Meringue cake with walnuts
Egg white and nut cake: a light and versatile delight
Preparation time: 15 minutes
Baking time: 30-35 minutes
Total time: 50 minutes
Number of servings: 8-10 servings
Who hasn’t faced the dilemma of leftover egg whites after making a cream or mayonnaise at least once? This egg white and nut cake is the perfect solution to transform those egg whites into a delicious, fluffy, and aromatic dessert.
The cake has its origins in ancient times when housewives sought ingenious ways to avoid wasting anything they had at home. This recipe is inspired by an old cookbook by Sanda Marin, blending tradition with modern versatility, making it a dessert that can be adapted to individual preferences. It can be made with nuts or almonds and served both as a cake or in muffin form or as a cake layer.
Necessary ingredients:
- 6 egg whites
- 150 grams of sugar
- 1 tablespoon of vanilla extract
- 125 grams of butter (at room temperature)
- 125 grams of flour
- 125 grams of nuts or almonds (or 200 grams of nuts for a more intense flavor)
Step by step: how to prepare the egg white and nut cake
1. Preparing the ingredients: Make sure all ingredients are at room temperature. This will help the egg whites whip better. Weigh and measure the ingredients to have everything ready.
2. Whipping the egg whites: In a clean, dry bowl, add the 6 egg whites. Using an electric mixer, beat the egg whites on medium speed until they become frothy. Then, gradually add the sugar, one tablespoon at a time, continuing to beat until you achieve a firm, shiny meringue. This is an essential step, as the air incorporated into the egg whites will bring freshness and lightness to your cake.
3. Adding the vanilla: Once the meringue is ready, add the vanilla extract and gently mix to incorporate.
4. Creaming the butter: In another bowl, use a spatula or mixer to cream the room temperature butter with the flour until a homogeneous mixture is obtained. This step will help create a fine and fluffy texture.
5. Combining the ingredients: Add the butter and flour mixture over the egg white meringue. Use a spatula to gently fold, using an up-and-down motion to avoid losing air from the meringue.
6. Adding the nuts: Chop or grind the nuts or almonds, then add them to the mixture, gently mixing to distribute evenly.
7. Preparing the baking pan: Preheat the oven to 150-180 degrees Celsius (300-350 degrees Fahrenheit). Grease a baking pan with butter and sprinkle flour, or you can use muffin tins for individual portions.
8. Baking: Pour the mixture into the prepared pan and level the surface. If using muffin tins, fill them up to 2/3 full. Bake the cake for 30-35 minutes, until it is lightly browned on top and a toothpick inserted in the center comes out clean.
9. Cooling and serving: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Serve it plain, dusted with powdered sugar, or alongside a scoop of vanilla ice cream for a contrast of textures and flavors.
Useful tips:
- If you want to add a chocolate note, you can incorporate some dark or white chocolate pieces into the mixture.
- For a more exotic flavor, you can add lemon or orange zest.
- Don’t hesitate to experiment with different types of nuts, such as pistachios or pecans, to change the flavor profile of the cake.
Nutritional benefits:
This cake is a good source of protein from egg whites and healthy fats from nuts. Nuts are rich in antioxidants and omega-3 fatty acids, excellent benefits for heart health and brain function. The flour adds complex carbohydrates, providing long-lasting energy.
Frequently asked questions:
1. Can I use free-range eggs?
Of course! Free-range eggs can provide a richer flavor, but make sure they are fresh.
2. How can I store the cake?
Keep the cake in an airtight container at room temperature for 2-3 days or in the fridge for a week.
3. Can I freeze the cake?
Yes, you can freeze the cake cut into portions and keep it for up to 3 months. Make sure to wrap it well to prevent freezer burn.
This egg white and nut cake is not only a delicious dessert but also an ingenious option to use leftover ingredients. It is perfect for serving at an afternoon tea or as a family dessert. Don’t forget to share the recipe with your loved ones and enjoy every bite!
Ingredients: Ingredients: - 6 egg whites - 150 grams of sugar - 1 tablespoon of vanilla essence - 125 grams of butter - 125 grams of flour - 125 grams of nuts, almonds, etc. (I used about 200 grams of nuts because I really like them!)
