For the cake
6 eggs
1/4 cup of sugar (45 g)
2 tablespoons of vanilla extract
1 1/3 cups of all-purpose flour (160 g)
6 tablespoons of melted butter
For the filling
1/2 cup of water (120 ml)
1 cup of sugar (180 g)
4 egg yolks
1/4 cup of milk (60 ml)
1 cup of chopped nuts (120 g)
1 tablespoon of vanilla extract
For the meringue
4 egg whites
1/2 cup of sugar (90 g)
For the cake
6 eggs
1/4 cup of sugar (45 g)
2 tablespoons of vanilla extract
1 1/3 cups of all-purpose flour (160 g)
6 tablespoons of melted butter
For the filling
1/2 cup of water (120 ml)
1 cup of sugar (180 g)
4 egg yolks
1/4 cup of milk (60 ml)
1 cup of chopped nuts (120 g)
1 tablespoon of vanilla extract
For the meringue
4 egg whites
1/2 cup of sugar (90 g)
Grease two 20cm diameter cake pans with butter. Reserve
Preheat the oven to 180°C (medium heat)
Prepare the cake: in a mixer, beat the eggs with the sugar for 10 minutes or until smooth
Add the vanilla extract
Pulse in the flour over the egg mixture and mix delicately with a spatula or wooden spoon
Add the melted butter and mix
Divide the batter between the two pans and bake for 30 minutes or until golden
Remove from the oven, let cool and remove from pans. Reserve
Prepare the filling: in a small saucepan, bring the water and sugar to a boil, stirring occasionally
Let it cook without stirring until the syrup reaches the soft-ball stage (test by dropping a little of the syrup between your fingers; if it forms a ball, it's ready)
Add the egg yolks to the milk, whisking constantly until thickened
Add the nuts and vanilla extract and mix
Remove from heat and reserve
Preheat the oven to 200°C (hot)
Prepare the meringue: beat the egg whites until soft peaks form
Add the sugar gradually, beating continuously until stiff peaks form. Reserve
Place one of the cakes on a plate and cover with the filling
Top with the second cake and cover with the meringue
Bake for about 5 minutes or until the meringue is lightly browned
Let cool and serve
230 calories per slice
