Coffee Cake with Meringue Topping

This Coffee Cake with Meringue Topping is a delicious mouthwatering dessert that reminds me of childhood. My mother used to make it all the time during the holidays and I still find it quite exquisite.

The cake consists of two buttery cookie layers filled with a rich chocolate filling flavored with coffee, apricot jam, and walnuts, all topped with a layer of meringue.

The preparation of the chocolate filling is particularly enjoyable, as it involves crumbling a third cookie layer and mixing it with butter and the other ingredients. The result is so delicious that it’s hard to resist snacking on it as you go.

Once assembled, this Coffee Cake with Meringue Topping requires some time for the cookie layers to soften before serving. Despite the wait, this cake is worth every bit of effort and patience. I hope you give it a try, as I’m sure it will be a crowd-pleaser.

How to make coffee cake with meringue topping

To make this delectable cookie cake, start by preheating your oven to 375 degrees F (180 degrees C).

How to prepare the dough for the cookie layers

In a large bowl, cream together butter, lard, and sugar until well mixed. Beat in the egg yolks and sour cream. In a separate bowl, stir together the dry ingredients, flour and baking powder. Gradually add the dry mixture into the butter mixture, blending until smooth.

Divide the dough into three equal parts. Roll each piece out on the back of a baking pan (12×10 inches) and bake for 10 minutes. Alternatively, you can use smaller round pans, though a rectangular pan is more straightforward.

How to prepare the chocolate cookie filling

For the cocoa filling, crush one of the baked cookie layers and moisten it with milk and coffee. Combine the crushed cake layer with butter, ground walnuts, cocoa powder, apricot jam, and sugar, stirring until well blended.

To assemble the cake, place one of the remaining cake layers on a serving plate. Spread the filling mixture evenly over this layer. Place the second cake layer on top of the filling.

How to prepare the meringue topping

Whip the egg whites until foamy using a mixer. Continue whipping over a bain-marie (double boiler). Gradually add sugar while whipping until stiff peaks form. Remove from heat and spread the meringue over the assembled cake.

For the finishing touch, sprinkle grated chocolate on top of the meringue. For an added unique flavor, sprinkle ground coffee over the chocolate.

Allow the cake to set before serving. Hope you will try it out and enjoy this delicious coffee cake with meringue topping! If you do, make sure to share the photos with me on Instagram. For more coffee treats check our full collection of Coffee Recipes.

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Coffee Cake with Meringue Topping

5 from 1 vote

This Coffee Cake with Meringue Topping consists of two buttery cookie layers, filled with a chocolatey filling flavored with coffee, apricot jam and walnuts and topped with meringue. It is a true delight to your taste buds.

Servings 10 servings

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

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Ingredients

  

1x2x3x

Cake Layers - 3 layers

• 150 g butter
• 2 tbsp lard
• 7 tbsp sugar
• 3 egg yolks
• 2 tsp baking powder
• 2 tbsp sour cream
• 500 g flour

Filling

• One cake layer , crushed
• 150 ml milk
• 30 ml vanilla coffee
• 100 g butter
• 1 tbsp dark cocoa powder
• 4 tbsp sugar
• 4 tbsp ground walnuts
• 4 tbsp apricot jam

Topping

• 3 egg whites
• 10 tbsp sugar

Instructions

 

• Preheat oven to 375 degrees F (180 degrees C).

Prepare the cookie cake layers

• In a large bowl, cream together butter, lard and sugar until well mixed. Beat in the egg yolks and sour cream. Stir dry ingredients together: flour and baking powder. Gradually add into butter mixture. Split the dough in 3 pieces. Roll each piece on the back of a baking pan (12 inch x 10 inch) and bake for 10 minutes. I used smaller round pans but is easier with a rectangular pan. 

Prepare the filling.

• Crush one cake layer and moist with milk and coffee. Add butter, walnuts, cocoa powder apricot jam and sugar and stir until well combined.
• Assemble the cake, the 2 cake layers left  and the filling between. 

Prepare the meringue

• Whip egg whites until foamy with a mixer. Continue whipping over bain-marie. Gradually add the sugar whipping the whole time until it holds very stiff peaks. Remove from heat and layer it over the cake. Sprinkle chocolate on top and for a more unique flavor sprinkle ground coffee. 

Nutrition

Serving: 1 serving out of 10Calories: 561kcalCarbohydrates: 71.9gProtein: 8.8gFat: 27.4gSaturated Fat: 15.1gCholesterol: 121mgSugar: 31g

Calories: 561kcal

Course: Dessert

Cuisine: Romanian

Keyword: apricot, coffee, cookie layer cake, dessert, meringue topping, walnut