This cake combines simplicity, sophistication and richness of taste. Shortbread dough covered with airy meringue, enriched with walnut aroma. This is a simplified version of the classic meringue cakes, which will be appropriate for both simple tea drinking and a festive feast.
It is necessary
- - flour - 3 glasses;
- - butter - 200 g;
- - sugar - 1, 5 cups;
- - eggs - 3 pcs.;
- - walnuts - 400 g;
- - soda - 0.5 teaspoon;
- - vanillin - to taste.
Instructions
Step 1
In a large bowl, combine 3 cups flour with 1 cup sugar and vanilla. Cut 200 g of butter into small pieces, add to the flour.
Step 2
We take 3 chicken eggs, rinse well. Separate the yolks from the whites. We leave the proteins for cooking the meringue. Place the yolks in a bowl with flour and butter, then mix everything with your hands until smooth without plates and lumps. If the mass is dry, you can add 3-4 tablespoons of boiled water. After that, knead the tough dough and send it to the refrigerator for 30 minutes.
Step 3
Peel the walnuts from the membranes and grind them into small pieces.
Step 4
We put the oven to warm up to 140 degrees. We take a baking dish with high sides, cover it completely with baking paper. Roll out the dough to a thickness of about 1 cm. Put the dough into a mold, covering both the bottom and partly the walls - we form a "basket".
Step 5
Beat the whites. When they begin to turn into foam, we begin to gradually add the remaining sugar (1/2 cup) with vanilla, increasing the intensity of the beating. We do this until a thick, very stable foam is formed.
Step 6
Add ground nuts to the whipped whites and mix very carefully. Put in a mold on the dough, level. You can use a piping bag to add a nice look to the top of the cake.
Step 7
We put the cake in the oven and bake for half an hour at 140 degrees. Then lower the temperature to 100 degrees and bake for another 20-30 minutes. Leave the finished cake in the turned off closed oven until it cools.
