Boccone Dolce Cake Recipe
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Boccone dolce means “sweet mouthful.” It is a classic Italian dessert. It’s a cake without any cake. This Boccone Dolce Cake has three crunchy meringue layers, chocolate, cream, berries and more berries. Each slice is drizzled with a berry syrup. Oh my gosh! Its the best of everything in one cake.
My friend Mila Ivanov sent me this wonderful recipe and I’m so glad she did! I made this for my sisters baby shower and it was a hit! There was a run on the cake and no slice was left behind. Mila, thank you so much!
Before you start, Watch how to make the Boccone Dolce:
P.S. Recipe updated 5/12/16 – reduced the amount of egg whites and sugar, added cream of tartar to stabilize and salt for flavor, increased mixing time to 7 minutes, rephotographed and also, added a super handy how-to video, all because I think you’re worth it! 🙂
Boccone Dolce Cake Ingredients:
10 egg whites, room temp (about 1 1/3 cups + 1 Tbsp of egg whites)
1 3/4 cups sugar
1/4 tsp cream of tartar
1/4 tsp salt
For the Berry Syrup:
2-4 cups fresh or thawed frozen strawberries
1-2 Tbsp granulated sugar, or to taste
Frosting & Topping Ingredients:
3 cups heavy whipping cream
1/2 cup powdered sugar
1 cup chocolate chips (milk chocolate or semi-sweet, or both)
1/2 lb strawberries
1 pint raspberries or other berries to decorate
Preheat the Oven to 200 °F.
1. Draw three 9 1/2 inch circles with pen on parchment paper then flip paper over so you aren’t placing meringue over ink. Use pen so you can still see the circle through the paper.
2. Beat Room Temp Egg whites with sugar, 1/4 tsp salt and 1/4 tsp cream of tartar for about 7 minutes on high speed in your stand mixer with the whisk attachment, or until stiff peaks form. Note: if they aren’t room temp, they will take much longer to beat.
3. Divide the egg white mix between the three circles on parchment paper. Form the three layers into about 1″ tall circles and shape them as evenly as possible. Flatten the top so the layers sit on top of each other easily when you assemble the cake.
4. Bake for 6 hours at 200˚F, rotating the pans every 2 hours for more even cooking (mine were on two racks in the upper and lower thirds of the oven). If any of your layers are still springy in the center after baking, turn off the oven and leave them in there another hour to fully dry out. Remove from oven, pull layers off the baking pans and cool to room temp.
How to Make Frosting:
1. Freeze the mixing bowl and whisk attachment for 15 minutes. The cream will form best if your bowl and whisk are super cold. Also, keep your heavy cream in the fridge until you are ready to use.
2. Beat 3 cups heavy whipping cream with 1/2 cup powdered sugar for about 2 minutes or until stiff peaks form. Refrigerate frosting until ready to use.
Assembling Boccone Dolce Cake:
Assemble the cake shorty before serving. It is best eaten within 2 hours of assembling.
1. Rinse and dry berries and slice strawberries the long way.
2. Melt chocolate according to package instructions. As soon as the chocolate is melted, spread it over the tops of each of three layers (see tip for success #2 below).
3. Place the first meringue layer on the platter you will be serving the cake on. Spread or pipe a little less than 1/3 of the frosting over the first layer. Place a layer of sliced strawberries over the frosting.
4. Repeat with the next two layers and decorate the top by piping remaining whipped cream and topping with berries and more chocolate if desired.
Serving the Cake:
The slices get a little messy and that’s ok! 🙂 Use a food processor or blender to pulse your thawed strawberries with 1 to 2 Tbsp sugar and drizzle over the top of each slice.
I’ve been bombarded with requests for this cake. Hope you enjoy it thoroughly!! Does anyone know what I can do with all of those egg yolks hanging out in the fridge?
Boccone Dolce Cake Recipe
Ingredients
Boccone Dolce Cake Ingredients:
For the Berry Syrup:
- 2-4 cups fresh or thawed frozen strawberries
- 1-2 Tbsp granulated sugar, or to taste
Frosting Ingredients:
- 3 cups heavy whipping cream
- 1/2 cup powdered sugar
Instructions
Prep:
-
Preheat the Oven to 200°F. Draw three 9 1/2 inch circles with pen on parchment paper then flip paper over so you aren't placing meringue over ink. Use pen so you can still see the circle through the paper.
How to Make Boccone Dolce Cake:
-
Beat Room Temp Egg whites with sugar, 1/4 tsp salt and 1/4 tsp cream of tartar for about 7 minutes on high speed in your stand mixer with the whisk attachment, or until stiff peaks form. Note: if they aren't room temp, they will take much longer to beat.
-
Divide the egg white mix between the three circles on parchment paper. Form the three layers into about 1" tall circles and shape them as evenly as possible. Flatten the top so the layers sit on top of each other easily when you assemble the cake.
-
Bake for 6 hours at 200˚F, rotating the baking pans every 2 hours for more even cooking (mine were on two racks in the upper and lower thirds of the oven). If any of your layers are still springy in the center after baking, turn off the oven and leave them in there another hour to fully dry out. Remove from baking pans and cool to room temp.
How to Make Frosting:
-
Freeze the mixing bowl and whisk attachment for 15 minutes. The cream will form best if your bowl and whisk are super cold. Also, keep your cream in the fridge until you are ready to whip it.
-
Beat 3 cups heavy whipping cream with 1/2 cup powdered sugar for about 2 minutes or until stiff peaks form. Refrigerate frosting until ready to use.
Assembling the Cake:
-
Rinse and dry berries and slice strawberries the long way.
-
Melt chocolate according to package instructions. As soon as the chocolate is melted, spread it over the tops of each of three layers (see notes for tip #2).
-
Place the first meringue layer on the platter you will be serving the cake on. Spread or pipe a little less than 1/3 of the frosting over the first layer. Place a layer of sliced strawberries over the frosting.
-
Repeat with the next two layers and decorate the top by piping remaining whipped cream and topping with berries and more chocolate if desired.
Serving the Cake:
-
Use a food processor or blender to pulse your thawed strawberries with 1 to 2 Tbsp sugar and drizzle over the top of each slice.
Recipe Notes
Tips for Success:
1. Meringue layers take awhile to bake/dry out in the oven so feel free to make them the day before. Let cool to room temp and cover with cellophane on the counter overnight.
2. This cake should be assembled the day you are eating it and is BEST eaten within 2 hours of assembly since the frosting softens the meringue.
3. If you want the cake to stay crunchy longer, brush every layer (top and bottom) with melted chocolate. Once chocolate hardens, it will act as a barrier between the meringue and the cream resulting in a crunchier cake, making it last an extra hour or two at room temp. .
4. If you forget to bring your eggs to room temp, you can place egg whites in a bowl and set the bowl over luke-warm water for 5 to 10 minutes to bring them to room temp, giving them a swirl or two in the process.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Natasha,
Do you think I would be able to stick a cake topper and candles into the top layer?
