Walnut Pecan Meringue Cake (photo by Mike Lehmann, Wikimedia Commons)

Walnut Pecan Meringue Cake

Published in Desserts

This is pest of a dessert to cut and serve, but the flavour is phenomenal. Assemble an hour or two before serving so that the meringue softens a little – this does make it a little easier.

Ingredients:

  • 4 egg whites
  • 140 g coarsely chopped walnuts and/or pecans
  • 275 ml caster sugar
  • 250 ml cream
  • lemon curd
  • icing sugar for dusting

Preparation:

  • Baseline 2 x 23 cm round or 2 x 20 cm square cake tins with parchment paper.
  • Whisk egg whites till stiff, add half of the sugar and beat till stiff again. Beat in rest of the sugar and keep whisking till meringue is stiff and glossy.
  • Fold in nuts, retaining a few halves for garnish. Turn into prepared tins, placing the retained halves at the comers.
  • Bake at 160° C for about 15 minutes. Reduce to 140° C for a further 10 minutes.
  • Switch the oven off and leave the cakes in the oven for 20 – 30 minutes longer. Tum out onto racks to cool.
  • To serve: whip cream (using stabilizer, if liked) until stiff. Place one meringue layer, top down, on a serving platter. Spread with the whipped cream. Swirl the lemon curd over the cream, and then run a blunt-ended knife through the cream to create a marbled effect. Place the second meringue layer, bottom down, on top of the cream. Sift over icing sugar just before serving.

Notes:

Serves 10 fairly generously.

Primary Ingredients: , , , ,

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