Meringue Cake
Sheets: Start by preparing delicious meringue sheets. Whip the egg whites with a pinch of salt until you achieve a stiff foam that forms soft peaks. It is essential that the egg whites are at room temperature to achieve the best results. Gradually add the sugar in several batches, continuing to mix. Each batch of sugar must be completely dissolved before adding the next one, so you get a glossy and firm meringue that forms stiff peaks. Finally, fold in sifted cocoa, ground nuts, and coarsely chopped nuts using a spatula. Gently mix with a bottom-up folding motion to maintain the air in the meringue, which is essential for fluffy sheets. Divide the mixture into three equal parts and bake each sheet one at a time. Place each portion of meringue on the parchment paper lining the back of a 28x20 cm tray. Bake in a preheated oven at 150 degrees Celsius for about 20 minutes, or until the meringue sheet is well baked, with a dry surface and a slight browning at the edges. Once baked, remove the tray from the oven, flip the meringue sheet, and immediately remove the parchment paper; if the sheets are well baked, the paper will come off easily. Let them cool on a cooling rack without stacking them. Cream: The next step is to prepare the delicious cream. In a bain-marie, combine the egg yolks with the sugar, butter, sifted cocoa, instant coffee, and vanilla essence. Heat the mixture over low heat, stirring constantly, until the cream thickens and becomes velvety. Once it reaches the desired consistency, set it aside and let it cool slightly. Divide the cream into three equal parts, and while it is still warm, spread a generous layer of cream on each meringue sheet, then layer the sheets, ensuring each layer is evenly distributed. Let the cake sit at room temperature in a cool place until the next day. This resting time allows the top layer of cream to set, forming a glossy glaze on the surface of the cake. If desired, you can decorate the cake with coarsely chopped nuts or ground nuts, or with caramelized nuts, sprinkling them over the last layer of moist cream. When you are ready, cut the cake into small portions, savoring it only the next day when the flavors have intensified and the textures have perfectly melded. This cake will surely become a favorite, bringing a touch of sweetness to every day!
Ingredients
- Sheets:
- 4 egg whites
- 1 pinch of salt
- 200 g sugar
- 1 tablespoon cocoa
- sifted
- 200 g ground walnut
- 50 g toasted walnut
- coarsely chopped Cream:
- 6 egg yolks
- 300 g sugar
- 300 g butter
- soft
- 2 tablespoons cocoa
- sifted
- 1 tablespoon ness
- 1 tablespoon vanilla essence For the garnish: walnut
- coarsely chopped / ground walnut and / or caramelized walnuts (optional)
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