Thanks
Hi Natalya! A few candles should be fine, nothing too heavy. I think a cake topper would be fine as well depending on its size. It’s just a fragile cake.
Hi Natasha,
Can the layers be made two days in advance? Thank you!
Hi Eleonora, you can make the layers a day in advance and keep them at room temperature.
Natasha,
Should I use “convection” or “bake” setting on me oven to make this cake? Also, opening the door and rotating cake layers during baking won’t deflate them, right?
HI Irina, no it won’t deflate them. They will be drying out at that point and the centers will be set enough not to collapse.
Love this cake. First time making it my self. Natasha’s recipe was very detailed and easy to read and make. Thank you 😊
You’re welcome! Thank you so much for sharing that with me.
Hi Natasha,
I know you usually add the nutritional information with your recipes but I dont see them here. Can you tell me the kcal/serving?
Hi Renee, we usually have the nutrition info for most savory recipes, but don’t have them for most desserts yet. We are slowly working on that.
love this dessert, one of my faves! for the remaining egg yolks, i usually salt cure them, then use them to grate over pasta, put in leafy green salads, and for other dishes (such as on toast spread with ricotta and topped with flat leaf parsley).
Nice one! Thanks for sharing that with us, Kate.
I am wondering if I can use egg whites from a carton. Would you recommend that? This way I won’t deal with leftover yolks.
I Irene, I have not tried that yet to advise but I imagine that should work too. If you do an experiment, please share with us how it goes.
I’m hoping to make this for a big family event this coming weekend, but I’m totally flummoxed.
You specify the circles on the parchment to be 9.5″. And it looks like you’re baking them on half-sheet pans. There is simply no way on earth I can get two 9.5″ circles on one sheet of parchment (which is 16 inches long, to fit in a standard half-sheet pan). Even staggered, there is no way. I’m wondering if your 9.5″ measurement is correct, because I’ve tripled-checked my calculations, and you cannot fit two 9.5″ circles into a 16″ x 13″ (half-sheet pan) space. It’s not even close.
Check out https://www.engineeringtoolbox.com/circles-within-rectangle-d_1905.html, where you can calculate how many circles of a given diameter you can fit into a space of whatever dimensions you specify.
You can (just barely) do it with two 8.5″ circles, but not at all with two 9.5″ circles.
Hi Josh, I used a larger baking sheet. It was this baker’s big sheet or 3/4 sheet. You can make the rounds into 8.5″ circles, but you may have a small amount of leftover ‘batter’, or you can make them slightly taller and bake a little longer.
Hi, Natasha,
Thank you so much for the fast reply! I really thought I must be going crazy, trying to make it work with a standard half-sheet pan!
The 3/4-sheet pan is very tempting and I just may have to purchase one (or two).
Thanks again,
Josh
You’re welcome Josh. Hope it all goes well!
Natasha,
Where can you buy cream of tartar because I can’t find it anywhere in any of my grocery stores. Also, can I substitute cream of tartar for lemon juice?
Thank You
Hi Marya, we find it in the baking or spice aisle. It is a white powder sold in a spice jar. It will still work without cream of tartar. I’ve made it without the cream of tartar before with good results but I do think the cream of tartar helps to make it more “fail proof.” If your whites are at room temp and you beat with sugar the same amount of time, you shouldn’t run into any issues. Another good test for when the meringue is ready is if you rub a little bit between your fingers, you should hardly feel any of the sugar grains – it should feel pretty smooth. I hope that helps! Enjoy!
Natasha,
Thank you so much for your help!! I appreciate it.
You’re so welcome Marya!
Hi Natasha
Can I half this recipe?
Thanks
I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Can this recipe be halved?
Hi Agnes, I think that could work but you would have some challenges. I haven’t tested the cake that way so I wouldn’t be able to make any recommendations on thinner cake layers (baking times). Also, if you made the cake layers the same thickness and baked for the same amount of time, a cake half the size might be difficult to slice. I think it could work but would require some experimentation.
Hi! So I was wondering, if you can make this cake in a convection oven ?
Hi Creshel, I always make this in a conventional oven. I suspect it wouldn’t dry out properly on the inside and you might end up with gaps in the center if you speed dry it in a convection oven.
I recently had this dessert st Sardi’s but it was nothing like this recipe. It was a solid slice very white and creamy with whole frozen strawberries in the slice.
How interesting! Sounds beautiful! Thank you for sharing this with us!
If you want the recipe that Sardis uses, get Vincent Price’s cookbook..the recipe is in there.
Hi Natasha!
What temperature do you recommend for a gas oven?
And what racks do I have to place the layers so they don’t burn on the sides? Middle or upper rack?
I would still use the same temperature. I put mine in the middle of the oven.
I baked my cakes for 6 hours at 200*. I’m not sure why liquid oozed out of it though. It browned and hardened. It looks like sugar syrup. Yours didn’t do that. 🤷🏼♀️ I’m going to scrape it off the top since you won’t be able to see it once the cake is decorated.
It sounds like the sugar may not have been fine enough. Once it melts and weeps out of the meringue it causes it to “cook” and “caramelize making that brown appearance. Humidity plays a huge roll in this also. Making this on a non rainy low humidity day helps!
Where did you get the mini pitcher for the strawberry glaze?
I know it doesn’t help you one bit but this one came from a garage sale. lol. 🙂 I love garage sale treasures. I have seen similar ones at Cost Plus World Market and purchased another small one with a lid at Fred Meyer.
Hi Natasha. I would really like to make this cake but is there any way that you can increase the heat in the oven and bake the layers for less time?
Hi Mari, that is tricky since increasing the heat can cause the cakes to discolor before they dry out fully inside. I have tested different heat settings and found this one to be the most effective.
Hello Natasha! I really want to make this cake (the raving reviews convinced me). I want to make it for a ski trip that’s coming up.. you noted that it tastes best right after assembly. .. so if I was to pre make everything and assemble the next day (I won’t have any fancy appliances to use at the resort).. would it be possible to do this? Or not worth the efforts?
Hi Ella, my biggest concern is that the meringue layers need to stay dry at room temperature, away from moisture. If you can transport it at room temperature and keep it dry (without humidity), it will work. You can add the chocolate to the layers and I would suggest spreading the chocolate on rather than drizzling if you are traveling with it. Also, you can whip the cream and keep it refrigerated in a separate container then if it gets soft, just before serving and adding it to the layers, you can rewhip it to the correct stiffness using a whisk.
This cake is delicious!!! I’m making it for the second time because it was such a hit with my family last time I made it.
Also, I did use the egg yolks this time to make crapes 🙂 I usually make a big batch using 10 eggs, so this time I used the 10 egg yolks and 5 more eggs. The crapes were a little more yellow then usually but still just as good.
I’m so glad you loved it enough to make it twice! 🙂
If you bake the meringue with 2 baking sheets, side by side in the oven, do you still have to bake them for 5-6 hours?
Hi Fae, you may be able to get away with the lower end at 5 hours but it does need that full time to completely dry out in the center.
