THE ICONIC CAKE: A nostalgic dessert that brings back childhood memories!

Cream cake with walnuts, biscuits, and caramel meringue. A delicate cream cake with walnuts, biscuits, and caramel meringue. It is very delicious and easy to prepare, and since it is quite large, it is perfect for celebrations.

Required Ingredients:

For the cake layer:

• 3 medium eggs
• 3 tablespoons sugar
• 100 g chopped walnuts
• 1 tablespoon flour
• ½ teaspoon baking powder

For the first filling:

• 6 medium egg yolks
• 150 g sugar
• 200 g chopped walnuts
• 200 g ground biscuits
• 200 g butter
• 150 ml orange juice

For the second filling:

• 6 egg whites
• 12 tablespoons sugar (160 g)
• 1 tablespoon lemon juice
• 6 tablespoons sugar (80 g) for caramel

How to Prepare?

Preparing the cake layer:

Beat the eggs and sugar until foamy, then add the flour, walnuts, and baking powder.

Pour the mixture into a 24 cm diameter mold lined with baking paper, smooth it out, and bake at 200°C for 10-15 minutes. Let it cool.

Preparing the first filling:

Whisk the egg yolks and sugar, then place them in boiling water and cook over medium heat for 5 to 7 minutes until the sugar dissolves and the yolks are pasteurized.

Remove from heat and immediately mix with a hand mixer for about 2 minutes. Let the mixture cool slightly, then gradually add softened butter, mixing until a smooth cream forms.

Turn off the mixer and fold in the chopped walnuts and biscuits, which have been previously mixed with orange juice, using a spatula.

Spread the cooled cake layer with the cream, smooth it out, and place it in the refrigerator while preparing the second filling.

Preparing the second filling:

Whisk the egg whites and 12 tablespoons of sugar, then place the bowl over boiling water and cook over medium heat for about 5 minutes until the egg whites are pasteurized and the sugar dissolves.

Remove from heat and beat with a mixer until you get a thick sauce.

In a saucepan, melt 6 tablespoons of sugar over high heat and cook until caramelized.

Gradually add the caramel to the meringue, mixing at high speed until fully combined into a firm meringue.

Immediately spread the meringue over the cake, smoothing it evenly.

Cut the cake immediately, as a crust will form on the surface, making slicing difficult. After cutting, store it in the refrigerator. You can enjoy it right away.