Buturugi

I usually make these "logs" when I have egg whites to use up or when I have leftovers from other desserts. The recipe isn't complicated, but it requires a bit of patience for the meringues and the cream. The result is worth it – you get treats with nuts and cocoa cream that can be prepared for a family gathering or whenever you're in the mood for something crunchy and creamy. In the end, I roll them in ground nuts. It's one of those recipes I use to avoid wasting anything.

Quick Info

Total time: about 1 hour 15 minutes (including cooling the cream and meringues)
Preparation time: about 25-30 minutes (including mixing and preparing)
Baking time: 20 minutes (for meringues)
Servings: 20-24 pieces, depending on the size of the meringues
Difficulty: medium
Recipe type: homemade cake with nuts and cocoa cream

Ingredients

For the meringues:
6 egg whites
250 g sugar
250 g ground nuts

For the cream:
6 egg yolks
8 tablespoons sugar
2 tablespoons cocoa
1 tablespoon vanilla extract
200 g butter

For finishing:
about 100-150 g ground nuts (for rolling)

Instructions

1. Preparing the meringues

Separate the egg whites and place them in a clean bowl. Whip them until stiff peaks form using a mixer, then gradually add the sugar while mixing until you achieve a glossy and firm meringue. Finally, add the ground nuts and gently fold them in with a whisk or spatula, just enough to incorporate.

Using a teaspoon, place small mounds of the mixture onto a baking tray lined with parchment paper. Don’t place them too close together, as they will spread a bit while baking.

Preheat the oven to 200°C. Once heated, reduce to 120°C and place the tray inside. The meringues will bake for about 20 minutes until they are slightly golden on the outside and feel dry to the touch. I don't take them out of the oven immediately – I prefer to leave them for another 5-10 minutes with the oven off and the door slightly ajar to prevent them from cracking suddenly.

Transfer them to a wire rack and let them cool completely.

2. Cocoa cream

In a stainless steel or glass bowl, combine the egg yolks and sugar. Whisk them well until creamy. Place the bowl over a double boiler with gently simmering water underneath (the bottom of the bowl should not touch the water). Continue whisking.

Separately, dissolve the cocoa in 2-3 tablespoons of cold water. Heat the mixture briefly, just enough to warm it slightly, then pour it over the egg yolks. Add the vanilla extract. Keep mixing over the steam until the cream thickens, about 15 minutes. It's done when it becomes a thicker, yet still pourable cream. Allow it to cool completely.

Once the cream has cooled, beat the butter (at room temperature) until fluffy. Add the cocoa cream, one tablespoon at a time, mixing each time until fully incorporated and a smooth cream is achieved.

3. Assembly

Take two meringues, stick them together at the top with a little cream, so they look like logs. Then roll them in ground nuts, so they stick to the cream and the edges of the meringues.

Let them chill for at least an hour before serving, so the cream sets.

Why I make this recipe often

It's a practical solution when I have egg whites to use, and the flavor combines the crunch of the meringue with the nutty texture and smooth cocoa cream. They keep well for a few days and are perfect when you want something sweet at hand without being too fussy. I can also make them ahead of a holiday.

Tips and Variations

Tips

- If the meringues don’t come off easily from the parchment paper, let them cool a bit longer.
- The cream must be completely cooled before mixing with the butter; otherwise, it may curdle.
- The butter should be at room temperature, not cold from the fridge.
- Don’t overmix when folding in the nuts to maintain the volume.

Substitutions

- Ground nuts can be replaced with ground hazelnuts or almonds, but the flavor will be different.
- Vanilla extract can be omitted if you don’t have it; it’s not a central ingredient.

Variations

- You can add a little grated orange zest to the cream for a different flavor, but it’s not necessary.
- The meringues can be made smaller or larger, according to preference.

Serving Ideas

- Serve them straight from the fridge to keep the cream stable.
- They are great as a dessert with coffee or alongside a cup of tea.

Frequently Asked Questions

1. Can I make the meringues a day in advance?
Yes, it’s actually recommended to make them ahead of time so they are completely cool before filling with cream.

2. What can I substitute for nuts if I have allergies?
You can try ground almonds or hazelnuts if there are no allergies to those. If you can’t tolerate nuts at all, there’s no suitable substitute for this recipe.

3. My cream curdled after adding the butter; can it be salvaged?
If it curdled, let it sit for 10 minutes, then mix at high speed. Sometimes it will come together again. If not, you can still use it; the taste isn’t too affected.

4. Can I make the cream without a double boiler?
I don’t recommend it. Cream over direct heat can coagulate very quickly. The double boiler is safer for the egg yolks.

5. Can I store the cream in the fridge for another round?
Yes, if you have too much cream, keep it in the fridge for 2-3 days. Let it come to room temperature before using; otherwise, it will be hard to spread.

Nutritional Values

Approximately, one log has about 160-180 kcal, mostly from nuts, sugar, and butter. For 24 pieces, the entire recipe has around 4000-4300 kcal. Macros: predominantly fats (from nuts and butter) and carbohydrates (sugar). The protein comes mainly from eggs and nuts, but it’s not very much per piece.

Storage and Reheating

The logs store well in the fridge in a covered container. They last 2-3 days without issues. I don’t reheat them; they are served cold. The filled meringues are not crunchy the next day, but they are still good. If you want to keep them longer, assemble them just before serving and store the meringues separately in a dry container. Keep the cream covered in the fridge.

 Ingredients: Ingredients for the nut meringues: 6 egg whites, 250 g sugar, 250 g ground walnuts. Ingredients for the cream: 6 egg yolks, 8 tablespoons sugar, 2 tablespoons cocoa, 1 tablespoon vanilla extract, 200 g butter. We also need about 100-150 g ground walnuts.

 Tags:  nut cake chocolate cream cake