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Vanilla Meringue Mousse Cake

Vanilla Meringue Mousse Cake

5 from 4 votes
This Vanilla Meringue Mousse Cake is one of the most delightful vanilla cakes, with a classic combination of vanilla and chocolate. The cake consists of two vanilla sponge cake layers filled with smooth vanilla meringue mousse, topped with chocolate glaze and decorated with fresh raspberries.
Servings 10 servings
Prep Time 45 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
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Ingredients
  

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
  • 1/4 cup (30g) cornstarch
  • 1 tbsp (10g) flour
  • 3 egg yolks
  • 1/4 tsp (1g) salt
  • 2 tsp (10g) vanilla extract

For gelatin

  • 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

Chocolate Glaze

  • 6 oz (180g) semisweet chocolate
  • 3/4 cup (180g) whipping cream
  • 2 ½ tbsp (37ml) milk
  • 2½ tbsp (37g) unsalted butter , at room temperature

For Decorating

Instructions
 

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.
  • Enjoy!

Video

Nutrition

Serving: 1 servingCalories: 364kcalCarbohydrates: 46.9gProtein: 7.7gFat: 17.7gSaturated Fat: 17.7gCholesterol: 131mgSodium: 211mgPotassium: 161mgFiber: 1.3gSugar: 36.1gCalcium: 98mgIron: 1mg
Calories: 364kcal
Course: Dessert
Cuisine: American
Keyword: chocolate vanilla cake, mousse cake, vanilla meringue mousse cake