What Is a “Yolk Dough & Meringue Cake”?
This dessert layers a dense, moist base made from a dough enriched with egg yolks (and often yogurt or similar) with a meringue topping that bakes to crispness or slight chew. The name “yolk dough” refers to the fact that the base uses mostly (or only) egg yolks rather than whole eggs, giving a richer texture and color. The meringue layer is made from egg whites whipped with sugar and sometimes acid (lemon juice) to stabilize it.
The version I found in greenku.com describes a version using 3 yolks + yogurt base and 3 egg whites meringue, baked at lower heat to yield a soft base + crisp top.
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Another variant from NotyCheese gives the same formula.
Noty Cheese
Because this is a somewhat niche recipe, I expand on it, add clarifications, and supply variations.
Ingredient Theory: Why Each Part Matters
Before the recipe, here’s the reasoning behind the ingredients, so you can tweak or troubleshoot.
Yolk Dough (Base)
Egg yolks: Provide richness, color, fat, and binding. Using yolks only (or predominantly) removes much of the water content of egg whites and gives a denser, more tender cake base.
Yogurt (or similar dairy): Adds moisture, tenderness, subtle tang, and helps balance richness. In the source, “sugar-free yogurt” is used.
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Cake flour + cornstarch: Cake flour has lower protein, giving a more delicate structure. Cornstarch lightens the base and makes the texture more tender.
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Lemon zest + juice: Adds brightness and helps cut richness. In the source, lemon flavor is part of the dough.
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Salt: Essential to balance sweetness and enhance flavors.
Sugar (if used): Though some versions use a sugar‑free yogurt, small amounts of sugar can help with flavor and structure.
Meringue Layer (Top)
Egg whites: Whipped to incorporate air, forming the crisp or marshmallowy top.
Sugar: Stabilizes the meringue and sweetens it.
Lemon juice (or other acid): Adds stability to the meringue, helping it hold peaks and preventing collapse during baking.
Optional: vanilla or flavoring: Some versions may allow adding mild flavor to the meringue (though in the source version, only sugar and lemon juice are used).
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Baking Temperature & Schedule
The source calls for gentle baking: preheat to 140 °C (284 °F), bake at 140 °C for 30 minutes, then reduce to 110 °C for 60 minutes, and then rest 10 minutes in oven (off).
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Low and slow helps prevent the meringue from burning quickly and allows the base to set without collapsing.
Step-by-Step Instructions: Yolk Dough & Meringue Cake
Below is a detailed, annotated method you can follow (with guidance and tips). Use a pan size that fits your oven and desired cake thickness.
Yield & Timing (Approximate)
Serves ~8–10 (depending on thickness)
Preparation time (yolk dough + meringue) ~15–20 min
Baking time: ~90 minutes (30 min @ 140 °C + 60 min @ 110 °C)
Resting time (in oven): 10 minutes
Cooling to room temperature: ~20–30 min
Total: ~2.5 to 3 hours
Ingredients (Base Version from Source)
Yolk Dough Base
30 g cake flour (≈ 3 Tbsp)
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10 g cornstarch (≈ 1 Tbsp)
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240 g (≈ 1 cup) sugar‑free yogurt (or plain yogurt)
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Zest & juice of 1 lemon
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2 pinches of salt
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3 egg yolks (large)
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Meringue Layer
3 egg whites (large)
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50 g sugar (≈ 5 Tbsp)
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10 g lemon juice (≈ 1 Tbsp)
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Optional (Variations / Enhancements)
Vanilla extract (½ tsp) for base or meringue
A light dusting of powdered sugar on top
Alternate citrus (lime, orange) instead of lemon
Using full sugar yogurt or plain yogurt + sugar if sugar‑free is not available
Using gluten‑free flour + cornstarch if needed
Equipment & Setup
Mixing bowls (for yolk dough and meringue)
Electric mixer or whisk
Sifter (for flour & cornstarch)
Spatula
Baking pan — ideally a springform or cake pan (e.g. 20 cm / 8 in round, or square)
Parchment paper (optional, for lining)
Oven capable of stable low temperatures
Cooling rack
Directions
1. Prepare & Preheat
Preheat the oven to 140 °C (≈ 284 °F).
Grease your baking pan and line with parchment (if desired), ensuring sides are smooth.
2. Make the Yolk Dough Base
In a bowl, sift together cake flour, cornstarch, salt, and lemon zest.
In another bowl, whisk the 3 egg yolks until smooth.
Add the yogurt and lemon juice to the yolks and whisk until combined.
Gradually fold or whisk the dry flour mixture into the yolk mixture until a smooth batter/dough forms.
The mixture should be relatively smooth, not overly stiff or dry.
If too thick, a splash of extra yogurt (or milk) can adjust consistency slightly.
3. Spread Base in Pan
Pour or spread the yolk dough mixture into the prepared pan, leveling it out so it is evenly distributed.
4. Prepare the Meringue
In a clean, dry bowl (metal or glass), beat the 3 egg whites (room temperature is best) with an electric mixer.
As they become foamy, gradually add the sugar in small portions while continuing to beat.
Add the lemon juice to stabilize and help maintain peaks.
