Walnut meringue cake

Ingredients for 1 servings:

• 6 eggs
• 250 g powdered sugar
• 200 g walnuts
• 100 g sugar
• 200 g sour cream
• 200 g flour
• 250 g butter
• 1 tbsp baking powder
• 1 packet of vanilla sugar
• 1 can condensed milk, sweetened, e.g. Milchmädchen

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 3 hours 10 minutes

always goes down well at the coffee party

Separate the eggs, beat the egg whites until stiff, then gradually add the powdered sugar and beat until stiff. Roughly chop the walnuts and spread them on a baking sheet lined with baking paper. Spread the egg whites evenly over the walnuts and let them dry in the oven at 100°C for 1.5 to 2 hours. After baking, turn the meringue out of the baking sheet and peel off the baking paper from the still-hot mixture. Beat the egg yolks until frothy and mix with the sugar and sour cream. Mix the flour, vanilla sugar, and baking powder and gradually fold into the meringue mixture. Spread the batter on a baking sheet and bake at 200°C for 15-20 minutes. For the cream, cream 1 sachet of butter (room temperature) and mix with the sweetened condensed milk until creamy. Spread the cream over the batter and cover with the walnut meringue. In my personal experience, the cake tastes better when it’s fully set. That’s why I usually bake it the night before.