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Cheat's triple-layer meringue cake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Create a show-stopping layered butter cake with marbled icing, mini meringues, and chocolate drizzle to dazzle your loved ones.
Ingredients:
  • 3 x 440g pkts Green’s Golden Butter Cake mix
  • 6 Free Range Eggs
  • 450ml milk
  • 180g butter, softened
  • 100g dark chocolate, chopped
  • 60ml thickened cream
  • 1/4 quantity The Perfect Meringues (see notes)
  • 220g caster sugar
  • 4 Free Range Egg whites
  • 185g butter, chopped, softened
  • Red gel food colouring
Instructions:
  • Preheat your oven to 180C. Grease and line the base and sides of three 20cm cake pans for effortless baking.
  • Follow the packet directions to prepare the cake mixes with eggs, milk, and butter, setting aside the icing mixture packets for later. Divide the batter evenly among the cake pans. Bake for 1 hour or until a skewer comes out clean when inserted in the center of each cake. Allow the cakes to cool completely.
  • For the Swiss meringue buttercream, whisk sugar and egg whites in a clean, dry heatproof bowl. Heat over simmering water until sugar dissolves and mixture reaches 70°C. Transfer to an electric mixer and whisk for 15 minutes until thick and glossy at room temperature.
  • While the mixer is running, slowly add the butter one piece at a time, whisking thoroughly after each addition. Keep whisking for 2 minutes or until the mixture is smooth. Set aside a quarter of the buttercream for later.
  • Level the cakes using a large serrated knife. Place one cake on a serving plate and spread a thin layer of buttercream over the top.
  • Layer the remaining cake and buttercream. Spread the buttercream over the top and side of the cake. Add a hint of pink to some of the reserved buttercream using red food coloring. Gently swirl a bit of pink buttercream onto the plain buttercream on the side of the cake. Smooth the buttercream around the sides of the cake with a large palette knife for a beautiful watercolor effect.
  • In a saucepan over gentle heat, blend the chocolate with the cream. Heat for 2 minutes until the chocolate is fully melted and the mixture is velvety. Allow it to cool a bit before using.
  • Drizzle the chocolate mixture around the cake's edge using a spoon, then sprinkle meringues on top. Allow it to set before serving.

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