Berries Meringue Cake

Recipe by: Joan Repato

Vanilla Genoise using DGF Genoise Mix

250g Genoise Mix (DGF 8145)
175g or 3 Whole Eggs
23g Water
2g Vanilla Bourbon Flavor Paste (DRE 21804 5)

Chocolate Genoise using DGF Genoise Mix

235g Genoise Mix (DGF 8145)
175g or 3 Whole Eggs
25g Water
15g Grand Marque Cocoa Powder (MIDRED)

Light Simple Syrup

320g Light Simple Syrup
2g Vanilla Bourbon Flavor Paste (DRE 21804 5)

Wild Berries Mousse

110g Fond Royal Wild Berries
140g Water
540g Whipped unsweetened Heavy Cream

Meringue Frosting

181.40g Cold Water
28.35g Meringue Powder (21GM15)
272g Granulated Sugar
25g Raspberry Flavor Paste (DRE 20804 6)

Vanilla Genoise using DGF Genoise Mix

  1. Pour all ingredients in the mixer with whip attachment and mix slowly for a few seconds
  2. Scrape sides of bowl, whip on high speed for about 5 to 10 minutes until fluffy (triple of original volume)
  3. This batter will yield two 8" round cakes

Chocolate Genoise using DGF Genoise Mix

  1. Pour genoise mix, eggs and water in the mixer with whip attachment and mix slowly for a few seconds
  2. Scrape sides of bowl, whip on high speed for about 5 to 10 minutes until fluffy (triple of original volume)
  3. Fold in sifted cocoa powder until fully incorporated
  4. This batter will yield two 8" round cakes

Cake Instructions

  1. Prepare pans by lightly spraying only the bottom of the pan with oil, add parchment paper
  2. Note: Oil on the sides of the pan will prevent the cake from rising high
  3. Bake in a preheated oven at 350 degrees Fahrenheit
  4. Bake time for 8" round pans will be about 15 minutes, till golden and cake springs back when touched
  5. Allow cakes to cool completely on a rack before cutting and assembly
  6. When cool, split each 8" cake across, creating 2 layers per cake

Light Simple Syrup

  1. 2 cups water + 1 cup sugar; bring to a boil and set aside to cool
  2. Brush all cake layers with Vanilla Bourbon Syrup

Wild Berries Mousse

  1. Whisk together Fond mix and water. Fold 1/3 of the whipped cream into fond/water mixture, then fold the rest of the whipped cream
  2. For each 8" cake you will need 2 vanilla genoise layers and 2 chocolate genoise layers that have been brushed with Vanilla Syrup
  3. Start with chocolate genoise layer on the bottom, spread a 1/6 of the Wild Berries Mousse and dot with fresh raspberries
  4. Place vanilla genoise layer, spread a 1/6 of the Wild Berries Mousse and dot with fresh raspberries
  5. Place chocolate genoise layer, spread a 1/6 of the Wild Berries Mousse and dot with fresh raspberries
  6. Place the last vanilla genoise layer on top. Repeat the same steps with second 8" cake
  7. Place both cakes in the freezer while you make Meringue Frosting

Meringue Frosting

  1. Whip cold water and meringue powder till soft peak; Gradually add sugar while whipping on low
  2. When all sugar has been added, increase speed to high and whip till stiff peaks form
  3. Add Raspberry Paste, marble in; then cover cakes with a spatula
  4. Toast the meringue frosting using a torch
  5. Garnish with fresh fruits and serve