I kept thinking about what I could do with the egg whites I had collected in the freezer. And because I already had a homemade ice cream ready for the kids, I thought it was time to satisfy my craving for a coffee cake . :))
- For the countertop:
- 300 g egg whites (~ 8 egg whites)
- 150 g sugar
- 200 g roasted and ground walnuts
- 1 tablespoon vanilla sugar
- 1/2 teaspoon baking powder
- 2 tablespoons flour
- For the cream:
- 200 g butter
- 100 g sugar
- 2 tablespoons black cocoa
- 1 tablespoon instant coffee
Preparation Walnut and coffee cake:
Whisk the egg whites with a pinch of salt. Add sugar and vanilla sugar and mix until you get a dense and shiny foam.
Separately, mix the flour with the baking powder and ground walnuts. Incorporate the mixture into the meringue and mix lightly with a spatula, with movements from bottom to top.
The composition is poured into a large stove tray lined with baking paper and put in the oven over medium heat for about 20 minutes.
When it is ready, put it on a grill and leave it to cool, along with the baking paper.
Melt the butter partially, leaving unmelted pieces. Mix until cool and bind again, obtaining a fine and fluffy cream. Add the sugar and continue mixing until it melts. Add cocoa and instant coffee and mix.
We easily detach the baking paper from the cooled top, cut it into 3 strips, we will get a long and narrow cake. Divide the cream into 3 and distribute it on the 3 sheets.
Let the cake cool until the cream hardens, then portion as desired.
For decoration, you can sprinkle some chopped walnuts on top.