Meringue cake is an exquisite and airy dessert creation that becomes a real decoration of any table. Perfectly combining lightness and sweetness, this cake consists of layers of crispy yet delicate meringue that make it unique in the world of confectionery art. Made from whipped egg whites and sugar, meringue has a refined texture that allows it to create a unique flavor experience. The
history of meringue dates back many centuries and has its roots in European cuisine, where this sweet treat became popular among home cooks and professional pastry chefs alike
.
However, meringue cake is especially loved and respected in the Russian and Eastern European culinary tradition. It is perfect for any occasion – be it a birthday, wedding, anniversary or just a meeting with friends.
Ingredients for the cakes:
- egg whites – 10 pcs;
- salt – a pinch;
- powdered sugar – 240 g;
- cornstarch – 50 g;
- walnuts – 400 g.
Ingredients for the cream:
- egg yolks – 10 pcs;
- powdered sugar – 160 g;
- milk – 100 ml;
- butter – 200 g;
- cocoa – 1 tbsp.
Preparation of meringue cake:
Pour to the egg whites salt, powdered sugar and whip at low mixer speed, gradually increasing. Beat
the
whites for about 7-8 minutes until stiff peaks.
Chop the walnuts finely with a knife. Pour the starch into the whites and mix gently from bottom to top.
Pour the nuts into the meringue, mix and place on a baking tray lined with parchment. Bake the meringue at 180 degrees for 45 minutes.
For the cream to the yolks pour powdered sugar, beat until homogeneous. Then add milk, continue to whisk, pour into a pan with high walls.
Cook the cream in the pan until thickened for about 7-8 minutes, and then transfer to a bowl to cool. Don’t forget to cover with cling film.
Beat the butter until whitened and gradually put the custard base into it. After that pour cocoa into the cream and beat again until homogeneous.
Divide the cake into 3 equal parts, smear each with cream, assemble the cake
.
Smear the sides of the cake with cream and sprinkle with the rest of the meringue.
Leave the cake in the refrigerator for soaking for a couple of hours. You get a simple homemade cake without flour.
