Alpine Cube Cake

Recipe for chocolate cake with toffee cream and meringues

Prepare Alpine Cube Cake with me. This is a delicious cake for a large baking sheet, so it’s perfect for holidays and various family occasions. We have a light chocolate sponge cake with toffee cream, to which crushed meringues and whipped cream with chocolate are added. Additionally, tart preserves or jam provide a nice accent that breaks the sweetness of the cake. I highly recommend it!

Alpine Cube recipe step by step

If you like delicious layered cakes with cream that will delight your loved ones, then you must try this recipe for cake with meringues and toffee cream.

Alpine cube cake recipe

Wypieki Beaty

Recipe for a delicious layered chocolate cake with dulce de leche cream, meringues, and whipped cream.

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Prep Time 1 hour hr

Cook Time 20 minutes mins

4 hours hrs

Total Time 5 hours hrs 20 minutes mins

Course Cakes

Kuchnia Polish cuisine

Servings 24

Calories 305 kcal

Wyposażenie

• Baking pan approximately 20/30 cm.

Nie blokuj ekranu (Ekran pozostanie włączony)

Składniki

chocolate sponge cake ingredients

• 3 egg whites (from L-sized eggs)
• 70 g sugar (- 1/3 cup)
• 3 egg yolks
• 60 g wheat flour – all-purpose (- 1/3 cup)
• 1 tablespoon bitter cocoa

dulce de leche cream ingredients

• 200 g butter (soft – at room temperature)
• 350 g dulce de leche (from a can – at room temperature)
• 2 tablespoons instant coffee (- dissolved in a little water – or 3 teaspoons bitter cocoa)
• 100-150 g meringues

whipped cream ingredients

• 500 ml heavy cream (- cold – I used 30%)
• 2-3 tablespoons powdered sugar (- to taste)
• 2 teaspoons gelatin (+ a little water – optional)

additionally

• approx 200 g plum preserves (or blackcurrant jam)
• punch (- for me, a glass of water + 2 teaspoons sugar + a tablespoon lemon juice)
• approx 100 g chocolate (grated or chocolate sprinkles)

Instrukcja

 

How to make chocolate sponge cake

• Beat the egg whites with sugar until thick and white.
  3 egg whites, 70 g sugar
  
• Meanwhile, sift the flour with cocoa through a sieve.
  60 g wheat flour – all-purpose, 1 tablespoon bitter cocoa
  
• Add the egg yolks to the beaten egg whites and gently mix.
  3 egg yolks
  
• Add the flour and gently mix.
  
• Line the baking pan with parchment paper and pour the batter into it.
  
• Bake in an oven preheated to 170 degrees Celsius (fan-assisted) for about 20 minutes – until a dry stick comes out clean.
• After baking, cool the sponge cake.
• Soak the sponge cake with punch or sweetened tea – if children won’t be eating the cake, you can add a little rum to it :)
  punch
• Spread plum preserves or blackcurrant jam on top of the cake.
  approx 200 g plum preserves
  

How to make dulce de leche cream for Alpine cube cake

• Transfer the soft butter to a mixer bowl and beat on high speed for about 10 minutes – until pale and fluffy.
  200 g butter
  
• Add coffee or cocoa to the butter and mix briefly – don’t worry if it doesn’t combine perfectly.
  2 tablespoons instant coffee
  
• Add the dulce de leche one tablespoon at a time, mixing after each addition until combined.
  350 g dulce de leche
  
• Crush the meringues into smaller pieces.
  100-150 g meringues
• Add them to the dulce de leche cream and mix with a spatula.
  
• Spread the cream over the sponge cake and level it.
  

How to make whipped cream

• Beat the cold heavy cream with powdered sugar until thick.
  500 ml heavy cream, 2-3 tablespoons powdered sugar
  
• If using gelatin, cover it with cold water – use enough to cover the gelatin.
  2 teaspoons gelatin
• Let it sit for a few minutes to swell, then briefly heat until it becomes liquid.
• Add a tablespoon of whipped cream to the gelatin, mix, and pour into the rest of the cream – mix vigorously.
  
• Spread the whipped cream over the dulce de leche cream.
  
• Finally, sprinkle the top of the cake with grated chocolate or chocolate sprinkles.
  approx 100 g chocolate
• Refrigerate the cake for a few hours to allow the flavors to meld.
• It’s best to take the cake out of the refrigerator at least half an hour before serving, so that the dulce de leche cream can warm up and soften.

