Cake with Meringue and Nuts
Baking and Desserts • Russian
Description
If you pour undercooked syrup into the egg whites, the cream will turn out weak and runny; if overcooked, it will have caramel lumps. Lumps can also form from pouring hot syrup into the egg whites in a thick stream and from poor mixing of the cream while hot. I used a removable cake pan with a diameter of 28 cm. The cake turns out tall and fluffy.
Ingredients
- Butter 30 oz
- Whole egg 7 pieces
- Sour Cream 3 tablespoons
- Baking Powder 1 teaspoon
- Wheat Flour 25 oz
- Egg white 11 pieces
- Walnuts 5 oz
- Condensed Milk 2 cans
- Powdered Sugar 25 oz
- Cocoa Powder 2 tablespoons
- Ground Coffee 2 tablespoons
- Water 5 fl oz
Step-by-Step Guide
Step 1
Meringue. Whip 7 egg whites, gradually adding powdered sugar (500 g), until stable peaks form.
Step 2
Dough. Whip the yolks with sour cream and baking powder until the mixture increases in volume.
Step 3
Add softened butter (350 g) and mix.
Step 4
Sift in the flour and knead the dough. Divide the dough into 10 pieces and form into balls. Refrigerate for 1–2 hours.
Step 5
Then roll out the dough thinly on the back side of a baking sheet well dusted with flour. Spread 2 tablespoons of meringue on the layer. Sprinkle with 1 teaspoon of nuts. Bake in a preheated oven at 355°F for 6 minutes! Then reduce the heat to 250°F and bake the layer for another 10–12 minutes. These manipulations are necessary to prevent the layer from burning and to dry the meringue.
Step 6
Meanwhile, prepare the coffee cream. Whip room temperature butter (450 g) until fluffy, mix with condensed milk, cocoa, and coffee dissolved in 2 tablespoons of water until smooth. Refrigerate.
Step 7
Spread the cooled layers with coffee cream without leveling, and refrigerate for two hours.
Step 8
Egg White Custard. Place powdered sugar (250 g) with 80 ml of water in a saucepan, mix well, and bring to a boil. Once the water boils, start checking the syrup for a soft ball every minute. To do this, drop a bit of syrup into clean cold water and try to form a ball with your fingers. If you feel that a lump has formed, the syrup is ready.
Step 9
Remove the syrup from the heat. In a clean dry bowl, whip 4 egg whites with a pinch of salt or a drop of lemon juice. While continuing to whip, pour the hot sugar syrup into the egg whites in a thin stream, then whip for another 1–2 minutes until stable peaks form.
Step 10
Take the cake out of the refrigerator, level the surface. Decorate with egg white custard to your liking.
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