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Ingredients
Custard-Filled Meringue Tower
- 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
For the meringue: Preheat the oven to 120°C (approximately 250°F) convection. Line a baking sheet with parchment paper.
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.
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.
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.
(Percentage of daily recommendation)
| Calorie | 946 cal. | (45 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 84 g | (336 %) | ||
| Roughage | 1.6 g | (5 %) |