Meringue cake with walnuts and milk cream

Meringue cake with nuts and milk cream - a refined and flavorful delicacy that combines the light texture of meringue with the rich aroma of nuts and the unparalleled creaminess of the cream. This cake is not only an excellent choice for festive meals but also a recipe that will surely impress family and friends. Over time, layered cakes have been an integral part of culinary traditions, often prepared for special occasions.

Total preparation time: 1 hour and 30 minutes
Number of servings: 16 generous servings

Ingredients:
For the meringue layers:
- 14 egg whites
- 1 pinch of salt
- 28 tablespoons sugar
- 14 tablespoons oil
- 1 vanilla essence
- 350 - 400 g flour
- 200 g ground nuts

For the milk cream:
- 1.25 l milk
- 300 g sugar
- 1 vanilla essence
- 200 g flour
- 250 g butter

For decoration:
- 200 g milk chocolate (optional, 2-3 tablespoons of water or milk)
- 100 g ground nuts

Pan size: 27/37 cm

Step 1: Preheat the oven
Start by preheating the oven to 180 degrees Celsius. Make sure it is well heated before placing the layers, to achieve a perfect texture.

Step 2: Prepare the meringue layers
In a large bowl, beat the egg whites with a pinch of salt using an electric mixer until you achieve a stiff foam. It is important that the bowl and utensils are completely clean and free of grease to obtain a perfect foam.

Gradually add the sugar, continuing to mix until the egg whites become shiny and firm, resembling meringue. This process may take about 5-7 minutes. Then, add the oil and vanilla essence. Start to gently fold in the sifted flour using a silicone spatula, mixing from top to bottom to retain the air in the meringue.

Finally, add the ground nuts, gently mixing again. This ingredient adds a deep flavor and a crunchy texture.

Step 3: Bake the layers
Divide the dough into four equal portions. Roll out each portion in a greased and lined baking tray, ensuring an even thickness. Bake each layer for 15-20 minutes, or until they become lightly golden at the edges. Once baked, let them cool completely.

Step 4: Prepare the milk cream
In a saucepan, combine the milk, sugar, vanilla essence, and sifted flour. Use a whisk to mix the ingredients until smooth. Add the butter cut into cubes and place the saucepan over medium heat.

Continue to whisk constantly to avoid lumps. The cream will gradually thicken, and when it reaches the desired consistency, remove it from the heat.

Step 5: Assemble the cake
To assemble the cake, take the first layer and place it on a serving platter. Carefully remove the parchment paper. Pour a portion of hot cream on top and smooth it out. Repeat the process with the other layers, alternating between layers and cream, until you reach the last layer. Ensure that the last layer is right side up for a uniform appearance.

Step 6: Decorate the cake
To finish the cake, melt the milk chocolate, adding, if necessary, 2-3 tablespoons of water or milk to achieve a fluid consistency. Pour the melted chocolate over the cake and sprinkle ground nuts on top for an attractive appearance and delicious flavor.

Step 7: Cool and serve
Allow the cake to cool completely at room temperature, then refrigerate it for a few hours or, ideally, overnight. This cooling time allows the flavors to blend perfectly.

When you are ready to serve, cut the cake into squares or rectangles and enjoy every bite!

Useful tips:
- If you want to personalize the cake, you can add a few drops of almond essence to the batter for a distinct flavor.
- Make sure the nuts are fresh, as they can significantly influence the taste of the cake.
- The cake keeps well in the fridge, making it perfect to enjoy in the following days.

Calories and nutritional benefits:
This cake is a good source of protein from egg whites and healthy fats from nuts. It also contains carbohydrates from sugar and flour, providing quick energy. However, consumption should be moderate due to the caloric content, estimated at approximately 250 calories per serving.

Frequently asked questions:
1. Can I replace egg whites with whole eggs?
It is not recommended, as the consistency and texture of the cake will be different.
2. How can I make the cream less sweet?
You can reduce the amount of sugar in the recipe, but make sure to respect the proportions to maintain the texture.

This meringue cake with nuts and milk cream is not only a simple recipe but also an opportunity to enjoy cooking and create delicious moments with loved ones. I invite you to try it and enjoy the amazing results!