My meringue came out really soft from the oven. I did everything by the recipe and I’m confused why that might have happened. I’ve made this cake before and it always turned out wonderful, but this time it was soft and chewy. Is there anything I might’ve done to make it that way?
Hi Kate, If everything else was the same as before, I suspect it might be a problem with your oven? Is it possible the door wasn’t closed all the way while baking? Have you had problems with your oven or heat loss with other recipes recently?
It’s possible it might be the oven. I’ve cooked it in my oven before but this is the first time cooking it at my moms. It was quite disappointing, but everyone ate it anyway😋 I’m going to try it again later and see if the oven is really the problem.
“Does anyone know what I can do with all of those egg yolks hanging out in the fridge?”
Yes! Do you have doggies? Scramble them, let them cool, then add them to a dinner or two. They will LOVE you for it 🙂
Make flan. All the yolks with 1.5 cup reg milk, one can condensed milk, 1tsp vanilla, lemon zest.
I pour about quarter cup of maple syrup on bottom of 8inch pan then pour mixture and bake in pan with water for 1 hour at 350deg. Trust me. I even put wild blueberries preserves on bottom with bluberry syrup instead of maple. Really yummy.
This cake looks DELICIOUS! I really want to try it. All those raspberries and strawberries. Yum!!
It is really delicious! Please let me know what you think of the recipe Olga!
could i make small layer versions of this,like the size of a muffin,and how much would i need to put them in the oven for,and what degrees?
Kristina, I haven’t tried it so can’t really offer a recommendation. Let me know how it goes if you try it.
Made the cake and it came out wonderful! Thank u!
I am planning to make it again and wanted to see if I can bake the meringues two days before and if yes…how do I store them?
Hi Jules yes that would work fine since the layers are completely dried out in the oven. Once they are at room temperature, cover them loosely in a plastic bag and store in a dry room temperature place away from any outside draft (not in a humid area and not in the refrigerator). I’m so glad you liked the cake!! 🙂
you can use all the egg yolks to make leche flan
Thank you for sharing! I’ve never tried that before. Do you have a good recipe you could share?
Make the caramel sauce using brown sugar and pour in the pan (I usually use a medium sized loaf pan). My recipe usually calls for 3 pans.
Swirl the caramel sauce to cover the sides of the pan – leave about half an inch. Set aside.
Beat 8 eggs for about 2 minutes, add 3 cans of condensed milk (400 grams ea) and 3 cups of fresh milk. Beat for 5 more minutes at low speed.
Since you will be using just yolk, you can pour the mixture directly in the prepared pans, if you are using also white, you have to strain the egg mixture first. This will ensure that your flan will come out soft and not chewy.
Pour the mixture in the prepared pans.
The caramel sauce should have hardened by now.
You can either steam it for an hour (cover the pan with a cheesecloth to absorb the steam water) or bake in the oven at 375F for 45minutes – 1 hour (put a pan of water at the bottom shelf so as not to dry out the flan too much).
This actually depends on the oven, so try to check it after 45 minutes by inserting a toothpick in the center. When it comes out clean, turn off the oven. When I am doing other things, and the toothpick still hasn’t come out clean but almost, I turn off the oven and just keep the flan in the oven for another hour. It will still get cooked but it will not burn even if you forget to take it out after an hour.
To serve, let it cool down, run a butter knife around the edge of the pan, put a plate on top and turn the pan over.
I prefer serving it after a few hours in the fridge.
Enjoy!
Thank you for sharing!! 🙂
Can i put the chocolate drizzle on the meringue and then leave it covered until I assemble it…or do I need to do it right before assembly?
Hi Jules, yes the chocolate firms up and won’t affect the cake layers. It’s important to put the frosting on just before serving and if you want the cake to stay firm longer, you can spread the chocolate onto the layer instead of drizzle to create more of a barrier, but either way, yes you can add the chocolate earlier.
Hello Natasha,
When I was making this cake, I did everything step by step like you instructed. My egg whites were room temp and I measured in a cup to make sure I had the exact amount. After 7 minutes of high speed, my meringue was a bit less stiff than what yours looked like. We have the same mixer. I still put it in the oven but just wondering why it could have been less stiff?
Hi Julie, I am using a 6 Qt stand mixer – which may be incorporating air more effectively. Also, humidity in the room might affect the outcome. Are you in a very humid climate?
I made this beautiful cake for my husbands birthday, and this being the first cake I’ve ever baked, I would say it turned out amazing. The Meringue is so sweet melts in your mouth. I would defiantly recommend eating with the strawberry syrup, it makes the cake much lighter and refreshing. This cake has to be eaten within 2 hours but that’s not a problem, trust me ;).
Thanks for sharing such an awesome review! It put a huge smile on my face 😀
Hi Natasha! Can you use other fruits (such as mangoes) with this recipe. Berries are not abundant where I live since I live in a tropical country. Thanks in advance
Yes, mangoes would be delicious in this cake!
Could you please leave the old recipe on here? The new one doesn’t turn out as good. Thank you! 🙂 we love your site and always use it.
Thanks,
Angie
Hi Angie, the best way I could think to do this is to look up a time machine screenshot of my recipe from May 2016. 🙂 I hope this is what you’re looking for (the original recipe)!
So do I bake for 5 or 6 hours?? It’s unclear… Your instructions have 2 different times:)
Hi Sveta – it is 6 hours. I’m not sure why it showed 5 for the baking time at the top of the print friendly but it is 6. 🙂
Hi Natasha!
I would love to make this cake for my girl’s birthday, but I’d like to make the icing a little pink, like a very pale pink. Do you know how I can do that without using food coloring, but a more natural way? I thought about beet juice, but I’m skeeeered. Any advice?
Hi Iana, it is tough to add anything besides food coloring with a whipped cream frosting because anything natural usually requires additional liquid and will water down the frosting – this is why I don’t try to change the color of frostings unless they have a butter base. I can’t think of anything, maybe someone else has some ideas?
Try adding (mashed) raspberries into the frosting, I think that should change the color.
I use freeze dried fruit And I pulverize it . One of those small coffee grinders works great or a mortar and pestle! I fold it in gently once it’s fully whipped . Or you can buy edible food dust ( try amazon) it comes in lots of colors .
Hello, what r u doing with all the yolks? Thanks
Hi Tanya, if I’m feeling inspired, I might use the for custard or creme brûlée (although I usually use the whole egg in my creme brûlée) 🙂
Hi Natasha,
I’ve made several of your dessert recipes & they came out perfect the very first time 🙂 THIS one however, eludes me. I’ve made it 3 times & am still having trouble getting the meringues to where they don’t completely crumble in pieces when serving. I have a gas oven & have tried lessening both the temp & amount of time in the oven a bit, finishing the baking process with the oven off/door closed. Tonight I lessened the time even more & the meringues were sticky in the middle -not crumbly, but I don’t think there should be 1/4 inch of white stickiness throughout the layers. A bit of chewiness & not crumbling into pieces is what I’m hoping for. Any other suggestions? Btw, I’ve made the mini-pavlovas & they were perfect!
