Meringue Cake with Milk Cream, Caramel, and Nuts
Baking and Desserts • European
Description
Meringue cake with milk cream, caramel, and nuts
Ingredients
- Egg white 6 pieces
- "Dr. Oetker Vanilla Sugar" 5 oz
- Potato protein 3 tablespoons
- Sugar 5 tablespoons
- Milk 15 fl oz
- Egg white 3 pieces
- Vanilla salt 1 piece
- 10% cream 5 oz
- Powdered Sugar 0 oz
- Chocolate 0 oz
- Nuts 5 oz
Step-by-Step Guide
Step 1
Whip the egg whites with salt at low speed until foamy. Gradually add sugar while increasing the whipping speed.
Step 2
When the egg whites start to thicken, add the starch and continue whipping until stiff peaks form. Chop the nuts in a blender, but not to a flour-like consistency. Leave one part without nuts, and add 50 grams of nuts to the other part.
Step 3
Place on parchment paper, previously drawing circles of your desired size. I used 20 cm. Bake in a preheated oven at 250°F for 1 to 1.5 hours.
Step 4
Melt the sugar, shaking the pan (if the baking dish is non-stick, you can do it in there), without stirring. Let it cool.
Step 5
Mix the egg yolks well with the powdered sugar until smooth.
Step 6
Bring the milk with sugar and vanilla sugar to a boil and slowly pour the yolk mixture into the milk while continuously stirring. Cook until thickened. Place the finished cream in the cold.
Step 7
Spread the milk cream on the meringue layer, sprinkle with nuts, then another layer, then cream and nuts, and so on. On the last layer (I had 5 layers), coat the edges with caramel, sprinkle with nuts, add caramel in the center, then broken meringue pieces, nuts, and chocolate.
Step 8
Decorate the top of the cake with cream, slightly spreading the cream, drizzle with chocolate, and create beautiful patterns with a toothpick.
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