Ski cake
This ski cake is based on the well-known ski pie, but has a cookie base and a large pile of broken meringue on top. That meringue looks a bit like snow, which is where the cake gets its name. When you cut a slice, it first cracks, and then you taste the soft cream, the cherries, and the banana. The base gives each bite something firm and remains nice and crunchy thanks to the layer of.
Servings servings
Ingredients
For multiple components
- 5 eggs
- 170 g icing sugar (sifted)
- 400 ml whipping cream (well chilled)
For the cookie base
- 150 g plain flour
- 100 g butter (at room temperature)
- 50 g fine granulated sugar
- 500 g dry beans (uncooked)
For the meringue pieces
- 125 g fine granulated sugar
- 1 pinch salt
- 2 tbsp cornflour
For the Swiss cream
- 350 ml milk
- 0.5 vanilla pod
- 35 g fine granulated sugar
- 35 g custard powder
- 20 g fine granulated sugar
- 3.5 leaves gelatine
For the layers and finishing
- 100 g milk chocolate (or white chocolate)
- 1 jar cherry pie filling
- 2 bananas (ripe but firm)
Instructions
Preparation
- Take 5 eggs out of the refrigerator on time. Separate 4 eggs and put the egg whites in a clean, grease-free bowl. Save the yolks for another dish. Beat the fifth egg and measure out 0.5 egg for the cake base. The remaining half can also be used for something else.
- Line a baking sheet with parchment paper. Also line the bottom of a low 26 cm round tart pan with parchment paper. Keep a second sheet of parchment paper and a blind-baking filling ready. Wait to cut the bananas and break the meringue until the base and cream are completely cooled.
Cooking
- Preheat the oven to 130 °C, top and bottom heat. Mix 150 g icing sugar, 125 g fine granulated sugar and 1 pinch salt in a bowl. First beat the egg whites for 2 minutes at low speed and then at medium-high speed until soft peaks form.
- Add the sugar mixture spoon by spoon and continue beating until the meringue is thick, glossy, and firm. Take 7 to 10 minutes for this. Rub a little meringue between your thumb and forefinger: if you barely feel any grains, it is ready. Fold in 2 tbsp cornflour briefly and lightly.
- Spread the meringue in a generous layer over the baking sheet. It doesn’t need to be smooth; some peaks and waves will later give beautiful chunks. Bake for 75 minutes. The meringue is ready when the outside feels dry and comes off the paper easily. Let it cool completely on a rack.
- Meanwhile, knead half the egg with 150 g plain flour, 100 g butter and 50 g fine granulated sugar briefly into a cohesive dough. Make a flat disc, wrap it, and let it rest for 30 minutes in the refrigerator. Do not knead longer than necessary, so the base remains nicely crisp.
- Take the foam out of the oven and increase the temperature to 170 °C. Roll out the dough between two sheets of parchment paper and line the tart pan with it. Press the dough well into the edge, cut off the excess, and prick the base a few times with a fork. Place the second sheet of parchment paper on top and spread 500 g dry beans over it. The weight keeps the base flat and prevents the edge of the dough from collapsing during baking.
- Bake the base for 20 minutes. In the meantime, whip 200 ml whipping cream with 1 tbsp icing sugar until stiff. Cover the bowl and place the whipped cream in the refrigerator until you assemble the tart. After the first baking time, remove the pan from the oven and carefully remove the parchment paper and the blind-baking filling. Increase the oven temperature to 180 °C and bake the base for another 5 minutes, until dry and lightly golden. Let it cool in the pan for 10 minutes, then carefully remove it and let it cool completely on a wire rack.
- Soak 3.5 leaves gelatine for 5 minutes in plenty of cold water. Cut 0.5 vanilla pod lengthwise and scrape out the seeds. Keep a small splash of 350 ml milk aside and heat the rest with the vanilla seeds, the empty pod, and 35 g fine granulated sugar until just below boiling.
- Stir 35 g custard powder smooth with the reserved splash of milk. Remove the vanilla pod. Pour a little warm milk into the custard mixture, stir smooth, and pour everything back into the pan. Bring to a boil while stirring and let the cream cook gently for 1 minute until thick and smooth.
- Remove the pan from the heat. Squeeze out the gelatin well and stir the sheets one by one into the hot cream. Spoon the pastry cream into a shallow dish and place cling film directly on the surface. Let cool to room temperature, but do not let it set completely yet.
- Beat 200 ml whipping cream with 20 g fine granulated sugar until firm but still smooth. First loosen the cooled pastry cream. Then fold the whipped cream in three parts, so the Swiss cream remains airy. Place the cream in the refrigerator for about 5 minutes, until it has just enough firmness to spread.
- Gently melt 100 g milk chocolate in a bain-marie. Spread a thin but solid layer over the cold cookie base and let the chocolate harden. This layer prevents the moisture from the filling from reaching the base, so it stays crispy when slicing.
To serve
- Cut 2 bananas into even slices. Break the fully cooled meringue into uneven pieces. Small crumbs can just come along; they will nicely fill the gaps later.
- Spread the Swiss cream evenly over the base. Scoop 1 jar cherry pie filling on top and immediately distribute the banana slices over it. Work calmly from the center outwards, so the layers stay nicely in place.
- Take the whipped cream out of the refrigerator and spread it loosely over the banana. Cover the entire cake with the large meringue pieces and fill the gaps with smaller pieces, creating a large, irregular mound.
- Let the ski cake set in the refrigerator for about 2 hours. Just before cutting, generously dust it with 1 tbsp icing sugar. Cut with a long, sharp knife and clean the knife after each slice, so the layers remain clearly visible.
Notes
The meringue pieces slowly soften in the fridge. If you want more crunchiness, prepare all the components in advance but only assemble the cake 2 to 3 hours before serving. Store loose meringue airtight at room temperature, never in the fridge.
Nutrition
Calories: 560kcalCarbohydrates: 69gProtein: 8gFat: 30gSaturated fat: 18gCholesterol: 162mgSugars: 51g
Tried this recipe?Let me know what you think!
Ski cake, worth savouring
my pick
this week
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