Hi Sharon, these should be dry all the way through, unlike pavlovas where they are marshmallow soft on the inside and crisp on the outside. The Boccone Dolce is a messy one to serve you have to slice carefully and I’m not sure there is a way to prevent a fully dry meringue it from crumbling when you slice it, especially when you’re slicing smaller pieces than the one I showed in the video above.
Natasha, I’m in love with your blog and even though I never bake, my meringue cake was just taken out of oven in perfect condition!!! Score!!! My question is more of asking for your recommendation. I love walnuts and dolce de lecce, is there anyway to make cream by somehow incorporating these ingredients?
Hi Olha 🙂 Thank you so much for your nice comment :). I think you could maybe make a caramel/nut version of boccone dolce although it might seem overly sweet without the tartness of fruit cutting the sweetness. You could drizzle with dulce de leche instead of chocolate.
Hi Natasha! I have a question about the recipie- the ingredient list has cream of tartar and salt but the instructions only mention egg whites and sugar… i was wondering when i should add the salt and cream of tartar- at the beginning or at the end when im beating the egg whites? I just guessed and added those ingredients towards the end. Hope thats ok and it works out.
Oh goodness sorry I missed that! I used to not add those 2 ingredients but I found that it works better with them. I fixed the instructions to include those. I add them along with the sugar but it will still work if you add them later. Did you get a chance to watch the video recipe? I hope that helped!
I have a simple recipe for a cake using only egg yolks !!!
Oh awesome! Please share! 🙂 My email: natasha @natashaskitchen.com (no spaces) Thanks Olga!
My meringues are in the oven right now – hoping for a beautiful father’s day treat! As far as the left over yolks – I’m going to make a creme brulee.
I hope you enjoy it and I love that you’re using the yolks for another dessert! 🙂
Hi Natasha. I don’t know where I went wrong, but half way through baking my meringues have released a lot of caramel all around them, and I was unable to take meringues off the parchment paper – they just broke into pieces. I repurposed it for Eton Mess, so wasn’t at a complete loss, but I really wanna try it again and need to know what I can do differently next time. Thank you in advance! Helen
Hi Helen, did you wait before putting the meringues in the oven? If you let the meringue sit too long at room temperature, it will start releasing juices around the bases. Also, did you use the same baking instructions? Mine usually release small bits of caramel here and there which is normal but to have so much that it doesn’t release form the parchment is not normal. Did your meringue fully dry out in the center after it was baked?
Hi Natasha, I put them into the oven right away, but it was a very warm day so maybe that had something to do with it. Also my oven sets temperature in centigrade and 200F would be 93C, so I could only set to 90C or 95C, which may be part of the reason. The meringues dryed on top really well but the caramel was all on the bottom and I couldn’t take them off. I’ll try it once again when the weather cools down a little and will try baking at 95C next time. Hopefully it works out 🙂 thank you!
I’m happy to hear you’re giving it another try! It really is a wonderful cake :). I think you’re right about the oven temp – setting to 95˚C and trying in cooler weather or in an air-conditioned environment.
I made this cake at night cause of small kids but next day when I tried it can’t even taste the base , cake was wet & u only feel the cream …. I was disappointed to spend so much time but dosnt taste good next day.
Oh no!! I’m so sad to hear that! 🙁 As I stated in the instructions, “Assemble the cake shorty before serving. It is best eaten within 2 hours of assembling.” I went in to the post and bold faced it and put it in red so someone else doesn’t miss it in the future. With it being a meringue cake, it softens quickly from the cream – it’s just the way it is with meringue. I wish it wasn’t the case because I would love for it to last and last!
Hi Natasha, this cake looks absolutely delicious! Instead of using real egg whites I used store bought container egg whites. I had to beat them for 30 min to get stiff peaks! I have a mixer stand just like yours and I wonder why it took so long? The maringue is in the oven right now so we’ll see if it works out.
That is odd that it took that long! Very unusual. Are there any additives in the store-bought egg whites? Also, were they at room temperature when you started beating the meringue?
Hi! I’ve been reading your blog for a long time and I’ve also tried almost all of your cake recipes (I love them ALL! Seriously! They’re not too sweet and not too bland, they’re great!). I’ve wanted to try this recipe for the longest time, but the only thing holding me back is that my oven is quite small and only one circle (about 8 inches) could fit in my oven. Since the baking time is 6 hours, does it mean that I have to spend ~3 days before completing this cake? Please help! T_T
Hi Vanessa, I’m afraid there is no other way to make this cake besides baking the layers. You can make the layers a day in advance and keep them at room temperature, but yes, I agree that is a long time to keep your oven on if you have to do three separate batches. Sorry I don’t have a better answer for you! Thank you for your sweet comment 🙂
Can I make the layers a day ahead and store it somewhere or wrap it? Or will it not work?
Hi Alena, you can make the layers a day ahead of time and store them at room temperature (in a cool, dry place like the pantry). Do not store in the refrigerator since the humidity of the refrigerator can ruin it.
Can’t wait to try this recipe! I’ve made it a long time ago but can’t find old recipe! I believe you can make creme brûlée with the leftover egg yolks… (Vanilla bean flavor would be a nice flavor )
Hi Zhanna! Which old recipe are you looking for? Boccone Dolce or the creme brulee? I updated this boccone dolce recipe (this is the original post with new pictures and improved instructions (I detailed the changes towards the top).
Hi Natasha! You are the best , like always!!! I never liked this kind of cakes but desided to try and…. That’s the one of the best cakes I ever tried! Thank you!!! I’d recommend everybody to make it!!!!
That’s just awesome! Thank you so much for sharing your fantastic review! 🙂
Hi Natasha can I make this cake with out tartar cream?
Hi Alla, it will still work without cream of tartar. I’ve made it without the cream of tartar before with good results but I do think the cream of tartar helps to make it more “fail proof.” If your whites are at room temp and you beat with sugar the same amount of time, you shouldn’t run into any issues. Another good test for when meringue is ready is if you rub a little bit between your fingers, you should hardly feel any of the sugar grains – it should feel pretty smooth. I hope that helps! :). Enjoy!
Is it ok if I don’t use chocolate between the layers? Will it effect the meringue in any way?
No it will work fine without the chocolate.
Hi Natasha do you know why the bottom of the cake sticks to the parchment paper? I broked one of the layers because it wouldn’t come off the parchment paper.
Hi Mayya, They should stick to the parchment. Just to be sure, were you using parchment paper and not wax paper? They would stick to wax paper. Did you rotate the cake layers while baking? If you have a layer to close to a heating element, it could start to melt the sugar at the bottom – I haven’t had that happen but that’s my guess of what else could have happened.
Do you know anything sweet that we could do with the yolks that are left over from the cake recipe?
