Meringue cake with walnuts

Egg White Walnut Cake - a light and flavorful delicacy

If you're looking for a delicious and quick cake that combines the delicacy of egg whites with the flavor of walnuts and cocoa, you've come to the right place. This egg white walnut cake is a reinterpretation of classic recipes, bringing a touch of originality and an airy texture that everyone will appreciate. It can be served as a dessert at a party or as a sweet snack alongside a cup of coffee or tea.

Preparation time: 20 minutes
Baking time: 25-30 minutes
Total time: 50 minutes
Number of servings: 12

Essential ingredients:
- 1 cup egg whites (about 6-8 egg whites, depending on the size of the eggs)
- 1 cup sugar
- 1 cup flour
- 1/2 cup finely ground walnuts
- 4 tablespoons oil
- 3 packets vanilla sugar
- 1 packet baking powder
- Raisins (optional, but recommended for an extra flavor)
- 1 tablespoon cocoa
- 1 packet icing (optional, I recommend Dr. Oetker icing, but you can use a homemade chocolate icing recipe)

A short story about the egg white cake
Egg white cakes have a rich history in gastronomy, being appreciated for their light and airy texture. They are often used to prevent waste of leftover egg whites from other preparations, such as mayonnaise or creams. In many cultures, egg white cakes are associated with special occasions, due to the preparation process that requires little effort but offers an amazing result.

Useful tips for your ingredients
- Egg whites: Make sure the egg whites are at room temperature before beating them. This will help achieve a consistent and airy foam.
- Sugar: You can use brown sugar for a deeper taste and a more complex aroma.
- Walnuts: Choose fresh and finely ground walnuts to achieve a uniform texture. You can also experiment with other types of nuts, such as almonds or pistachios, for delicious variations.
- Cocoa: Use high-quality cocoa to achieve an intense chocolate flavor. Natural cocoa offers a more intense taste than processed cocoa.

Preparation technique
1. Preparing the egg whites: In a large bowl, add the egg whites and a pinch of salt. Use an electric mixer to beat them at medium speed until you achieve a stiff but not dry foam. This is the base of your cake, so make sure you have the desired consistency.

2. Adding the sugar: While continuing to mix, gradually add the sugar and vanilla sugar. Continue mixing until the sugar is completely dissolved and you no longer feel crystals in the mixture.

3. Incorporating the oil: With the mixer on low speed, pour the oil in a thin stream, mixing constantly. This step will invigorate the cake and give it a moist texture.

4. Adding the dry ingredients: In another bowl, sift the flour with the baking powder. Use a spatula to gradually fold the flour mixture into the egg white mixture, mixing gently from top to bottom to avoid losing air from the egg whites.

5. Separating the mixture: Divide the mixture into two bowls. In one bowl, add the finely ground walnuts, and in the other, add the cocoa. Mix each composition with gentle movements.

6. Assembling the cake: Prepare a baking tray by greasing it with oil and dusting it with flour or using parchment paper. Pour the walnut mixture into the tray and level it. Then, sprinkle the raisins over the entire surface.

7. Adding the cocoa mixture: Carefully pour the cocoa mixture over the walnut layer and level it gently.

8. Baking: Preheat the oven to 180°C and place the tray inside. Bake the cake for 25-30 minutes or until it passes the toothpick test.

9. Cooling: After baking, remove the cake from the oven and let it cool in the tray for 10-15 minutes, then turn it out onto a rack to cool completely.

10. Decorating: When the cake is completely cool, you can decorate it with your favorite icing. If you choose to use packet icing, follow the instructions on the package. Personally, I recommend a thin layer of melted chocolate for an extra touch of elegance.

Variations and serving suggestions
- For a more exotic taste, you can add a teaspoon of rum or almond extract to the egg white mixture.
- Give it a fruit twist: add a few slices of banana or canned peaches on top of the cake before putting it in the oven.
- Serving: This cake pairs wonderfully with vanilla ice cream or a dollop of fresh whipped cream. A slice of cake alongside a cup of specialty coffee will turn any moment into a little celebration.

Frequently asked questions
1. Can the cake be stored?
Yes, the cake will keep well at room temperature for 2-3 days, but it's recommended to consume it as soon as possible to enjoy its freshness.

2. Can I replace the walnuts?
Of course! You can use chocolate chips or dried fruits, such as apricots or cranberries, to add a different note to your cake.

3. Is the cake suitable for vegans?
Unfortunately, no, as it contains egg whites. However, you can try a similar vegan recipe using aquafaba (chickpea water) instead of egg whites.

This egg white walnut cake will not only delight your taste buds but will also become a staple recipe in your culinary repertoire. Don't hesitate to experiment and give it your own twist, making each slice a reason for joy and enjoyment. Enjoy your meal!