Half-moon cake

I found this recipe on an old shelf with magazines, on a torn page from an issue of "Practical in the Kitchen." I've made it several times, using plum jam, but also with other tangy jams, especially when I have 2-3 opened jars in the fridge. It's not a complicated cake, it doesn't create much mess, and the ingredients are usually on hand. It turns out fluffy, with a slightly crunchy meringue and distinct layers.

Quick Info

Total time: about 50 minutes (including cooling)
Servings: 16 pieces (22x30 cm pan)
Difficulty: easy, no special techniques required

Ingredients

For the base:
- 3 egg yolks
- 100 ml milk (room temperature)
- 150 g butter (melted and cooled)
- 150 g sugar
- 200 g all-purpose flour
- 1 packet baking powder (10 g)

For the fruit layer:
- 400 g plum jam (or another tangy jam, not too runny)

For the meringue:
- 3 egg whites
- a pinch of salt
- 3 tablespoons sugar (about 60 g)
- 1 cup ground walnuts (about 100-120 g)

For finishing:
- powdered sugar, for decoration

Instructions

1. Preheat the oven to 175°C (350°F). Prepare a rectangular baking pan by greasing it with a little oil and dusting it with flour.

2. In a bowl, mix the milk with the sugar until the sugar is completely dissolved. You can use a regular whisk. Add the egg yolks, then the melted and cooled butter. Mix until smooth.

3. Gradually add the flour mixed with the baking powder, stirring gently. The mixture should be like a thicker sour cream, not liquid but not too stiff either. If it seems too thick, add another tablespoon of milk.

4. Pour the batter into the pan and level it out. Bake in the oven for about 20 minutes on the middle rack. The base should firm up slightly but not be completely baked – check it with your finger; it should be slightly elastic to the touch.

5. While the base is in the oven, beat the egg whites with a pinch of salt. Use a mixer and beat until stiff peaks form. Gradually add the sugar while continuing to beat until you achieve a glossy and firm meringue.

6. Gently fold in the ground walnuts with a spatula, mixing from the bottom up to avoid deflating the meringue.

7. Remove the pan from the oven. Spread the jam evenly over the warm base (don’t worry about making it perfect, just cover the entire surface). Immediately add the walnut meringue, leveling it with a spatula or the back of a spoon.

8. Return the pan to the oven at the same temperature for another 10-12 minutes. The meringue should just form a light crust and brown slightly around the edges.

9. Remove the pan and let it cool completely; otherwise, the meringue may collapse when you cut it. You can use a metal cutter dipped in warm water for portioning, so the meringue doesn’t stick to the knife.

10. Dust with powdered sugar before serving.

Why I Make This Recipe Often

It doesn’t take long, the ingredients are simple, and I’ve had no problems with it turning out well every time. The base is fluffy, the meringue isn’t too sweet, and the layer of jam adds a fruity flavor. It can be cut into small pieces, keeps well for a few days, and is suitable for packing or when you have guests. It’s easy to adapt if you have another type of jam on hand.

Tips and Variations

Tips

- For good texture, the butter should be melted but completely cooled when mixed with the egg yolks.
- Use parchment paper if you have trouble with the base sticking to the pan.
- To prevent the meringue from collapsing, do not remove the cake from the pan while it’s warm.
- If the meringue seems too runny, beat it for another minute and be careful not to mix too vigorously when adding the walnuts.

Substitutions

- Butter can be replaced with margarine, but the texture and flavor will differ.
- For the jam: any jam with a more pronounced and slightly tangy flavor works (sour cherries, apricots, blackcurrants). If the jam is too runny, drain the liquid or simmer it to reduce.
- You can reduce the sugar by 10-20 g if you prefer it less sweet.

Variations

- You can add a few drops of rum or vanilla extract to the meringue.
- For a crunchy layer, sprinkle a few whole walnut pieces on top of the meringue before baking.
- For flavor, you can add a little cinnamon to the plum jam.

Serving Ideas

- It pairs well with coffee, for breakfast, or as a snack.
- It also goes nicely with plain yogurt on the side if you want to cut down on sweetness.
- You can sprinkle some coconut flakes on the meringue for another texture.

Frequently Asked Questions

1. Can I use more egg whites/yolks?
The recipe can be adjusted if you have smaller or larger eggs, but keep the 3:3 ratio for balanced layers.

2. What can I replace the walnuts with if I have allergies?
You can use ground almonds or leave the meringue plain (without nuts), but the texture will be different.

3. Can I make it in advance and freeze it?
I do not recommend freezing. The meringue loses its texture when thawed. It’s better to keep it in the fridge and consume it within 2-3 days.

4. What if I don’t have a mixer?
You can whip the meringue by hand with a whisk, but it will take longer and requires patience. A mixer is still more reliable.

5. What should I do if the base remains too soft in the middle?
Check the oven temperature (it may need to be 5-10°C higher at the beginning), and if it seems undercooked after 20 minutes, leave it for another 3-5 minutes before adding the jam and meringue.

Nutritional Values

Per serving (out of 16):
- Approximately 180-200 kcal
- 7 g fat (mostly from butter and nuts)
- 26 g carbohydrates
- 3 g protein

The caloric value depends on how sweet and fatty the jam used is and the thickness of the meringue layer.

Storage and Reheating

The cake can be stored in the fridge, covered, for up to 4 days. It’s best to let it come to room temperature before serving, so the meringue isn’t too hard. I do not recommend reheating in the oven or microwave, as the meringue may melt or become too soft. If you portion it in advance, use a clean knife for each cut to keep the layers smooth.

The base. The sugar dissolves in milk, after which the egg yolks beaten with melted butter will be added. Then, the flour mixed with baking powder will be added. A mixture of the consistency of sour cream will form, which will be added to a tray greased with oil and then dusted with flour. The tray will be placed in the oven for 20 minutes, then removed and the plum jam will be spread over its surface. While the base is baking, the egg whites will be beaten into a foam with a pinch of salt, gradually adding the sugar. Finally, ground walnuts will be added, mixing gently so as not to deflate the meringue. Then, it will be added to the tray over the plum jam and the tray will be placed back in the oven for 10 minutes. It will be allowed to cool, dusted with powdered sugar, and then portioned according to preference. I used a metal mold passed through warm water. Any kind of sweet-sour jam can be used.

 Ingredients: For the base: 3 egg yolks, 100ml milk, 150g butter, 150g sugar, 200g flour, and a pinch of baking powder. For the meringue: 3 egg whites, a pinch of salt, 3 tablespoons of sugar, a cup of ground walnuts, and 400g of plum jam.

 Tags:  crescent cake