Burnt-Orange Meringue Cake

Burnt-orange Meringue Cake Recipe

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Vanessa Martin



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1.75 c
almonds, whole
3/4 c
2 Tbsp
1 c
egg whites
1/2 c
2 tsp
vanilla extract
1/2 tsp
almond extract
1/2 c
almonds, toasted and slivered


3/4 c
1/2 tsp
lemon juice
1 c
egg yolks
2 Tbsp
orange zest, grated
1.5 c
butter, unsalted


1/2 c
orange juice
1 pkg
gelatin, unflavored
2/3 c
apricot preserves
2 large

How to Make Burnt-Orange Meringue Cake


  • 1Preheat oven to 350.
  • 2For the meringue layers, pulse the almonds in the food processor until coarsely ground; place them on a baking pan and toast for about 15 minutes, stirring frequently, until golden.
  • 3Cool and combine with the sugar and cornstarch; reduce oven to 300.
  • 4Whip the egg whites on medium speed with the salt until white and opaque; increase speed to maximum and whip in remaining sugar - Continue whipping until egg whites hold a firm peak.
  • 5Fold in extracts and toasted almond mixture.
  • 6Pipe batter on paper-lined pans with a pastry bag fitted with a 1/2-inch plain tube to make three 10-inch disks.
  • 7Bake at 300 about 30 minutes, until crisp but not completely dry; cool layers on pans.
  • 8FOR THE FILLING - Place the sugar and lemon juice in a saucepan and stir well to combine; place on medium heat and stir occasionally until the sugar melts and caramelizes.
  • 9Add the milk carefully (the caramel will splatter) and return to a boil, stirring to dissolve any hardened caramel.
  • 10Whisk yolks in a bowl with orange zest and whisk half the boiling milk into them; return remaining milk to a boil and whisk in yolk mixture, continuing to whisk until thickened.
  • 11Strain into a bowl and cool.
  • 12Beat butter with paddle on medium speed until soft and light; beat in custard cream and beat filling smooth.
  • 13FOR THE GLAZED ORANGES - Combine the orange juice and gelatin in a bowl.
  • 14Bring the apricot preserves to a boil over low heat, stirring occasionally; add the orange mixture and return to a boil, reducing slightly. Strain and cool slightly.
  • 15Halve and slice oranges thinly; dip orange slices in glaze and place on a pan lined with plastic wrap to set.
  • 16To assemble, trim layers to an even 10-inch diameter and place one on a cardboard; spread with 1/4 of the filling.
  • 17Repeat with another layer and another 1/4 of the filling; top with last layer and mask cake with another 1/4 of the filling.
  • 18Use the remaining filling to make a border of rosettes on the edge of the cake and a circle of rosettes in the center; press the sliced almonds against the side of the cake and fill in the center circle with them.
  • 19Arrange orange slices on the rosettes.

Printable Recipe Card

About Burnt-Orange Meringue Cake

Course/Dish: Cakes
Other Tag: Quick & Easy

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