Walnut and meringue cake

The walnut and meringue cake is a dessert that combines the soft and moist texture of the base with the crunchiness and sweetness of the meringue, while the walnut cream adds a deep and savory flavor. This recipe is perfect for special occasions, but also for moments when you want to indulge in something sweet, made with love. Next, I will present step by step how to prepare this delicacy, sharing with you useful tips, possible variations, and nutritional information.

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

Required ingredients:

*For the base:*
- 6 large eggs (preferably at room temperature)
- 12 tablespoons of sugar (you can also use brown sugar for a more caramelized taste)
- 1 teaspoon of baking powder
- 8 tablespoons of flour (white wheat flour works best)
- 1 cup of chopped walnut (or ground, depending on your preference)

*For the cream:*
- 1 package (250 g) of butter (at room temperature)
- 300 g of ground walnuts
- 1 whole egg
- 3 egg yolks
- 7 heaping tablespoons of sugar
- 1 heaping tablespoon of instant coffee (which adds a special flavor)

*For the glaze:*
- 3 egg whites (fresh and at room temperature)
- 6 tablespoons of sugar (you can adjust the amount depending on your sweetness preference)

Preparing the bases:

1. Preparing the base: Start by preheating the oven to 160°C. This step is essential for achieving an evenly baked base. Place parchment paper in a medium-sized baking tray to prevent the base from sticking.

2. Beat the egg whites: In a large bowl, beat the egg whites with a mixer until they become frothy. It is important to use a clean and dry bowl to achieve perfect foam. Gradually add the 12 tablespoons of sugar, continuing to beat until stiff, shiny peaks form.

3. Adding the yolks: Carefully incorporate the egg yolks, baking powder, and flour, gently folding with a spatula to avoid losing air in the mixture. Finally, add the chopped walnuts, which will give the bases a crunchy texture.

4. Baking the bases: Pour the mixture into the prepared tray and level the surface. Bake at a low temperature, placing another tray underneath to prevent burning. Check the base with a toothpick after about 30 minutes. If it comes out clean, the base is ready. Allow it to cool completely.

Preparing the cream:

5. Walnut cream: In a small pot, beat the whole egg, yolks, sugar, and instant coffee over low heat or in a double boiler. Stir constantly to prevent burning and to achieve a creamy consistency. When the mixture thickens, add the cubed butter and ground walnuts. Mix until well combined.

6. Assembling the cream: Once the base has cooled completely, spread the walnut cream evenly over its surface, leaving a little room for the glaze.

Preparing the glaze:

7. Beat the egg whites: In a clean bowl, beat the egg whites until frothy, then gradually add the sugar. Continue beating until the mixture becomes shiny and forms stiff peaks.

8. Glaze over a double boiler: To achieve a perfect glaze, place the bowl with the egg whites over a double boiler and stir constantly for 5-10 minutes, until it becomes glossy.

9. Finishing the cake: Spread the glaze over the walnut cream using a spatula or a wide knife. Finally, you can grate some chocolate on top for an elegant look and added flavor.

Serving and variations:

This walnut and meringue cake is served at room temperature, and for an extra flavor boost, you can pair it with a scoop of vanilla ice cream or a spoonful of sweet cream. It is a dessert that pairs perfectly with a fruit tea or a fragrant coffee.

If you wish to experiment, you can replace walnuts with hazelnuts or almonds, and for a more intense flavor, add a splash of rum essence to the walnut cream. You can also substitute instant coffee with cocoa for a more chocolatey version.

Nutritional information (per serving):
- Calories: approximately 350 kcal
- Protein: 6 g
- Fat: 22 g
- Carbohydrates: 30 g

Frequently asked questions:

1. Can I use other types of nuts?
Yes, you can experiment with various types of nuts, such as hazelnuts or pistachios, but the flavor of the cake will vary.

2. How can I store the cake?
The cake keeps well in the refrigerator in an airtight container for up to 5 days. Make sure it is well covered.

3. Is it possible to make the cake without sugar?
Yes, you can use alternative sweeteners, but the texture and taste may vary.

With each step, I invite you to enjoy the cooking process and experiment. The walnut and meringue cake is not just a dessert, but a true culinary experience full of flavor and texture. Enjoy!