Meringue cake with nuts and vanilla cream

Meringue cake with walnut and vanilla cream – an irresistible delight that combines textures and flavors, making it ideal for holidays or any special occasion. This cake not only delights the taste buds but also brings a touch of nostalgia, evoking pleasant childhood memories. So, let’s discover together how we can prepare this delicious recipe!

Preparation time:
- Preparation time: 30 minutes
- Baking time: 40 minutes
- Total time: 1 hour and 10 minutes
- Number of servings: 12

Ingredients:

*For the layers:*
- 10 egg whites
- A pinch of salt
- 300 g powdered sugar
- 300 g ground walnuts
- 4 tablespoons flour
- 7 g ammonium bicarbonate
- Lemon juice

*For the cream:*
- 10 egg yolks
- 200 g powdered sugar
- 2 packets vanilla sugar
- 2 tablespoons milk
- 1 vial vanilla essence
- 250 g butter (at room temperature)

*For the glaze:*
- 100 g dark chocolate
- 50 ml heavy cream

Preparation:

*Step 1: Preparing the layers*
1. Start by preheating the oven to 150°C. This will ensure even baking of the meringue layers.
2. In a large bowl, beat the egg whites with a pinch of salt until frothy. It is essential to use a clean bowl, free of grease, to achieve a stable foam.
3. Gradually add the powdered sugar, mixing well after each addition. Continue to mix until you achieve a dense and glossy foam. This step is crucial to ensure a light and airy texture of the layers.
4. The ammonium bicarbonate dissolved in lemon juice is added to the mixture, mixing gently.
5. In another bowl, combine the ground walnuts with the flour, then fold this mixture into the egg white foam using gentle folding motions to avoid losing air from the mixture.
6. Divide the mixture into 4 equal parts and pour each part into a baking tray lined with parchment paper or greased with butter. Bake the layers for 15-20 minutes, until they turn slightly golden.
7. After baking, let the layers cool on a rack, being careful not to stack them on top of each other to avoid sticking.

*Step 2: Preparing the cream*
1. In a stainless steel pot, combine the egg yolks with 150 g of powdered sugar and the vanilla sugar. Mix well until you obtain a homogeneous mixture.
2. Add the two tablespoons of milk and place the pot over a double boiler. Continue to stir constantly until the cream thickens. This process may take 10-15 minutes, and continuous stirring is essential to avoid lumps.
3. Once the cream has thickened, let it cool to room temperature.
4. In a separate bowl, mix the butter with the remaining powdered sugar until fluffy. Then, add the cooled cream and vanilla essence, continuing to mix until well combined.

*Step 3: Assembling the cake*
1. Choose a nice platter and place the first meringue layer. Generously spread it with the vanilla cream.
2. Continue with the other layers, spreading cream on each layer.
3. After assembling all the layers, refrigerate the cake for a few hours, or ideally overnight, to allow the flavors to combine perfectly.

*Step 4: Preparing the glaze*
1. Break the dark chocolate into small pieces and add it to a pot along with the heavy cream.
2. Heat over low heat, stirring constantly until the chocolate completely melts and the mixture becomes homogeneous.
3. Remove the cake from the refrigerator and pour the chocolate glaze over it, leveling it with a spatula.

*Step 5: Serving*
1. Place the cake back in the refrigerator to allow the glaze to set. You can decorate it with some ground walnuts or chocolate flakes for an even more attractive appearance.
2. Cut into servings and serve with a cup of coffee or tea for an absolutely indulgent moment.

Practical tips:
- Ensure all ingredients are at room temperature for a homogeneous mixture.
- Use freshly ground walnuts for a more intense flavor. If you prefer, you can substitute walnuts with almonds or hazelnuts, each variant giving a different flavor profile.
- If you want a touch of freshness, you can add a few drops of lemon juice to the cream, which will balance the sweetness.
- The cake keeps excellently in the refrigerator, but it is recommended to serve it at room temperature to highlight its flavors.

Frequently asked questions:
- Can I use frozen egg whites? Yes, but make sure to fully thaw them and let them come to room temperature before using.
- How can I avoid cracking the layers? Too high a temperature in the oven or overbaking can lead to cracking. Follow the recommended baking time and temperature.
- What can I do with leftover egg whites? You can use them in other recipes, such as meringues or chocolate mousse.

This walnut meringue cake with vanilla cream will surely become a favorite in your family. Enjoy every slice and cherish the moments spent with loved ones, surrounded by delightful tastes and memories! Enjoy your meal!

 Ingredients: For the meringue: 10 egg whites, a pinch of salt, 300 g powdered sugar, 300 g ground walnuts, 4 tablespoons flour, 7 g baking ammonia, lemon juice. For the cream: 10 egg yolks, 200 g powdered sugar, 2 packets of vanilla sugar, 2 tablespoons milk, 1 vial of vanilla essence, 250 g butter. For the glaze: 100 g dark chocolate, 50 ml cream for whipping.

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