Hi Dear Koki Doo Friends,
welcome back! It’s time for post number 4. We decided to keep You updated also about the new features of our blog so You can follow us better and easier.
News and Improvements:
This week we have added a Pinterest “Follow Me” button on the sidebar to the right. If You have Pinterest, You can follow us much easier and, if You like the pics, You can pin us and have it on Your Board!
We also added a Facebook “Like” button so You can share Koki Doo creations with Your friends!
The more we are, the faster we grow, the better the service will be!
This week we would like to introduce a very nice tasty, colourful cake. It is a variant of the so called Rainbow cake: the Meringue Rainbow Torta. This cake is made by different layers of coloured meringues. Between each meringue, there is whipped cream and fruits. The cake is garnished with strawberries. The result is a fruity, very colourful cake which is perfect to celebrate midsummer.
What is midsummer in Sweden?
Midsummer is a saturday in the second part of June, when the schools are over, nature is an explosion of life and sun (hopefully) shine in the sky. During this day, people gets together, sings, dances, makes flower crowns with freshly picked flowers and eats typical Swedish traditional food which is made by herrings, new potatoes (preferably together with schnapps ) and strawberries. Midsummer is an occasion to stay together and socialize and maybe taste some nice fruity dessert
Let’s see what we need to perform this tasty Meringue Rainbow Torta
Enough for 5-6 meringue layers depending on how big You intend to do the layers. We did 4 small 16 cm layers but You can do more and/or larger layers. If You decide to do so, we recommend to double the doses.
2 dl egg white (about 6 egg whites)
Note: it is important to have the egg whites at room temperature otherwise it could be hard to get them stiff
2 tsp lime juice (or lemon)
2 dl sugar
4 dl powdered sugar
2 tsp vanilla sugar
4 dl for 4 small layers (16 cm)
200 g blueberries
200 g strawberries
The ingredients for this rainbow cake are very common to find in a regular supermarket. We tried different food colours and Wilton brand fits with our baking. If You do not find this brand in Your supermarket, try another brand and see how the colours look.
Step 1: Meringues preparation
Pre-heat the oven at 90°C. Oh, the babies out of the kitchen!!
Put lime juice and egg whites in a bowl and whip them stiff with an electric whip (It has to be a double whip tool). Then, add small portions of sugar and keep whipping until You finish the sugar and the mix become thick and glossy.
Divide the mix in 4 different bowls (Do this if You want to have 4 different colours) and add a different food colour in each bowl until they have the desired colour intensity.
Now, filter ¼ of the powdered and ¼ of the vanilla sugar per each bowl and fold them gently with a rubber spatula until well mixed. Insert the first mix in a piping bag and pipe it in circle to obtain the meringue layers (It is better to have them compact, not leaving holes in the middle of the layer). Then, do the same thing with the second mix, the third and the forth mix.
Bake them in the oven for about 1h until they are completely dry. Check them every now and then so they will not crack. If they crack, consider to lower the temperature in the oven or the baking time.
When You have baked all the bottoms, whip the cream and rinse or peal the fruits. Then, cut the kiwi and mango in small pieces.
Step 2: Cake composition
Now that we have our pieces done, we are ready to assemble the final cake. Matteo and the babies are getting impatient but no worries! I am almost done
Put the first meringue layer on a serving plate. Add some of the whipped cream and top with blueberry. Then, add the second meringue layer, then some whipped cream and top with kiwi. Now it is the moment to add the third meringue layer, whipped cream and top with mango. Finally, add the last meringue layer, whipped cream and decorate with strawberries
Great job! The torta is ready so Enjoy it!
Meringues seem to be easy to do but only with the proper tools and recipe. Otherwise, they can turn out to be the baker nightmare. They can crack or not have the right consistency or You may not succeed to obtain a meringue at all. So, why don’t You follow us! In the nest post we will have a meringue special where we will try to provide You tricks and a good recipe to obtain the perfect meringue!