I had about 9 egg whites left in the freezer after several baking sessions, so I tried this cake with layers of egg whites and walnuts. I already had the walnuts, so I just had to take the egg whites out of the freezer and get to work. The recipe isn't complicated, but it takes a bit of time, especially with baking the layers and cooling the cream.
Quick Info
Total time: about 3-4 hours, including cooling and assembly
Preparation time: 40-50 minutes
Baking time: 2 x 30 minutes for layers
Servings: 12-16, depending on how big you cut them
Difficulty: medium
Recipe type: layered cake, great for occasions or when you have leftover egg whites
Ingredients
For the layers:
9 egg whites
350 g brown sugar
4 packets of vanilla sugar
a pinch of salt
1 tablespoon lemon juice
250 g ground walnuts
100 g flour
For the cream:
3 egg yolks
375 ml milk
150 g sugar
40 g cornstarch
1 packet of bourbon finesse (bourbon vanilla flavor)
80 g butter (minimum 65% fat)
250 g mascarpone
Glaze:
100 g sugar for krantz (caramelized sugar with walnuts)
100 g walnuts
2 tablespoons of the prepared cream above
3 tablespoons thick sour cream (18% fat)
Chocolate shavings for decoration
Preparation method
1. Layers of egg whites and walnuts
Take the egg whites out of the fridge or thaw them if they were frozen. Put them in a large bowl, with a pinch of salt, and beat them until stiff peaks form. When the foam is firm, gradually add the brown sugar and vanilla sugar, mixing continuously until you have a glossy meringue. Add the lemon juice.
After you have the meringue, add the ground walnuts and sifted flour. Gently fold in with a spatula, so you don't lose the air in the mixture.
Prepare a baking tray lined with parchment paper (about 35/25 cm). Divide the meringue mixture into two equal parts. Bake each layer separately in a preheated oven. After placing the tray in, reduce the temperature and bake each layer for about 30 minutes. At the end, the layers should be baked but not too hard.
When they have cooled slightly, cut each layer lengthwise in half to obtain 4 pieces. Set them aside to cool completely.
2. The cream
In a heat-resistant bowl, beat the egg yolks with the sugar and cornstarch. Gradually add the milk. Place the bowl over a water bath and stir constantly until the cream thickens. Remove from heat, add the bourbon flavor packet, then the diced butter, stirring until melted. Cover the cream with cling film pressed directly onto the surface to avoid a skin forming, and let it cool to room temperature.
Once the cream has cooled completely, fold in the mascarpone gently to obtain a smooth cream. Place it in the fridge to set a bit until you prepare the glaze and the layers are cold.
3. The glaze (krantz)
Put 3-4 tablespoons of sugar in a pan and let it caramelize without stirring too much, just swirl the pan occasionally. When it turns golden, add 100 g of walnuts, mix quickly, and pour the mixture onto a greased surface. Let it cool. Once completely hardened, break the pieces and crush them with a meat mallet or the bottom of a jar to obtain crunchy krantz pieces.
In a bowl, mix 2 tablespoons of cream with 3 tablespoons of sour cream and the crushed krantz. This will be the topping.
4. Assembly
On a platter, spread the first layer, add a layer of cream, and level it. Place the next layer, then cream, and so on until the fourth layer. The last layer should be a layer, and over it spread the mixture of cream, sour cream, and krantz. Sprinkle chocolate shavings on top.
Ideally, you should leave the cake in the fridge until the next day. It cuts better and slices more easily when cold.
Why I make this recipe often
It's very useful when I have a lot of egg whites left. The cake keeps well in the fridge for a few days and doesn't lose its texture. The taste of walnuts and the mascarpone cream is loved by many. It doesn't require complicated techniques.
Tips and variations
Tips
For the meringue layers, it's best not to mix too much after adding the flour and walnuts, to keep them airy.
For the cream over steam, stir constantly to prevent it from sticking.
