A step-by-step recipe with a photo of filling for a cake made of proteins with nuts at home. Cooking technology and secrets. Calorie content and video recipe.
If you have any proteins left after cooking, use them to fill your meringue cake with nuts. It is also possible to prepare this recipe, when the cake is prepared from proteins, and from the yolks are used for cream in the cake. Such a filling can be used to make a complex cake or dessert as a whole crust, or broken into pieces and used as an integral part. The finished meringue is tender, crunchy and melting in your mouth. And nuts give a special taste and aroma. No filling, layer or crust can compare with the tenderness and airiness of meringue. A sweet, crunchy, airy treat … meringues and nuts! Be sure to try this recipe. I am sure you will definitely like it.
Any nuts and meringues go well together. Therefore, this dessert can be made with any nut layer. Instead of walnuts, hazelnuts are perfect. Its combination with meringue is a classic of Kiev cake. Almonds with meringues, the combination that is used for Esterhizi cake, will sound good.
See also how to make a protein crust.
- Caloric content per 100 g - 179 kcal.
- Servings - 250 g
- Cooking time - 20 minutes of active work, plus time for baking
Ingredients:
- Eggs - 2 pcs.
- Sugar - 20 g
- Flour - 15 g
- Walnuts - 30 g
Step-by-step preparation of the filling for a cake made of proteins with nuts, a recipe with a photo:
1. Wash and dry the eggs with a paper towel to remove all moisture. Use a knife to gently break the shell and separate the whites from the yolks. No yolks are needed for this recipe. Therefore, cover them with plastic wrap so that it fits snugly against them, and send them to the refrigerator.
2. Place the proteins in a clean and dry container without dripping fat and liquid. They should be cold from the refrigerator. Also, make sure that not a single drop of yolk gets to them, otherwise they will not beat up to the desired consistency.
3. Place a mixer in the protein mass and start whisking at first at low speed. As soon as a light airy white foam appears, start adding sugar. It can be replaced with powdered sugar. It dissolves faster. Gradually increasing the speed to maximum, continue to beat the whites, adding sugar, until a white, airy stable mass is formed.
4. Pre-dry the walnuts in a clean and dry frying pan and lightly fry them until they acquire a flavor and a golden crust. Stir them all the time, so as not to burn. they can burn out quickly. Then place them on a board and cool completely. Place the cold fried walnuts in a bowl, add flour and stir to coat each kernel with flour.
5. Add walnuts in flour to the whipped egg whites.
6. Gently, with slow movements in one direction, stir the nuts into the whipped egg whites until they are evenly distributed throughout the entire volume.
7. Line a baking sheet with baking parchment, grease with vegetable oil and lay out the protein mass. Spread it evenly. The thickness of the cake is not important. It only affects the baking time. A thick crust will take longer to bake, and a thinner crust will cook faster.
8. Preheat the oven to 150 degrees and send the protein crust to cook. The 3 cm thick cake will dry for 2, 5 hours, 1 cm - 45 minutes. Test the readiness with your hand, the mass should not stick to your fingers. Bake the cakes with the oven open so that they can dry well.
9. Ready-made protein cake filling with nuts can be used as is, in the form of a crust, using as one of the layers of the cake. But you can break it in pieces and use it for sprinkling or filling. When the cake has cooled to room temperature, break it to the desired size and use it as directed. On the recommendation of experienced pastry chefs: maximum success in making desserts using ready-made meringues, it is better to use baked meringues the next day
See also the video recipe on how to make a cake with a layer of meringue with nuts and chocolate custard.
