Black Cake with Jam and Meringue

Name: Black Cake with Jam and Meringue - Pamela G.
Ingredients: large tray 35/24cm walnut countertop: 8 egg yolks 150 g sugar 150 g finely chopped walnuts 400 g flour 300 ml milk 1 vial of rum essence 1 baking powder (10g) 2; 3 tablespoons of cocoa + 1 jar of apricot jam meringue: 8 egg whites 200 g sugar

Dessert - Black Cake with Jam and Meringue by Pamela G. - Recipia

I have made this chocolate brownie with jam and meringue many times when I want a dessert that lasts for several days, doesn’t require chocolate, and uses whole eggs. If I have apricot jam on hand and a little time, I know I can pop it in the oven without stress. The meringue is spread evenly over the partially baked base, and the cake comes out with visible layers that slice cleanly the next day. Quick Info Total time: about 2 hours (includes cooling) Preparation time: 30 minutes Baking time: 45-55 minutes in total (in two stages) Servings: 20-24 (for a large pan 35x24 cm) Difficulty: medium Recipe type: nut base dessert, for family or guests Ingredients Base: 8 egg yolks 150 g sugar 150 g finely chopped walnuts 400 g flour 2-3 tablespoons cocoa powder 1 teaspoon baking powder (10 g) 1 bottle of rum essence 300 ml milk 1 jar of apricot jam (enough for a thick layer) Meringue: 8 egg whites 200 g sugar Instructions 1. Start with the base. Place the egg yolks in a large bowl with the sugar and mix well until they become light in color and increase in volume. At medium speed, this takes a few minutes. 2. Add the chopped walnuts, gently folding in with a spatula. Incorporate the cocoa powder along with the flour and baking powder. Put everything in the same bowl. Mix slowly to avoid deflating the egg yolks. 3. Gradually pour in the rum essence and cold milk, mixing after each addition. The result should be a fairly thick mixture, but not rigid. 4. Line a large baking pan (approx. 35x24 cm) with parchment paper and pour in the batter. Level it with a spatula without overdoing it. 5. Place the pan in the preheated oven at 180 degrees Celsius. Bake the base until it starts to set on the surface but is clearly undercooked in the middle (about 20-25 minutes in my oven, but this may vary slightly). 6. While the base is baking, prepare the meringue. Whip the egg whites until stiff peaks form, then add the sugar in 2-3 batches, mixing until you achieve a firm, glossy meringue that doesn’t run. 7. Once the base has set on the surface, remove the pan from the oven. Spread a generous layer of apricot jam directly over the warm base. 8. Immediately place the meringue over the jam and gently level it out, then use the back of a spoon to create peaks or swirls, as you like. 9. Reduce the oven temperature to 150 degrees. Put the pan back in and bake the cake until the meringue dries on the surface and begins to lightly color (another 25-30 minutes, depending on your oven). 10. After the meringue has lightly browned, turn off the oven and let the cake cool, preferably overnight, directly in the oven with the door slightly ajar. It is easiest to cut the next day with a knife dipped in hot water or wiped after each cut. Why I make this recipe often It’s the kind of cake that stays moist and fresh for several days. The layering with jam and meringue makes it interesting to cut, and it doesn’t dry out too quickly. I only need eggs, walnuts, jam, and flour—nothing complicated or expensive. It can be sliced nicely for a packed lunch. Tips and Variations Tips The meringue must be whipped firmly. Do not add the meringue while the base is still too hot, as this will excessively melt the jam. Cutting goes much better after it has completely cooled. Use parchment paper—otherwise, the walnut base may stick, especially at the corners. If the meringue starts to brown too quickly, lightly cover it with a piece of parchment paper. Substitutions You can use plum or sour cherry jam instead of apricot if you want something tangier or if you have it already in your pantry. The walnuts can be replaced with ground hazelnuts (but the result will be slightly different in flavor). Variations For a more intense cocoa flavor, increase the amount to 3 tablespoons, but no more; otherwise, the base will become heavy. You can add grated orange zest to the batter, but it’s not essential. If you don’t want the meringue to be too sweet, you can reduce the sugar to 170-180 g, but don’t go below 150 g to maintain stability. Serving Ideas This brownie pairs well with coffee, tea, or as a packed dessert. It can be served on a platter for festive occasions or cut into small squares as a fasting dessert (if you exclude the eggs, but for the classic version, it’s not possible). Frequently Asked Questions 1. Can it be made with fewer eggs? You can try reducing the eggs to 6, but the consistency of the meringue and the base won’t be the same. I recommend keeping the proportions from the recipe for predictable results. 2. Can it be frozen? I do not recommend freezing, as the meringue loses its texture upon thawing. The cake keeps well in the fridge for a few days without issues. 3. What type of jam is best? Apricot jam works best, as it’s tangy enough and not too runny. You can also use plum, sour cherry, or even strawberry jam if it’s thicker. 4. How to cut the cake cleanly? After it has completely cooled (ideally overnight), use a long knife dipped in hot water and wiped after each cut. This way, the meringue won’t stick. Nutritional Values Estimate per serving (from 24): Calories: 180-200 kcal Protein: 3-4 g Carbohydrates: 30 g Fat: 6-7 g Values are approximate. The nuts and sugar increase the caloric intake, and the layer of meringue adds mainly carbohydrates. If you use jam with added sugar, the result will be slightly sweeter. Storage and Reheating The cake keeps well for 3-4 days in the fridge, in a sealed container. I do not recommend reheating—the meringue softens and loses texture. It tastes better after being chilled, and the flavor remains good for a few days. Do not leave at room temperature for more than a day, especially in summer.

Black Cake with Jam and Meringue

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