Meringue and Walnut Layer Recipe

Meringue and Walnut Layer Recipe

Ingredients: Makes on 25 cm / 10 in cake

100 g/4 oz butter or margarine, softened
400 g/14 oz caster (superfine) sugar
3 egg yolks
100 g/4 oz/1 cup plain (all-purpose) flour
10 ml/2 tsp baking powder
120 ml/4 fl oz milk
100 g/4 oz/1 cup walnuts
4 egg whites
250 ml/8 fl oz/1 cup double (heavy) cream
5 ml/1 tsp vanilla essence (extract)

Cocoa (unsweetened chocolate) powder for dusting

Method:

Cream together the butter or margarine and 75 g/3 oz of the sugar until light and fluffy. Gradually beat in the egg yolks, then fold in the flour and baking powder alternately with the milk. Spoon the dough into two greased and floured 25 cm/10 in cake tins (pans). Reserve a few walnut halves for decoration, chop the remainder finely and sprinkle over the cakes. Whisk the egg whites until stiff, then add the remaining sugar and whisk again until thick and glossy. Spread over the top of the cakes and bake in a preheated oven at 180C/ 350F/gas mark 4 for 25 minutes, covering the cake with greaseproof (waxed) paper towards the end of cooking if the meringue begins to brown too much. Allow to cool in the tins, then turn the cakes out with the meringue on the top.


Whip together the cream and vanilla essence until stiff. Sandwich the cakes together, meringue-side up, with half the cream and spread the remainder on top. Decorate with the reserved walnuts and sprinkle with sifted cocoa.

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