Meringue cake

Name: Meringue cake - Margareta C.
Ingredients: 8 egg whites; 6 egg yolks; 1 packet of vanilla sugar; 1 packet of baking powder; 6 tablespoons of flour; 5 tablespoons of sugar for the base; 6 tablespoons of sugar for the cream; 100 ml of liquid cream; vanilla essence; 5 tablespoons of ground walnuts; chocolate dessert topping; white cooking chocolate; chocolate decorations; 400 ml of milk; 3 tablespoons of cornstarch.

Dessert - Meringue cake by Margareta C. - Recipia

I came up with this meringue cake after trying various versions and adjusting the quantities along the way. The recipe started quite simply, but I wanted to use the ingredients I had on hand, so I made a few adaptations. The base is light, the yolk cream is smooth, and it pairs well with a chocolate topping. I've tested it a few times already, and there hasn't been a single slice left for the next day. Quick Info Total Time: about 1 hour and 20 minutes (with minimal cooling) Preparation Time: 20 minutes Baking Time: 30 minutes Cooling/Resting Time: at least 30 minutes in the fridge Servings: 10-12, depending on how large you cut them Difficulty: medium Type: homemade dessert, perfect for when you have leftover egg whites or for a family meal Ingredients Base: 8 egg whites 5 tablespoons sugar 1 packet vanilla sugar 6 tablespoons flour 5 tablespoons ground walnuts 1 packet baking powder Yolk Cream: 6 egg yolks 6 tablespoons sugar 3 tablespoons cornstarch 400 ml milk 100 ml liquid cream 2 tablespoons vanilla extract For Decoration: dessert chocolate topping grated white chocolate chocolate decorations (or anything you have on hand) Instructions 1. Start with the base. Beat the egg whites with the sugar and vanilla sugar until stiff peaks form, like for meringues. 2. Gradually fold in the flour, one tablespoon at a time, gently mixing with a spatula or whisk. Add the ground walnuts and baking powder at the end, using wide motions to avoid deflating the mixture. 3. Prepare a medium rectangular baking pan lined with parchment paper. Pour in the mixture and level it without pressing down. 4. Bake the base in a preheated oven at medium heat for about 30 minutes. Check towards the end to ensure it doesn’t dry out. Remove it and let it cool completely. 5. For the cream, place the egg yolks, sugar, and cornstarch in a bowl. Mix until well combined, then gradually add the milk while continuously stirring. 6. Transfer the mixture to a small pot and cook over low heat. Stir constantly, like making pudding, to prevent it from sticking. Once the cream thickens, remove it from the heat and let it cool. 7. Whip the liquid cream separately. When the cream has completely cooled, fold in the whipped cream and add the vanilla extract. Mix until you have a smooth cream. 8. Spread the cream over the cooled base carefully, without pressing too hard. 9. Top with the dessert chocolate topping. Spread it with a wide knife or spatula. Sprinkle the chocolate decorations and grate some white chocolate on top for contrast. 10. Refrigerate the cake for at least 30 minutes to set. After that, it can be stored in a cool place until the next day. Why I Make This Recipe Often It easily uses up leftover egg whites, requires no complicated ingredients, and keeps well from one day to the next. The base stays fluffy, and the cream is creamy without being too heavy. Tips and Variations Tips Don’t cook the cream too long, just until it thickens. It’s important to let both the base and cream cool completely before assembling, otherwise the cream layer may become too soft. The baking pan can be medium-sized (about 20x30 cm), but you can adjust it depending on how tall you want the base to be. Substitutions Ground walnuts can be replaced with hazelnuts or almonds if you want a different flavor. Liquid cream can be substituted with whipped cream, whipped separately. Variations If you don’t have dessert chocolate topping, you can melt some plain milk chocolate and spread it on top. You can also use other chocolate decorations or shredded coconut. Serving Ideas Cut into slices, it pairs well with coffee or as a dessert after lunch. It can be further decorated with fresh fruit if you want something fresher. Frequently Asked Questions 1. Can I use egg whites from the freezer? Yes, just let them thaw completely and whip them normally. The texture of the base won't change significantly. 2. Can the cream be made with just milk, without cream? You can use only milk, but the cream makes it lighter. If you omit it, the cream will be denser, but it still works. 3. What type of chocolate topping is suitable? I used store-bought dessert topping, but melted chocolate with a bit of milk works too. 4. Can I use vanilla sugar in the cream instead of extract? You can, but the final taste will be a bit more subtle. The extract gives a more pronounced flavor. 5. Can the base be made without walnuts? Yes, you can omit the walnuts, but the base will be simpler and fluffier without that slightly crunchy texture. Nutritional Values Approximately per serving (out of 12): Calories: 220 kcal Protein: 5 g Carbohydrates: 29 g Fats: 9 g Values may vary depending on toppings and the type of cream used. The cake has a moderate sugar content, and the egg whites and walnuts provide some protein. Storage and Reheating Keep it covered in the fridge. It lasts well for 2-3 days. I do not recommend freezing, as the texture of the cream can suffer. Reheating doesn’t make sense; it’s served cold or at room temperature. If it’s very warm, keep it cool, otherwise the cream may become soft.

Meringue cake

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