Uwagi

I provide the calorie count based on the products I used; if you use a different heavy cream or add more meringues, the calorie count per serving will change.

Prywatne

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Wartości Odżywcze

Serving: 100gCalories: 305kcalWeglowodany: 30gProtein: 4gTłuszcz: 19g

Keyword Alpine slice, chocolate cake with meringues, sponge cake with dulce de leche

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Alpine Cube Cake – notes

Today I have the famous Alpine Cube, which is a delicious layered chocolate cake with meringues and cream, toffee, and whipped cream. Additionally, the cake is interspersed with tart blackcurrant jam or plum preserves, which wonderfully balance the sweet taste of the cake.

This is a delicious, light, and very easy-to-make cake that will delight everyone – both family and guests. Moreover, it’s a cake for a large baking sheet, so it’s very shareable and enough for many people. Therefore, I recommend the Alpine Cube for holidays, birthdays, Communions, and other family gatherings.

The recipe for Alpine Cube Cake most often includes alcohol – usually it’s a cake with advocaat, or possibly rum. I prepared a version of the cake without alcohol because children were going to eat it. So if you were looking for a recipe for an alcohol-free cube cake, I cordially invite you :)

How to make Alpine Cube Cake – tips

We start preparing the cake by baking a cocoa sponge cake. I made it in a 20/30 cm mold. If you have a different size baking sheet, check the converter to see what proportions to use for the cake to turn out well.

Here I baked a sponge cake with 3 large eggs and added a tablespoon of bitter cocoa to it. We don’t use sweet drinking cocoa for the sponge cake, only bitter. Like any sponge cake, after mixing the egg whites, we gently mix in the rest of the ingredients so as not to break the foam. We bake the cake in the oven and let it cool. I also soaked it because I like moist sponge cakes.

What to soak the sponge cake with?

The simplest way is to mix water with a little sugar and lemon juice (it can also be ‘lemon’ from a bottle). Instead, you can also use sweetened tea or coffee. If children won’t be eating the cake, you can add a little rum or coffee liqueur to the punch.

You can also make Alpine Cube Cake with advocaat – just soak the sponge cake with advocaat, you can also add it to the cream to enhance its flavor.

How to make toffee cream with meringues for the cake?

The toffee cream is made with butter, so for it to turn out well and not curdle, all products must be at room temperature!

So take the butter and toffee mass out of the fridge well in advance. The butter should be thoroughly creamed – I mix it at high speed for up to 10 minutes, and only then do I start adding the toffee, spoon by spoon.

To prevent the cream from being too sweet and bland, I added a little instant coffee mixed in a bit of water. If you don’t want to add coffee, you can use a little bitter cocoa.

Meringues for the Alpine Cube must be thoroughly dried so they don’t soften too much after mixing with the toffee cream. I added 100g of them to avoid having too sweet a cake, but you can use 150g, or even 200g. Small meringues can be bought in a store or baked at home yourself.

Use my mini meringue recipe and dry them thoroughly in the oven – I kept them for 2 hours at 100 degrees (convection) and they were perfectly dried then. The meringues in the recipe are dipped in chocolate at the end, here, of course, we skip this step :)

How to make whipped cream for Alpine Cube Cake?

For the heavy cream to whip well, it must be very cold. Therefore, chill it in the refrigerator for several hours beforehand. I also often put the mixing bowl and mixer attachment in the refrigerator before whipping cream. When they are chilled, whipping cream is much faster.

Whip the cream together with powdered sugar at high speed until the mixture is thick. Don’t whip for too long, because you might end up making butter ;)

To make the whipped cream more stable, I added a little gelatin to it. If you don’t like using gelatin, you can add cream stabilizer (śmietan-fix) to it.

Store the finished cake in the refrigerator, but take it out at least half an hour before serving so it can warm up and the toffee cream becomes softer and more delicate.

I think that the Alpine Cube Cake with its creamy and sweet taste, delicious meringues, and whipped cream decorated with chocolate will appeal to everyone and be a hit at any party.

Prepare this chocolate cake with meringues and let me know how you liked it :)

P.S.

By the way, I recommend my other recipes for cakes with cream, which will impress your household and guests.

I also highly encourage you to purchase my book “Beata’s Best Bakes” where you will find recipes for delicious homemade cakes, cookies, cupcakes, and tortes :)

Recommended recipes for cakes with toffee mass

If you like sweet cakes with toffee, be sure to check out my other recipes. Here I recommend these three:

Caramel dream cake recipe with video

Karmelowy creme caramel przepis

Caramel Surprise Cake recipe with video