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.
1
Whip 7 egg whites, gradually adding 500 g of powdered sugar, until stable peaks form.
- Egg white: 11 pieces
- Icing sugar: 750 g
2
Dough. Whisk the yolks with sour cream and baking powder until the volume increases.
- Egg yolk: 7 pieces
- Sour cream: 3 tablespoons
- Baking powder (raising agent): 1 teaspoon
3
Add soft butter (350 g) and mix.
- 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.
- 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.
- Icing 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.
- Butter: 800 g
- Condensed milk: 2 jars
- Cocoa powder: 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.
- Icing 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.
- Egg white: 11 pieces
- Icing sugar: 750 g
10
Take the cake out of the fridge, level the surface. Decorate with meringue cream to your taste.
- Icing sugar: 750 g
