Meringue cake with wafer layers

Meringue and Wafer Cake: A Delicacy That Enchants the Senses

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12

Do you dream of a cake that combines a crispy texture with a smooth cream and a perfect taste? Then our meringue and wafer cake recipe is the perfect choice for you! This cake is not only a delight for the taste buds but also a true work of art on the plate. Whether you serve it on a special occasion or simply to indulge yourself, each slice will bring smiles and pleasant moments.

The history of meringue cakes is fascinating, being a tradition in many cultures where meringue desserts have often been used to celebrate special moments. The meringue, with its light and airy texture, is the result of a simple yet essential technique in pastry, and the combination with egg cream and wafer sheets will leave you with a sweet memory.

Here’s how you can enjoy this recipe step by step:

Ingredients:

For Meringue:
- 6 egg whites
- 200 g sugar
- 300 g ground walnuts
- 1 pinch of salt

For Sponge Cake:
- 4 eggs
- 1 cup flour
- 1 cup sugar
- 4 tablespoons oil
- 1 pinch of salt
- Vanilla (essence or powder)

For Cream:
- 4 egg yolks
- 150 g powdered sugar
- 200 g butter (at room temperature)
- Vanilla essence

You will also need:
- 2 wafer sheets (the size of the tray 25x35 cm)

Preparation Instructions:

1. Preparing the Meringue:
- Start by preheating the oven to a low temperature (about 120°C). This step is essential for achieving a perfect meringue, crispy on the outside and slightly soft on the inside.
- In a clean, dry bowl, beat the egg whites with a pinch of salt using an electric mixer until frothy.
- Gradually add the sugar, continuing to mix until the sugar is completely dissolved and you obtain a glossy foam that forms stiff peaks. This process may take between 5 and 10 minutes.
- Gently fold in the ground walnuts into the meringue using a spatula, being careful not to lose the air in the mixture.
- Line the tray with parchment paper and place one wafer sheet on the bottom. Spread the meringue evenly, ensuring it reaches the corners.
- Bake the meringue for 25-30 minutes or until it becomes lightly golden. Once baked, remove it from the oven and let it cool completely.

2. Preparing the Sponge Cake:
- In another bowl, beat the egg whites with a pinch of salt, gradually adding the sugar, similar to the process for the meringue. Continue until a firm foam is obtained.
- Add the egg yolks, one at a time, mixing well after each addition.
- Sift the flour and gradually add it to the mixture, gently folding with a spatula to avoid losing air.
- Finally, add the oil and mix until well combined.
- Pour the mixture into the tray (also 25x35 cm) lined with parchment paper, leveling the surface well.
- Bake at a medium temperature (175°C) for 25-30 minutes or until it passes the toothpick test. Once it passes the test, let it cool in the tray for a few minutes, then remove it to a wire rack.

3. Preparing the Cream:
- Over a double boiler, mix the egg yolks with the powdered sugar until the sugar is completely dissolved. Remove from heat and add the vanilla essence. Let it cool.
- Beat the butter until fluffy, then gradually add the egg yolk cream, continuing to mix until you obtain a smooth and homogeneous cream.

4. Assembling the Cake:
- Place the meringue sheet (with the wafer side down) on a serving platter.
- Spread three-quarters of the cream over the meringue, leveling it evenly.
- Place the sponge cake on top, pressing down gently.
- Spread the remaining cream over the sponge cake and cover with the second wafer sheet, gently pressing to secure it.
- Let the cake rest for a few hours in the refrigerator, ideally overnight, to allow the flavors to meld.

Serving and Suggestions:
- Cut the cake into squares and serve it cold. It pairs perfectly with a cup of coffee or a fragrant tea.
- You can add fresh fruits or a caramel sauce for an extra touch of refinement.
- This cake also goes wonderfully with vanilla ice cream or fruit jam.

Practical Tips:
- Ensure that all ingredients are at room temperature for easier mixing.
- Use a quality mixer to achieve a perfectly beaten meringue.
- If you want a less sweet version, you can reduce the amount of sugar in the cream and sponge cake.

Nutritional Information:
Each serving contains approximately 250 calories, providing a balance of carbohydrates, healthy fats from butter and nuts, and protein from eggs. This cake is a good choice for indulgence, considering the natural ingredients used.

Frequently Asked Questions:
- Can I substitute the nuts with another ingredient? Yes, you can use ground almonds or even coconut flakes for a different version.
- How can I store the cake? You can keep it in the refrigerator, covered, for up to a week, but it will be best if consumed in the first few days.

Enjoy every step of making this meringue and wafer cake, and don't forget to let your creativity inspire you in the kitchen! This recipe is perfect for bringing a touch of magic to every day.