Snowglobecake

Snow globe meringue gateau

Meringue, coconut and creamy white chocolate topped with a sugar-glass globe decoration

By , 15 November 2017

(36 votes)

Snow globe meringue gateau
  • 3 Hours

  • Serves: 26

Nutritional Info
Each 77g serving contains
  • Energy

    1108KJ

    265KCAL

    13%
  • Fat

    14.0g

    high

    20%
  • Saturates

    9.4g

    high

    47%
  • Sugars

    30.3g

    high

    34%
  • Salt

    0.08g

    low

    1%
of your reference intake.
Typical energy values per 100g: 1439kJ/344kcal.
Ingredients
  • 6 egg whites
  • 225g icing sugar, plus extra for decoration
  • Green food colouring
  • 6 Matchmakers
  • Small shimmer or silver cake decoration balls (optional)
  • 1tsp vegetable oil
  • 515g caster sugar
  • ½tsp vanilla extract
  • 1tsp white wine vinegar
  • 1tsp cornflour
  • 175g desiccated coconut
  • 200g white chocolate
  • 140g pack Dr. Oetker Liquid Glucose
  • 500ml double cream
  • 250ml bottle Innocent Totally Tropical Smoothie
  • 225g raspberries
Method
  • Start by making the trees. Whisk 1 egg white until soft peaks form. Whisk in the icing sugar until the mixture is stiff, smooth and glossy. Stir in green food colouring 1 drop at a time, to get your desired shade. Spoon the icing into a piping bag fitted with a small star nozzle.

  • On baking paper, draw 3 triangles, 10cm tall x 6cm at the base. Lay a Matchmaker down the centre of each triangle, for a trunk. Starting at the top, pipe from side to side, following the triangle template, to create a fir tree shape over the trunk. Repeat to make 6 trees – vary the sizes for a natural look. Dot with shimmer balls, if using. Dry overnight.

  • For the meringue cake, preheat the oven to 190C/ 170C Fan/Gas 5. Grease 2 x 18cm loose-bottom cake tins and 1 deep, 15cm, loose- bottom tin with ½tsp oil, then line with baking paper.

  • Whisk the remaining egg whites until stiff. Gradually add 315g caster sugar, 1tbsp at a time, whisking until the mixture is stiff and glossy. Whisk in the vanilla, vinegar, cornflour and coconut.

  • Divide equally between the tins, level and bake for 30 mins until the meringue is crisp and pale gold. Turn out and cool on a wire rack.

  • For the shards, melt the white chocolate in a bowl over a pan of simmering water – don’t let the base of the bowl touch the water. Pour onto a sheet of baking paper and top with another sheet. Spread the chocolate in a thin layer between the 2 sheets of paper, then roll it all into a tube. Chill until set.

  • For the globe, grease the rim and outside of a small bowl, 3-5cm wide, with the other ½tsp oil. Place upright on a sheet of baking paper.

  • Fill a balloon with about 1.5L water, to around 13cm in diameter. Squeeze the open end to release any air bubbles, then tie a knot in it and position the balloon, knot-side down, in the bowl so it bulges over the rim.

  • Put the remaining 200g caster sugar, liquid glucose and 50ml water into a pan. Place over a low heat and dissolve the sugar, swirling the pan occasionally. Use a wet pastry brush to brush off any sugar that sticks to
    the sides of the pan.

  • When all the sugar has dissolved, increase the heat slightly and simmer for 5-7 mins or until the sugar syrup reaches 150C* – test with a sugar thermometer. If it looks like it is starting to caramelise, reduce the heat.

  • Pour the sugar over the top of the balloon, using a circular motion so it covers it fully, then leave to set for 15 mins or until rock solid.

  • Place the bowl and the balloon in an empty sink. With scissors, gently snip off the knot. Let the water drain away down the sink.

  • Remove the balloon and trim any thin, ragged edges off the base of the globe – take care not to crack or smudge the ‘glass’. Set aside in a cool, dry place until needed – do not refrigerate.

  • To assemble, whip the cream and the smoothie together into soft peaks. Stack the meringues on a cake board with the smallest one on top, sandwiching the layers together with half the cream and the raspberries. Spread the remaining cream all over the top and sides.

  • Unwrap the chocolate roll and snap into 10cm shards. Arrange around the layers, sticking them onto the cream coating.

  • Push 3 trees into the top of the cake. Arrange the rest around it – press them into the cream so they stand up. Dust the board with icing sugar. Balance the dome on its side in front of the trees – secure with icing if needed – to create the look of a perfect globe when the cake is viewed from the front. Dust with icing sugar for a snowy effect. (Please note, the sugar-glass globe is for decoration only and should not be eaten.)