Meringue Napolean Cake Recipe

Method

Bake the Honey Cake Layers

In a planetary mixer with a paddle attachment, mix Bee Honey Cake Mix, water, and honey at slow speed for 1 minute, then medium speed for another 1 minute until smooth.
Preheat oven to 230°C.
Spread batter evenly on a parchment-lined sheet at 4-5 mm thickness.
Bake at 220°C for 7-8 minutes until golden brown and firm.
Cool completely, then cut into equal-sized round discs, the same size as the meringue layers.

Prepare the Swiss Meringue

In a heatproof bowl, combine egg whites and sugar.
Place over a double boiler and heat while whisking until sugar dissolves and the mixture reaches 70°C.
Transfer to a planetary mixer and whisk on high speed until stiff peaks form and meringue cools to room temperature.
Pipe the Meringue in round disc shape, bake at (105C) for 60 to 90 min 

Prepare the Ganache

Heat heavy cream until steaming, then pour over chopped dark chocolate.
Let sit for 2 minutes, then stir until smooth.
Cool to room temperature.

Assemble the Cake

Layer 1: Place a honey cake disc as the base.
Spread a thin layer of dark chocolate ganache.
Place a meringue disk on top.
Spread a layer of berry compote.
Repeat the layering process once more.
Finish with a honey cake layer on top.

Coating & Finishing

Cover the cake completely with Swiss meringue.
Use a blow torch to lightly caramelize the meringue for a toasted effect.