10 min cake and 10 min meringue! London or London-style cake with jam and walnut meringue!
Jam and walnut cake recipe - London or London style.
Ingredients (9 servings):
For the crust:
• 150 g butter with 82% fat, at room temperature
• 100 g sugar
• 2 eggs
• 3 egg yolks
• 100 g flour
• A teaspoon of baking powder (3 g)
• A vanilla essence and an orange essence
For the walnut layer:
• 3 egg whites
• A teaspoon of vinegar
• 100 g sugar
• 150 g ground walnuts
• 150 g apricot or strawberry jam
Preheat the oven to 190 degrees Celsius, top and bottom heat, without ventilation.
We take a 20X30 cm tray and using some of the butter from the recipe, grease it generously.
In a bowl, transfer the soft butter and add all the sugar at once. Mix with a hand mixer, at high speed, for at least two minutes, until the sugar is completely dissolved. Then add the whole eggs and the yolks one by one. If at the end the composition looks a little separated, don't worry. It doesn't matter, continue cooking.
Then incorporate the flavors and baking powder. The last is the flour, which we incorporate in two batches. We mix first with the mixer off for a few seconds to moisten the powders, then a few seconds with the mixer on.
After we have finished incorporating the flour, we will obtain a shiny and homogeneous dough.
Pour into the pan and level. This whole operation will take a maximum of 10 minutes.
Put in the preheated oven for approximately 15 minutes or until the surface becomes brown and golden.
While the dough is baking, we have enough time to prepare the walnut meringue.
Put the remaining 3 egg whites in a bowl.
I remind you, when separating the eggs it is important not to get any yolk in the white, and the bowl we use must be perfectly clean, without any traces of fat. Otherwise the egg whites will not foam. We also add a teaspoon of vinegar because the acidity makes the meringue more stable. We mix the egg whites with a hand mixer at high speed until they increase their volume considerably, and become white and foamy. Then we gradually incorporate the sugar. This is how it should look at the end.
We incorporate the finely ground walnuts in 2 portions.
After the dough has browned on the surface, we take it out and, being careful not to burn ourselves, spread 150 g of jam on top, preferably as thick as possible. A thin jam with high moisture will dissolve the meringue and you will get large cracks on top.
Return the cake to the oven and bake for another 20-22 minutes or until the meringue on top is golden brown and slightly crispy.
I recommend letting the cake cool completely before portioning and serving.
This is what the slice should look like. The dough is extremely soft and tender, but not airy like sponge cake. This is how it should be. The same is true of the structure of English pound cake.
Online you will find recipes for this cake prepared with tender tart dough, left in a thicker layer.
It is not wrong, it is just another variation. But I think that originally the dough was this English cake, hence the name London or London cake.
That's all for today my dears. I hope you liked this recipe and that you will try it as soon as possible. I hug you with love and see you next time here on Mihaelei's Recipes! All the best!