My custard cake uses alot of egg yolks. https://natashaskitchen.com/2015/05/22/poppy-seed-sour-cream-cake-with-custard-cream/
Use the yolks for Tiramisu Italian way http://wishfulchef.com/classic-tiramisu-recipe/
I’ll definitely have to check that out. Thanks for sharing!
This is such a yummy dessert, we love it!
As for the yolks you can make homemade noodles:-) my kids love them or maybe it’s the fact that they see it being done with the help their little hands ;-).
That is a great idea about making homemade noodles! thank you so much for sharing that with me :). Is there a good recipe you like to follow? I’ve never made my own noodles :-O. 😉
Thing to make this cake tomorrow and I was wondering what do u mean by rotating the cake in oven?like turning it upside downs couple times?thx:)
What I meant was to place the cake layers from the top rack to the bottom rack and vice versa. No need to flip them over.
This cake is so delicious. I’ve made it 3 times already and everytime I make it everyone loves it ! I also made ur moms spartak cake about 5 times already it’s almost everyone’s favorite cake here ! My in laws said they can never go buy a cake again after trying my homemade cakes ! Thank you for ur recipes !
I love finding new favorite recipes and it sounds like these have become favorites for you! That makes me so happy :). Thank you so much for the great review; it’s incredibly encouraging 🙂
Did you take the layers of the parchment paper right away or did you let them cool and then take the parchment paper off?
I let them cool to room temperature before taking the paper off :).
Hi! I just tried baking one of the layers, but I think all the sugar went to the bottom and caramelized on the paper and I couldn’t get it off. Any idea what I should do??
That is unusual; do you feel you may have under-beat the meringue mixture? The meringue should be thick enough to shape into the rounds as pictured. Mine always have a slight amount of caramelization at the bottom but it still doesn’t stick to the paper. Did you use parchment or wax paper?
I think it was thick enough…I’ll beat it more in the next batch to be on the safe side. I used parchment paper. Some separate googling I did suggested that my oven may be a bit stronger than usual so I’m trying it at a lower heat.
Thanks!
I hope it works out this time! 🙂
Thank you, I was making the Swiss butter cream frosting and I put my butter in too early before the eggs cooled off, so instead of being thick, It was more runny. I was so disappointed, I used 10 egg whites, then my hubby walked in and tried it and said you can still use it, it’s still good just frost the cake with it inside 🙂 so that is what I did and it was actually really tasty :)) I made two 12″ безквита cut and layered each one with the dolce layers and in between I added walnuts, it gave it that edge. At the end I was very happy with the results :)) so thank you for the recipe, because I couldn’t find it anywhere else. It was very easy to do with you step by step instructions. The trick for the dolce layers not to be runny is to beat the egg whites correctly, mine was so nice and think that u could cut it with a knife, and they baked real well. The top layer on I had honey cake, I just made different frosting then sour cream to make it more stable.
That sounds like an amazing cake! What kind of swiss butter cream recipe do you follow? I found a few online and they sound wonderful but I haven’t actually tried making it before. Thanks so much for the tip! Can you tell I want to re-create your cake? 😉
I followed the recepie from youtube type in “swiss meringue buttercream- super easy” I thing their blog is Sweet wise. Youtube is my school
Thank you so much for sharing that! I sure appreciate it 🙂
Hi Natasha, my sister made this cake it was delicious, but I was thinking to make the layers thiner and maybe use it as dividers between безквит, do you think that’s a good idea? Kind of like the Kiev cake. If I do should I assemble it the day of? And which cream would be best to use? I need to make it by Wednesday … Thanks
I think that would taste great and you could use the frosting that is used for these layers, but I’d probably assemble it the day of so your layers don’t soften. I love that idea! I might just copy you ;). Let me know how it works out and do let me know if you post a picture of it somewhere online.
Yes I will post it on my instagram page alla62. Yes I will be assembling the day of. Thanks for the recipe I hope it works good ☺
I can’t wait to see it! I also can’t wait to try making it myself! 🙂 Let me know when it’s up 🙂
Natasha the cake turned out really great, I froast it on Tuesday night and it was prefect, it wasn’t runny it was just enough moist. It was delicious. The pic of it is on my instagram page alla62. I will post one cut, later today. You should definatly try it like that. I found that it was much easier to do then Kievskiy.
I saw the photo on your feed. Thank you so much for sharing the pics! Your cake looked amazing! I love how you made them tiered; just gorgeous! Which frosting did you end up using?
Hi Natasha i love this recipe it’s amazing. I am actually making it today, but there is one problem i am 1 cup short for the frosting. i have only 2 cups heavy whipping cream and i don’t know what to do. Will it be too sugary if i add it sugar with one cup short heavy whipping cream? Thanks:)
You might add a little bit less sugar proportionally to how much cream you have. And it should work fine. 🙂
Hi natasha,
First of all, thanks for all your recipes, youre website is my first “go to” when I am hungry! I have a question, can I make the layers the day before? if yes how should I store them so they dont become soggy? I am planning to make this cake for the weekend but dont wanna do it all the same day since I will be using oven for other things.
Yes this can be made ahead and then just put them in a loose plastic bag (like a grocery bag) and leave them at room temp (around 70˚F). Don’t refrigerate them or the outer edges might get a little wet from the moisture in the fridge. Are you in a very humid climate? It helps to keep them in a dry place; like a pantry if you are in a high humidity area.
Hi, I have questions regarding the meringue. You say here to put the egg whites and sugar in a bowl on high for six mins until stiff peaks. Papa Hyden’s recipe says beat until stiff, then add sugar every one to two minutes 1 TBSP at a time on medium speed. This would take 30 mins or so more. I have also sen many other ways, all fairly similar. I just want the best product, so I am a little confused. Can you help me? Thank you for your time.
Jason
You can do it that way, but I’ve had great results doing it by the instructions above. I’m not patient enough to stand in front of the mixing bowl adding 1 Tbsp at a time 😉
I tried it the long way, seemed to work ok. Tried drying two at a time and I think my oven is pretty basic (cheap). One came out ok and one wept a lot. Oh well, back to the drawing board.
Jason
I posted these pictures when I still had my old oven (and it was kind of a dinosaur) and I do t recall them weeping at all. You might try beating the meringue a little longer.
I’ve made this cake a few times before and it’s delicious. Today we are getting together with family and there are a lot of kids so I decided to make this except bite size like little pavlovas. There is about 30 of them. So i was wondering if you have ever tried doing that? And how long do you think I should bake them?
Valentina, I haven’t tried making mini pavlovas before, but what a great idea :). Let me know how they turn out.
Do you refrigerate it after assembling it? Or leave it out at room temp?
This cake is best eaten shortly after assembling, but if you have leftovers or wont’ be eating it for several hours, you can and should refrigerate 🙂
Hey Natasha,
I was just wondering if I could use another cream, the Mom’s Whipped Cream Cheese Frosting??? I love any cream or frosting with cheese and I have all the ingredients already at home. What do you think?
That one might be a little too moist for this cake. If you eat it pretty soon after making it, that frosting would work 🙂 otherwise it might make the meringue mushy.
