Cake with meringue and nuts

14 servings

480 minutes

The meringue and nut cake is an exquisite dessert of Russian cuisine that combines airy crispy meringue, tender layers, and rich coffee cream. Its origins delve into European pastry traditions but gained popularity in Russia due to a love for sweet, multi-layered pastries. Its taste is a harmony of crunchy meringue, creamy dough, and nutty notes complemented by the aroma of coffee and cocoa. This treat is perfect for festive occasions and family celebrations, bringing warmth and coziness. Thanks to the special meringue baking technique, the cake acquires a unique texture that balances between a crispy crust and a delicate filling. Topped with protein custard cream, it becomes not only delicious but also an elegant dessert that impresses guests.

Energy value per serving

• Calories: 1027.6
• Proteins: 15.1g
• Fats: 60g
• Carbohydrates: 111.7g

Ingredients

• Butter: 800 g
• Egg yolk: 7 pc
• Sour cream: 3 tbsp
• Baking powder: 1 tsp
• Wheat flour: 750 g
• Egg white: 11 pc
• Walnuts: 130 g
• Condensed milk: 2 jar
• Powdered sugar: 750 g
• Cocoa: 2 tbsp
• Ground coffee: 2 tbsp
• Water: 100 ml

Cooking steps

1. Whip 7 egg whites, gradually adding 500 g of powdered sugar, until stable peaks form.

   Required ingredients:

   • Egg white: 11 pieces
   • Powdered sugar: 750 g

2. Dough. Whisk the yolks with sour cream and baking powder until the volume increases.

   Required ingredients:

   • Egg yolk: 7 pieces
   • Sour cream: 3 tablespoons
   • Baking powder: 1 teaspoon

3. Add soft butter (350 g) and mix.

   Required ingredients:

   • Butter: 800 g

4. Add flour and knead the dough. Divide the dough into 10 pieces and form balls. Place in the refrigerator for 1-2 hours.

   Required ingredients:

   • Wheat flour: 750 g

5. Then roll out the dough thinly on the back side of a well-floured baking sheet. Spread 2 tablespoons of meringue on the crust. Sprinkle with 1 teaspoon of nuts. Place in a preheated oven at 180 degrees for 6 minutes! Then reduce the heat to 120 degrees and bake the crust for another 10-12 minutes. These steps are necessary to prevent the crust from burning and to dry out the meringue.

   Required ingredients:

   • Powdered sugar: 750 g
   • Walnuts: 130 g

6. At this time, we prepare the coffee cream. Beat the softened butter (450 g) until fluffy, mix with condensed milk, cocoa, and coffee dissolved in 2 tablespoons of water until smooth. Send to the refrigerator.

   Required ingredients:

   • Butter: 800 g
   • Condensed milk: 2 jars
   • Cocoa: 2 tablespoons
   • Ground coffee: 2 tablespoons
   • Water: 100 ml

7. Spread the cooled layers with coffee cream without leveling, and send them to the refrigerator for two hours.

8. Protein custard cream. We put 250 g of powdered sugar and 80 ml of water in a saucepan, mix well, and bring to a boil. Once the water boils, we check the syrup every minute. To do this, add a drop of syrup to clean cold water and try to form a ball with your hand. If a lump forms, the syrup is ready.

   Required ingredients:

   • Powdered sugar: 750 g
   • Water: 100 ml

9. Remove the syrup from the heat. Then, in a clean dry bowl, beat 4 egg whites with a pinch of salt or a drop of lemon juice. While continuing to beat, pour the hot sugar syrup into the egg whites in a thin stream, then beat for another 1-2 minutes until stiff peaks form.

   Required ingredients:

   • Egg white: 11 pieces
   • Powdered sugar: 750 g

10. Take the cake out of the fridge, level the surface. Decorate with meringue cream to your taste.

    Required ingredients:

    • Powdered sugar: 750 g