Meringue cake with apricot jam and vanilla cream

Name: Meringue cake with apricot jam and vanilla cream - Xenia J.
Ingredients: Base: 13 egg whites; 13 tablespoons of sugar; 7 tablespoons of ground walnuts; 10 tablespoons of flour; 1 teaspoon of baking powder. Cream: 500 ml of milk; 1 packet of vanilla pudding; 3 egg yolks; 4 tablespoons of sugar; 250 g of 82% fat butter; 1/2 jar of apricot jam; grated chocolate for decoration.

Dessert - Meringue cake with apricot jam and vanilla cream by Xenia J. - Recipia

Meringue cake with apricot jam and vanilla cream Preparation time: 30 minutes Baking time: 30 minutes Total time: 1 hour Number of servings: 12 A recipe with a rich history, meringue cake is a delight that combines the airy texture of the base with a rich and flavorful cream. This cake is ideal for any occasion, whether it's a birthday party, a festive meal, or simply a relaxing afternoon with loved ones. I will share with you step by step how to achieve a perfect result, full of flavor and aesthetics! Ingredients: Base: - 13 egg whites - 13 tablespoons of sugar - 7 tablespoons of ground nuts - 10 tablespoons of flour - 1 teaspoon of baking powder Cream: - 500 ml of milk - 1 packet of vanilla pudding - 3 egg yolks - 4 tablespoons of sugar - 250 g butter (82% fat) - 1/2 jar of apricot jam - Grated chocolate for decoration Making the meringue cake with apricot jam and vanilla cream is a delightful experience, and I will be your guide on this culinary journey. Step 1: Preparing the base Start by preheating the oven to 180 degrees Celsius (moderate heat). Make sure you have all the ingredients at hand, so you can work efficiently. In a clean, dry bowl, add the egg whites along with a pinch of salt. Using a mixer, beat the egg whites until they become frothy. This is a crucial step, as the incorporated air will make the base light and fluffy. Gradually add the sugar while continuing to beat. You will notice how the mixture becomes denser and changes color, reaching a consistency similar to that of thick cream. Here, you can check if you have achieved the desired consistency: turn the bowl upside down – if it doesn't flow, it's perfect! Now, add the ground nuts, flour, and baking powder. Use a spatula to fold the dry ingredients in with gentle movements from top to bottom, so as not to deflate the mixture. Pour the mixture into a baking tray lined with parchment paper and place it in the oven. Let it bake for about 25-30 minutes or until the base turns golden and passes the toothpick test. When ready, remove it from the oven and let it cool on a cooling rack. Step 2: Preparing the cream Meanwhile, you can focus on the vanilla cream. In a double-bottomed saucepan (to prevent burning), add the egg yolks and sugar. Whisk them well until they turn pale and increase in volume. This process helps to achieve a fluffier cream. Dissolve the pudding powder in a little cold milk, then pour it over the egg yolk mixture. Add the rest of the warm milk, stirring continuously to avoid lumps. Place the saucepan over low heat and stir constantly until the cream thickens. Once it reaches the desired consistency, turn off the heat and add a tablespoon of butter. Mix vigorously until fully incorporated. Let the cream cool, stirring occasionally to prevent a skin from forming on the surface. When the cream has completely cooled, transfer it to a larger bowl and start mixing, gradually adding the room-temperature butter. Mix until it becomes a smooth and homogeneous cream. Step 3: Assembling the cake It's time to assemble the cake! Cut the base in half horizontally, so you have two equal parts. On the first part of the base, spread a generous layer of apricot jam. This will add a touch of sweetness and a pleasant aroma, perfect to complement the vanilla cream. After spreading the jam, pour 3/4 of the vanilla cream over the jam-covered base. Carefully place the second part of the base on top. Now, use the remaining cream to evenly cover the top of the cake. For an elegant appearance, you can grate chocolate on top. This adds not only an extra flavor but also a contrast of textures that will impress anyone who enjoys it. Let the cake chill for a few hours; ideally, you should leave it overnight for the flavors to blend perfectly. My personal tip: You can experiment with different jams, such as raspberry or cherry jam, to add a unique touch to your cake. You can also add some toasted almonds or nuts on top for an extra crunch. Nutritional benefits: This cake contains nutritious ingredients, such as nuts, which are rich in healthy fats and vitamins. Additionally, the vanilla cream provides a good portion of protein from eggs and calcium from milk. Of course, it's important to consume cakes in moderation, but this quick and simple dessert can be a better choice than other processed options. Frequently asked questions: 1. Can I use other types of flour? Yes, you can experiment with whole wheat or gluten-free flour, but keep in mind that the final texture may change. 2. What can I do if I don't have vanilla pudding? You can use cornstarch mixed with vanilla, or you can use a pudding of another flavor. 3. How can I store the cake? It is recommended to keep it in the refrigerator in an airtight container to maintain its freshness. Enjoy this meringue cake with apricot jam and vanilla cream alongside a cup of tea or coffee! Every time you make it, it will remind you of the pleasant moments spent with loved ones. Enjoy!

Meringue cake with apricot jam and vanilla cream

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