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+ servings

Timur's Chocolate Meringue Cake Recipe

Tim's Cake
Easy Layered Walnut Meringue Chocolate Cake Recipe with a rich and creamy delicious butter and rum cream.
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 10 servings
Author: Valentina

Ingredients

cake-

  • 8 eggs whites
  • 1 1/2 cups sugar
  • 2 cups walnuts, finely chopped

cream-

decor-

  • 1/4 cup chopped chocolate, melted
  • chocolate shavings

Instructions

  • Prepare (4) 8-inch baking pans by lining with parchment paper. Preheat oven to 320°F.
  • Beat egg whites until glossy. Slowly add in the sugar and continue beating until stiff peaks form.
  • Meanwhile, chop the walnuts. With a spatula, slowly add the walnuts to the egg whites.
  • Divide between the pans and bake for 1 hour. Slightly open the oven door and allow the meringues to cool before removing from the oven (about 1/2 hour). Run a sharp thin knife around the edges to separate any of the meringue stuck to pan.
  • While layers are baking, prepare the cream.
  • Beat butter until creamy.
  • Add in the condensed milk, rum, and cocoa and beat again just until everything is incorporated. Refrigerate until ready to use.
  • Once cakes are baked and COMPLETELY cooled, assemble the cakes.
  • Gently flip the first layer upside down. Slowly remove the parchment paper.
  • Add a generous portion of cream. Repeat with remaining layers and cream. Coat top and sides of the cake with remaining cream.
  • Decorate as desired. I added chocolate shavings to the side of the cake and melted chocolate for a design for top.
  • For the top, melt the chocolate. Add the chocolate to the side of a plastic bag, snip the corner with scissors. Make 4 round circles on top of the cake.
  • Take a knife and start at the circle closest to the edge slowly bring the knife down to the middle. The chocolate will follow with your knife. Go slow. Do this all the way around the cake.
  • Refrigerate for at least 2 hours or overnight.