Apricot jam cake with meringue

Name: Apricot jam cake with meringue - Blanduzia H.
Ingredients: 10 eggs; 8 tablespoons sugar + 4 tablespoons for meringue; 8 tablespoons flour; 2 tablespoons ground nuts; 0.5 packet baking powder; 1 tablespoon oil; 2 tablespoons water; a 320g jar of apricot jam; 200g coarsely chopped and roasted nuts.

Dessert - Apricot jam cake with meringue by Blanduzia H. - Recipia

This apricot jam and meringue cake often appears when I feel like using up my collected eggs. It's the kind of dessert you make when you have simple ingredients on hand and don't want to complicate things too much, but still want something with more layers and textures. I've noticed that the meringue turns out best if you don't rush the bain-marie process, and the base stays fluffy even after cooling down. Quick Info Total time: approximately 1 hour and 30 minutes Preparation time: 30-40 minutes Baking time: 35-45 minutes (varies depending on the oven) Servings: 16-20 pieces Difficulty: medium Recipe type: homemade cake, dessert for occasions or weekends Ingredients 10 eggs (separated, see below how to use them) 8 tablespoons sugar for the base 4-5 tablespoons sugar for the meringue 8 tablespoons flour 2 tablespoons ground walnuts 0.5 packet baking powder (approx. 5 g) 1 tablespoon oil 2 tablespoons water 1 jar apricot jam, 320 g (not too runny) 200 g coarsely chopped and roasted walnuts (for the top layer) (optional) chocolate for grating at the end Preparation method 1. Separating the eggs Crack the 10 eggs and separate the egg whites from the yolks. Put 5 egg whites in a bowl for the base. The other 5 egg whites go in a separate bowl for the meringue. Keep the yolks in a bowl. 2. Preparing the tray and the oven Line a 40x30 cm tray with baking paper or, if you don't have it, grease the tray and dust it with flour. Preheat the oven to 180°C, so it's ready for the base. 3. The base Beat the 5 egg whites for the base with a mixer until they become stiff peaks. Gradually incorporate the 8 tablespoons of sugar while mixing until you achieve a firm meringue. Add the yolks one at a time and gently mix until the composition is homogeneous. Mix the flour with the baking powder and ground walnuts, then add them to the mixture. Add the oil and the two tablespoons of water. Gently fold everything with a spatula to retain the air in the egg whites. Pour the batter into the prepared tray and level it. Bake in the oven for 35-45 minutes, depending on your oven. Check with a toothpick – it should come out clean. 4. Preparing the meringue While the base is baking, move on to the meringue. Put the remaining 5 egg whites in a bowl over a bain-marie (the bowl should not touch the hot water). Beat the egg whites, then gradually add 4-5 tablespoons of sugar. Continue beating until the meringue holds its shape well. This takes a few minutes. Make sure not to cook the egg at the bottom – stir with a spatula on the edges if necessary. 5. Assembly Immediately after removing the base from the oven, spread all the apricot jam over it while it’s still warm. Sprinkle the roasted walnuts over the jam layer. The walnuts should be coarsely chopped, not ground. Spread the meringue on top, smoothing it with a spatula without pressing too hard. Return the tray to the oven at 180°C for just a few minutes, enough for the meringue to form a lightly browned crust. Keep an eye on it, or it will brown too much. Finally, once cooled, you can grate chocolate over the meringue if you like. Why I make this recipe often I love that it’s not at all fussy and you can easily juggle with what you have at home. The layers hold up well and cut nicely even the next day. The walnuts add a nice texture, while the slightly tart apricot jam balances the sweetness of the meringue. Tips and variations Tips - Don’t let the base cool before putting on the jam and meringue; it spreads better and the cake won’t dry out. - Use thicker jam so it doesn’t run between the layers. - When making meringue, be careful not to get any yolk in, or it won’t whip properly. Substitutions - You can use plum or sour cherry jam if you don’t have apricots. - Walnuts can be replaced with chopped hazelnuts or pistachios, but the final texture will be slightly different. Variations - If you want a thinner base, use a larger tray or split the quantity into two smaller trays. - For a different flavor, add a bit of lemon zest to the base. Serving ideas - Serve cold, cut into squares or rectangles. - You can sprinkle a little powdered sugar on top or leave it plain. Frequently asked questions 1. Can I make the cake without nuts? Yes, you can omit the nuts if you don’t tolerate them or don’t like them, but you will miss the crunchy texture from the top layer. 2. How do I know when the meringue is ready over the bain-marie? The meringue is ready when it holds on the whisk and doesn’t run. If you lift the whisk and the tip of the meringue stays firm, it’s done. 3. What should I do if the meringue collapses after baking? It can sink a little while cooling, but if it sinks a lot, it probably wasn’t whipped enough or was too liquid. It helps not to open the oven during the final baking. 4. Does the apricot jam need to be very sweet? Ideally not, because the meringue is already sweet enough. A slightly tart jam balances the cake better. Nutritional values (estimated, per serving) A slice has about 220-250 kcal, with variations depending on the jam, how much nut or sugar you use. Macros: about 6 g protein, 28 g carbohydrates, 11 g fat. It’s a cake with quite a bit of sugar and fat, especially from nuts and eggs. Values are approximate and depend on the exact size of the eggs and the thickness of the layers. Storage and reheating The cake keeps in the fridge, covered, for up to 3 days. The meringue layer retains its texture, but I don’t recommend freezing it. There’s no need to reheat it – it’s served cold. If you have pieces that have been sitting for several days, the base layer may soften a bit, but the cake remains good to eat.

Apricot jam cake with meringue

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