Meringue cake with nuts and cherries
Egg White, Walnut, and Cherry Cake: A Deliciously Easy Recipe
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 12 servings
The egg white, walnut, and cherry cake is a dessert that brings together a fluffy texture and a sweet-sour taste, perfect for satisfying any sweet craving. This recipe is ideal for using up leftover egg whites from other dishes. Never throw away egg whites! You can freeze them for moments when you crave something sweet, and this cake is the perfect choice.
A Brief History of Egg White Cakes
Egg white cakes have a long tradition in various culinary cultures. They are often used to create light, yet flavorful desserts, thanks to the aeration that egg whites provide. This way, the cakes become fluffy, and the addition of nuts and fruits brings extra flavor and texture.
Necessary Ingredients
For a 26x39 cm tray, you will need the following ingredients:
- 450 g thawed egg whites (about 14 egg whites)
- 1 pinch of salt
- 350 g sugar
- 7 tablespoons of oil
- 15 tablespoons of flour
- 2 heaping tablespoons of cocoa powder
- 1 packet of baking powder
- 50 g ground walnuts
- 100 g chopped walnuts
- Optional: about 150 g cherries, washed and pitted
Step by Step: Preparation Guide
1. Preparing the Egg Whites: Start by taking the egg whites out of the freezer a few hours before you begin preparing. It is essential that the egg whites are completely thawed to achieve a fluffy foam. Once they are ready, prepare the mixer. If you have a classic mixer, it is better to divide the amount of egg whites into two bowls to prevent them from deflating. Add a pinch of salt to the egg whites.
2. Beating the Egg Whites: Beat the first half of the egg whites on high speed until they become a firm foam that does not flow when you stop the mixer. Gradually add half of the sugar and continue mixing until well combined. Then add the oil, one tablespoon at a time, mixing on low speed.
3. Repeating the Process: Do the same with the other half of the egg whites. Once all the egg whites have been beaten, place them in a larger bowl.
4. Mixing the Dry Ingredients: In another bowl, combine the flour with the baking powder. Gradually add this mixture, one tablespoon at a time, over the beaten egg whites, gently folding with a spatula from the bottom up to preserve the air in the mixture.
5. Adding the Walnuts: Incorporate the ground walnuts into the egg white mixture, mixing gently.
6. Preparing the Tray: Line a tray with baking paper. Pour half of the mixture into the tray, leveling the surface gently.
7. Creating the Cocoa Mixture: In the remaining mixture, add the two tablespoons of cocoa powder. Mix well and pour over the white mixture in the tray, leveling again.
8. Adding the Cherries: Place the washed and pitted cherries into the mixture, spreading them evenly. Sprinkle the chopped walnuts on top.
9. Baking: Preheat the oven to 180 degrees Celsius (medium heat) and bake the cake for 25-30 minutes. Perform the toothpick test to check if it is baked: insert a toothpick into the center of the cake; if it comes out clean, the cake is ready.
10. Cooling and Slicing: Let the cake cool in the tray, then cut it into appropriate portions.
Serving Suggestions
This cake is delicious both warm and cold. You can serve it alongside a scoop of vanilla ice cream or with a caramel sauce for an extra flavor boost. A cup of tea or coffee pairs perfectly with the sweet taste of the cake.
Nutritional Benefits
The cake is a good source of protein from the egg whites and healthy fats from the walnuts. Additionally, cherries add antioxidants and essential vitamins, making it a healthier dessert compared to others.
Frequently Asked Questions
1. Can I use alternative sugar?
Yes, you can replace sugar with a natural sweetener, but make sure to follow the appropriate proportions.
2. What can I use instead of cherries?
This recipe is versatile; you can use berries, peaches, or even apple pieces.
3. How can I adapt the recipe for a smaller tray?
If you have a smaller tray, proportionally reduce the quantities of the ingredients. For example, for a 20x30 cm tray, use 2/3 of the mentioned quantities.
4. Can the cake be frozen?
Yes, the cake can be frozen. Cut it into portions and store it in an airtight container.
5. What is the best way to store the cake?
Keep the cake in an airtight container at room temperature for 3-5 days. If you want to keep it longer, it is advisable to freeze it.
This egg white, walnut, and cherry cake recipe is not only simple but also a wonderful way to enjoy a delicious dessert without wasting ingredients. Try it and enjoy every bite! Enjoy your meal!
Ingredients: For a tray of 26x39cm: 450 g thawed egg whites (about 14 egg whites) 1 pinch of salt 350 g sugar 7 tablespoons of oil 15 tablespoons of flour 2 heaping tablespoons of cocoa 1 packet of baking powder 50 g ground walnuts 100 g chopped walnuts optional: about 150 g cherries
