A good meringue can be enjoyed in many different ways. From pavlovas, meringue cookies to meringue pies, this delicious treat is made to melt in your mouth. Once you have learned how to master the traditional meringue recipe it opens up the world of dessert possibilities. This munch-mellow cake is a Serbian inspired recipe. It is called munch-mellow as the meringue in this recipe resembles a marsh-mellowy texture. This cake is sweet, soft, slightly chewy and easy to prepare for your loved ones. With this fluffy, toasted, soft and chewy meringue topping, this dessert will be hard to resist!
The base for this munch-mellow cake is super simple. Gather all of the ingredients and combine in one bowl. First, whisk the egg yolks and sugar together. I prefer to work the egg yolks until they turn a lighter colour. Then, gradually add the sugar one tablespoon at a time. Most bakers like to use a l o t of oil for extra moisture. I do not, as there is no need for it. However, I prefer coconut oil and think it is a great oil to use in mindful quantities. The purpose of the oil, like the milk, is to provide the base with some moisture. Towards the end gradually add in the flour and baking powder. We do also want chocolatey goodness in here too, which is why cocoa powder goes in generously.
JAM & WALNUT LAYER
Give me any excuse to add jam and walnuts to anything and I will 😛. Why not add a little extra sweetness in between the layers! For this part, simply layer three generous spoons of jam on top of the baked chocolate base and sprinkle half of the grounded walnuts. When you dig into a piece of this munch-mellow cake, the walnuts will add a little crunch and the jam some extra sweetness.
Meringues have acquired a lot of hesitancy among bakers. I would know, I was once this person. However when you keep practicing you learn the tricks which help you become more confident with this dessert. You can head over to my Homemade Pavlova recipe to learn more about making a good meringue.
For this recipe, make sure your egg whites have had time to sit at room temperature. I would recommend at least 30 minutes. Be sure to keep all of your equipment clean and dry. The egg whites should have zero yolk in them. Caster sugar is know to combine with the egg whites much easier, but do add in the sugar gradually and not at all once. The meringue also requires some acid, which is why a teaspoon of white vine vinegar helps stabilize the mixture. Unlike the pavlova, we are not looking to dry out the meringue. For this recipe, bake for 15 minutes only. This meringue should remain some moisture in order to make it a soft, chewy marsh-mellowy texture.
Normally, this recipe would be layered with some melted chocolate. However since warmer days are ahead for us in New Zealand, I love to utilize fresh fruit. It gives the dessert an extra dash of freshness. However if you are experiencing cold winter days, then there would be nothing better than some warm melted chocolate. Simply melt 150 g of chocolate and spread evenly on top. For the version of this munch-mellow cake I have drizzled a tad of melted chocolate too. Don’t forget to sprinkle some ground walnuts. Do not grind your walnuts too much, it’s nicer if they have a slight crunch.
MUNCH-MELLOW CAKE RECIPE
- 6 egg yolks
- 100 g brown sugar
- 1 sachet vanilla sugar
- 50 ml melted coconut oil
- 200 ml milk
- 150 g self raising flour
- 1/2 tsp baking powder
- 3 tbsp cocoa powder
- 50 g ground walnuts
- 3 tbsp strawberry jam
- 6 egg whites
- 150 g caster sugar
- 1 tsp white vine vinegar
- 1 tsp cornflour
- 150 g melted chocolate
- 50 g ground walnuts
- handful of strawberries
- 50 g melted chocolate
- Preheat the oven to 180˚C. Grease a cake tin with oil and spread over flour to cover the oily surface. Alternatively line the cake tin with baking paper.
- For the base, mix the egg yolks in a stand mixer on medium speed until it turns a lighter yellow colour. Gradually add the brown sugar and vanilla sugar, one tablespoon at a time.
- While still mixing, add in the coconut oil and milk.
- Then add flour, baking powder and cocoa powder, also one tablespoon at a time.
- Once the cake batter is well combined, empty evenly into the cake tin and bake for 15 minutes.
- Once the cake base is done, take it out of the oven and turn the heat down to 130˚C.
- Let the base slightly settle for a few minutes. Once cool, spread over the strawberry jam and sprinkle over the ground walnuts.
- In the mean time, place the 6 egg whites in a clean mixing bowl and whisk on medium speed until they form clouds.
- Once the egg whites have formed into clouds, turn the mixer on high speed and start adding the caster sugar one tablespoon at a time.
- When the sugar has combined into the egg whites, add in the teaspoon of vinegar and cornflour. Keep mixing on high speed until everything is well combined. You are looking for a firm and glossy texture. This will take between two to three minutes, depending on your mixer.
- To check on the meringue, place a little bit of the mixture between two fingers and feel for a firm, and glossy texture. This is how you know the egg whites are done.
- On top of the base with jam and walnuts, spread the meringue evenly with a spatula. You want a nice flat surface.
- Place the cake tin back in the oven for a further 15 minutes at 130˚C. This will allow the meringue to cook but not completely dry out.
- Once the cake is done, turn the oven off and slightly open the door to let the heat escape. Let the cake remain in the oven for 10 minutes.
- Decorate the munch-mellow cake by adding ground walnuts and chopped strawberries. Melt some chocolate and drizzle over the cake.
- Alternatively, melt 150 g of chocolate and spread over the entire cake.
- Serve with extra fruit on the side.
- This cake can be enjoyed warm, or chilled.
I hope that this munch-mellow cake recipe has introduced you to something new! I also hope it gives you inspiration to get into the kitchen and bake 😊. Feel free to comment your thoughts below. You can also find me over on Instagram.