Alpine Cube Cake

Polish Version

This cake is really fabulous. It`s fluffy, moist, extremally sweet and sooo yummy. I just felt in love with this combo. What`s important: you should double everything in the recipe for this cake :)

Ingredients for cake`s base:

• 3 eggs
• 1/3 cup sugar
• 1/2 teaspoon baking powder
• 2/3 cup flour
• 5 tablespoons of cocoa powder

Mash the yolks with the sugar, until fluffy. Add to them stiffly beaten egg whites, then baking powder, flour and cocoa powder. Mix everything at low speed or stir it with a spatula neatly, so that the ingredients combined. Spread it on a greased and sprinkled with flour baking tin and bake at 180C for about 25 minutes.

Ingredients for the meringue buttery frosting:

• 180g butter
• 1 large can of condensed milk
• 400g meringues

Mash butter until fluffy. While mixing gradually add to the fluffy butter cooked for about two hours, cooled, condensed milk. When the mixture is ready, crush all the meringues on pieces and then thoroughly combine everything together. Now, place it onto the cake base.

Ingredients for the cream foam:

• 0.5 l cream 30/36%
• 3 tablespoons of sugar
• 2 cream stabilizers

Whip the chilled cream with sugar to fluffy foam. Add the cream stabilizers and blend it again to obtain a rigid, dense foam. Spread it evenly over the meringue buttery frosting and place it into the fridge to set for at least 2 hours.

Topping:

• cocoa powder

Just before serving, sprinkle the surface of the dough with cocoa powder and serve.

Suggestions: As the bottom you can use any sponge or other delicate in flavor cake that you like. You can also add a little alcohol to the meringue buttery frosting. I made a cake in the 24x24cm baking tin.

Version light: Eat less than usual.