This recipe was featured on the December 2009 cover of Bon Appetit magazine. Looked both beautiful and festive and I love cakes with layers of meringue so this one was calling my name for our holiday dessert. Special thanks to Abby Dodge who created the recipe for Bon Appetit; she gave me some great tips and was a delight to chat with. As it turns out, she was also the creator of the recipe I used as inspiration for the Espresso Chocolate cake featured here previously…small world!

What’s great about this recipe is that with slight modifications it doesn’t have to be limited to a holiday treat. Simply substitute the peppermint flavor for one you love. I’m thinking Frangelico with toasted hazelnuts sprinkled on the top would be nice!

Peppermint Meringue Cake

Ingredients

10 to 12 servings

MERINGUE LAYERS
Ingredients

• 1 cup powdered sugar
• 1/3 cup superfine sugar (I put regular sugar into Cuisinart for a minute)
• Pinch of salt
• 3 large egg whites, room temperature
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract

Preparation of Meringue Layers

• Position rack in center of oven and preheat to 175°F. Using dark pen or pencil, trace two 12×4-inch rectangles on sheet of parchment paper; turn parchment over (rectangles will show through) and place on large rimmed baking sheet. Trace one 12×4-inch rectangle on second sheet of parchment paper; turn parchment over and place on second rimmed baking sheet.
• Sift powdered sugar, superfine sugar, and salt into medium bowl.
• Combine egg whites and cream of tartar in large bowl of heavy-duty stand mixer fitted with wire whisk; beat on medium-low speed until frothy.
• Increase speed to medium-high and beat until soft peaks form.
• Increase speed to high; gradually add sugar mixture and beat until stiff and glossy peaks form, about 3 minutes.
• Beat in vanilla and peppermint extracts.
• Divide meringue equally among prepared rectangles on parchment (about 1 1/3 cups for each); spread meringue evenly within traced lines.
• Bake meringues until dry and crisp but not browned, about 3 hours. Turn off oven and let meringues cool completely in oven.Carefully remove meringue rectangles from parchment.

DO AHEAD Meringues can be made 1 week ahead. Store in single layer in airtight container at room temperature.

CAKE
Ingredients

• 1/2 cup all purpose flour
• 1/4 cup natural unsweetened cocoa powder
• 1/2 teaspoon baking powder
• Pinch of salt
• 2 large eggs
• 2 large egg yolks
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract

Preparation

1. Position rack in center of oven and preheat to 350°F.
2. Lightly butter bottom and sides of 13x9x1-inch baking pan. Line bottom of pan with parchment paper.
3. Lightly dust sides with flour.
4. Sift 1/2 cup flour, cocoa powder, baking powder, and salt into medium bowl.
5. Using electric mixer, beat eggs and egg yolks in another medium bowl until pale and foamy, about 2 minutes. Add sugar and vanilla; beat until mixture is thick and ribbon forms when beaters are lifted, about 3 minutes.
6. Sift flour mixture over egg mixture and gently fold in with rubber spatula just until incorporated.
7. Transfer batter to baking pan; spread evenly to edges.
8. Bake until top springs back when gently touched and tester inserted into center comes out clean, about 15 minutes.
9. Transfer baking pan to rack and cool cake 20 minutes. Run small knife around sides of cake to loosen.
10. Invert cake onto parchment-lined work surface; gently peel off parchment. Cool completely.
11. Using serrated knife, cut cake in half lengthwise, each half should be 12×4-inch rectangle; trim if necessary.

DO AHEAD Can be made ahead. Wrap in plastic wrap and refrigerate for a day; freeze if making in advance longer than one day.

PEPPERMINT SYRUP
Ingredients

• 1/2 cup water
• 1/2 cup sugar
• 1 tablespoon peppermint schnapps

Directions

1. Combine 1/2 cup water and sugar in small saucepan.
2. Stir over medium heat until sugar dissolves and mixture comes to boil. Remove from heat; stir in peppermint schnapps.
3. Transfer to bowl; cover and chill until cold.

DO AHEAD Can be made 3 days ahead. Keep chilled.

Technorati Tags: buttercream, cake, chocolate, frosting, hazelnut, kahlua, meringue, peppermint