I promise it’s meringue and not styrofoam! Crispy meringue sandwiched with apricot lime jam and white chocolate ganache. # 353: Apricot White Chocolate Concorde Cake

Historical cake run down:

• Flavor? 10 out of 10! The tartness of the jam helped offset the insane sweetness of the meringue
• Texture? A good mix of crunch and smooth, with the ganache softening the meringue layers just enough
• Decoration? Bizarre… Packing peanuts meets snowball. In defense of this cake, it would’ve looked a little more sane if I had made the decorative meringue pieces thinner/smaller, and maybe only piled them on top instead of on the sides as well

This cake was created in the 1960s to celebrate the launch of The Concorde – a supersonic passenger jet that was retired in the early 2000s due the sheer impracticability of the cost and fuel required for a single flight.

If you’re staying true to the original version, it should be made up of chocolate meringue layered with chocolate mousse. (I avoided chocolate? WHO AM I?) Pretty sure this existential crisis was spurred on by an almost-done jar of apricot lime jam in the fridge.

With meringue layers that cook at a snails pace and plenty of chilling/setting time, you’re looking at an entire day before you can get a slice. Solution: make the meringue the night before!

Clouds of white satin.

You blinked and now it’s the next day. *magic*

Universal truth: mini chocolate chips are superior to regular size chocolate chips.

Ganache art.

Before.

Poof!

Now we ready. (Confession – I was distracted by the camera and accidentally over-whipped it right after this picture. Luckily the meringue packing peanuts cover most of it up.)

Jammin’.

Dress up time.

Like a prom dress from the 80s, too much poof to handle.

Happy munching!

Meringue recipe from: Desserts Illustrated: The Ultimate Guide to All Things Sweet

Ganache recipe: https://beyondflourblog.com/whipped-white-chocolate-ganache/#recipe