Yellow Meringue Walnut Sheet Cake
One of the cakes I love baking for Easter is the Yellow Meringue Walnut Sheet Cake. The combination of walnuts and sugary meringue makes it a crowd pleaser. Whenever I take this cake to a party or gathering, it evaporates within minutes. Would you like to know what makes it so special? Read and follow the recipe!
Ingredients list for Yellow Meringue Walnut Sheet Cake:
200 gr butter
250 gr flour
150 gr ground walnuts
500 gr icing sugar
3 sachets vanilla sugar
the rind from a lemon
½ sachet baking powder
a pinch of salt
Preparation method for Yellow Meringue Walnut Sheet Cake:
Make sure all ingredients are room temperature by bringing them in the kitchen one hour ahead of time. Preheat the oven to 180°C. Separate the eggs yolks from the whites.
Beat the egg whites stiff with the salt and one sachet of vanilla sugar (or one tablespoon icing sugar).
Whip the chopped butter together with 250 grams icing sugar. Carefully scoop in the egg whites. Make sure you don’t stir too energetically, otherwise the cake will be less airy. Add the flour, one tablespoon at a time, then the walnuts. You can substitute half of the amount of walnuts with shredded coconut.
Pour the dough into a buttered baking tray. Bake for 30 minutes. Use a toothpick to check whether the cake is done: if the toothpick comes out clean, you’re good. If not, bake for an extra 5 minutes.
In the meantime, whip the egg yolks with the lemon rind and the rest of the icing sugar. Add the sugar gradually, one tablespoon at a time. The egg yolks will turn into a creamy meringue. Get the cake out of the oven, pour the meringue on top. Tilt and pan the tray until the meringue is spread homogeneously. Return the tray to the hot oven, but switch off the gas. Leave in the oven until it cools down.
This Yellow Meringue Walnut Sheet Cake is best served the next day, when it is also easier to cut it into generous squares. Eat at your own responsibility, we can never have enough!