Italian Meringue Cake
This cake has never failed to get rave reviews, and I've been asked for the recipe by more times than I can remember.
- 1-2 Tbsp
- butter (or use non-stick cooking spray
- egg whites
- 1 - 1/2 c
- granulated sugar
- 1 tsp
- vanilla extract (do not use imitation vanilla if you can help it.)
- 1/2 tsp
- baking powder
- 1 c
- chopped walnuts or pecans
- 25 - 30
- amaretti cookies, broken into 1/2-inch chunks
- 8 oz
- mascarpone cheese
- 1/2 c
- sour cream
- 1 c
- powdered sugar
- 2-1/2 tsp
- amaretto liqueur (or vanilla, if you prefer)
- 1-1/2 lb
- raspberries, for decorating (or fruit of choice)
How to Make Italian Meringue Cake
- 1Preheat oven to 350 degrees. Grease bottom and sides of 9" spring-form pan
- 2In an electric mixer on high speed, beat the egg whites until soft peaks form. Add the sugar slowly, on low-to-medium speed. Return speed to high and add 1 tsp vanilla, baking powder and salt. Beat 2 more minutes. (Maybe a tad more.)
- 3Gently fold in the chopped nuts and broken up amaretti cookies. Transfer to prepared springform pan.
- 4Bake for 30-40 minutes - watching carefully; you want it nicely browned, but it can go from browned to burned in a heartbeat.
- 5For the frosting: Using an electric mixer, beat the mascarpone cheese, sour cream, powdered sugar and Amaretto (or vanilla, if you prefer) until soft peaks form and mixture is smooth. (All ingredients should be at room temperature or mixture may turn out grainy.)
- 6To assemble: Remove cake from oven, let cool for 15 - 20 minutes. Release from pan and place on rack. When completely cool, place on cake plate* and, using offset spatula, spread frosting all over cake. Garnish with berries or other fruit.
*Cake may sink a bit on top as it cools, but the frosting covers a multitude of sins, so to speak. I use a cake pedestal to show it off, as this one is an eye-popper!