That’s a good point thanks I’ll use the original cream then… Thank you for the quick reply
Hi, would you consider this cake as gluten free? No rush on an answer
The only ingredients are eggs, sugar, fruit, chocolate and dairy, so yes, I would 🙂
ok thank you so much !
hi thank you for this recipe.. i was wondering if i make the cream and everything else day before putting it together. then put it together right before serving…would the cream melt in fridge?
The cream will stay overnight just fine in the fridge. I probably would leave the cake layers out at room temp and cover them with plastic wrap since the fridge can do funny things to meringue and make it sticky if there is too much moisture in there.
You can skip piping the meringue and bake them in cake rounds. It’s much easier and the results are the same.
Thanks for the tip! I did not have three cake rounds at home so this way worked out well for me so that I could bake them all at once.
Love this cake! Super easy & yummy! Already making it
For the 5th time
For my cuzins baptism party and everyone loves it
Wow, the 5th time!! That’s awesome!!. I like what you put in for website. “cakeboss”; that’s cute! 🙂
It was at 220°… I wonder if I messed something up. I made it a few weeks back and want to make again. Not sure if I should bake it in shorter amount of time. Or I think maybe some yolk dripped into egg whites and I took it back out. That probably ruined it huh?
Egg yolks can prevent the meringue from reaching its full potential. Was it browned around the edges on the bottom (which is normal) or all over?
Also did you rotate your layers while cooking? You might try 4 hours next time if it was brown all over. Maybe you have a super oven? 🙂
Natasha,
I cooked mine for 5 hours and it was dark and hard. I don’t think it was suppouse to be that way. Maybe that’s too long for my oven?
What temp did you set it on? Definitely should not be dark and hard.
Hello, I wanted to make mini boccone dolce cakes. Do you know if I could use the exact same instructions as for a big cake but just make small circles, and keep it in for 5 hours too? Please help if you can. thank you.
Yes use the same measurements but it may bake faster; I’m only guessing since I havent tried to make them small but maybe take them out an hour sooner.
I have made this cake twice now and it is so good! A couple of days ago I used the same ingredients but on a sponge cake. I let the berry sauce soak into the cake before putting the other ingredients together. Also very yummy! Thanks so much for sharing all these wonderful recipes!
Great way to be creative and explore Jennifer :), thank you for the good report.
Natasha please help. I was making this beze and left it over night in the oven on parchment paper. it stuck to it and i cant take it of…. what should i do? can i heat it up again so that brown thing melts and it will be easier to take of?
Oh I’ve never had that situation before; do you have a sharp, thin knife that you could use to slice between the cake and the parchment?
I used knife cake turned out beautiful. Everyone loved it thank you for the recipe 🙂
I’m glad you were able to rescue it! Yay!!!!! 🙂
Natasha do I have to serve it with thawed berries or it tastes good without the syrup as well? I just want to make it for someone.
It’s good without the syrup too, but the syrup is a nice touch if you do decide to use it 🙂
Hi, this looks amazing and i want to make it but i prefer the meringue to be a little chewy in the middle, about how long would u suggest baking it in order to have it chewy and marshmellowy? thanks !
Search for my pavlova recipe. 🙂
Thank you so much for all your wonderful recipes. I did this cake today but I come across this problem everytime I work with beze. Once I layer any cream or anything wet they start to get sticky and melt? Would could I be doing wrong?
Try spreading a thin layer of melted chocolate on each side and it won’t absorb any of the cream.
The cake looks beautiful!! :))
I was very excited to try it out, I am mixing it as I type, it’s been about 25 mins and its still not stiffening up, the consistency is like sour cream maybe a little thicker, I am getting stressed. I really hope it stiffens up!
Are yo working on the frosting or the initial step?
I was doing the meringe, I realized what I did wrong. My egg whites were room temp but I shouldn’t have added sugar that quickly, next time I’ll do slower. They turned out, although not quite as tall as yours :))
I’m new to ur site, I live in Ukraine but its easier for me to go by recipes in English, thanks to u! 🙂
I’m glad you have found my site, I hope that you will find many new favorites :).
Natasha I really want to make this cake but my cream doesn’t turn out. I freeze the bowl and do everything you wrote but it stays liquid. Do you have any suggestions?
Are you using whipping cream or heavy whipping cream? It should be heavy whipping cream and also are you beating on the highest speed for at least 2-3 min?
I was using heavy whipping cream but I started on low speed and moved to high speed. I will try starting with high speed next time. Thank you.
Can I make the frosting a day ahead ? And keep it refrigerated ? Thanks
That should work as long as you keep it refrigerated.
Make sure to separate the eggs in such a way that not a single strand if yolk gets into the whites, or it will ruin the meringue. The bowl also must be clean and dry. I beat cold whites, have been doing it this way for years, beat at high speed for 5-8 minutes, then, as they get pale and foamy, I add in the sugar in a slow, steady drizzle, while still beating to incorporate the sugar without weighing down the egg, I beat until stiff, glossy peaks firm, and then add in a half teaspoon or so of Cream of Tartar powder, it stabilizes the proteins so they do not deflate. I also use cake pans lined with foil and sprayed with a slight sheen of PAM. Bake overnight, so it is effortless. The baked meringues store in an airtight container for days, even weeks! I use huge Ziploc bags that are for clothes, makes for huge, impressive cakes.
Thank you for sharing Tatyana :).
Hi, so I’ve done this cake twice already, and I both times my meringue starts leaking. It was in the refrigerator all night and when taking it over somewhere, it starts to leak (the meringue). Finally I found out what was wrong! In your recipe, you show that the egg whites and sugar should be beat together, but that makes the meringue not as stiff. You have to beat the egg white first, then slowly add the sugar. Also I recommend to use half sugar and half powdered sugar. That will make the meringue incredibly good. So if you ladies had any of the same issue, please try my suggestion. The cake is delicious tho, everyone loves it when I make it. Making it for my dad’s 50th birthday. God bless you Natasha.
Marina thank you for the tips! I haven’t had that issue, but I would love to try using some powdered sugar to see the difference in flavor. Sounds like a very good (and fancy) birthday cake! 🙂
Use your leftover yolks to make zabaglione. I’ve found that piping the meringue into circles is a waste of time. Just use round cake pans. I’ve tried both methods and the meringue turned out the same.
That’s a great idea! I just don’t have 3 round cake pans so I did it this way.
Hi there, I was just wondering if all three cake layers fit on the same Baking sheet, or do u bake using two racks? I think my oven is not wide enough to accommodate 3 cakes on a same rack.
It was on 2 racks; please see step 4 🙂
I’m so making this for Valentines!!!!(I waited and waited and waited for an occasion to bake this one ever since I discovered your amazing site…not that long ago) So excited! Thanks you, Natasha!!! The cake look gorgeous!!! You honestly make my life in the kitchen so much easier and so fun!
With leftover egg yolks, make homemade mayonnaise! My husband makes it with dill, it’s delicious, healthy and so fast to make!
