FOR THE SPONGE:
FOR THE MERINGUE:
FOR THE SPONGE:
Put 6 eggs, 8.5 oz of sugar and whisk with the electric mixer for 15 minutes until foamy and dense. Its volume increases several times. Remove from the mixer and sieve 8.5 oz of self-rising flour and mix very carefully with a spatula, so it doesn’t lose air.
Put in a round baking pan, covered with parchment paper at the bottom. Put in the preheated oven to 360°F for 30 to 35 minutes. Run a knife along the sides to loosen before unmolding.
Once cool, cut the sponge into 3 layers. Moisten with some pineapple juice or sugar water each layer to make it very moist.
Fill with canned pineapple, whipped cream, dulce de leche, Italian meringue and blueberries.
FOR THE MERINGUE:
Put the same amount of sugar and egg white in a metallic bowl, put in a bain-marie until there are no sugar crystals. Stir constantly with a fork so the white doesn’t cook. Remove from the bain-marie and put in a mixer bowl. Add 1/2 teaspoon of cream of tartar (you can find it in bakery shops) and if don’t have it, use a tablespoon of lemon juice. Beat at maximum speed until obtaining a very stiff meringue.
Burn the top with a blowtorch to add color.
Preparation video link: https://www.instagram.com/reel/CRM4LXfnHay/?utm_medium=copy_link
Recipe by: @valenmacauliffe
