Walnut cake with meringue and chocolate

October 9, 2018
Walnut cake with meringue and chocolate

By now you may already know it: My family has a very strict favorite cake list and there would probably be a small revolution should any party ever start without the chocolate raspberry cake or raspberry meringue cake . Nevertheless, we always cheat a new cake on the cake table at larger celebrations, and this one was the hit: walnut cake with meringue and chocolate!

Walnut cake with meringue and chocolate – delicious recipe with nuts!

The walnut cake with meringue and chocolate was there for Christmas. You are in the kitchen for a bit longer than for a simple marble cake, but it’s worth it! The pie is relatively powerful, so we cut 24 pieces out of it. This will get you a big family! We have not even left a piece to photograph the cut pie. The recipe comes from an old edition of Edeka’s “Mit Liebe”. I just made some more chocolate cream and left out the swirls in the butter cream. Here comes the recipe for you! And just bring out the pasta machine while baking – you keep 10 egg yolks and you can make a family load of spaghetti!

Walnut cake with meringue and chocolate

Walnut cake with meringue and chocolate – that’s what you need

The cake is 26 cm in diameter and you can cut 24 very thin pieces out of it. So that the tips do not break off, I cut them around a central circle.

For the meringue bottoms

  • 12 egg whites
  • 420 grams of sugar
  • 375 grams of walnut nuts
  • 75 grams of flour
  • 4 teaspoons powdered sugar

For the caramelized walnuts

  • 50 grams of sugar
  • 90 grams of walnut kernels
  • 1 tablespoon of water

For the buttercream

  • 1 egg yolk
  • 2 tablespoons custard powder
  • 100 milliliters of milk
  • 70 grams of cream
  • 35 grams of sugar
  • 200 grams of room-warm butter
  • 200 grams of powdered sugar
  • 1 more egg yolk (make sure it’s fresh!)

For the chocolate cream

  • 200 grams of dark chocolate
  • 200 grams of cream

For the decoration

Walnut cake with meringue and chocolate – that’s how it works

The walnut cake consists of four meringue soils and is filled with a butter cream with caramelized walnuts. You need the chocolate cream to cover.

Bake meringue soups

Preheat the oven to 270 degrees (lower for forced air!). Whisk each half of the egg whites in a large bowl until stiff and let each trickle in 210 grams of sugar. I ground the walnut kernels very finely in my lightning chopper and mixed them with the flour. Weigh half of the mixture and spread on the bowls. Carefully fold. Then split the dough in each bowl again: so you get four servings. Bake each serving in a 26 cm baking ring or a 26 cm baking dish. Tighten baking paper into the mold and leave the meringue in the oven for about 5 minutes. Dissolve the soil still warm from the mold and let it cool.

Caramelize walnuts

Put water and sugar in a pan and boil both until the sugar turns slightly brown. Remove the pan from the heat, stir in the walnuts and pour the mixture on a baking paper. After cooling, you can treat the walnuts with a rolling pin until they are coarsely crushed.

Prepare chocolate cream

She prepares the chocolate cream by roughly chopping the chocolate and pouring it into a bowl. Boil the cream, pour it over and let it stand for a moment. Then stir vigorously until a smooth cream is formed and let it cool down.

Prepare buttercream

For the butter cream stir your yolk number one with the custard powder and a sip of milk. The remaining milk is boiled together with the cream and the sugar. Stir then the custard powder mixture and let everything boil briefly with stirring. Pour directly into a second bowl and allow to cool while stirring.

In the meantime, beat the butter with the powdered sugar creamy. Stir the second egg yolk. Then you can give the pudding cream spoonful, while continuing to beat. It is important that the custard cream could cool down enough so that the butter does not clot.

Finally, you pick up the caramelized walnut pieces.

Pie together

Now you just have to build everything together according to this principle: Soil – Buttercream – Soil – Buttercream – Soil – Buttercream – Soil. If you are working without a cake ring, then smooth out any overflowing butter cream on the sides. Turn the cake cold for about 3 hours. Then you can coat them with chocolate cream on all sides and decorate with walnuts!

Enjoy the meal,




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Walnut cake with meringue and chocolate

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