Meringue cream cake is a perfect marriage between (pavlova-like) crunchy but soft, egg-white based cake, and smooth filling made out of whipped cream, butter, egg yolks and hazelnut. If you learn to make one cake in your ENTIRE life, this is it.
- 7 egg whites
- Pinch of salt
- 14 ounces white sugar
- 1 tablespoon white vinegar
Frosting & Filling:
- 4-5 ounces whipping cream powder (about 3 bags or 135 grams)
- 16 ounces milk
- 4 tablespoons white flour
- 14 ounces milk
- 7 egg yolks
- 5 ounces white sugar
- 9 ounces butter
- 7 ounces walnuts (or hazelnuts, ground) + a little bit more
- In a medium (non-plastic) mixing bowl start mixing 7 egg whites plus a pinch of salt with a mixer of choice. When the mixture becomes frothy – or in a soft stiff phase – (somewhat slowly) add sugar and continue mixing. Finally, add vinegar and mix some more until ingredients are whipped into stiff peaks. (To check for readiness flip the mixing bowl upside down. Everything should stay in the bowl.)
- Line a baking or sheet pan (approximately 13×17 in, or 33×43 cm) with parchment paper. (Optionally, turn the pan upside down and line with parchment paper.) Leaving about 1-2 inches of space in between layers, use the ingredients to create two equal rectangles the thickness of 1/2-1 inch.
- Bake, or rather dry, on 300°F (150°C) for 30 minutes. Lower to 265°F (130°C) and bake/ dry another 30 minutes. (Meanwhile, prepare the frosting & filling.)
- Set aside to cool completely. Once cooled, carefully separate from the parchment paper so that it doesn’t break.*
Frosting & Filling:
- In a large mixing bowl combine (16 ounces) milk and whipping cream powder. Work with a mixer of choice for several minutes (or until ingredients stiffen into soft peaks). Set the whipped cream aside in a cool place or fridge.
- In a medium mixing bowl mix flour with (14 ounces) milk with a spoon. Start mixing small amounts until flour is dissolved and crumb-free. Only then add the remaining milk and continue mixing until completely integrated. Set aside.
- Make a water bath (bain marie). Fill a large pot 1/3 with water and bring to boil on high. Lower to medium and place a smaller pot with egg yolks into it. (The smaller pot needs to be touching the water in the larger pot.) Add sugar to yolks and start mixing with a hand mixer. Mix for several minutes.
- When eggs and sugar integrate, turn light yellow and start separating from the pot walls, add milk and flour mixture. Raise temperature to high and continue mixing. Mix for several minutes more until the ingredients are of pudding thickness. Turn the heat off. Take the small pot out of the big one and set aside. Cool for 10 minutes.
- Add butter into the smaller pot and mix with a hand mixer until integrated. Cool off for 10 to 15 minutes. Finally, add whipped cream and mix until integrated.
- Divide in two, and transfer half of the mixture into a different bowl. Set aside for at least 15 minutes in a cool place or fridge. (This half is the frosting.)
- Add ground walnuts to the second half it and mix with a spatula until integrated. Set aside for at least 15 minutes in a cool place or fridge. (This half is the filling.)
Combining Cake, Frosting & Filling:
- Place the first cake half onto a long cake platter. Empty the filling onto it and spread evenly with a spatula. Lightly place the second cake half on top of the filling. Empty the frosting onto it and use a spatula to evenly spread it on the top of the cake and its sides.
- (Optionally) Decorate with a few handfuls of ground walnuts spread on top.
- Leave cake in the fridge to cool off and tighten for at least 2 to 4 hours, preferably overnight.
*If the cake breaks patch it up the best you can. If it breaks completely? Eat the crumbs and make the meringue again.
Keywords: meringue cream cake, meringue dessert, (better than) pavlova, meringue recipe