When preparing the krantz, be careful not to burn the sugar, as it becomes bitter.
Cutting is easier if you use a thin-bladed knife and clean the blade after each cut.
Substitutions
Mascarpone can be replaced with another type of rich cream cheese, but the texture and flavor differ slightly.
You can use white sugar instead of brown sugar for the layers if you don't have it on hand, but brown gives a slightly caramelized flavor.
Thick sour cream can be replaced with unsweetened whipped cream, but it doesn't have the same taste.
Variations
You can add a few drops of rum essence to the cream for a different flavor.
For krantz, you can also try almonds or hazelnuts instead of walnuts.
If you want a less sweet version, reduce the sugar in the cream by 20-30 g, but keep in mind that the cake is designed to be quite sweet.
Serving ideas
It goes well with coffee or at a festive meal, it's quite impressive when cut into rectangles.
Frequently asked questions
1. Can I make the layers in advance?
Yes, the layers can be baked a day in advance, but they should be kept wrapped in cling film to avoid drying out.
2. Can I use frozen egg whites?
Yes, just let them thaw completely and reach room temperature before beating.
3. Can I use only white sugar?
Yes, but brown sugar gives a different flavor. With white sugar, they come out a bit more neutral.
4. What is the easiest way to cut the cake?
The best is a long knife with a thin blade, and be sure to wipe it between cuts.
5. The cream curdled while mixing. What can I do?
If it curdled slightly when incorporating the mascarpone, mix slowly with a spatula. If it’s very curdled, sometimes it can be salvaged by gently warming the bowl over steam, but it doesn’t always save completely.
Nutritional values
Estimate for one serving (for 14 pieces): approximately 320 kcal, 22 g carbohydrates, 5 g protein, 21 g fat. Estimates may vary depending on the accuracy of cutting and how much cream you use for the glaze.
Storage and reheating
The cake keeps in the fridge, covered, for up to 4-5 days. It is not reheated; it is served cold or at room temperature. The layers remain tender and the cream sets nicely. If it lasts longer, the krantz on top may absorb a bit of moisture, but the taste does not suffer.
Quick Info
Total time: about 3-4 hours, including cooling and assembly
Preparation time: 40-50 minutes
Baking time: 2 x 30 minutes for layers
Servings: 12-16, depending on how big you cut them
Difficulty: medium
Recipe type: layered cake, great for occasions or when you have leftover egg whites
Ingredients
For the layers:
9 egg whites
350 g brown sugar
4 packets of vanilla sugar
a pinch of salt
1 tablespoon lemon juice
250 g ground walnuts
100 g flour
For the cream:
3 egg yolks
375 ml milk
150 g sugar
40 g cornstarch
1 packet of bourbon finesse (bourbon vanilla flavor)
80 g butter (minimum 65% fat)
250 g mascarpone
Glaze:
100 g sugar for krantz (caramelized sugar with walnuts)
100 g walnuts
2 tablespoons of the prepared cream above
3 tablespoons thick sour cream (18% fat)
Chocolate shavings for decoration
Preparation method
1. Layers of egg whites and walnuts
Take the egg whites out of the fridge or thaw them if they were frozen. Put them in a large bowl, with a pinch of salt, and beat them until stiff peaks form. When the foam is firm, gradually add the brown sugar and vanilla sugar, mixing continuously until you have a glossy meringue. Add the lemon juice.
After you have the meringue, add the ground walnuts and sifted flour. Gently fold in with a spatula, so you don't lose the air in the mixture.
Prepare a baking tray lined with parchment paper (about 35/25 cm). Divide the meringue mixture into two equal parts. Bake each layer separately in a preheated oven. After placing the tray in, reduce the temperature and bake each layer for about 30 minutes. At the end, the layers should be baked but not too hard.
When they have cooled slightly, cut each layer lengthwise in half to obtain 4 pieces. Set them aside to cool completely.
