Cipriani's Vanilla Merengue Cake

fly to venice

Cipriani's Vanilla Merengue Cake

How would you like to offer your mom a wonderful homemade gift this year? Look no further as Robo has the answer. 

They say the best gifts are edible ones and Cipriani’s signature Vanilla Meringue Cake is perfect for the occasion. Cipriani’s roots trace back to 1931 Venice when bartender Guiseppe Cipriani opened the doors to Harry’s Bar. The bar quickly become famous for it’s “Bellini” drink and Italian cuisine. Now you can find Cipriani’s all around the world including, New York, London, Los Angeles, Dubai, and the list goes on. Cipriani currently offers take out in certain cities, like New York, if baking isn’t your thing maybe order in?

If you feel like baking isn’t enough and you still want to buy something else, may we suggest a trip to Venice to visit Harrys’ Bar? Sip your Bellini along with a piece of cake on the canal, we promise it will be an experience she won’t forget. 

Roboair, the right place for the cheapest flight tickets comes with another great suggestion for Mothers Day. Below is the recipe, look at the ingredients, put your apron on, and start baking!


For the sponge cake:

4 eggs (room temperature)
2/3 cup of granulated sugar
1 cup of flour

For the cream:

1/2 cup of heavy cream
1 cup of pastry cream

For the meringue:

4 egg whites (room temperature)
1 cup of granulated sugar
Juice of 1/2 lemon

-Beat the eggs and sugar in a bowl with a mixer until it foams well and whitens.
-Slowly add flour to the mixture and continue mixing with your hand. Grease the cake pan with butter. Sprinkle a thin layer of flour in the buttered bowl so that the cake does not stick.
-Bake the dough in 350 F oven for 30 minutes. After that, wait for 20 minutes for the cake to cool down. Then cut it into 4 layers with a long knife.
-For the cream, mix the heavy cream and the pastry cream together in a bowl. Spread the mixture between the layers of the cake.
-Put egg whites, sugar, and lemon juice in another bowl and beat with a mixer at high speed. The mixture will become white and foamy after a while.
-Spread the foam on the top and sides of the cake. Shape the foam on the top by gently pressing it with a spatula.
-Bronze the top of the merengue with the help of a blow torch.