Recipes - Page 7

For the cake layers: (8-inch form)

• Egg whites – 230 g (about 7 egg whites)
• Sugar – 230 g
• Salt – a pinch
• Vanilla sugar – a pinch 
• Lemon juice – 1 tbsp

For the Charlotte custard cream:

• Milk – 200 g
• Sugar – 100 g
• Egg yolks – 110 g
• Vanilla sugar – a pinch
• Salt – a pinch
• Butter – 250 g

For the filling:

• Walnuts (or peanuts) – 120 g

For decoration:

• Chocolate – 20 g

Step 1 – Preparing the cake layers:

1. Separate egg whites from egg yolks
2. Wipe the mixing bowl with a piece of lemon to remove any traces of fat, then dry it thoroughly with a paper towel.
3. Add salt and vanilla sugar to the egg whites, and beat them on low speed until foam forms. 
4. Then, add the sugar in two additions.
5. Increase the mixer speed and beat until stiff peaks form.
6. One minute before the end of beating, add lemon juice.
7. On a baking sheet lined with parchment paper, use an 8-inch ring to shape 3 cake layers about 0.5 inches high.
8. To make it easier to remove the ring, lightly spray the inside with water.
9. Place the remaining meringue into a piping bag with a star tip and pipe small and medium-sized meringue dollops for decorating the cake later.
10. Bake at 90°C (195°F) for 2 hours.
11. Then remove the small meringues and bake for 30 more minutes.
12. Meringues can only be removed from the baking sheet after they have cooled.

Step 2 – Charlotte Custard Cream:

1. In a saucepan, combine the milk, half of the sugar, salt, and vanilla sugar.
2. Bring to a boil, stirring occasionally.
3. Rub the egg yolks with the remaining sugar until smooth.
4. When the milk comes to a boil, remove it from the heat and gradually pour it into the yolk mixture, whisking constantly.
5. Return the milk mixture to the heat and cook until thickened. Do not heat it above 80 degrees Celsius.
6. Strain the custard, cover with plastic wrap directly on the surface, and let it cool to 20°C (68°F).
7. Beat the room temperature butter until it turns pale.
8. Gradually add the cooled custard mixture and beat until smooth.
9. The temperature of the custard and the butter should be roughly the same when combining, to prevent the cream from curdling.

Step 3 – Assembly:

1. Toast the nuts in the oven at 150°C (302°F) for 10 minutes.
2. Place the first cake layer on a cake board, spread cream over it, and sprinkle with nuts.
3. Place the second layer on top, right side up.
4. Spread with cream and sprinkle with nuts again.
5. Place the third layer on top, and use the remaining cream to smooth out the surface of the cake.
6. Use good meringue pieces to decorate the top of the cake.
7. Break the remaining meringue and use it to decorate the sides.
8. Meringue cake is sensitive to moisture, so it should be kept isolated in the refrigerator. You can use plastic wrap or place it in a plastic container.

• 450 kcal / 100 g
• Protein – 6 g 
• Fat – 25 g 
• Carbohydrates – 50 g