Hey everyone! Today’s post is courtesy of the leftovers (and no not the HBO show), today I’m posting about the tastiest cake my roommate said I’ve ever made and has requested for her birthday cake (although she does that with a lot of the cakes I’ve made) and it’s incredibly simply too! While the name may seem too fancy for meager mortal hands to accomplish trust me it’s not, it one tedious recipe followed by a recipe that only needs a medium sized bowl, a whisk and a spatula. So LET DO THIS!!!!
Behind the Scenes (BTS): like I said above, this cake was mostly created because of leftovers, I had made some cookies-n-crème meringues and because they’re so airy and absorb moisture easily they go stale pretty soon, so rather than have stale meringues and have nothing to do with them (although stale-ish meringues do well in this recipe as well) I turned them into a cake; now while this isn’t your typical French meringue cake it is something awesome and awe-inspiring, the cake took me a total of 1 hour and 30 minutes to make and that’s mainly because the baking time for the cake is 1 hour. So it’s not all that hard at all!
Adjustments: there is this basic cake recipe I use most of the time where the recipe is too small for a layered cake and too large for a small cake, so I was really in a rut on how to turn this recipe that I love so much into something that could work in a cake like this since I knew I wanted to do simple 1 layer cakes more often on the blog than layered more complicated cakes. It dawned on me that I had a bit of a Goldie Locks issue on hand and realized making the recipe 3/4 its original amount would be JUUUUSSSSST right. It work and while I was biting my nails over this while it was baking I realized it was really just me over-stressing. (I have tendencies of doing that as well.)
I also wondered how the meringue would affect the cake’s texture and there wasn’t one bad thing that happened to it, the texture on the outside is crunchy and light and airy while the inside is moist and sticky and oohhhhhh sooooooo goooddddd; and the best part? The whole cake itself really tastes entirely of cookies-n-crème!
Alterations: all of my cake recipes are for 6 inch/15.4 cm cakes unless stated otherwise, if you don’t have this type of cake pan then you can still use the type you have, you’d have to adjust the cookie time, I would say check on it after 30 to 40 minutes and don’t tap the pan down on the rack while it’s cooking, it will turn into a cookie not a cake. (the tapping part in the smaller cake is because with the smaller pan the air bubbles would be heftier continuously rising and not having enough room to expand making it more like an angel food cake and less like a meringue cake, in a regular 8 inch cake the air bubbles are spread out more and have more room to groove preventing it from bubbling over and maybe becoming too airy.)
If you want your cake to be less sticky and just have a hint of meringue in it then use half of the meringues you make and use the rest for decorating the cake. The meringues themselves are gorgeous, especially since they’re homemade.
Helpful Hints & Suggestions: on the blog post for the cookies-n-crème meringues I have a ton of helpful hints and suggestions on the meringue cookie portion of this recipe. It’s really nothing to fret over because if you over whip your meringue, in this instance, since it’s going to be baked into the cake aesthetics is not something you have to worry about. Now, if you’re completely not into making meringues or really questioning your meringue capabilities, then buying store bought cookies-n-crème meringues are fine. If you can’t find that specific kind then buy chocolate meringues and use 2/3 c. (180 grams) of crush chocolate sandwich cookies in the recipe. Although I personally think you’ll do fine. ☺️☺️☺️
Ta-Ta-For-Now: well that’s it for this post, I promise it’s easier than it looks and if you look at some of the pictures cracking is completely normal and it’s covered up easily with sifted powdered sugar, if you’re trying to expand your cake game then this is the recipe for you and having help while making it might help it be less stressful (or more if you’re like me). Enjoy!
Cookies-n-Crème Meringue Cake
1 egg whites (30 grams) (3 tbsp.)
1/3 c. (70 grams) sugar
1/4 c. (45 grams) crushed chocolate sandwich cookies (Oreos)
1 egg + 1 yolk (70 grams)
3/4 c. + 1/3 c. + 1 tbsp. (165 grams) – flour
3/4 c. (150 grams) – sugar
1/4 tsp. (2 grams) – salt
3/4 tsp. (3 grams) – baking powder
6 tbsp. (90 grams) – butter
3 tbsp. (45 grams) – half and half
1/2 tsp. (2 grams) – vanilla paste
1 recipe – cookies-n-crème meringues
1/3 c. (60 grams) – crushed chocolate sandwich cookies
Special Materials Needed:
food processor (optional)
- Preheat your oven to 250F/120C. Crush your chocolate cookie sandwiches to a fine consistency, or the size of mini chocolate chips, no bigger than that. In a clean dry metal bowl, whip your egg white with your hand mixer until they are light and foamy and have soft peaks (on medium speed this takes about 3 minutes). Start to gradually add in your sugar thoroughly mixing after each addition and until the meringue is thick, white, airy and fluffy and have stiff peaks. (This whole process should take about 10 minutes from start to finish). Slowly fold in your crushed cookies and pipe them into your desired size and shape. In your preheated oven, baker for 25 to 30 minutes, checking after 25. Once your meringues are cooled, lightly pull them apart without crumbling it too much and set aside.
- No Hand Mixer Needed: Preheat our oven to 350F/180C and pre-measure/sift out all your ingredients. Your flour, sugar, baking soda, and salt can go into one bowl and whisk it to combine all ingredients.
- In another bowl spread your butter until it is no longer a stick and slowly add your eggs until combined (it won’t be fully combined there will still be those random chunks of butter but that’s fine.) then add your vanilla paste followed your half and half.
- Add your wet ingredients to your dry ingredients and proceed to mix with a spatula. It will take time to mix completely and you will think the mixture is too dry but before you know it the batter will form and it will be the perfect consistency.
- Add your chocolate sandwich cookies to the batter followed by a light fold of your somewhat crushed meringues, leave some aside to add some crushed meringues to the middle of the batter (this is optional). Add half of your cake batter into the cake pan and add a small layer of some more crushed meringues, followed by the remainder of your cake batter. Turn down your oven to 325F/160C and bake in the oven for about 60 minutes, tapping down the cake pan every 20 minutes.
Downloadable Recipe: *note: you’ll need a 6 in./ 15.4 cm cake pan for this recipe* Cookies-n-Crème Meringue Cake