Aunt Yuhdits Nut and Meringue Layer Cake. Recipe

Name: Aunt Yuhdits Nut and Meringue Layer Cake.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 180 g finely ground nuts; 1 ¾ cups icing sugar; 120 g coarse ground nuts; 6 egg whites; ¼ cup sugar; 1 tablespoon sugar; 1 tablespoon coffee liqueur; 250 g whipping cream; 1 tablespoon instant coffee granules, dissolved in; 1 tablespoon boiling water; ⅔ tablespoon icing sugar; coarse roasted nuts

Servings: persons

180 g finely ground nuts
1 ¾ cups icing sugar
120 g coarse ground nuts
6 egg whites
¼ cup sugar
1 tablespoon sugar
1 tablespoon coffee liqueur
250 g whipping cream
1 tablespoon instant coffee granules, dissolved in
1 tablespoon boiling water
⅔ tablespoon icing sugar
coarse roasted nuts

1
Preheat oven to 170C.
2
Mix nuts and icing sugar.
3
Whisk eggs white with 1 tablespoon sugar until white.
4
Gradually add the 1/4 cup of sugar whisk until stiff peaks form.
5
Fold nut and sugar mix, into the meringue.
6
Cover a tray with baking paper, pour a thin layer of meringue to desired shape.
7
Sprinkle some nuts over (if not roasted already).
8
Bake for 25 mins or until done (not hard).
9
When cool cut into 2 or 3.
10
Whip cream and mix with filling ingredients .
11
Pipe or gently spread filling over layers taking care not to break meringue.
12
Chill in fridge - then serve.

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 180 g finely ground nuts, 1 ¾ cups icing sugar, 120 g coarse ground nuts, 6 egg whites, and more.

Yes, Aunt Yuhdits Nut and Meringue Layer Cake. falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Aunt Yuhdits Nut and Meringue Layer Cake.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions