Cake with meringue and nuts
Cake with meringue and nuts
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- Shortbread dough:
- 2 egg yolks
- 70 g sugar
- 100 g butter
- 0.5 tsp soda
- 160 g plain flour
- Meringue:
- 2 egg whites
- 150 g sugar
- Cream:
- 150 g condensed milk
- 150 g butter
- Additionally:
- 1 tbsp all nuts
Step-by-step recipe description
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1. Beat the yolks with sugar.
2. Add flour, melted butter and soda slaked with vinegar. Stir and put in refrigerator for 30 minutes
3. Beat the whites until foamy, add sugar and beat like meringue.
4. Divide the dough into 3-4 shortcakes. There are 3 shortcakes for the diameter of the mold 21 cm. Place some of the dough into a baking dish and stretch and knead it with your fingers along the entire bottom. Cut the nuts into large pieces and place some of the nuts on the dough, pressing lightly.
5. Brush with whipped egg whites and sugar.
6. Bake in an oven preheated to 180 degrees for approximately 15 minutes.
The meringue should brown slightly. We bake 3-4 shortcakes in this way. Let it cool completely.
7. For the cream, combine condensed milk and soft butter and beat with a blender.
Grease the shortcakes with cream.
Sprinkle the top layer with nuts. Place the finished cake in the refrigerator for several hours, preferably overnight (that is, in the dark) .
8. Enjoy your tea!
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How delicious. 
Yummy, but somehow it ended quickly
Oh how delicious! Vika, won’t the whites fall off while the first shortcakes are baking? I'll definitely try it in the near future.
Thank you very much for the recipe!
I baked it yesterday for my daughter’s birthday - in the photo everything that was left is very tasty, original and fast!
I took one and a half norms, because the shape is 28 cm, it turned out to be three shortcakes. Nuts – peanuts, divided into halves. There wasn’t enough cream for the top crust, so I made a white one and decorated it as I wanted) I’ll definitely bake it again!
A very tasty recipe: meringue cake with walnuts and butter cream
The combination of meringue with nuts and thickened butter cream guarantees a wonderful taste and gives a lot of pleasure. When making a cake, you can use any nuts, but it tastes best with walnuts.
Ingredients for meringue:
- 4 egg whites
- 200 g sugar
- half a teaspoon of lemon juice or citric acid
- 150 grams of peanuts
- a pinch of salt
For cream:
- 200 g butter
- 1 can of boiled condensed milk
For cake decoration:
- 100 g walnuts
- 150 grams of peanuts
Manufacturing:
1. Add salt to the whites and beat the mixture with a blender for 2 minutes at highest speed. Continue whisking, adding lemon juice and one tablespoon of sugar evenly.
2. Add 150 grams of peanuts previously fried in a dry frying pan to the meringue and stir gently.
3. Cover a baking sheet with parchment paper and using a split ring with a diameter of 18 cm, draw 3 circles on the paper.
4. Place meringue circles no more than 1 centimeter high. Place the baking sheet with meringue into the oven preheated to 100 degrees for 1 hour.
5. To make the cream, beat the butter at room temperature. Add condensed milk and continue whisking. Place the resulting cream in the refrigerator for 30 minutes.
6. Remove the cakes from the parchment and cool to room temperature.
7. Lightly grease the cake plate with cream so that the first cake does not slide around the plate. Alternately place the shortcakes on the dish, brushing them with cream.
8. Sprinkle the top and sides of the cake with peanuts and garnish with whole walnuts.
9. Place the cake in the refrigerator for 3 hours so that it is slightly saturated with cream.
Cake with meringue and nuts
An indescribably delicious, tender and airy dessert! Cake with meringue and nuts is an unrealistically delicious delight. Delicate crispy cakes with a nutty taste mix perfectly with the airy chocolate buttercream. The addition of sherry gives the dessert some piquancy and sophistication. Anyone who tries at least one piece of this cake will definitely want more!
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Ingredients and how to cook
ingredients for 12 servings or - the number of products for servings suitable for you will be calculated automatically!'>
| tea spoon | 5 ml |
| dessert spoon | 10 ml |
| tablespoon | 20 ml |
| cup | 200 ml |
Total:
| Composition weight: | 100 gr |
| Calorie composition: |
368 kcal |
| Belkov: | 4 g |
| Zhirov: | 25 gr |
| Carbohydrates: | 32 g |
| Used: | 7 / 41 / 52 |
| H 6 / C 0 / B 94 | |
Production time: 5 h
manufacturing method
1. Turn on the oven at 180 degrees Celsius in convection mode.
2. Place the roasted hazelnuts in the bowl of a blender or food processor and grind at low speed, but not to a fine grind, but so that the structure of the nut is felt.
