MERINGUE LAYER CAKE WITH PINE NUTS..

May 21, 2014

MERINGUE LAYER CAKE WITH PINE NUTS..

FOR THE MERINGUE
6 egg whites006
350 g sugar
300 g roasted pine nuts, finely grinded
1 tsp. lemon zest

FOR THE CARAMEL
300 g sugar
3 tbsp. water
180 g roasted pine nuts

FOR THE CREAM
500 ml heavy whipping cream
4 tbsp. powdered sugar
1 tsp. lemon zest
vanilla

1. Preheat the oven to 140 degrees Celsius. Line 2 baking sheets with baking paper, draw 2 circles (23cm in diametre) on each of them.
2. Whip up the egg whites until stiff peaks form, slowly add sugar and whip till shiny and stiff. Fold in lemon zest and nuts.
3. Spoon the mixture on the circles and even out. Bake for 1 hour till they are crunchy. Remove from the oven, leave for 10 min to rest, then cool down on the wire rack for 1 hour at least.
4. Make the caramel: place baking paper on a baking sheet, scatter the pine nuts over it. In a heavy pot, place sugar and water and heat till it turns into light caramel. Pour the caramel over the nuts. Let it cool down.
5. Make the cream: whip the cream with sugar till stiff, add lemon zest and vanilla. Blitz half of the caramel and add it to the cream.
6. Place the cream on each of the meringues, sandwitch them together, break the left-over caramel into pieces and decorate the top layer of the cake.
SAMSUNG

P.S. These are simply divine. The meringue is melting in your mouth and the nits give wonderful crunch.. just make sure the caramel is thin.. I made them smaller as individual 2 layer cakes.. but be sure, you will want a second!

Enjoy, k.

recipe from “Kūkas” by M. Neri

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