Right now I’m on vacation in Chile; tomorrow is finally the launching of our book, “Del blog a la mesa.”
I thought of baking a Walnut Dulce de Leche Meringue Cake, but I got confused, and the cakes were too thin to split them. So here goes the adaptation to trifle dessert. If you’re afraid of cakes, you can achieve the same combination of flavors and layers in a trifle, which is why they were so popular. I recommend you do this; it’s much easier to assemble than a cake.
This recipe was suggested to me, by a faithful follower of the blog from my hometown Rancagua: Jose Ignacio. Thank you so much!
I love this trend in cakes in Chile where layers of meringue, cake, and different fillings mix, leaving everyone happy. The other combination that I like is the so-called Queen Anne: walnut cake, cherry jam, vanilla, and puff pastry with dulce de leche and Chantilly cream.
For a cake, I recommend doubling the recipe.
Visit our collection of Chilean recipes here.
Walnut Dulce de Leche Meringue Cake
for the cake,
- 1 1/2 cup walnuts
- 2/3 cup granulated sugar
- 115 grams (4oz) 8 tablespoon of unsalted butter at room temperature
- 4 eggs, yolks, and whites separated
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
Preheat oven to 350F or 180C.
Prepare two cake pan of 20 cm. In diameter (8″), and place parchment paper at the bottom.
Put the walnuts and the sugar in the food processor, process until they are finely ground. Add the butter cut into cubes, process until well incorporated, add the egg yolks and process until it is all well integrated. Add vanilla, blend.
Beat the egg whites with the salt until stiff peaks form.
Transfer the nut mixture to a large bowl and add flour, mixing with a spatula just enough to integrate everything.
Add one-half of the egg whites, and then the other half, using soft strokes.
Place half of the batter into each pan.
Bake at 350F or 180C for about 25 minutes until golden.
Let cool entirely on a wire rack before unmolding.
for the Swiss meringue
- 4 egg whites
- 12 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Assemble the water bath: put 3 inches of water in a large pot over high heat until it boils, lower fire to low. In a large bowl that can be placed on top of the pot without touching the water, gather the ingredients.
Beat in the double boiler; the water should continue boiling gently, initially at low speed and then high, about 5-8 minutes until stiff peaks of meringue form, then continue beating outside the bath until cold, about 5 minutes more.
to assemble the dessert,
- 2 walnut cakes
- a portion of Swiss meringue
- 1 can of dulce de leche (380 grams)
- 2 meringue discs or 4 cups of chopped meringues (I used Trader’s Joe)
Place a walnut cake at the bottom of the trifle, covered with dulce de leche and then a thin layer of swiss meringue, sprinkle with crushed meringue, then repeats and ends with Swiss meringue.
Serve the same day. No need to refrigerate.