🍰 Crunchy Walnut Cake with Meringue

Name: Crunchy Walnut Cake with Meringue
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g flour; 80 g sugar; 1 pinch salt; 1 egg; 180 g butter; 1 egg white; salt; 50 g powdered sugar; 150 g ground walnuts; 0.5 tsp cinnamon; 50 g finely grated marzipan; 20 ml rum; 1 egg; 2 tbsp whipping cream; 40 g powdered sugar; 1 drop lemon juice

685 kcal · 30 min · 4 servings

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Ingredients

250 g flour
80 g sugar
1 pinch salt
1 egg
180 g butter
1 egg white
salt
50 g powdered sugar
150 g ground walnuts
0.5 tsp cinnamon
50 g finely grated marzipan
20 ml rum
1 egg
2 tbsp whipping cream
40 g powdered sugar
1 drop lemon juice

Instructions

1. Mix flour, sugar, and a pinch of salt in a bowl.
2. Make a well in the center of the flour mixture.
3. Crack the egg into the well.
4. Place small cubes of butter around the egg.
5. Knead the ingredients quickly into a smooth dough.
6. Shape the dough into a ball.
7. Wrap the dough ball in cling film.
8. Chill the dough in the refrigerator for 30 minutes.
9. Preheat the oven to 140 degrees Celsius with top and bottom heat.
10. Whisk the egg whites with a pinch of salt until stiff.
11. Stir the powdered sugar into the egg whites.
12. Mix walnuts, cinnamon, and marzipan.
13. Slowly fold the nut mixture and rum into the egg whites.
14. Divide the dough into two equal halves.
15. Dust the work surface with flour.
16. Roll each dough portion into a thin oval (approx. 0.5 cm thick).
17. Line a baking tray with baking paper.
18. Place one dough oval on the tray.
19. Spread the nut mixture evenly over the dough.
20. Leave a border of approx. 5 cm free on the dough.
21. Carefully place the second dough oval on top.
22. Fold the edges over each other and press them firmly.
23. Separate an egg and whisk the yolk with the cream.
24. Brush the surface of the cake with the egg yolk and cream mixture.
25. Prick the surface several times with a wooden skewer.
26. Bake the cake in the oven for 30 to 40 minutes.
27. Whisk egg whites, powdered sugar, and lemon juice into stiff meringue.
28. Fill the meringue into a piping bag.
29. Remove the cake from the oven 10 minutes before the end of baking time.
30. Decorate the surface with patterns made from the meringue.
31. Return the cake to the oven until fully baked.
32. Let the cake cool down completely.

Nutrition per serving

kcal: 685
Protein: 10 g · Fett/Fat: 42 g · Carbs: 62 g