This is a beautiful, delicious cake. One of those that look great and are simple to make. This cake can be a great addition to you Easter table.
Author: Tamara Novacovic
Recipe Type: Dessert
4 egg whites
1 cup (200 g) sugar
⅓ cup (50 g) almonds
1 cup (250 ml milk)
1 vanilla pod
1.4 oz (40 g) sugar
2 egg yolks
2 tbsp cornstarch
3.5 oz (100 g) nougat spread
5.2 oz (150 g) butter
0.4 cups (100 ml) whipping cream
Mix egg whites until stiff peaks form. Gradually mix in sugar. Prepare 3 baking sheets, line them with parchment paper. Draw circles 20 cm (7.9 inch) diameter onto each paper. Put egg white mixture into piping bag and pipe out inside the lines. Make 3 circles.
Preheat oven to 100 C (212 F).
Toast chopped almonds ans sprinkle them onto each meringue layer. Bake them for about 3 hours.
For the filling, heat milk with vanilla beans and sugar, until it boils. Add half of boiling milk to egg yolks and whisk. Whisk in cornstarch. Add this mixture to the rest of boiling milk and cook on low heat, whisking constantly, until it thickens. Remove from heat, cover with plastic wrap and let cool to room temperature.
Beat butter, add nougat spread, beat everything together. Then mix this into cooled filling. Put this into piping bag with round tip.
Place first meringue layer onto serving platter. Pipe out filling over it. Cover with second layer. Pipe out filling over it as well. Cover with third meringue layer.
Whip cream with some vanilla beans and pipe it out onto cake. Decorate with almonds.
Tamara Novakovic is a passionate self-taught cook, food blogger, freelance food writer and photographer behind bite-my-cake.blogspot.com. Her life journey has led her through Faculty of Humanities in Zagreb, Croatia to discovering passion for making cakes. She is currently a weekly food columnist for Croatian newspaper V magazine and food magazine Repete.