Meringue cake with walnuts and butter cream
8 servings
30 minutes
Meringue cake with walnuts and cream is a true culinary masterpiece of Russian cuisine. It combines the lightness of crispy meringue, rich nutty flavor, and the tenderness of cream. The history of such desserts goes back to when hostesses sought elegant yet simple recipes to delight guests. The taste of this cake is multifaceted: first the fragility of meringue, then caramel notes of condensed milk emerge, while walnuts add depth and nobility. Perfect for festive tea gatherings, it becomes even more delicate the next day as the layers soak in cream. This cake is not just a dessert — it's a culinary symphony where each ingredient plays its role in creating harmony of flavor and texture.
1
Whip the chilled egg whites until they increase in size by 4 times. While continuing to whip, gently add sugar (powdered). The entire process should not take more than 25 minutes. The whites will settle afterward. I use medium speed on the mixer. You can separate some egg whites and bake a few portioned meringues without nuts for cake decoration.
- Egg white: 10 pieces
- Powdered sugar: 400 g
2
Sift the starch through the egg whites and add 250 ml of nuts. Gently mix with a spatula using chopping motions and spread onto 2 large baking sheets lined with parchment paper. I use a blender to chop the nuts.
- Potato starch: 2 tablespoons
- Crushed walnuts: 400 g
3
Bake for 10 minutes at 150 degrees and then for 1.5 hours at 130 degrees. It's good if you can leave the meringue in the turned-off oven for a few more hours.
4
Prepare the cream: beat softened butter until white. Add condensed milk by the tablespoon, mixing each well into the butter (high speed).
- Butter: 350 g
- Condensed milk: 1 jar
5
Coat the layers with cream and sprinkle with nuts. Use the leftover cream for decorating the cake. Serve the cake chilled. The meringues become a bit softer the next day.
- Crushed walnuts: 400 g