Lately I haven’t posted any cakes or desserts as I am trying to avoid them but this recipe was prepared early March, so I thought for a change I could add a dessert. Don’t get me wrong, I am still on a “healthy diet” not that I am starving but I am trying to eat healthier and loose a few extra kilos. Back in March I liked the idea of preparing a meringue based cake and searched the internet and found this.
I increased the recipe as I had some friends for dinner and instead of using only 6 egg whites I tripled the dose and used pecans and walnuts instead of hazelnuts. I also substituted the butter with whipping cream. My oven’s baking tin is quite large so when assembling the cake I cut two pieces to fit in the bowl and what remained was inserted in the middle to form the third layer.
Yield: serves 15
Preparation time: 45 minutes
Baking time: about 2 hours
Assembling: 15 minutes
- 18 egg whites
- 450 grams of sugar
- 200 grams of grated walnut
- 150 grams of roasted pecans mixed together
- a few drops of lemon juice
- 1 pinch of salt
- 4 packs of vanilla sugar
- 18 egg yolks
- 150 grams of icing sugar
- 3 packs of vanilla sugar
- 1 ½ tablespoon cocoa powder
- 100 grams of dark chocolate
- 3 cups of heavy whipping cream
Beat egg whites with a pinch of salt, vanilla sugar and sugar until stiff peaks form.
Stir in grated walnuts and pecans (reserve about 12 for decoration). Place on parchment paper and bake each for about 60 minutes on 150°C.
For the ganache:
Add the icing sugar, vanilla powder and cocoa to egg yolks and mix well. In a bain marie add chocolate into it, stir occasionally for about 30 minutes and let it cool down. Reserve one third separately.
Add whipping cream and mix and after it has cooled down spread cream on each layer.
Finally on top add the reserved chocolate and decorate with the pecans and serve with chocolate syrup.