3. Beat the egg whites with a mixer at high speed until they form a thick, fluffy foam. Add sweet powder in small portions and continue beating the whites until all the sweet powder is mixed with the whites. Then add white wine vinegar and beat the whites again until stiff peaks form. Pour the ground nuts into the beaten egg whites and mix carefully so that the whites do not fall off.
4. Grease a baking sheet with vegetable oil and, using a pastry bag, place the whipped egg whites with nuts in the shape of a circle on the baking sheet. Thus, press 4 circles onto 4 different baking sheets, one of which is slightly thicker than the others - this will be the topmost cake. If there are not so many baking sheets, then you should bake the shortcakes one at a time. The baking time for 1 shortbread is 40 minutes. After this, remove the shortcakes from the oven and cool.
5. Create chocolate cream for the cake. To do this, mix bittersweet chocolate, sherry and sugar in a water bath until smooth. Add 150 ml of heavy cream, stir and cool. Beat the remaining cream with a mixer at high speed until stable peaks form and carefully, so that the cream does not settle, add it to the chocolate component.
6. Next you need to put the cake together. To do this, place the cooled meringue cake on a huge plate and, using a pastry bag, spread it with a thick layer of chocolate cream. Place a larger layer of chocolate cream on the top largest cake.
7. Decorate the cake. To do this, melt the dark chocolate with butter in a water bath or in the microwave. Then let it cool a little and sprinkle it randomly over the top layer of the cake with a spoon. Sprinkle chopped roasted hazelnuts on top.
That's all - the cake with meringue and nuts is ready! Let it soak in the cold for a couple of hours and you can serve it.
Meringue cake with nuts
MERINGUE CAKE WITH NUTS
I must tell you that meringue is a very capricious thing, but with a certain skill, the presence of a good mixer and strict adherence to technology, it will certainly turn out. The dishes must be completely unstained, without traces of grease.
This is how I do it.
For 1 cake
, carefully separate the whites from the yolks so that not even a tiny drop of yolk gets in, otherwise the whites won’t whip up.
3 whites at room temperature
sugar – 250g (sugar is taken in double the weight of the white), so it’s better to weigh both the white and the sugar, because eggs come in different sizes.
Beat the whites to strong peaks, evenly increasing the speed of the mixer, and only then add sugar one spoon at a time.
After any addition, the sugar should dissolve. After adding the last portion of sugar, add 13 teaspoons of citric acid. Beat for another 1-2 minutes.
Mix 1 cup of crushed nuts with 2 tbsp. starch, preferably corn starch, add this mixture to the whipped whites and gently mix with a spatula from bottom to top.
On a sheet of baking paper with a regular pencil, draw a circle with a diameter of 26 cm, turn it over and place it on a baking sheet.
We place our dough without dough on paper, in a drawn circle (after baking, the cake will increase to a diameter of 28 cm). Immediately place in the oven preheated to 160 degrees for 1 hour and 20 minutes.
During baking, do not open the oven or knock.
Then check with a wooden skewer to see if the center is baked. If the stick is dry, close the oven and leave the cake there to cool. If the stick is not completely dry, continue baking for another half hour.
After cooling, carefully remove the paper.
Bake the number of cakes as desired.
I usually make 3, it turns out to be a huge cake. You can bake the shortcakes a week or more in advance before assembling, just keep them in a plastic bag so that they do not accumulate moisture. The cream for these cakes can be made with butter and condensed milk, or butter-custard, or curd-chocolate, in general, whichever you like, but not sour cream, otherwise the cakes will become soggy.
3 eggs
sugar - 1 glass of
milk 0.5 l
flour - 2.5 tbsp.
vanilla sugar 2 sachets
butter 150g
Beat eggs with half a glass of sugar, add 100 ml of milk and flour. Beat well so that there are no lumps.
Boil the rest of the milk with the rest of the sugar and pour in the egg mixture in a narrow stream, stirring constantly so as not to burn.
Bring to a boil (so that it gurgles a couple of times) and remove from heat. Add 2 packets of vanilla sugar. Let cool, stirring occasionally so that a film does not form on the surface.
Beat the softened butter well and gradually add the brewed milk-egg mixture to it. Beat until you get a homogeneous cream
Decorate as desired
Addition 03/18/15
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I’ve been baking meringue according to the GOST recipe lately, here’s the link
There's an excellent step-by-step recipe there!
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