American Custard Cake
Cocoa sponge, egg-yolk cream and torched meringue as a cake.
Crisp meringue, mascarpone cream, fruit and coulis.
The meringue base is baked slowly so it stays crisp outside and soft within. We fill it with mascarpone whipped cream and fruit coulis, then finish with fresh fruit. A gluten-free cake, light even at the end of a feast. Size M, 8-10 portions.
Baked to order – please order 48 hours ahead.
A little vinegar and starch go into the meringue – that is what keeps the inside as soft as marshmallow.
Cocoa sponge, egg-yolk cream and torched meringue as a cake.