Boccone Dolce Cake Recipe
User Reviews
4.9
Boccone Dolce Cake Recipe
Description
The Boccone Dolce Cake combines three thin rounds of baked meringue with a light whipped cream frosting and fresh berries for a dessert that contrasts crispness and creamy softness. Meringue layers require extended low-temperature baking to dry out rather than brown, which gives them a crisp exterior and tender center. The batter incorporates room-temperature egg whites beaten with sugar, salt, and cream of tartar to create stable peaks that hold their form during baking.
Once cooled, the layers are topped with whipped cream sweetened with powdered sugar and assembled with fresh strawberries and raspberries. The freshness of the berries balances the sweetness and adds a bright color contrast. The assembled cake is best served within two hours to maintain the meringue’s crunch, as the cream can soften it over time.
Proper preparation includes drawing circles on parchment for uniform layers and rotating pans for even drying. The meringue layers can be baked a day in advance and stored at room temperature. For longer crunch retention, brushing layers with melted chocolate creates a barrier between cream and meringue.
Ingredients
Boccone Dolce Cake Ingredients:
- 10 egg room temp (about 1 1/3 cups + 1 Tbsp of egg whites, white
- 1 3/4 cups sugar
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1 cup chocolate chips milk chocolate or semi-sweet, or both
- 1/2 lb strawberries
- 1 pint raspberries or other berries, to decorate
For the Berry Syrup:
- 2-4 cups strawberries fresh or thawed frozen
- 1-2 Tbsp granulated sugar or to taste
Frosting Ingredients:
- 3 cups heavy whipping cream
- 1/2 cup powdered sugar
Instructions
Prep:
- Preheat the Oven to 200°F. Draw three 9 1/2 inch circles with pen on parchment paper then flip paper over so you aren't placing meringue over ink. Use a pen so you can still see the circle through the paper.
How to Make Boccone Dolce Cake:
- Beat the room temp egg whites with sugar, 1/4 tsp salt, and 1/4 tsp cream of tartar for about 7 minutes on high speed in your stand mixer with the whisk attachment, or until stiff peaks form. Note: if they aren't at room temp, they will take much longer to beat.
- Divide the egg white mix between the three circles on parchment paper. Form the three layers into about 1" tall circles and shape them as evenly as possible. Flatten the top so the layers sit on top of each other easily when you assemble the cake.
- Bake for 6 hours at 200˚F, rotating the baking pans every 2 hours for more even cooking (mine were on two racks in the upper and lower thirds of the oven). If any of your layers are still springy in the center after baking, turn off the oven and leave them in there another hour to fully dry out. Remove from baking pans and cool to room temp.
How to Make Frosting:
- Freeze the mixing bowl and whisk attachment for 15 minutes. The cream will form best if your bowl and whisk are super cold. Also, keep your cream in the fridge until you are ready to whip it.
- Beat 3 cups heavy whipping cream with 1/2 cup powdered sugar for about 2 minutes or until stiff peaks form. Refrigerate frosting until ready to use.
Assembling the Cake:
- Rinse and dry berries and slice strawberries the long way.
- Melt chocolate according to package instructions. As soon as the chocolate is melted, spread it over the tops of each of three layers (see notes for tip #2).
- Place the first meringue layer on the platter you will be serving the cake on. Spread or pipe a little less than 1/3 of the frosting over the first layer. Place a layer of sliced strawberries over the frosting.
- Repeat with the next two layers and decorate the top by piping remaining whipped cream and topping with berries and more chocolate if desired.
Serving the Cake:
- Use a food processor or blender to pulse your thawed strawberries with 1 to 2 Tbsp sugar and drizzle over the top of each slice.
Notes
- Prepare meringue layers a day ahead to save time; store cooled layers covered at room temperature.
- Assemble the cake the day of serving and enjoy within two hours to preserve crispness.
- Brushing meringue layers with melted chocolate prevents cream from softening them quickly.
- Use room-temperature egg whites for quicker, more stable meringue formation; warm them gently if needed.
User Reviews
Overall Rating
4.9
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