Walnut Meringues And Coffee-Butterscotch Cream “Tower” Cake. Recipe

Name: Walnut Meringues And Coffee-Butterscotch Cream “Tower” Cake.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Walnut meringues batter:; 3 cups toasted, cooled and finely grounded walnut halves; 3/4 teaspoon ground cinnamon; 2/3 cup sugar; 2 large egg whites; 2 teaspoons finely grated orange zest; 1 teaspoon vanilla extract; Pinch of kosher salt; For the Coffee- Butterscotch Cream:; 1 (14oz) can sweetened condensed milk (cooked in a pot of simmering water for 1,5 hours and cooled to room temperature).; 1 cup (2 sticks) butter room temperature; 2 teaspoons Instant Espresso coffee; 1 tablespoon Amaretto liqueur

Servings: persons

For the Walnut meringues batter:
3 cups toasted, cooled and finely grounded walnut halves
3/4 teaspoon ground cinnamon
2/3 cup sugar
2 large egg whites
2 teaspoons finely grated orange zest
1 teaspoon vanilla extract
Pinch of kosher salt
For the Coffee- Butterscotch Cream:
1 (14oz) can sweetened condensed milk (cooked in a pot of simmering water for 1,5 hours and cooled to room temperature).
1 cup (2 sticks) butter room temperature
2 teaspoons Instant Espresso coffee
1 tablespoon Amaretto liqueur

1
["Heat oven to 300 degrees F.", "Put the walnuts, cinnamon and 1/3 cup sugar in a food processor; pulse until finely ground but not powdery, add orange zest.", "Whip the egg whites with salt and vanilla until soft picks form.
2
Gradually add the remaining 1/3 cup sugar; continue whipping until stiff and glossy. Fold in the walnuts.", "Drop by spoonfuls onto parchment lined sheet pans and bake 35 to 40 minutes. Cool and remove from the pan.
3
Depending on the size, it should be about 48-52 walnut meringues.", "Bake until lightly browned, 15 to 20 minutes. Cool for 10 minutes; transfer to a cooling rack.", "Meanwhile, in a medium bowl, whisk the cooled condensed milk, coffee and Amaretto liqueur, whisk in butter 1 tablespoon at a time.", "To assemble the cake:
4
For the first layer, place 10 meringues on a round platter and cover the tops with a about a teaspoon of the Coffee-Butterscotch cream.", "Repeat the same technique until you used up all meringues and most of the cream.
5
To give the cake a tower shape, every next layer should be one meringue less then the privies.", "Use what ever you have leftover cream to fix the imperfections.
6
Sprinkle the top and the sides with toasted Coconut Flakes.", "This cake tastes best, when prepared in advents at list 8 to 12 hours."]

1807

kcal

Calories

169

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: For the Walnut meringues batter:, 3 cups toasted, cooled and finely grounded walnut halves, 3/4 teaspoon ground cinnamon, 2/3 cup sugar, and more.

Yes, Walnut Meringues And Coffee-Butterscotch Cream “Tower” 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.

Walnut Meringues And Coffee-Butterscotch Cream “Tower” Cake.

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