Meringue cake with walnut and vanilla cream with bananas

Name: Meringue cake with walnut and vanilla cream with bananas - Sabina D.
Ingredients: For the first layer: 5 eggs; a pinch of salt; 5 tablespoons of sugar; 2 tablespoons of oil; 5 tablespoons of flour; 2 tablespoons of cocoa. For the second layer: 5 egg whites; a pinch of salt; 8 tablespoons of sugar; 1 tablespoon of flour; 2 tablespoons of ground walnuts; 100 g of roasted and chopped walnuts; 1/2 packet of baking powder. Vanilla cream: 5 egg yolks; 100 g of sugar; 2 packets of vanilla sugar; 4 tablespoons of flour; 300 ml of milk; 200 g of butter; 2 small bananas. Syrup: 100 ml of water; 3 tablespoons of sugar; rum essence. For decoration: 200 ml of liquid cream; colored sprinkles; 3 tablespoons of Nesquik.

Dessert - Meringue cake with walnut and vanilla cream with bananas by Sabina D. - Recipia

Meringue Cake with Walnut and Vanilla Cream with Bananas Are you dreaming of a dessert that will delight your taste buds and become the star of your festive table? I present to you an absolutely delicious recipe for a meringue cake with walnut and vanilla cream with bananas, which will turn any occasion into a celebration of flavor! This recipe is inspired by a classic cake but has a personal touch that gives it a unique charm. Perfect for New Year's Eve or any other special event, this cake is a true feast of textures and flavors. Preparation time: 1 hour Baking time: 1 hour (30-35 minutes for each layer) Total time: 2 hours Servings: 12 Ingredients For Layer 1: - 5 eggs - A pinch of salt - 5 tablespoons of sugar - 2 tablespoons of oil - 5 tablespoons of flour - 2 tablespoons of cocoa powder For Layer 2: - 5 egg whites - A pinch of salt - 8 tablespoons of sugar - 1 tablespoon of flour - 2 tablespoons of ground walnuts - 100 g of roasted and coarsely chopped walnuts - 1/2 packet of baking powder For Vanilla Cream: - 5 egg yolks - 100 g of sugar - 2 packets of vanilla sugar - 4 tablespoons of flour - 300 ml of milk - 200 g of butter (at room temperature) - 2 small bananas (ripe but firm) For Syrup: - 100 ml of water - 3 tablespoons of sugar - Rum essence (to taste) For Decoration: - 200 ml of liquid cream - Colorful sprinkles - 3 tablespoons of Nesquik (optional) Preparing Layer 1 1. Start by separating the eggs, placing the egg whites in a large bowl and the yolks in another. A helpful tip: make sure the bowls are completely clean, with no traces of grease, to achieve a perfect meringue. 2. Add a pinch of salt to the egg whites and beat them with an electric mixer until soft peaks form. Gradually add the sugar, continuing to mix until you achieve a stiff and glossy meringue. 3. Gently fold in the egg yolks and oil using a spatula. 4. In another bowl, mix the flour with the cocoa powder and sift the mixture over the egg foam. Use gentle folding motions to maintain the airiness of the mixture. 5. Pour the mixture into a well-greased springform cake pan and level the surface. 6. Bake the layer in a preheated oven at 180 degrees Celsius for 30-35 minutes. Check with a toothpick: if it comes out clean, the layer is ready! 7. Remove the layer from the oven and let it cool completely on a wire rack. Preparing Layer 2 1. Start by toasting the walnuts in a dry pan, stirring constantly to prevent burning. Once cooled, chop them coarsely. 2. Separate the egg whites and add a pinch of salt. Beat the egg whites until foamy, gradually adding the sugar, continuing to mix until you achieve a firm meringue. 3. Mix the flour with the baking powder and ground walnuts. Add this mixture to the meringue along with the toasted walnuts. Use circular motions to incorporate the ingredients without losing airiness. 4. Pour the meringue into the same pan used for the first layer and bake for 25-30 minutes. Allow to cool. Preparing Vanilla Cream 1. In a double-bottomed saucepan, mix the egg yolks with the sugar, vanilla sugar, flour, and milk. Ensure all ingredients are well combined. 2. Place the saucepan over low heat and stir constantly until the cream thickens. This process may take a few minutes, but your patience will be rewarded with a delicious cream. 3. Once the cream reaches the desired consistency, remove it from the heat and add the butter. Mix well until completely melted. 4. Let the cream cool, then mash the bananas with a fork and fold them into the vanilla cream. This will add a sweet note and an interesting texture. Assembling the Cake 1. Carefully cut Layer 1 in half to create two equal parts. 2. Place one part of the layer on a serving platter and soak it with the syrup made from water, sugar, and rum essence. 3. Spread half of the banana vanilla cream over the soaked layer. 4. Place the walnut meringue layer on top and soak it as well. 5. Pour the remaining banana vanilla cream over the meringue layer and cover it with the other half of the first layer, which should also be soaked. 6. Refrigerate the cake for at least 2 hours to set and allow the flavors to meld. Decorating the Cake 1. Whip the liquid cream until firm. Take 4-5 tablespoons of this cream and mix it with Nesquik to achieve a brown color. 2. Spread the plain whipped cream over the entire surface of the cake, then use the brown cream to create a marbled effect or decorate as you wish. 3. Finish the cake with colorful sprinkles for a festive look. 4. Place the cake back in the refrigerator until serving, allowing the flavors to develop. Suggestions and Tips - If you’re not a fan of bananas, you can leave the cream plain, without fruit. You can also replace the bananas with strawberry or raspberry puree for a different flavor. - The cake pairs wonderfully with a glass of sweet wine or fresh lemonade, providing a pleasant contrast to the sweetness of the dessert. - Don’t forget that, depending on your personal preferences, you can add flavors like cinnamon or nutmeg to the vanilla cream for an extra touch of flavor. Frequently Asked Questions - Can I use other types of nuts? Yes, you can replace the walnuts with almonds or hazelnuts, depending on your preferences. - How can I store the cake? The cake keeps well in the refrigerator for 2-3 days, covered with plastic wrap or in an airtight container. - Is it possible to use gluten-free flour? Yes, you can substitute regular flour with gluten-free flour, but make sure to follow the instructions on the package for the best results. This meringue cake with walnut and vanilla cream with bananas is a true culinary masterpiece that blends tradition with innovation. I wish you success in making it and, above all, enjoy your meal! May every slice bring a smile to your face and unforgettable memories!

Meringue cake with walnut and vanilla cream with bananas

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