Custard-Filled Meringue Tower

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Custard-Filled Meringue Tower
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Health Score:
65 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 5 h. 30 min.
Ready in
Calories:
946
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie946 cal.(45 %)
Protein16 g(16 %)
Fat55 g(47 %)
Carbohydrates96 g(64 %)
Sugar added84 g(336 %)
Roughage1.6 g(5 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.5 μg(8 %)
Vitamin E8.9 mg(74 %)
Vitamin K7.1 μg(12 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.3 mg(36 %)
Vitamin B₆0.2 mg(14 %)
Folate58 μg(19 %)
Pantothenic acid0.9 mg(15 %)
Biotin24.8 μg(55 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C2 mg(2 %)
Potassium365 mg(9 %)
Calcium143 mg(14 %)
Magnesium61 mg(20 %)
Iron1.9 mg(13 %)
Iodine17 μg(9 %)
Zinc1.7 mg(21 %)
Saturated fatty acids23.2 g
Uric acid5 mg
Cholesterol219 mg
Complete sugar91 g

Ingredients

for
8
For the meringue
10 egg whites
1 Tbsp lemon juice
500 grams sugar
For the cream
5 eggs
175 grams sugar
½ tsp Lemon peel
4 Tbsps Pastry flour
600 milliliters milk
275 grams butter
175 grams ground Walnut
60 grams Walnut
How healthy are the main ingredients?
sugarsugarWalnutWalnutegg

Preparation steps

1.

For the meringue: Preheat the oven to 120°C (approximately 250°F) convection. Line a baking sheet with parchment paper.

2.

In a bowl, beat the egg whites with the lemon juice until stiff. Gradually add the sugar and beat until stiff shiny peaks form. Drop 4 or 5 mounds of egg whites onto the baking sheet each one slightly smaller than the other and spread to a 2 cm (approximately 3/4-inch) thickness. Bake until the bottoms are crisp and the meringues are firm and dry, about 1 1/2 hours.  Cool on a wire rack.

3.

For the cream: In a heatproof bowl, beat the eggs with the sugar and lemon zest until creamy. Whisk in the flour and milk, place over a pan of simmering water and beat until light and thick. Place the bowl in a bowl of cold water and beat until the cream is cool. Beat the butter until creamy and gradually add to the egg mixture. Fold in the ground nuts. Refrigerate 30 minutes.

4.

Place the largest meringue on a cake plate and fill with a little cream, top with a second, slightly smaller meringue and fill with cream and repeat with the remaining meringues and cream. Spread the remaining cream over the meringue tower. Chop half the walnuts coarsely and sprinkle on the edge of the cake and decorate with the remaining walnuts. Refrigerate 2 hours before serving.

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