Peppermint Meringue Cake With Chocolate Buttercream Recipes

Steps:

• In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and the mixture is warm to the touch (about 160 degrees).
• Attach bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 15 minutes.
• Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.

Steps:

• Meringue Layers:.
• Position rack in center in center of oven and preheat to 175°F Using pencil trace two 12X4 inch rectangles on sheet of parchment paper; turn parchment paper over and place on large rimmed baking sheet. Trace one 12X4 inch rectangle on second sheet of parchment paper and turn that paper over onto another rimmed baking sheet.
• Sift powdered sugar, superfine sugar, and salt into bowl.
• Combine egg whites and cream of tartar in mixer bowl with wire whisk and beat on medium-low until frothy. Increase to medium-high and beat until soft peaks form.
• 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 paper rectangles (about 1 1/3 cups each) and spread 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, then carefully remove meringues from paper.
• This step can be done up to one week in advance - store meringues in a single layer in an airtight container at room temperature.
• Peppermint Syrup:.
• Combine 1/2 cup water and sugar in small pot and stir over medium heat until sugar is dissolved and mixture comes to a boil.
• Remove from heat and stir in peppermint schnapps. Transfer to a bowl, cover, and chill.
• This step can be done up to 3 days in advance - keep chilled.
• Cake:.
• Position rack in center of oven and preheat to 350°F.
• Lightly butter bottom and sides of 13X9X1 inch baking sheet. Line bottom of sheet with parchment paper. Lightly dust sides with flour.
• Sift 1/2 cup flour, cocoa, baking powder, and salt into medium bowl.
• In another bowl, using mixer, beat eggs and egg yolks until pale and foamy, about 2 minutes.
• Add sugar and vanilla and beat until mixture in thick - about 3 minutes.
• Sift flour mixture into egg mixture and gently fold in rubber spatula just until incorporated.
• Transfer batter to baking sheet and spread evenly to edges.
• Bake until tops springs back when touched - about 15 minutes.
• Transfer baking sheet to rack and cool cake for 20 minutes. Run small knife around sides of cake to loosen.
• Invert cake onto parchment lined work surface and gently peel off parchment paper. Cool completely
• Use a serrated knife to cut the cake lengthwise. Then trip each half to 12X4 inch rectangles.
• Buttercream:.
• Simmer cream, butter and corn syrup in medium saucepan. Remove from heat.
• Add chocolate and whisk until smooth.
• Whisk in vanilla and salt.
• Let stand at room temperature fro 1 - 1 1/2 hours.
• This can be made up to 4 hours ahead. Let stand at room temperature.
• Assembly:.
• Transfer 1/2 cup buttercream to pastry bag with star tip and reserve.
• Brush crumbs from meringue and cake layers.
• Place several small dabs of buttercream on a 15 inch long rectangular serving platter. Place one meringue layer, top side up onto the cream.
• Spread 2/3 cup cream onto meringue and top with one cake layer top side down.
• Brush cake layer with 1/3 cup peppermint syrup (it will be very wet) and spread 2/3 cup cream over it and then top with another meringue layer top side up.
• Spread 2/3 cup cream over that and cover with second cake layer top side down.
• Brush with 1/3 cup peppermint syrup and spread with 2/3 cup cream and top with third meringue layer top side up.
• Spread thin layer of cream over top and sides of cake and chill for 15 minutes.
• Spread remaining cream over top and sides of cake. Pipe small rosettes of buttercream in two rows atop center of the cake.
• Stand 1-2 mint wafer triangles in each rosette Chill cake for 6 hours.
• This can be made 2 days ahead Cover loosely and chill. Let cake stand at room temperature 1 1/2 hours before serving.
• Garnish top of cake with fresh raspberries and mint and serve.

Steps:

• Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.
• In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining crushed candy canes over the top.
• Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.

Steps:

• Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Generously grease an 8-by-8-inch square or 9-inch round light-colored metal baking pan with oil.
• In a large bowl, combine the granulated sugar and eggs. Use a whisk or an electric mixer to beat the mixture until foamy and slightly lighter in texture and color, 1 to 2 minutes. Add the sour cream, 1/2 cup oil, vanilla and salt, and whisk until combined and smooth, about 1 minute.
• Whisk in the cocoa powder until combined. Add the flour, baking powder and baking soda, and whisk until combined and no streaks of flour remain. Stir the espresso powder into the hot water, then add the mixture to the bowl. Whisk until incorporated.
• Pour the batter into the prepared pan and tap on the counter a few times to release any large air bubbles. Bake until puffed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan set on a rack for about 45 minutes.
• While the cake bakes, clean the mixing bowl and make the frosting: Add the butter to the bowl and mix on medium-high with an electric mixer until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then add 2 teaspoons of the cream, the vanilla extract, 3/4 teaspoon peppermint extract and salt. Turn the speed up to medium-high, and whip until smooth and fluffy, about 3 minutes, adding a bit more cream a teaspoon at a time, if necessary, to make a smooth and light frosting. Taste the frosting, and add a few more drops of peppermint extract if desired. The frosting can be kept at room temperature while the cake finishes baking and cooling.
• Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes - just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days.