This Vanilla Meringue Mousse Cake is one of the most delightful vanilla cakes I have ever made. With a classic combination of vanilla and chocolate, this cake will win the hearts of everybody. The cake consists of two vanilla sponge cake layers filled with smooth vanilla meringue mousse, topped with chocolate glaze and decorated with fresh raspberries. The cake simply melts in your mouth and is simply addictive.
How to make Vanilla Meringue Mousse Cake.
This recipe divides into several steps, each step is quite easy and quick to prepare. For this cake, you have to start by preparing the vanilla pastry cream, so it has time to cool before preparing the meringue filling. For this pastry cream I have reduced the amount of sugar as the sweetness of the filling will be complemented by the whipped meringue that we will add in the end.
While the pastry cream chills, start preparing the vanilla sponge cake layers. For this simply mix the whole eggs with sugar, salt and vanilla, for about 10 minutes until thick and tripled in volume. Sift the flour and gently incorporate it into the batter. Divide the batter evenly into two 8-inch pans. Bake for about 10 minutes until golden and a toothpick inserted into the center comes out clean. Let them cool completely.
Once the vanilla pastry cream is chilled to room temperature, dissolve the gelatin and incorporate it into the pastry cream.
For preparing the meringue start by placing the whites with sugar and salt over a bain-marie and whisk constantly for about 5 minutes. This will pasteurize the whites and make them safe to use in your recipes, reducing the risk of Salmonella. Once pasteurized, whip the whites until stiff peaks form. Gently incorporate it into the pastry cream mixture. The vanilla meringue mousse is ready.
Assemble the cake by placing a vanilla sponge cake layer in a 8-inch pan, lined with acetate sheet. Add half of the vanilla meringue filling, top with the second vanilla sponge cake and finish with the remaining vanilla meringue mousse. Smooth the top and refrigerate for 4 to 6 hours to set.
Cover the cake with chocolate glaze and decorate before serving with fresh raspberries.
Other vanilla custard cakes you may like
If you like vanilla cakes you may also like to try this delightful Vanilla Eclair Cake, made with two layers of choux pastry filled with a generous amount of vanilla cream. Also, when you have the chance you must try this Norwegian Verdens Beste. This cake consists of two layers of soft vanilla sponge cake topped with crispy baked meringue and toasted almonds filled with smooth and creamy vanilla custard and whipped cream. Kremsnita or Cremeschnitte is another amazing vanilla custard cake you may like. This cake is very popular in many European countries, consisting of two sheets of crispy puff pastry, filled with vanilla custard cream.
Hope you will try this Vanilla Meringue Mousse Cake and enjoy it as we sure did.
Vanilla Meringue Mousse Cake
Vanilla Sponge Cake Layers
- 3 eggs
- 1/3 cup (70g) sugar
- 1 tsp (5g) vanilla extract
- 1/4 tsp (1g) salt
- 1/2 cup (65g) all-purpose flour
Vanilla Meringue Mousse
For the Vanilla Pastry Cream
- 2 cups (480ml) milk
- 2 tbsp (30g) sugar
- 2 tbsp (30g) sugar
- 1/4 cup (30g) cornstarch
- 1 tbsp (10g) flour
- 3 egg yolks
- 1/4 tsp (1g) salt
- 2 tsp (10g) vanilla extract
- 2½ tsp (8g) gelatin powder
- 3 tbsp (45ml) cold water
For the Meringue
- 3 egg whites , at room temperature
- 2/3 cup (135g) sugar
- 1/4 tsp (1g) salt
- 6 oz (180g) semisweet chocolate
- 3/4 cup (180g) whipping cream
- 2 ½ tbsp (37ml) milk
- 2½ tbsp (37g) unsalted butter , at room temperature
- fresh raspberries
- chocolate decorations
- powdered sugar
Prepare the vanilla pastry cream.
- Take 3 eggs and separate whites from yolks. Set aside the whites for later.
- Place milk in a medium saucepan and bring to a simmer.
- Meanwhile whisk the egg yolks with sugar and salt until well combined. Add flour and cornstarch and mix to combine.
- Gradually add milk to the egg mixture and return to heat. Cook, constantly stirring until it boils and thickens.
- Remove from heat and add vanilla extract.
- Pour the cream into a clean bowl, cover it with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming skin on the surface. Let cool to room temperature.
Prepare the cake layers.
- Preheat the oven to 350°F (180°C), grease the bottom and sides of two 8-inch (20cm) pans and line them with parchment paper.
- In a large bowl add 3 whole eggs, sugar salt and vanilla. Mix to combine. Mix for about 10 minutes until thick and tripled in volume.
- Gradually fold in sifted flour. Divide the batter evenly into the prepared pans and bake for about 10 minutes until golden and a toothpick inserted into the center of the cake comes out clean.
- Let cool completely.
Prepare the vanilla meringue mousse.
- Dissolve gelatin in cold water and let it soak for 5-10 minutes. Dissolve gelatin over low heat, pour over vanilla pastry cream and mix to combine.
- Prepare the meringue. Place the whites, sugar and salt in a heat-proof bowl. Place over a pan with simmering water (bain-marie).
- Whisk constantly, for about 5 minutes, or if you have a thermometer until it reaches 160F (71C).
- Remove from heat and start mixing on high speed for about 5-7 minutes, until glossy stiff peaks form.
- Gently incorporate the whipped whites into the pastry cream mixture.
Assemble the cake.
- Place one sponge cake layer into a 8-inch pan, lined with acetate sheet.
- Cover with half of the vanilla meringue mousse.
- Top with the other sponge cake layer. Cover with the remaining vanilla meringue mousse. Smooth the top.
- Cover and refrigerate for 4-6 hours or even overnight.
Prepare the chocolate glaze.
- Place the chocolate into a heatproof bowl and melt over bain-marie.
- In a small saucepan add cream and milk and bring to a simmer.
- Gradually incorporate into melted chocolate.
- Add butter and stir until melted.
- Take the cake out of the refrigerator, remove the ring and acetate sheet and place the cake over a rack or simply on a bowl or pan that is placed on a plastic wrap or parchment paper lined baking sheet to collect the excess.
- Pour the glaze on top and edges of the cake. Use an offset spatula to remove the drips.
- Transfer the cake to a serving platter and refrigerate for 30 minutes to set the glaze.
- Decorate the bottom of the cake with mini chocolate rocks.
- Top with fresh raspberries and chocolate decorations. Dust with powdered sugar.