Swan Lake cake with meringue and nuts is not only a culinary masterpiece, but also a real symphony of flavors and textures, which is inspired by the famous ballet by Pyotr Ilyich Tchaikovsky.
This dessert is an exquisite combination of lightness and richness, in which meringue, nuts and cream harmoniously intertwine with each other, creating an amazing gastronomic work of art. The
meringue in the cake adds airiness and tenderness, gradually melting in the mouth and leaving an aftertaste of sweetness. Cooking meringue is an art that requires patience and precision, and when combined with crunchy nuts such as walnuts or hazelnuts, the resulting texture is incredibly contrasting. The nuts give the dessert a deep flavor and aroma, enriching every note of the composition.
Ingredients for the sponge cake:
- egg yolks – 4 pcs;
- sugar – 160 g;
- sour cream – 150 g;
- kefir – 100 ml;
- flour – 300 g;
- leavening agent – 12 g;
- cocoa – 30 g.
Ingredients for meringue:
- egg whites – 4 pcs;
- sugar – 200 g;
- walnuts – 200 g;
- wafer cakes – 4 pcs.
Ingredients for the cream:
- butter – 200 g;
- condensed milk – 400 g;
- vanilla sugar – 20 g.
Ingredients for chocolate balls:
- wafer cakes – 2 pcs;
- condensed milk – 150 g.
- chocolate – 80 g.
Preparation of the cake “Swan Lake”:
Beat egg yolks with sugar until white, and then pour in kefir, add sour cream and mix thoroughly. Pour the flour, baking powder and cocoa into the mixture and knead a thick biscuit dough with a mixer.
Cover the baking dish with parchment and place the dough in it, get rid of any unevenness with a skewer
.
Bake the biscuit at 170 degrees for 40-50 minutes.
After baking, cut off the top and leave it for chocolate balls.
For the meringue, beat the egg whites with sugar to glossy peaks. Put the waffle cakes on a baking tray and smear each one with meringue, sprinkle with chopped nuts.
Leave the meringue and waffle in the oven for 40-50 minutes at 110 degrees
.
For the cream, beat butter until whitened, add gradually condensed milk, pour vanilla sugar. The
resulting cream lubricate the first sponge cake, soak it in advance with sweet water
.
Then lay out the meringue crusts, each one is lightly smeared with cream. The
last crust should be sponge cake, it should also be soaked and lay out the porous side on the meringue. For the balls, chop the tops of the sponge cake and wafers, mix, add condensed milk.
Mix the ingredients and form small balls. You can roll the balls in coconut shavings. Melt the chocolate in a water bath and pour over the top of the cake.
Place the balls on top of the cake and leave it in the refrigerator for 8 hours. You get a delicious and beautiful cake “Swan Lake”.
