Did you know that if you google “best cake ever”, you’ll get over 7.5 million results?! There are plenty of claims for the best cake recipe, but this special recipe is a wonderful combination of class, elegance, and incredible beauty (and it’s delicious too). This recipe uses store-bought meringues; however, you can always make your own if you want! In all honesty, this is one of the easiest cakes I’ve made in a long time!
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Best Cake Ever
- 7.75 oz (220-250 grams) store-bought meringue cookies
- 2 cups (480 ml) heavy cream
- 1 can 14 oz (400 grams) sweetened condensed milk
- 2 tablespoons (20 grams) instant vanilla pudding (like Jell-O)
- 2 tablespoons (30 ml) real maple syrup
- 3.5 oz (100 grams) dark chocolate chopped
- 1/2 cup (120 ml) heavy cream
- *Optional* for decorating – chocolate sprinkles, meringues…
- Remove the bottom of the springform pan and place a sheet of parchment paper over the round. Next, place the top of the pan back over the round, push it down, and close the lever. Arrange the Meringues on the pan in a single layer.
- Useing the electric mixer whip the heavy cream at high speed until you get a uniform, stable cream.
- Very gently fold in the sweetened condensed milk, vanilla pudding, and maple syrup. The mixture will be liquidy at this point, and that's ok!
- Spread the cream mixture on top of the meringues. Place in the freezer for 3-4 hours.
The chocolate ganache:
- Place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will spill out of the pot. When the cream has come to a boil, pour over the chopped chocolate, let it sit for a few minutes, then whisk until smooth and melted.
- Pour the ganache over the top of the frozen cake. Decorate if desired. Place in the freezer for 4-5 hours until set.
- Thirty minutes before you are ready to serve, remove the cake from the freezer.
- Slice and enjoy immediately.