Walnut meringue cake with sponge and vanilla cream

Name: Walnut meringue cake with sponge and vanilla cream
Ingredients: 6 egg whites; 1/4 teaspoon salt; 6 tablespoons sugar; 2 tablespoons flour; 120 g ground walnuts; 3 eggs; 1/4 teaspoon salt; 3 tablespoons sugar; 3 tablespoons oil; 3 tablespoons flour; 1 packet vanilla sugar; 6 egg yolks; 150 g sugar; 380 ml milk; 1 packet vanilla pudding mix; 2 packets vanilla sugar; 200 g softened butter with 82% fat; 200 ml whipping cream; 100 g chocolate; 60 ml liquid cream; 30 g chopped chocolate; 30 g raisins

Dessert - Walnut meringue cake with sponge and vanilla cream by Clarisa O. - Recipia

The walnut meringue cake with sponge and vanilla cream needs the egg whites beaten until stiff before adding the walnuts, so the layers hold their shape in the oven. It has crisp layers, a soft layer of sponge and smooth cream, then it’s covered in whipped cream and decorated with chocolate and raisins. I leave the ground walnuts a little coarse so you can taste them in the thin layers. Preparation: 45 minutes. Cooking: 68 minutes. Resting: 180 minutes. Total time: 293 minutes. Serves: 12. Approximately 530 kcal and 9 g protein per serving.

Ingredients

For the walnut meringue layers

6 egg whites
1/4 teaspoon salt
6 tablespoons sugar
2 tablespoons flour
120 g ground walnuts

For the sponge

3 eggs
1/4 teaspoon salt
3 tablespoons sugar
3 tablespoons oil
3 tablespoons flour
1 packet vanilla sugar

For the vanilla cream

6 egg yolks
150 g sugar
380 ml milk
1 packet vanilla pudding mix
2 packets vanilla sugar
200 g softened butter with 82% fat

For decorating

200 ml whipping cream
100 g chocolate
60 ml liquid cream
30 g chopped chocolate
30 g raisins

Preparation

1. Beat the 6 egg whites with 1/4 teaspoon of salt until foamy. Gradually add the 6 tablespoons of sugar and beat until the meringue is stiff and glossy. 2. Fold in 2 tablespoons of flour and 120 g of ground walnuts with a spatula. Divide the mixture in two and bake the layers one at a time in a 26 cm cake pan lined with baking paper, at 160°C, for 15-18 minutes each, until lightly browned at the edges. 3. For the sponge, beat the 3 egg whites with 1/4 teaspoon of salt and the 3 tablespoons of sugar. Add the 3 egg yolks, 3 tablespoons of oil and 3 tablespoons of flour, gently folding with a spatula. Add the vanilla sugar and bake in a 26 cm pan lined with baking paper, at 180°C, for 20 minutes, until lightly browned. 4. Leave the meringue layers and sponge to cool for about 60 minutes. Heat 380 ml of milk in a small saucepan for about 5 minutes, until almost boiling. 5. Beat 6 egg yolks with 150 g of sugar and the pudding mix. Slowly pour in the hot milk while stirring, then cook the mixture over low heat for 7 minutes, stirring until thickened. Leave the pudding to cool for 60 minutes. 6. Beat 200 g of softened butter with 2 packets of vanilla sugar. Add the cooled pudding one spoonful at a time, beating until you have a fluffy cream. 7. Place one meringue layer on a serving plate and spread half the cream over it. Add the sponge, the remaining cream and the second meringue layer. Refrigerate the cake for 120 minutes, until the cream sets. 8. Whip the cream and cover the cake. Melt the chocolate with 60 ml of liquid cream, then decorate with melted chocolate, chopped chocolate and raisins.

Notes

For the layers, finely ground walnuts are easy to fold in; if you grind them at home, stop before they start releasing oil. Old walnuts can taste bitter, so smell them before using. The 26 cm pan and baking paper help the layers come out even and release without breaking. Serve the cake cold, sliced, with unsweetened coffee. Keep it covered in the refrigerator for up to 3 days; the layers absorb moisture if left uncovered. Walnuts, eggs, dairy and wheat flour can cause allergic reactions.