Egyptian Cake
Meringue Layer Cake with Walnut Cream: A Refined Delight for Any Occasion
Who doesn’t love a dessert that combines crunchy, creamy textures and delicious flavors? This meringue layer cake with walnut cream is perfect for lovers of sophisticated sweets, bringing a touch of elegance to your table. I will guide you through each step of the preparation, ensuring you achieve a result worthy of the most esteemed patisseries.
Preparation Time: 30 minutes
Baking Time: 1 hour (20 minutes for each layer)
Total Time: 1 hour and 30 minutes
Servings: 12
Ingredients for the Layers (3 layers):
- 6 egg whites
- 6 tablespoons of sugar
- 3 tablespoons of flour
- 120 g ground walnuts (or hazelnuts)
Ingredients for Cream 1:
- 6 egg yolks
- 6 tablespoons of sugar
- 340 ml milk
- 2 tablespoons of cornstarch
- 170 g butter
- A few drops of vanilla extract
Ingredients for Cream 2:
- 150 g sugar
- 200 ml heavy cream
- 120 g coarsely chopped walnuts
Preparation:
Step 1: Baking the Layers
Start by preheating the oven to 180°C (350°F). Now it’s time to prepare the three meringue layers. In a large bowl, beat the egg whites with a pinch of salt using an electric mixer until stiff peaks form. It's crucial to ensure that the bowl is clean and dry, as any trace of fat can prevent the egg whites from whipping properly. Gradually add the 6 tablespoons of sugar and continue mixing until the mixture is glossy and firm.
Step 2: Adding the Walnuts
Mix the 120 g of ground walnuts with 3 tablespoons of flour. This mixture will help absorb moisture and give structure to the layers. Gently fold it into the egg white mixture using a spatula and delicate up-and-down motions to avoid deflating the batter.
Step 3: Baking the Layers
Pour the mixture into three 24 cm (9-inch) round cake pans, greased with oil and lined with parchment paper. If you don’t have 24 cm pans, you can use 26 cm pans, but you’ll need to adjust the baking time. Bake each layer for 20 minutes, until they turn lightly golden. Once baked, let them cool completely on a wire rack.
Step 4: Preparing Cream 1
In a saucepan, whisk the egg yolks with the sugar until you achieve a light-colored cream. Gradually add the cornstarch and milk, continuously stirring to avoid lumps. Place the saucepan over low heat and stir constantly until the cream thickens. This process may take about 5-10 minutes. Then, let the cream cool completely.
Step 5: Butter Cream
Once the cream has cooled, beat the room-temperature butter until fluffy. Add a tablespoon of the egg yolk cream at a time, mixing until well combined. Finally, add a few drops of vanilla extract for extra flavor.
Step 6: Preparing Cream 2
In a saucepan, melt the sugar over medium heat, stirring occasionally, until it caramelizes. Be careful, as the sugar can burn quickly. Once melted, pour it into a greased tray and let it harden. After it has set, place it between two sheets of plastic wrap and crush it with a rolling pin or food processor until you obtain a fine powder.
Step 7: Whipping the Cream
Whip the heavy cream until it forms stiff peaks, then fold in the caramelized sugar and coarsely chopped walnuts. This crunchy element will add an interesting texture to your cream.
Step 8: Assembling the Cake
On a serving platter, place the first meringue layer. Spread one-third of Cream 1, followed by one-third of Cream 2. Repeat this process for the remaining two layers, finishing with Cream 2 on top. Refrigerate the cake for a few hours or, ideally, overnight, to allow the flavors to meld and the layers to absorb the moisture from the creams.
Serving:
The cake can be served plain or decorated with whole walnuts or grated chocolate. It pairs perfectly with a cup of coffee or aromatic tea, and also with a glass of sweet wine to complement its flavor.
Nutritional Benefits:
This cake, while delicious, contains a considerable amount of calories due to the sugar and butter. The walnuts provide healthy fats and protein, while the eggs are a good source of vitamins and minerals. When consumed in moderation, it can be a satisfying and fulfilling dessert.
Practical Tips:
- Ensure the egg whites are at room temperature for better whipping.
- Do not open the oven during the baking of the layers, as this can cause them to deflate.
- Feel free to experiment with different flavors in Cream 1 by adding cinnamon or cocoa powder.
- The cake can be stored in the refrigerator for a few days, but it's best enjoyed within the first 2-3 days for optimal texture.
Frequently Asked Questions:
1. Can I use a different type of nuts?
Yes, you can use ground almonds or pistachios for a different variation of the cake.
2. What can I do if I don’t have cornstarch?
You can substitute cornstarch with flour, although the texture of the cream will be slightly different.
3. How can I make the cake less sweet?
Reducing the amount of sugar in the creams is an option, but keep in mind that sweetness helps stabilize the texture.
This cake is more than just a dessert; it’s a culinary experience that will delight your taste buds. Your guests will be impressed by its refinement and flavor, and you will feel accomplished for creating a masterpiece in your own kitchen. Enjoy!
Ingredients: 3 Sheets: 6 egg whites, 6 tablespoons sugar, 3 tablespoons flour, 120 g ground nuts (hazelnuts) Cream 1: 6 egg yolks, 6 tablespoons sugar, 340 ml milk, 2 tablespoons cornstarch (flour), 170 g butter, vanilla essence Cream 2: 150 g sugar, 200 ml cream, 120 larger ground nuts.