That’s a great idea Alina, thank you for the tip :).
Thank you for the recipe i made this cake it looked great and it was delicious my husband and family loved it.
You are welcome Irina :).
This took for ever to make:(:(:(
Normally you’re supposed to use only cold egg whites… I stuck to my gut and did that…but the reason it takes longer is cause you do not add sugar right away. You wait till the eggs are somewhat soft peaked and then… The second time around was much easier… But over all.. Very scrumptious!!!!!!
Olga, I’ll have to try your method and see if it’s faster. I’ve found that room temp whites beat faster but I haven’t tried with adding the sugar after you have soft peaks. Thanks for the tip. I’m glad you liked the cake 🙂
Do you store this cake in fridge after Made?
Refrigerate assembled cake. If its only cake layers, than its ok to leave them on the counter, covered in plastic wrap.
Looks amazing, fancy, and delicious! Can’t wait to make it!(:
Also, i have a question, when you put the layers in the oven with parchment paper, do you put it on a baking sheet or alone? Thank you(:
I put it on the baking sheet.
Natasha, I also add a drizzle of orange liquour to the cream.
I should give that a try 🙂
Yes that does. Thanks!
Would it possible somehow to make 2 layers instead of 3 somehow?
Oh yes, you can just cut everything down by 1/3 so you make 2/3 of the total recipe. Does that make sense? 🙂
8 яичных желтков
1,5стакана сахара
200гр.сл.масла
400гр.сметаны
1,5 ст.грецких орехов
1,5-2 ст.муки
В самом начале поместить сметану в глубокую миску, положить 2 ч.л.соды, перемешать и поставить в сторонку.
Отделить желтки от белков. а желтки взбить с сахаром, добавить сливочное масло (оно комнатной температуры,мягкое) и сметану, которая уже перекипела и увеличилась в объеме,теперь добавляем орехи(кстати,я их режу покрупнее,а не измельчаю в пыль-так вкуснее)ну и мука.Тесто должно получиться, как густая сметана.
Разогреваем духовку до 170гр. Форму(28, а то и 30 см) застилаем, смазываем маслом, выливаем половину теста и выпекаем.
Печется быстро-минут 15. Так же вторую половину. really good korjiki dlya torta
Thank you! What do you call this cake?
Great! thank you! Planning ahead for my husbands bday party next month. I will be making this cake and the cherry layer cake.
Sounds like it will be an awesome party! 😉
Can I pre bake the meringues layers a day ahead and put it together when we going to eat it?
Absolutely! Just cover with a dry towel or put them into a plastic bag and leave on the counter
I can’t wait to try this out! YOU INSPIRE ME
THANK YOU SO MUCH,
PrettyOrange
I hope you love it as much as we all do 🙂
This is what you can do with the egg yolks in your fridge: Olive Garden Alfredo Sauce Recipe: Yummy!!!!
http://www.olivegarden.com/Connections-to-Italy/Recipes/Sauces/Alfredo-Sauce/
Silly question but do you bake the cakes on baking sheets or just on the parchement paper?
On baking sheets lined with parchment paper. No question is a silly question. Ok that’s not true, but your question was perfectly legitimate 🙂
hey i tried making your cream and it work out
Came out awesome! Thanks!
Very delicious cake. I love it. Thank you very much. The best thing about your recipes is that you explain in English I tried some Russian recipes earlier and didn’t work out, couldn’t understand in Russian. So thank you again.
Tanya; thank you! I’m so glad you loved the cake 🙂 I’ve also had trouble with translating Russian recipes; some of them just don’t turn out right for one reason or another. Thanks for the motivation to post more!
With all the eggs I made Creme Brulee.
This is a wonderful recipe! My meringues are in the oven as we speak. I just wanted to point out one thing- I’m not sure if it’s been said or not. The directions you gave for the meringue is extremely time-consuming. It’s suggested to use room-temp egg whites, and to whip them and then add the sugar at soft-peaks, then continue whipping. I’m not sure if it was these things or the fact I was using my in-laws’ ancient hand mixer, but it took me half an hour to 45 minutes to get hard peaks. Phew! I think I’ll get an arm rub while I have them bake.
Hi Emma; did you use room temp eggs? I have found that it takes much longer with cold eggs. It may be the hand mixer; but it still shouldn’t have taken that long!! I’ll have to try your suggestion next time with whipping them and then adding sugar to see if it goes faster. I’ve made this meringue this way many times and it’s 6 minutes every time in my kitchenaid on high speed. But it has taken longer if the eggs were cold. I’ll write that in again in the the instructions in case people miss it in the ingredients list. I’m sorry about your aching arm 🙁
It’s all good. At least I didn’t try hand-whipping like I originally intended, though I insisted on hand-whipping the cream. It’s like making a baby- hard work, but worth it when you stare lovingly at it’s perfection and think “I made this!”. And eat it.The cream, of course.
I have to say though, it tasted amazing! Sadly said inlaws’ oven only runs at 350, so one layer burnt. To me, all that meant was extra cream and chocolate on ym two-layer dessert!
I’m glad it all worked out in the end and that you loved it. 🙂 I’m sure it was beautiful too. I wish there was some way to let people easily show me how their cakes turned out; like a phone app or something. I’m always so curious! I’ll probably dwell on that idea until it becomes a reality one day!
I am definitley making this cake…now i just need an excuse of what to make it for!
Yes you do need to think of an occasion; maybe mothers day? It’s too dangerous to eat it alone! 😉
This looks amazing! its in the oven as we speak! keep it up! Also for egg yolks I make “gogal mogal” “Espresso Zabaglione” you mix equal portions with sugar, i wouldnt use all 12 though.. whip it with a mixer till really fluffy and light color and you spoon that into a espresso or fresh brewed black cup of coffee. sounds weird i know but a neat twist to coffee. we learned that in italy.
That sounds very interesting and I’m looking forward to trying it! Let me know how you like the cake.
Thank you Natasha.
hi Natasha,
Do you have a good recipe for cake pops? My sons birthday is coming up and I was looking for a good recipe. Thanks
My son never appreciated cake pops so I haven’t really experimented much with those. Sorry 🙁 As far as I know, bakerella.com is like the mother of all cake pops!
My aunt makes a “lazy version” of this type of cake- it was my most favorite thing ever as a kid, then i grew up and asked her how to do it….. she told me she buys meringues from Trader Joes, basically rough crushes them, then puts the cream and berries, it all sorts of sticks together better after being in the fridge overnight even though you can tell it is not perfectly layered….but it tastes greats in my mouth. This has always been my most favorite cake EVER .. sadly i can not make it or bring any meringues in the house anymore …. my DS is allergic to eggs- last time i made a meringue layer for a cake he climbed on a chair stole the layer from the counter and ate a bunch of it and we had to epipen him… all was well in the end but clearly any sort of sweets with eggs are too tempting for him to avoid.
