Boccone Dolce Recipe
This Italian cake Is not only absolutely beautiful but It tase heavenly! The chewy texture combined with the sweet cream and berries makes the perfect dessert for any occasion. This Boccone Dolce Is so easy to make even for the rookie baker!
- 6 egg whites
- 3/4 C sugar
- Coconut shavings
- 2 C cream
- 1/4 C powder sugar
- 1/2 Tsp vanilla extract
- Set oven to 220 degrees. In a mixing bowl, separate the egg white from the egg yolk, add sugar and a pinch of salt. Mix it until it reaches stiff peaks. Grab plates and wrap in parchment paper for the merengue. Add merengue as a round cake layer form onto dish.
- Bake in a preheated oven 220 degrees for 6 hours. Make sure to rotate the merengue very 2 hours so they cook evenly.
- Make the whipped cream by putting in all ingridients in a bowl, mix until it reaches a creamy consistency with stiff peaks. Cover and refrigerate.
- After merengues are dried out, assemble your cake by putting your merengue layer at the bottom and put whipped cream on top and then put a merengue layer on top. Add toppings, powder sugar and any other garnish.