Nut and Coffee Meringue Cake
I first made this cake on my birthday when I wanted something that had the exact flavors I love: coffee and nuts. Since then, I've made it several times because it’s perfect for a special occasion, especially when I have the time to carefully go through all the steps. It’s a rich and quite sweet cake, featuring a coffee cream and layers with different textures – one fluffy, one with meringue and nuts.
Quick Info
Total time: approx. 2 hours + cooling and resting overnight
Preparation time: 60 minutes
Baking time: 45-55 minutes (both layers)
Servings: 10-12
Difficulty: medium
Recipe type: celebration cake, birthday cake
Ingredients
Layer 1 (coffee):
4 eggs
8 tablespoons sugar
6 tablespoons flour
2 tablespoons ground coffee
4 tablespoons milk
4 tablespoons oil
1 packet baking powder
a pinch of salt
Layer 2 (nut meringue):
4 egg whites
200 g sugar
200 g ground nuts
Syrup:
approx. 250 ml water
1 tablespoon acacia honey
Cream:
4 egg yolks
200 g sugar
100 ml strong coffee (liquid)
250 g butter (at room temperature)
250 g sweetened liquid cream
Decoration:
300 ml sweetened liquid cream (mixed with 3 tablespoons of the cream)
Instructions
1. Preparing the coffee layer (Layer 1)
Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until they form stiff peaks. Gradually add the sugar while continuing to beat until the mixture is glossy and stable. Add the yolks one at a time, then the milk and oil, mixing after each addition. Finally, fold in the flour mixed with the ground coffee and baking powder gently, just until combined.
Pour the mixture into a round cake pan (26 cm), with the bottom lined with parchment paper and the sides greased with butter. Bake in a preheated oven at 175°C for 25-30 minutes. The layer is done when a toothpick comes out clean. Remove from the oven and let it cool completely.
2. Preparing the nut meringue layer (Layer 2)
Beat the egg whites with a pinch of salt until the mixture is firm. Gradually add the sugar and beat until you achieve a thick meringue. Fold in the ground nuts gently with a spatula. Pour the meringue into the same pan (26 cm), lined with parchment paper on the bottom and greased with butter on the sides.
Bake at 180°C for 20-25 minutes. At the end, open the oven door and let the layer dry slightly for another 5-10 minutes. Carefully remove it and allow it to cool.
3. The syrup
Mix the water with the honey until completely dissolved. There’s no need to boil the syrup; just mix well.
4. The coffee cream
Beat the egg yolks with the sugar until they double in volume and become pale. Add two tablespoons of the hot coffee and mix quickly. Transfer the mixture to a heatproof bowl, add the remaining coffee, and mix. Place the bowl over low heat (or a double boiler) and stir constantly until it thickens like a pudding. It will foam at first, but keep stirring until it becomes creamy. Remove from heat and let it cool to room temperature.
Separately, beat the soft butter until creamy. Gradually add the completely cooled coffee cream, mixing after each addition. In another bowl, whip the liquid cream until it holds volume, but is not overly stiff. Fold the coffee cream into the whipped cream, mixing on low speed. Set aside 3 tablespoons of the cream for decoration.
5. Assembly
Slice the coffee layer horizontally into two equal layers. Place the first layer on a serving platter and soak it with half of the syrup. Spread half of the cream over the layer.
Carefully place the nut meringue layer on top of the cream, ensuring it doesn’t break. Spread the remaining cream over this layer.
Add the second coffee layer and soak it with the remaining syrup.
6. Decoration
Whip 300 ml of liquid cream until it thickens. Mix the whipped cream with the 3 tablespoons of cream set aside.
Cover the cake with a generous layer of whipped cream. You can pipe rosettes or keep it simple. If desired, you can color a small portion of the whipped cream with a drop of food coloring.
Refrigerate the cake until the next day to allow the flavors to meld and for it to slice beautifully.
Why I make this recipe often
I make this cake when I want to combine coffee and nuts in a rich dessert that keeps well in the fridge and has different textures. I love that it doesn’t require complicated ingredients and can be prepared in advance.
Tips and Variations
Tips
Use a wide, sharp knife dipped in warm water to cut nice slices.
The nut meringue layer is fragile. Lift it carefully off the paper.