Oh man how sad. 🙁 You had to use the epi pen? That’s quite a severe reaction to eggs! I do love the meringues from trader joes; i’ve always wanted to replicate them; they are so thick and perfect. So what kind of egg free sweets do you make?
Well he is only 3 so he is easy to satisfy- i make birds milk A LOT for him and for DD. If i bake i look for Vegan recipes usually as they are always egg free- i add butter and what not instead because it just tastes better than the vegan alternatives. I make a lot of banana stuff because bananas are a good sub for eggs, banana bread, banana muffins, banana cupcakes with banana icing and banoffee pie. … and my son likes bananas luckily.
Those sound like some great ideas for my son too (he’s almost 3). And your ideas sound like really healthy desserts too! Definitely a good thing he likes bananas! Did you know bananas help people sleep and help regulate acidity in the stomach to prevent heartburn? I just learned that 🙂
My hubby LOVES brown-ish bananas, but the odd thing is… he actually gets heartburn.
I did too until I stopped snacking before bed 😉 It really did the trick for me!
Just wondering.. Do u place them to bake straight on top of the oven racks with the paper or put them on cookie sheets first? Might be a silly question but I tried figuring it and thought its probably best to just ask 🙂 for having to bake them so long id hate to ruin it. Thanks
I put them on the baking sheets
nice, but 5 hours? wow!
Yep, but you just stick it in the oven and forget about it (well, mostly; except for rotating the pans a couple of times); it’s not alot of work, just alot of oven time and it can be made a day before 🙂
What temp. did you bake the layers at?
220 for 5 hours
I’m making this today. With the extra egg yolk I made mayonnaise and tomorrow (when the butter thaws) I’m going to make some Meyer lemon curd.
Oooh mayonnaise. I’ve never tired that! There must be something to the curd; Do you have a tried and true recipe?
This looks so good!!! Will have to try it for my daughters bday party!!! Thank
you for posting all these recipes!!!
Help! I’ve been beating the egg whites for 20 minutes now and they’re not stiffening up! What should I do?
Were they room temp when you started? If they weren’t it can take quite a bit longer. Are you using a hand mixer? That also can add a few minutes to your time. Just to be sure, are you beating them with the sugar?
first time i hear that eggs have to be at room temp. i know to get the perfect peaks are only when they are really cold, thats how i do them, turns out great for me.
I’ve tried with cold before and it seemed to take longer. It still worked, just took longer.
Keep me posted please!! I really hope it works out for you because it’s such a yummy cake.
If any hint of fat gets into the egg whites they won’t whip up right. Thats why I’m always really careful about seperating the eggs. I bet that’s why your eggs are not whipping up.
ever since i was a little girl i have been working with egg whites and i experienced that if u add sugar all at the same time u will just ruin it, cus they are very light and sugar weights them down, u add the sugar after they get peaks and in portions… hope this helps for next time.
Sounds like you started making meringue long before I did! Thanks for the tip! I’ve never had problems with adding the sugar if the whites are at room temp, but it may help. I’ll try it next time to see if the results are different.
Make sure the bowl and mixing utencels are very clean of any oil residu. That can make your egg whites not stiffen up.
Very true, thank you Vera!
What dishes can make with shishka bobs ? Chiken or pork ones.
Here are a few of the recipes I’ve posted: Chicken shishkabobs or breaded chicken skewers or skewers with shrimp
Mmm looks delicious …
my oh my! this made my mouth water! I wanna give this a try for Easter and see how it comes out.. even tho i bet mine won’t be as pretty as yours but it’s worth a try! thanks for always having wonderful recipes up 🙂
I’m sure it will be! I’m not the greatest cake decorator, but berries make everything look good! 🙂 Let me know how you like it or even email me a picture when you’re done. I’d love to see how you made it! natashaskitche@yahoo.com
That’s a stunning cake Natasha!! I love it!! Great pics too!
Thank you so much! 🙂
It’s like a giant pavlova: looks delicious!
Sort of like a giant pavlova except the meringue is fully crunchy and dry rather than marshmallowy. It was wonderful!
Hi Natasha! This reminds me a little bit of pavlovas, which I did yesturday for my brother’s b-day, they were gone in a second bythe way, don’t you think ?except threse’s no chocolate. Anyways and I had eggs yolks left over too, so I woke up this morning thinking of what to make for breakfast and I wanted to try your mashed potato pancakes, to make long story short, I used yolks instead of eggs which I didn’t have and pancakes were soooo good with sour cream…yummm lol anyways that’s an idea to use up some of the yolks
Oooh, I didn’t think of that. Thank you!
ooooooh lala! girl! im gonna ask for a stand up mixer for my bday i wanna try this so bad!!!lol 🙂
You can always use a hand mixer so you don’t have to wait forever. 🙂
That cake is awesome! And as for the yolks, make an omlett.
Thanks Dina!
Hi Natasha, this looks so yummy! I usually make lemon or raspberry curd with leftover egg yolks. There are so many kinds of curds you can make! 🙂
Oh my that sounds great! Do you have a go-to recipe for your favorite curd?
Thanks for the great recipe….between you and Olga – I’ll never be thin….lol
Happy Easter
Ha ha! Oh I guess I should add an I’m not liable for undesirable body changes” clause in my recipes. lol. Happy Easter to you too!
I’ve made this cake before and totally forgot bout it, it was like 3 years ago, I also got it from a friend of Milas who passed it on to me. As for the egg yolks you can make flan, Creme brûlée, or even a fruit tart and make a custard. I love a good custard lol happy baking;)
Do you have a good recipe for custard?
I sent you an email about custard recipe, but not sure if you received it? cuz it all happened so fast lol
I’m glad you asked. I haven’t received anything yet. I checked my spam box too. Thanks Viktoriya!
I re-sent it, hope it went through!
Yes, thank you so much!
Or you can make crème brûlée with the egg yolks 🙂
Hi, Natasha. As for egg yolks, you can make ice cream or there are cookie recipes that require only egg yolks, or you can bake biskvit cake layers and use the yolks to cook custard cream.
Thank you soo much! I better get to work soon while they are still fresh.
Yes it is but I put sour cream in mine and it tastes divine 🙂
Mmm sounds wonderful! Can’t wait for the post!
It’s not marshmallowy, it’s almost mousse like.
No, but that’s what I like about it, it’s crunchy on top and nice and fluffy on the inside.
Is it a pavlova maybe? I love pavlova. Let me know when you get it posted; I’d love to check it out!!
Yummy! Looks similar to my raspberry meringue cake, hopefully I’ll post it on my blog soon. I don’t bake my meringue that long though, just 2 hours.
Is your cake crunchy all the way through or is it marshmallowy?
Mouthwatering….. Beautiful, delicious cake. Love the decoration!!!
Happy Easter Natasha, God bless!!!
Thank you so much! Happy Easter (Христос Воскрес!) and God bless you too!
Looks fancy
Thanks Natalya, it tastes fancy too!
Looks gorgeous! thanx girl
You are very welcome Emma! 🙂