Very easy to make, flourless, gluten free Naked Ombre Meringue Cake is topped with Dulce de Leche whipped cream and tart berries.
It’s been exactly one month since I made this Ombre Meringue Cake for our 5 year wedding anniversary and by looking at these photos I just want to jump out of my bed, crack some eggs and get to baking again. This Ombre Meringue Cake in my opinion is food art. I love everything about it, the crunchy, melt in your mouth meringue layers, the super soft Dulce de Leche whipped cream and all the delicious berries that add a pop of tartiness.
This Ombre Meringue Cake was a family affair, my mom helped a lot, especially during the decorating process. She is the perfectionist of the family, so she hand selected every single berry and placed it in the perfect spot. A tedious job that she finished with success and was rewarded with extra cake.
I have always loved meringue and any meringue inspired desserts, with my love for pastel colors an Ombre Meringue Cake was just so appropriate to make for our wedding anniversary. My husband, who is not a huge meringue fan, LOVED this cake a lot, so that must speak volumes.
The meringue layers were perfectly baked, crunchy on the outside, with the perfect middle. Covered in super soft and fluffy Dulce de Leche whipped cream, it creates an irresistible flavor combo. The whipped cream by itself is addicting and I probably ate way too many spoons while test tasting it.
Each layer of whipped cream is topped with a layer of berries, we added juicy blueberries, blackberries and topped the cake with raspberries. They add another pop of color and freshness to the cake. I highly recommend not to skip the berries, they balance the sweetness of the cake by adding the right amount of tartness, it cuts the sugar, it balances the flavors and it makes you reach out for the next bite.
This Ombre Meringue Cake is absolutely gorgeous, a show stopper! You will need a very sharp knife to cut it and you will have to be gentle. The cutting process is a bit messy, but don’t worry about it, that’s the beauty of it, and I must say that when cut the cake is stunning. The meringue has a deeper color, and on the plate everything gets together, the berries, the pieces of meringue and the heavenly delicious whipped cream. You will see, everyone will look for seconds.
Will you believe me if I say that this Ombre Meringue Cake is incredibly easy to make? Yes, this is actually one of the easiest cakes I have ever made. The hardest part of this cake is to separate the egg whites from the egg yolks and to try not to eat the whole cake in one sitting. The mixer will do the heavy lifting for you by whisking the egg whites, all you have to do after that is patiently bake the meringue layers for many, many, many hours. You can binge watch Netflix during that process, take a nap and squeeze into a workout. After the meringue layers have been baked they need to take a very long rest in the oven and you just have to keep it closed. As you can see, its easy!
After that we just whip some Dulce de Leche whipped cream, get to decorating the cake in a rustic way, I prefer to do a “naked” cake style, since you can see the beautiful colors and layers. Refrigerate, serve and try to be humble to all the praises that you will get. 🙂
Looking for more Gluten Free Desserts? Check them here!
- Meringue Layers:
- 12 large eggs, room temperature
- 4 cups granulated sugar
- purple gel food coloring
- pink gel food coloring
- light pink gel food coloring
- Whipped Cream:
- 6 cups heavy whipping cream, cold
- 17.6 ounces can Dulce de Leche
- Berry Toppings:
- 6 ounces raspberries
- 6 ounces blueberries
- 6 ounces blackberries
- Preheat oven to 350 F.
- Place one oven rack in the middle of the oven and another one right below it.
- Place a 10 inch spring form bottom onto parchment paper and trace a circle with a pencil. Cut 2 inches away from the traced circle, repeat to make a total of 3 paper molds. Set aside.
- Separate egg yolks from egg whites and place the egg whites in the bowl of an electric mixer. It is very important that you use room temperature eggs. Add sugar and beat for about 20-25 minutes until the meringue is very thick and heavy with no sugar pieces in there.
- Divide the meringue equally into 3 bowls, add gel food coloring until the desired color is achieved, and gently fold the color using a spatula until the color is well combined.
- Fit a piping bag with a large star tip and fill it with meringue ¾ full. Flip the parchment paper upside down so the pencil trace is on the other side and pipe the meringue in circular shapes along the traced circle. Then fill in the inside and straighten it, while leaving the edges nicely piped. Repeat the same steps with the remaining 2 bowls of colored meringue and the remaining 2 traced parchment paper molds.
- Slice one meringue circle onto a cookie sheet and carefully transfer into the oven, sliding the meringue circle from the cookie sheet onto the oven rack. Repeat with the remaining meringue circles. Place two of the meringue circles onto the rack placed in the middle of the oven and one onto the rack below it.
- Once all three meringue circles have been transferred into the oven, close the door and reduce oven temperature to 270F and bake for 7 minutes. Reduce oven temperature further down to 220 F, without opening the door and let the meringue dry in the oven for 6 hours.
- After 6 hours, turn off the oven and let the meringue cool in the oven overnight or for at least 12 hours.
- Remove meringue from oven and start assembling the cake.
- Dulce de Leche Whipped Cream:
- Freeze the mixer bowl for 10 minutes.
- Add heavy whipping cream to the cold mixer bowl, fit the electric mixer with the whisk attachment and beat on medium-high speed until it becomes thick.
- Scrape the sides of the bowl with a spatula, add the Dulce de Leche and beat on medium speed again for 15-20 seconds, stop to scrape the sides of the bowl and beat again for 10-15 seconds. Make sure you don't over beat the cream. The texture must be thick, and it should hold its shape. Place the bowl with whipped cream in the refrigerator for 10 minutes.
- Assembling the cake:
- Place a dollop of whipped cream into the middle of a cake platter, top with the first meringue circle. This is done to ensure that the meringue circle will stay in place.
- Fit a piping bag with a large star tip and fill it with Dulce de Leche whipped cream ¾ full. Pipe the whipped cream in circles, or individual stars, top with blueberries. Place another meringue circle on top, pipe Dulce de Leche whipped cream and top with blackberries. Top with the last, third meringue circle, pipe the whipped cream in individual star shapes and top with raspberries.
- Refrigerate the cake for at least 2 hours before serving. Slice the cake gently, starting with the first layer and moving into the second and third.
- Store in the fridge.
Recipe adapted from Valya’s Taste of Home.