Equipment
Ingredients
Nutmeg Cake Base
- 115 g unsalted butter, softened at room temperature
- 100 g granulated sugar
- 4 large egg yolks
- 120 g all-purpose flour
- 60 ml whole milk, room temperature
- 4 g baking powder
- 3 ml vanilla extract
- 1 g ground nutmeg
- 2 g kosher salt
Pecan Meringue
- 4 large egg whites, room temperature
- 150 g granulated sugar
- 50 g pecans, finely chopped
Berry Cream Filling
- 300 ml heavy cream, cold
- 20 g powdered sugar
- 3 ml vanilla extract
- 200 g fresh raspberries, washed and dried
Nutrition (per serving)
Method
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Grease two 8-inch round cake pans and line the bottoms with parchment paper. This is critical as the meringue makes the cakes prone to sticking.
In a mixing bowl, cream the softened butter and 100g of granulated sugar together until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
Whisk together the flour, baking powder, ground nutmeg, and salt. Add half the dry ingredients to the butter mixture, followed by the milk, and then the remaining dry ingredients. Mix just until combined. Divide the batter evenly between the two prepared pans and spread it into a thin, even layer using an offset spatula.
In a spotlessly clean mixing bowl, whip the egg whites until soft peaks form. Gradually add the 150g of granulated sugar, one tablespoon at a time, continuing to whip until stiff, glossy peaks form and the sugar is fully dissolved.
Gently spread the meringue evenly over the unbaked cake batter in both pans. Sprinkle the finely chopped pecans uniformly over the top of the meringue in both pans.
Bake for 25 to 30 minutes at 175 degrees Celsius (350 degrees Fahrenheit). The meringue should be puffed, golden brown, and crisp, and a toothpick inserted into the center (through to the cake) should come out clean.
Allow the cakes to cool in their pans for 10 minutes. Carefully run a knife around the edges, then invert onto a wire rack. Immediately peel off the parchment paper and flip right-side up so the meringue cools completely on top.
Whip the cold heavy cream with the powdered sugar and vanilla extract until medium-firm peaks form. Be careful not to over-whip.
Place one cake layer onto a serving platter, meringue side facing up. Spread the whipped cream evenly over the meringue. Scatter the fresh raspberries over the cream, pressing them slightly into it. Top with the second cake layer, meringue side up.
Chef's Notes
- Assemble this cake no more than two hours before serving. The contrast between the crisp meringue and the soft cream is fleeting, and the moisture will eventually soften the crisp crust.
- When dividing eggs, it is best to separate them while cold, as the yolks are firmer and less likely to break. However, let the whites sit at room temperature for 30 minutes before whipping to achieve maximum volume.
- The cake batter will seem very sparse when you spread it into the 8-inch pans. Do not worry; it will rise sufficiently in the oven beneath the meringue.
- For impeccably clean slices, use a serrated knife and cut with a gentle sawing motion to pierce the crisp meringue without squishing the cream filling.
Storage
Refrigerator: 1 day — Store loosely covered. The meringue will soften significantly after 12 hours due to the moisture from the cream.
