Meringue cake with wafers and vanilla cream

Name: Meringue cake with wafers and vanilla cream - Stana L.
Ingredients: Base 1: 6 egg whites 8 tablespoons sugar 3 packets vanilla sugar 3 tablespoons flour 100 g colored coconut 1 teaspoon lemon juice 1 pinch of salt 1/2 packet baking powder with saffron 1 wafer Base 2:

Dessert - Meringue cake with wafers and vanilla cream by Stana L. - Recipia

Cake with egg white layers, wafer sheets, and vanilla cream I made this cake during a time when I had some leftover egg whites from other recipes, about 6 in total, and I felt like trying something new without buying additional ingredients. I found this recipe saved in my favorites, originally taken from Anamaria, but I adjusted some things based on what I had on hand. It’s a cake with two different egg white layers, separated by wafer sheets and a dense vanilla cream, easy to make if you have patience and organize the steps in advance. Quick Info Total time: approx. 2 hours, plus cooling Preparation time: 40 minutes Baking time: 35-40 minutes per layer Servings: 24 medium slices Difficulty: medium Recipe type: cake for holidays or family gatherings Ingredients Layer 1 6 egg whites 8 tablespoons sugar 3 packets vanilla sugar 3 tablespoons flour 100 g coconut (I had colored coconut) 1 teaspoon lemon juice 1 pinch of salt 1/2 packet baking powder with saffron 1 wafer sheet Layer 2 6 egg whites 8 tablespoons sugar 3 packets vanilla sugar 3 tablespoons flour 100 g ground nuts 1 teaspoon lemon juice 1 pinch of salt 1/2 packet baking powder with saffron 1 wafer sheet Vanilla cream 6 egg yolks 6 tablespoons sugar 2 packets vanilla sugar 2 teaspoons vanilla essence 1.2 l milk 1/2 teaspoon salt 12 tablespoons flour 100 g butter 300 g mascarpone For decoration 50 g dark chocolate Preparation method 1. Preparing the layers For each layer, proceed separately. In a large bowl, beat the egg whites with the salt until stiff peaks form. Gradually add the sugar and vanilla sugar, mixing vigorously until you get a firm meringue. After adding about half of the sugar, start adding the lemon juice slowly, to help strengthen the mixture. Fold in the sifted flour mixed with baking powder gently, from bottom to top, to avoid losing volume. Finally, add the coconut for the first layer and the ground nuts for the second, mixing carefully. 2. Assembling and baking the layers Prepare a baking tray close to the size of the wafer sheets (I used a 25x36 cm tray). Line the tray with parchment paper, place the wafer sheet, and pour the first layer over it, leveling it gently. Bake the layer at 180°C for about 35-40 minutes, until tested with a toothpick. When done, remove and let cool in the tray. Repeat the exact same process for the second layer, with the other wafer sheet and ground nuts instead of coconut. 3. Vanilla cream In a saucepan, mix the egg yolks with sugar, salt, and flour, then dilute with a little cold milk until you get a smooth mixture. Bring the rest of the milk to a boil and gradually pour it over the egg yolk mixture, stirring continuously. Put everything on low heat and continue stirring without pause until the cream thickens like a pudding. When it’s thick enough, remove the saucepan from heat and incorporate the cubed butter, stirring until completely melted. Add the vanilla essence. Let the cream cool, covered, to prevent a crust from forming. Once completely cooled, gradually fold in the mascarpone, mixing gently after each addition. 4. Assembly Divide the cream into two equal parts. Place the first layer with the wafer sheet at the bottom, spread half of the vanilla cream evenly, place the second layer with the wafer in the middle, then the remaining cream on top. Grate the dark chocolate over the final layer of cream. The cake should be left in the fridge, ideally overnight, so that it can be cut nicely and the layers set. Why I make this recipe often It’s perfect when I have leftover egg whites. The layers remain firm even after a few days, and the cream doesn’t run. It’s easy to portion and keeps well in the fridge. Tips and variations Tips Do not soak the layers too much, so the syrup doesn’t reach the wafer sheets, otherwise, they will become too soft. A tray close to the size of the wafer sheets helps with assembly. The cream should only be mixed with mascarpone when completely cooled, otherwise, it will become too soft. Substitutions Mascarpone can be replaced with 200 g of butter if you don’t have it on hand. If you don’t have saffron baking powder, any regular baking powder will work. The coconut can be uncolored. Variations You can use only nuts for both layers or only coconut if you want a more uniform flavor. Small chocolate pieces can be added to the cream for extra taste. If you don’t have wafer sheets, you can try thin cake sheets, but the final texture will be different. Serving ideas Serve cold, cut into squares or rectangles. It pairs well with platters of assorted desserts. Frequently Asked Questions 1. Can it be made with fewer eggs? Yes, but you will need to adjust the quantities of all ingredients proportionally. 2. What can be used instead of mascarpone? You can use 200 g of butter in the cold cream. The texture will be slightly denser, but the cake will still turn out well. 3. Can the layers or the whole cake be frozen? The layers can be frozen after baking, before assembly. I do not recommend freezing the assembled cake, as the wafer sheets will change texture. 4. If I don’t have colored coconut, can I use regular? Yes, the color doesn’t matter, only the texture and flavor. 5. Can I use another type of cream? You can try a simple vanilla cream, but I do not recommend one with a lot of gelatin, as it does not match the egg white layers. Nutritional values Estimated per serving (for 24 pieces): approximately 220 kcal, 7 g protein, 10 g fat, 25 g carbohydrates. Values are indicative and depend on the size of the portion and the exact ingredients. Storage and reheating Keeps well in the fridge, covered, for 3-4 days. No reheating is needed, serve cold. If you want to transport it, keep the box upright to avoid pressing the layers.

Meringue cake with wafers and vanilla cream

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