Name: Three-colored dessert with a cocoa base, meringue layer and yolk cream
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 6 eggs; 6 tablespoons granulated sugar; 6 tablespoons all-purpose flour; 2 tablespoons cocoa; 6 tablespoons cold water; 1 tablespoon baking powder; 6 egg whites; 12–16 tablespoons sugar (to taste); 1 tablespoon vinegar; 6 egg yolks; 150 g granulated sugar; 50 ml milk; 3 packs of vanilla sugar; 250 g butter; 100 g powdered sugar; grated chocolate or chocolate glaze

Beat the egg whites until stiff, gradually add the sugar, then the yolks and the water. Finally fold in the flour mixed with the cocoa and baking powder. Spread the batter on a baking sheet lined with parchment paper and bake at 180 °C for about 15–20 minutes so that the base is half-baked.

Whip the egg whites and sugar into stiff peaks, finally beat in the vinegar. Spread the meringue evenly over the pre-baked base, return to the oven and finish baking at 150 °C for another 15–20 minutes. Let cool completely and then cut the base horizontally into two parts.

Heat the egg yolks, sugar, milk and vanilla sugar in a double boiler until thickened. Let cool completely. Beat the butter with the powdered sugar until fluffy and gradually beat in the yolk mixture.

Spread half of the cream on the bottom layer, top with the other layer and coat the surface with the remaining cream. Decorate with grated chocolate or glaze. Let rest in the refrigerator.

Three-colored dessert with a cocoa base, meringue layer and yolk cream

Three-colored dessert with a cocoa base, meringue layer and yolk cream

For 16 portions

Ingredients

Dark cocoa layer:

Egg-white layer:

Yolk cream:

To finish:

Preparation procedure

Quick information

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