Continue beating until stiff, glossy peaks form (the meringue should hold its shape).
The meringue should be firm and well aerated.
5. Top the Base with Meringue
Gently spoon or pipe the meringue over the yolk dough base, spreading it evenly to the edges with a spatula.
6. Bake: Two‑Stage Baking
Place the cake in the preheated oven at 140 °C.
Bake for 30 minutes.
After 30 min, reduce oven temperature to 110 °C and continue baking for 60 minutes.
This gentler second phase helps the base set fully while the meringue dries without burning.
After finishing the 60 min, turn off the oven but leave the cake inside (oven off) to rest for 10 minutes.
This rest helps internal moisture settle and reduces risk of collapse.
Remove from oven and allow fully cooling before cutting.
7. Unmold & Serve
Once cooled, you can carefully remove the cake from the pan (if springform) or lift by parchment.
Slice into wedges or squares.
Best eaten at room temperature or slightly chilled.
Store in an airtight container; the meringue top softens over time, so it’s ideal to serve within 1–2 days.
Printable Version (Master)
Yolk Dough & Meringue Cake
Serves: ~8–10
Total Time: ~2.5 to 3 hours (including baking & cooling)
Ingredients
Yolk Dough Base
30 g cake flour
10 g cornstarch
240 g yogurt (plain or sugar‑free)
Zest & juice of 1 lemon
2 pinches salt
3 egg yolks
Meringue Topping
3 egg whites
50 g sugar
10 g lemon juice
Directions
Preheat oven to 140 °C. Grease & line your pan.
Sift flour, cornstarch, salt, lemon zest.
Whisk yolks; add yogurt + lemon juice.
Fold dry mixture into yolk mixture, mixing to smooth.
Pour base into pan, level.
Whip egg whites + sugar + lemon juice to stiff peaks.
Spread meringue evenly over base.
Bake: 30 min @ 140 °C, then 60 min @ 110 °C.
Turn off oven, rest 10 min inside.
Cool fully, unmold, slice, and serve.
Variations & Flavor Adjustments
Here are ways to adapt or enhance the recipe.
Flavor Variants
Vanilla or almond: Add ½ tsp vanilla or almond extract to the base or meringue.
Other citrus: Use lime or orange instead of lemon.
Fruit layer: Add a thin layer of jam (e.g. lemon curd or berry jam) between base and meringue (on base) for extra flavor.
Nut crunch: Sprinkle crushed nuts (almonds, pistachios) on top of meringue just before baking (if heat is gentle) or after finish.
Chocolate drizzle: After baking, drizzle melted chocolate on top.
Scaling / Size Adjustments
If using a larger pan, increase both base and meringue proportionally.
Thinner cakes will bake faster; monitor the meringue top to avoid burning.
Alternate Yogurt or Dairy Base
If sugar‑free yogurt is unavailable, use plain yogurt + a little sugar to taste.
You could also substitute sour cream or a mix of cream cheese + yogurt (adjust consistency).
Alternate Baking Strategy
Some home bakers might try a water bath or slow bake method to reduce cracking, though in this recipe that was not part of the original.
Cover the meringue lightly with foil if it begins to brown too fast during the second phase.
Troubleshooting & Tips
Here are common pitfalls and advice to avoid or fix them.
Problem Likely Cause Fix / Prevention
Meringue collapses / weeps Meringue not whipped strongly; moisture seepage Ensure whites are perfectly clean & dry; use acid; fold gently; avoid overbaking; allow resting
Base undercooked or soggy Low temperature or thick base Bake in correct phases; use smaller thickness; test doneness with skewer
Top meringue burns too much Oven too hot or early browning Use lighter colors, tent with foil, lower heat in second phase
Cake cracks or splits Thermal shock, too fast rising Bake gently; preheat properly; avoid sudden heat changes
Top meringue too soft Insufficient bake or high humidity Bake fully, allow resting and cooling in oven; serve sooner
Cake sticks to pan or breaks Poor greasing / wrong pan Use parchment lining or well-greased nonstick springform; cool fully before unmolding
Extra Tips
Use fresh eggs; older egg whites may not whip as well.
Ensure bowls, beaters, utensils for meringue are completely grease‑free (even tiny fat prevents peak formation).
When folding meringue into base, use gentle folding to avoid deflating.
Monitor oven temperature closely — small ovens may run hot.
Let the cake mature one day (store refrigerated) — flavors and texture often improve after resting.
Serve with fresh fruit, whipped cream, or berry compote to balance sweetness.
One Reddit baker emphasized: getting yolk into the whites completely ruins meringue stability. Be scrupulous with separation.
Suggested Serving & Pairings
Serve slices as a light dessert with tea or coffee.
Accompany with fresh berries, citrus segments, or compote to complement the lemon in the base.
Dust with powdered sugar just before serving for visual appeal.
A dollop of lightly sweetened whipped cream or vanilla ice cream pairs nicely.
Serve chilled or at room temperature, depending on preference.
If you like, I can convert this into a metric/Morocco‑friendly version, or send you a variation with alternative flavors (chocolate, fruit, etc.). Would you like me to prepare that version for you?
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