Orange Blossom Honey Meringue Cake

 

Ingredients

4 large egg whites, room temperature

1/4 tsp cream of tartar

1 cup superfine sugar

1 tsp cornstarch

1 tsp orange blossom water

1/2 tsp vanilla bean paste

1 1/2 cups mascarpone cheese, softened

1/2 cup heavy cream, chilled

3 tbsp orange blossom honey

1 tsp orange zest

1/4 tsp ground cardamom

1/2 cup orange blossom honey

1 tbsp fresh orange juice

1/2 tsp orange blossom water

1 pinch saffron threads, crushed

1/2 cup toasted pistachios, roughly chopped

1/4 cup dried edible rose petals

1/2 cup fresh orange segments, membranes removed

1 tsp edible gold luster dust

Directions

Preheat your oven to 250°F and line a large baking sheet

with parchment paper. Draw two 7-inch circles on the

parchment, then flip it over.

In a clean glass bowl, beat egg whites and cream of

tartar until soft peaks form.

Gradually add superfine sugar, one tablespoon at a time,

whisking on high speed until the meringue is stiff, glossy,

and holds its shape.

Gently fold in the cornstarch, orange blossom water, and

vanilla bean paste.

Divide the meringue between the two circles on the

parchment, smoothing the tops into thick, even discs.

Bake for 60–75 minutes, then turn off the oven and let

the meringue layers cool completely inside with the door

slightly ajar to prevent cracking.

For the honey-saffron syrup, simmer the honey, orange

juice, orange blossom water, and crushed saffron in a

small saucepan for 5 minutes. Set aside to cool and

thicken.

Prepare the orange blossom silk cream by whisking the

mascarpone, heavy cream, 3 tbsp honey, orange zest,

and cardamom until thick and billowy.

To assemble, place one meringue layer on a serving plate

and spread half of the orange blossom silk cream over

the top.

Scatter half of the chopped pistachios and orange

segments over the cream, then drizzle with a tablespoon

of the honey-saffron syrup.

Top with the second meringue layer and the remaining

cream.

Garnish the top with the remaining orange segments,

pistachios, and dried rose petals.

Finish with a generous drizzle of the remaining syrup and

a dusting of gold luster dust.