)

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