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This meringue cake with walnuts made is perfectly suited for special occasions as it looks quite festive. The cake is easy to prepare and very tasty so you'll offer a nice surprise to your family and guests. It's a pretty light cake and the walnuts add a special taste so it feels like a scrumptious cake inspite of it's simpleness.

I also like that the cake can be decorated various ways, depending on your preferences. You could use white, chocolate or a colorful frosting, you could swap the walnuts with peanut or almonds, you could add whip cream if you like. This meringue cake can also be decorated with fruits or even make the fruits the main character of this cake.

For this time I opted for walnuts only and white frosting, with no other add ons as I wanted to make the walnuts the main focus of this recipe.

Step 1: ​Meringue Cake Ingredients

For the dough:


5 egg whites

1 teaspoon lemon juice

250 g powdered sugar

2 tablespoons food starch

1 pinch of salt


For the filling:


5 egg yolks

3 tablespoons food starch

300 ml of milk

200 g sugar

1 vial vanilla essence

2 tablespoons cocoa

200 ml sour cream

1/2 tablespoon fat sour cream

walnuts as desired


For the white frosting:


300 grams powdered sugar

5ml vanilla essence

4 egg whites

2 tablespoons lemon juice

water

Step 2: Meringue Cake Directions

For the cake:

Mix the egg white with sugar and salt and add food starch gradually to form a mousse. On 3 pieces baking paper place the egg mousse and bake in a preheated oven ( 150 degrees ). Leave the meringue to cool when done.

For the filling

Mix egg yolks together with sugar, vanilla vial, food starch and cocoa. Blend well and boil with milk until thickened. Allow to cool and meanwhile whip the sour cream. When is half whipped add half a tablespoon of fat sour cream and continue until it is well whipped. On a plate put a layer of meringue, a row of cream over it, walnuts as desired and continue with the same process until you finish all meringue layers. Brush top and sides with remaining sour cream then pour the white frosting.

For the frosting:

Pour powdered sugar into a bowl, add lemon juice and vanilla.Mix well until you get a creamy composition.Beat egg whites separately into a mousse. Mix the mousse with the sugar composition. Pour this icing over the cake and transfer everything to the fridge for a couple of hours.

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