The cream must be completely cooled before mixing with the butter to prevent curdling.
Use strong coffee for the cream if you want a more intense flavor.
You can adjust the amount of honey in the syrup depending on how sweet you want it.
Substitutions
Sugar can be partially replaced with powdered sugar if you don’t want any granules.
Instead of honey in the syrup, you can use powdered sugar dissolved in warm water.
Liquid cream can be replaced with natural cream whipped with a bit of sugar.
Variations
You can add some chopped nuts between the layers for extra texture.
If you don’t want a strong coffee flavor, use a milder coffee or substitute with chicory.
If you prefer, the coffee layer can be made using instant coffee dissolved in milk, but the taste will be different.
Serving Ideas
The cake is served cold, after at least a few hours in the fridge, ideally overnight.
It’s perfect for a family meal or for celebrations.
A slice pairs well with a simple coffee or an espresso.
Frequently Asked Questions
1. How do I cut the cake without ruining the layers?
Use a wide, sharp knife and dip it in warm water before each cut. Do not press down; cut with decisive movements.
2. Can I make the layers a day in advance?
Yes, the layers can be prepared a day ahead and stored in the fridge, well wrapped.
3. Do I need to boil the syrup for soaking?
No, just mix the honey into the water until dissolved; there’s no need to boil it.
4. Can the cake be frozen?
The cake does not freeze well due to the cream with butter and whipped cream. The texture may suffer upon thawing.
5. Can I use pre-ground nuts from the store?
Yes, but choose a fresh one to avoid a rancid taste.
Nutritional Values
Estimation for one slice (out of 12 slices, approximate values):
Calories: 420-450
Protein: 6-7 g
Fat: 28-32 g
Carbohydrates: 35-40 g
The cake is high in fats (from butter, cream, nuts) and sugar, making it a rich dessert suitable mainly for special occasions.
Storage and Reheating
The cake keeps best in the fridge, covered, for 3-4 days. It should not be reheated. The layers can be made in advance, but the assembled cake holds up well in the fridge, and the flavors actually meld better after a few hours or overnight. If there are leftovers, store slices in airtight containers or covered with plastic wrap.
I first made this cake on my birthday when I wanted something that had the exact flavors I love: coffee and nuts. Since then, I've made it several times because it’s perfect for a special occasion, especially when I have the time to carefully go through all the steps. It’s a rich and quite sweet cake, featuring a coffee cream and layers with different textures – one fluffy, one with meringue and nuts.
Quick Info
Total time: approx. 2 hours + cooling and resting overnight
Preparation time: 60 minutes
Baking time: 45-55 minutes (both layers)
Servings: 10-12
Difficulty: medium
Recipe type: celebration cake, birthday cake
Ingredients
Layer 1 (coffee):
4 eggs
8 tablespoons sugar
6 tablespoons flour
2 tablespoons ground coffee
4 tablespoons milk
4 tablespoons oil
1 packet baking powder
a pinch of salt
Layer 2 (nut meringue):
4 egg whites
200 g sugar
200 g ground nuts
Syrup:
approx. 250 ml water
1 tablespoon acacia honey
Cream:
4 egg yolks
200 g sugar
100 ml strong coffee (liquid)
250 g butter (at room temperature)
250 g sweetened liquid cream
Decoration:
300 ml sweetened liquid cream (mixed with 3 tablespoons of the cream)
Instructions
1. Preparing the coffee layer (Layer 1)
Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until they form stiff peaks. Gradually add the sugar while continuing to beat until the mixture is glossy and stable. Add the yolks one at a time, then the milk and oil, mixing after each addition. Finally, fold in the flour mixed with the ground coffee and baking powder gently, just until combined.
Pour the mixture into a round cake pan (26 cm), with the bottom lined with parchment paper and the sides greased with butter. Bake in a preheated oven at 175°C for 25-30 minutes. The layer is done when a toothpick comes out clean. Remove from the oven and let it cool completely.
2. Preparing the nut meringue layer (Layer 2)
Beat the egg whites with a pinch of salt until the mixture is firm. Gradually add the sugar and beat until you achieve a thick meringue. Fold in the ground nuts gently with a spatula. Pour the meringue into the same pan (26 cm), lined with parchment paper on the bottom and greased with butter on the sides.
