Executive Chef Samantha Kundrat, Courtland Club, Providence
This meringue cake is like a pavlova but instead of dreading the collapse of the center, we are actually trying to achieve this effect. The result is a chewy marshmallow center and the perfect vessel for anything you fancy. This variation is filled with St-Germain–scented chantilly cream and topped with rhubarb preserves and lemon balm. (If you don't have time to make your own rhubarb preserves, you can substitute your favorite bottled jam, heated with a teaspoon of fresh lemon juice to cut the sweetness.)
Ingredients
- 5 large egg whites, room temperature
- 1½ cups granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
- 1 teaspoon rice vinegar
- Finely grated zest of 2 lemons
- 1 teaspoon kosher salt
- 3 cups rhubarb, washed and cut into ½-inch pieces
- 1 cup granulated sugar
- 2 tablespoons white verjus or acidic white wine like vino verde
- 1½ cups very cold heavy cream
- ⅓ cup + 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 2 teaspoons St-Germain elderflower liqueur
- Fresh mint or lemon balm leaves for garnish (optional)
Preparation
For the cake, preheat oven to 300°F. Grease an 8-inch springform pan and line bottom and sides smoothly with 2 fitted pieces of parchment paper, then grease again and dust with flour, shaking out the excess. In a stand mixer with whisk attachment, beat egg whites on medium speed until frothy. Increase speed to medium-high and add the sugar, ½ cup at a time. Continue whipping until very stiff, glossy peaks are formed. Using a rubber spatula, very gently fold in the cornstarch, vanilla, vinegar, lemon zest and salt until combined.
Spoon mixture into prepared pan; level top with a rubber spatula. Place in the middle rack of the oven and bake (without peeking!) for 70 to 80 minutes. Turn the oven off and, without opening the oven door, let the cake cool inside the oven for at least 1 hour or longer. The sides should be tall and crisp and the center should be concave.
For the preserves, add rhubarb, sugar and verjus to a medium saucepot, bring to a boil, then lower heat to a low simmer and cook until the rhubarb is soft and the liquid is thick, approximately 15 minutes.
To make the chantilly, place cream, powdered sugar, vanilla and St-Germain in the bowl of a stand mixer with a whisk attachment. Beat until medium peaks form.
To assemble the cake, release it from its springform pan carefully, as the sides will be crisp and susceptible to cracking. Place the cake on a platter. Fill the center with the chantilly cream. Spoon rhubarb preserves on top, allowing it to run down the sides, then add leaves for garnish.
