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  • Writer's picturerodica godlewski

walnut meringue and coffee cream cake


for the walnut meringue batter:

  • 7 egg whites, room temperature

  • 1 1/2 cup white granulated sugar

  • 1 1/2 cup ground walnuts

for the coffee cream:

  • 7 egg yolks

  • 1 cup white granulated sugar

  • 1/2 cup instant coffee granules

  • 3 sticks unsalted butter, room temperature

for the topping:

  • 2 tablespoons of the cream

  • 3/4 cup chopped walnuts, lightly roasted

  • 1 tablespoon vanilla sugar


  1. Preheat the oven to 350 degrees F, convection feature. Place the egg whites in a big bowl. With the help of a mixer beat the egg whites until stiff peaks start to form. Begin adding the sugar one tablespoon at a time and beat with the mixer until all the sugar is incorporated. Add the ground walnuts and with a spatula fold them into the egg whites. Spread the walnut meringue evenly onto an 11x17 inch sheet pan coated with parchment paper. Bake for 40-45 minutes. Allow for the walnut meringue cake to cool down to room temperature. Once cooled, overturn onto a clean parchment paper sheet and peel off the parchment paper sheet that the walnut meringue cake baked on. Set aside.

  2. For the coffee cream place the egg yolks, sugar, and instant coffee granules into a large bowl. Place the bowl onto a double broiler and whisk constantly until the cream resembles honey consistency. Allow for the cream to cool down to room temperature (this step can be done a day before). With the help of a mixer, incorporate the butter. Set the cream aside.

  3. Slice the walnut meringue sheet cake into 5 equal slices, vertically. Coat the sides of a 3x7 inch loaf pan with plastic wrap. Arrange the walnut meringue cake slices so as to cover the sides of the loaf pan throughout (you will need one slice for the bottom, 2 slices for the long sides, and 1 divided slice for the short sides). Save the 5th cake slice for the top of the cake. Pour the coffee cream inside the walnut meringue cake coated loaf pan (reserve 2 tablespoons cream), and top with the saved walnut meringue cake slice. Spread the reserved cream on top of the 5th slice, then sprinkle the chopped walnuts and vanilla sugar. Refrigerate the loaf cake overnight (or for at least 6 hours). When ready to serve, slice into 10 even slices. Serve cold.

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