Gift cake

Celebration Cake with Meringue Base and Caramelized Nuts

Who doesn't love an elegant cake filled with tempting textures and flavors? This fine cake with a meringue base and nuts, along with a carrot layer, is not just a delicacy but a true culinary masterpiece. Perfect for any special occasion, whether it's an anniversary, a celebration, or simply a family Sunday, this cake is sure to impress everyone.

Preparation time: 1 hour
Baking time: 1 hour
Total time: 2 hours
Servings: 12-14

Ingredients:

For the Meringue Base:
- 6 egg whites
- 140 g unsalted roasted nuts (preferably ground and skinned)
- 2 tablespoons cornstarch
- 140 g sugar
- A pinch of salt

For the Carrot Layer:
- 3 eggs
- 80 g sugar
- 70 g roasted nuts (ground)
- 50 g finely grated carrot
- 25 g melted butter
- 1 teaspoon baking powder
- A pinch of salt

For the Vanilla Cream:
- 6 egg yolks
- 4 tablespoons powdered sugar
- 3 tablespoons cornstarch
- 500 ml milk
- 200 g butter (minimum 82% fat)
- Vanilla (to taste)

For the Cream Cheese:
- 500 ml heavy cream (33% fat)
- 400 g cream cheese
- 3 tablespoons powdered sugar

For the Nut Krantz:
- 200 g unsalted roasted nuts
- 100 g sugar
- 100 g white chocolate

Personal Note:
To add a touch of creativity, you can decorate the cake with white chocolate figures or edible flowers, bringing a personal and festive touch.

Step-by-Step Preparation:

1. Meringue Base
- Start by preheating the oven to 160°C (medium heat).
- In a clean bowl, add the egg whites and a pinch of salt. Use a mixer to beat them until frothy.
- Gradually add the sugar, continuing to mix until the mixture becomes glossy and forms stiff peaks.
- In another bowl, mix the ground roasted nuts with the cornstarch. Gently fold the nut mixture into the meringue using a spatula, with up-and-down motions to avoid losing air from the egg whites.
- Pour the mixture into the prepared pan lined with parchment paper. You can bake one large layer or two smaller layers.
- Bake in the oven for about 30-35 minutes or until the layer is golden and crispy. Allow it to cool completely.

2. Carrot Layer
- Start by preheating the oven to 175°C.
- Beat the egg whites with a pinch of salt until frothy. Add the sugar and continue mixing until dissolved.
- In another bowl, cream the egg yolks with the melted butter and grated carrot.
- Fold the frothy egg whites into the yolk mixture and mix well.
- Incorporate the ground nuts and baking powder, mixing carefully.
- Pour the mixture into the prepared pan and bake for 40-45 minutes or until the layer is firm and passes the toothpick test.

3. Vanilla Cream
- In a pot, mix the egg yolks with the sugar and cornstarch.
- Gradually add the milk, whisking well.
- Place the pot over low heat, stirring continuously until the cream thickens. Let it cool completely.
- Once cooled, gradually incorporate the softened butter, mixing until creamy and smooth.

4. Cream Cheese
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold in the cream cheese and powdered sugar, mixing lightly.

5. Nut Krantz
- In a pan, caramelize the sugar until golden. Add the roasted nuts and stir quickly.
- Pour the mixture onto a damp surface to cool, then crush using a rolling pin.

Assembly:

1. Place the first meringue layer on a serving platter. Spread a layer of vanilla cream, followed by a layer of krantz.
2. Place the carrot layer on top and add the cream cheese, followed again by krantz.
3. Finally, place the second meringue layer on top.
4. Cover the cake with the remaining cream cheese, ensuring it is evenly distributed.
5. For a festive look, you can use aluminum foil to create ribbons that mimic a gift. Finally, sprinkle the nut krantz on the outside of the cake for a crunchy finish.

Serving:

This cake pairs perfectly with fruit tea or a sweet wine. If you want to add a touch of freshness, a berry sauce will make the cake even more delicious.

Helpful Tips:

- Ensure all ingredients are at room temperature for a uniform texture.
- If you prefer a less sweet version, you can reduce the sugar in the prepared creams.
- The cake can be made a day in advance to allow the flavors to meld.

Nutritional Information:

This cake is rich in protein due to the eggs and cheese, while the nuts provide a good source of healthy fats. However, it is important to consume moderate portions, considering the sugar and fat content.

Whether it's a celebration or a simple family meal, this meringue cake with nuts and carrots will bring joy to any moment. Enjoy!

 Ingredients: Meringue Base: 6 egg whites, 140 g unsalted roasted hazelnuts, 2 tablespoons cornstarch, 140 g sugar, a pinch of salt. Carrot Base: 3 eggs, 80 g sugar, 70 g hazelnuts, 50 g finely grated carrot, 25 g butter, 1 teaspoon baking powder, a pinch of salt. Vanilla Cream: 6 egg yolks, 4 tablespoons powdered sugar, 3 tablespoons cornstarch, 500 ml milk, 200 g 82% fat butter, vanilla. Cream Cheese: 500 ml whipping cream 33% fat, 400 g cream cheese, 3 tablespoons powdered sugar. Hazelnut Krantz: 200 g unsalted roasted hazelnuts, 100 g sugar, 100 g white chocolate.

 Tags:  gift cake fine cake with meringue base and hazelnuts carrot cake with nuts vanilla cream cream cheese caramelized hazelnuts