2. The cream
In a heat-resistant bowl, beat the egg yolks with the sugar and cornstarch. Gradually add the milk. Place the bowl over a water bath and stir constantly until the cream thickens. Remove from heat, add the bourbon flavor packet, then the diced butter, stirring until melted. Cover the cream with cling film pressed directly onto the surface to avoid a skin forming, and let it cool to room temperature.
Once the cream has cooled completely, fold in the mascarpone gently to obtain a smooth cream. Place it in the fridge to set a bit until you prepare the glaze and the layers are cold.
3. The glaze (krantz)
Put 3-4 tablespoons of sugar in a pan and let it caramelize without stirring too much, just swirl the pan occasionally. When it turns golden, add 100 g of walnuts, mix quickly, and pour the mixture onto a greased surface. Let it cool. Once completely hardened, break the pieces and crush them with a meat mallet or the bottom of a jar to obtain crunchy krantz pieces.
In a bowl, mix 2 tablespoons of cream with 3 tablespoons of sour cream and the crushed krantz. This will be the topping.
4. Assembly
On a platter, spread the first layer, add a layer of cream, and level it. Place the next layer, then cream, and so on until the fourth layer. The last layer should be a layer, and over it spread the mixture of cream, sour cream, and krantz. Sprinkle chocolate shavings on top.
Ideally, you should leave the cake in the fridge until the next day. It cuts better and slices more easily when cold.
Why I make this recipe often
It's very useful when I have a lot of egg whites left. The cake keeps well in the fridge for a few days and doesn't lose its texture. The taste of walnuts and the mascarpone cream is loved by many. It doesn't require complicated techniques.
Tips and variations
Tips
For the meringue layers, it's best not to mix too much after adding the flour and walnuts, to keep them airy.
For the cream over steam, stir constantly to prevent it from sticking.
When preparing the krantz, be careful not to burn the sugar, as it becomes bitter.
Cutting is easier if you use a thin-bladed knife and clean the blade after each cut.
Substitutions
Mascarpone can be replaced with another type of rich cream cheese, but the texture and flavor differ slightly.
You can use white sugar instead of brown sugar for the layers if you don't have it on hand, but brown gives a slightly caramelized flavor.
Thick sour cream can be replaced with unsweetened whipped cream, but it doesn't have the same taste.
Variations
You can add a few drops of rum essence to the cream for a different flavor.
For krantz, you can also try almonds or hazelnuts instead of walnuts.
If you want a less sweet version, reduce the sugar in the cream by 20-30 g, but keep in mind that the cake is designed to be quite sweet.
Serving ideas
It goes well with coffee or at a festive meal, it's quite impressive when cut into rectangles.
Frequently asked questions
1. Can I make the layers in advance?
Yes, the layers can be baked a day in advance, but they should be kept wrapped in cling film to avoid drying out.
2. Can I use frozen egg whites?
Yes, just let them thaw completely and reach room temperature before beating.
3. Can I use only white sugar?
Yes, but brown sugar gives a different flavor. With white sugar, they come out a bit more neutral.
4. What is the easiest way to cut the cake?
The best is a long knife with a thin blade, and be sure to wipe it between cuts.
5. The cream curdled while mixing. What can I do?
If it curdled slightly when incorporating the mascarpone, mix slowly with a spatula. If it’s very curdled, sometimes it can be salvaged by gently warming the bowl over steam, but it doesn’t always save completely.
Nutritional values
Estimate for one serving (for 14 pieces): approximately 320 kcal, 22 g carbohydrates, 5 g protein, 21 g fat. Estimates may vary depending on the accuracy of cutting and how much cream you use for the glaze.
Storage and reheating
The cake keeps in the fridge, covered, for up to 4-5 days. It is not reheated; it is served cold or at room temperature. The layers remain tender and the cream sets nicely. If it lasts longer, the krantz on top may absorb a bit of moisture, but the taste does not suffer.