Cuban Capuchinos Cake with Meringue and Syrup
A decadent Cuban-inspired sponge cake layered with a rich coffee syrup and crowned with fluffy toasted meringue. This dessert is special for its unique combination of airy texture, bold coffee flavor, and dramatic presentation.
Ingredients
Ingredients
- 1 cup all-purpose flour sifted
- 1 cup granulated sugar divided
- 4 large eggs separated, at room temperature
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup strong brewed coffee cooled, for syrup
- 2 tbsp unsalted butter melted, for syrup
- 4 large egg whites for meringue
- 1/4 tsp cream of tartar
- 1/2 cup powdered sugar for meringue
Notes
Storage: Store covered in the refrigerator for up to 2 days; meringue may soften over time. Make-ahead: Bake cake layers up to 1 day in advance; store wrapped at room temperature. Assemble with syrup and meringue just before serving. Variations: Add a pinch of cinnamon to the cake batter for a spiced twist. Serving suggestion: Pair with a cup of Cuban coffee for an authentic experience.