Bake at 180°C for 20-25 minutes. At the end, open the oven door and let the layer dry slightly for another 5-10 minutes. Carefully remove it and allow it to cool.
3. The syrup
Mix the water with the honey until completely dissolved. There’s no need to boil the syrup; just mix well.
4. The coffee cream
Beat the egg yolks with the sugar until they double in volume and become pale. Add two tablespoons of the hot coffee and mix quickly. Transfer the mixture to a heatproof bowl, add the remaining coffee, and mix. Place the bowl over low heat (or a double boiler) and stir constantly until it thickens like a pudding. It will foam at first, but keep stirring until it becomes creamy. Remove from heat and let it cool to room temperature.
Separately, beat the soft butter until creamy. Gradually add the completely cooled coffee cream, mixing after each addition. In another bowl, whip the liquid cream until it holds volume, but is not overly stiff. Fold the coffee cream into the whipped cream, mixing on low speed. Set aside 3 tablespoons of the cream for decoration.
5. Assembly
Slice the coffee layer horizontally into two equal layers. Place the first layer on a serving platter and soak it with half of the syrup. Spread half of the cream over the layer.
Carefully place the nut meringue layer on top of the cream, ensuring it doesn’t break. Spread the remaining cream over this layer.
Add the second coffee layer and soak it with the remaining syrup.
6. Decoration
Whip 300 ml of liquid cream until it thickens. Mix the whipped cream with the 3 tablespoons of cream set aside.
Cover the cake with a generous layer of whipped cream. You can pipe rosettes or keep it simple. If desired, you can color a small portion of the whipped cream with a drop of food coloring.
Refrigerate the cake until the next day to allow the flavors to meld and for it to slice beautifully.
Why I make this recipe often
I make this cake when I want to combine coffee and nuts in a rich dessert that keeps well in the fridge and has different textures. I love that it doesn’t require complicated ingredients and can be prepared in advance.
Tips and Variations
Tips
Use a wide, sharp knife dipped in warm water to cut nice slices.
The nut meringue layer is fragile. Lift it carefully off the paper.
The cream must be completely cooled before mixing with the butter to prevent curdling.
Use strong coffee for the cream if you want a more intense flavor.
You can adjust the amount of honey in the syrup depending on how sweet you want it.
Substitutions
Sugar can be partially replaced with powdered sugar if you don’t want any granules.
Instead of honey in the syrup, you can use powdered sugar dissolved in warm water.
Liquid cream can be replaced with natural cream whipped with a bit of sugar.
Variations
You can add some chopped nuts between the layers for extra texture.
If you don’t want a strong coffee flavor, use a milder coffee or substitute with chicory.
If you prefer, the coffee layer can be made using instant coffee dissolved in milk, but the taste will be different.
Serving Ideas
The cake is served cold, after at least a few hours in the fridge, ideally overnight.
It’s perfect for a family meal or for celebrations.
A slice pairs well with a simple coffee or an espresso.
Frequently Asked Questions
1. How do I cut the cake without ruining the layers?
Use a wide, sharp knife and dip it in warm water before each cut. Do not press down; cut with decisive movements.
2. Can I make the layers a day in advance?
Yes, the layers can be prepared a day ahead and stored in the fridge, well wrapped.
3. Do I need to boil the syrup for soaking?
No, just mix the honey into the water until dissolved; there’s no need to boil it.
4. Can the cake be frozen?
The cake does not freeze well due to the cream with butter and whipped cream. The texture may suffer upon thawing.
5. Can I use pre-ground nuts from the store?
Yes, but choose a fresh one to avoid a rancid taste.
Nutritional Values
Estimation for one slice (out of 12 slices, approximate values):
Calories: 420-450
Protein: 6-7 g
Fat: 28-32 g
Carbohydrates: 35-40 g
The cake is high in fats (from butter, cream, nuts) and sugar, making it a rich dessert suitable mainly for special occasions.
Storage and Reheating
The cake keeps best in the fridge, covered, for 3-4 days. It should not be reheated. The layers can be made in advance, but the assembled cake holds up well in the fridge, and the flavors actually meld better after a few hours or overnight. If there are leftovers, store slices in airtight containers or covered with plastic wrap.