Meringue Cake with Walnuts and Cream

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

The layers can be baked a week or two in advance. The main thing is to store them in a dry place in a plastic bag. For a family, it’s enough to make half. I usually bake one rectangular layer, cut it in half, and fold it over.

Ingredients

Egg white - 10 pieces
Chopped almonds - 14.1 oz
Powdered Sugar - 14.1 oz
Butter - 12.3 oz
Condensed Milk - 1 can
Potato protein - 2 tablespoons

Step by Step guide

Step 1

Whip the chilled egg whites until they increase in volume by 4 times. While continuing to whip, gently add the sugar (powdered). The entire process should not take more than 25 minutes. After that, the egg whites will start to settle. I use medium speed on the mixer. You can separate some of the egg whites and bake a few portioned meringues without nuts for decorating the cake.

Step 2

Sift the starch over the egg whites and add 250 ml of walnuts. Gently mix with a spatula using cutting motions and spread onto 2 large baking sheets lined with parchment paper. I use a blender to chop the nuts.

Step 3

Bake for 10 minutes at 302°F and then for 1.5 hours at 266°F. It’s good if you can leave the meringues in the turned-off oven for a few more hours.

Step 4

Prepare the cream: whip the softened butter until light and fluffy. Add the condensed milk one tablespoon at a time, beating well after each addition (high speed).

Step 5

Spread the cream on the layers and sprinkle with walnuts. Use the remaining cream for decorating the cake. Serve the cake chilled. The meringues become a little softer the next day.