Sponge cake with walnut meringue and vanilla cream

Ingredients

For the sponge cake

• 4 eggs
• 4 tablespoons sugar
• 4 tablespoons flour
• 1 1/2 tablespoons oil
• 1 1/2 tablespoons cold water
• 1/2 teaspoon baking powder
• 1/8 teaspoon fine salt

For the walnut meringue

• 4 egg whites
• 1 level tablespoon flour
• 120 g ground walnuts
• 100 g sugar
• 1/2 teaspoon baking powder
• 1/8 teaspoon fine salt

For the vanilla cream

• 4 egg yolks
• 500 ml milk
• 3 1/2 tablespoons flour
• 5 tablespoons sugar
• 200 ml whipping cream
• 1 packet Dr. Oetker Whip It

For decorating

• 5 squares Milka hazelnut chocolate

For the pan

• 2 teaspoons oil

Preparation

1. Preheat the oven to 180°C. Line a 21 × 32 cm pan with parchment paper and grease the paper with 1 teaspoon of oil. Separate the whites and yolks of the 4 eggs. 2. Beat the egg whites with 1/8 teaspoon of salt, then gradually add the sugar and beat until glossy. Mix the yolks with 1 1/2 tablespoons of oil, as you would for mayonnaise, then stir in the cold water. Sift the flour together with the baking powder, add the egg yolk mixture and flour to the egg whites, and gently fold in with a spatula, from the bottom up. 3. Pour the batter into the pan and level it out. Bake for 22 minutes at 180°C, until a toothpick comes out clean. Leave the sponge cake to cool for an hour. 4. For the meringue, beat the 4 egg whites with 1/8 teaspoon of salt. Gradually add the sugar and beat until the mixture is firm and glossy. Sift the flour mixed with the baking powder over the top, add the ground walnuts and fold in with a spatula, from the bottom up. 5. Line the pan with parchment paper and grease the paper with 1 teaspoon of oil. Spread the meringue in the pan and bake for 25 minutes at 170°C, until lightly browned. Leave it to cool for an hour. 6. For the cream, heat 450 ml of milk in a saucepan. Mix the egg yolks with the sugar, 50 ml of cold milk and the flour. Take the saucepan off the heat, pour the mixture into the warm milk, stir and return to the heat. Cook for 8 minutes over medium heat, whisking continuously, until the cream thickens like pudding. 7. Leave the cream to cool for an hour. Whip the cream with the stabilizer and keep it chilled until the cooked cream has cooled. Fold the cooked cream into the whipped cream, 2 tablespoons at a time, gently mixing with a spatula. 8. Place the sponge cake on a serving plate and spread half the cream over it. Add the meringue layer, spread the remaining cream on top and grate the chocolate over it. Cover and refrigerate the cake for 8 hours, then cut into portions.