Marengsbomba

Meringue bomb

The Icelanders love meringue, so you can often find meringue bombs like this one in the café or on cake buffets or at home coffee tables. Since a reader asked me for a recipe, I of course went looking and experimented a bit. Tastes very good, but has a bit of a “sugar shock” quality to it. (By the way, the whole cake has about 4,700 kcal, so with 10 - 12 pieces about 400 to 470 kcal per piece or about 40 g of pure sugar per piece - already sweet.) This cake is also a bit difficult to cut - that's why there is also no photo of the cut. I still wish you bon appetite!


Ingredients

6 egg whites
250 g brown sugar
approx. 350 g cornflakes

250 ml whipping cream
200 g Noa Kropp or similar
(= puffed rice balls with chocolate coating)

50 g butter
50 g brown sugar
2 Tbsp whipping cream
1 pinch of salt


Preparation

Beat the egg white until stiff...

...and add the sugar in portions.

Gently stir in the cornflakes.

Cut out two circles from baking paper (diameter approx. 22 cm).

Place the circles on one or two baking sheets, spread the meringue mixture evenly over both circles and smooth it out.

Bake at 275 °F (130 °C) upper and lower heat for about 50 minutes.

Then turn off the oven and let the meringue bases cool in the oven.

When the meringue bases have cooled, you can prepare the filling:

First whip the cream until stiff and then carefully stir in the puffed rice balls.

Then place the first meringue base on the cake plate and spread the cream on top and smooth it out.

Then carefully place the second meringue base on top.

For the salted caramel, put the butter and sugar in a small saucepan and let it slowly melt over a low temperature, stirring constantly.

Add the cream and bring everything to the boil briefly, stirring constantly so that nothing burns.

Remove the pot from the heat and add the sea salt to taste.

Allow the salted caramel to cool completely and then carefully pour/spread over the top meringue base.

Serve well chilled.

[Translated from here.]