Genoise with Walnut Filling (Genoise with Meringue)

Butter two 20cm diameter cake pans. Reserve

Preheat the oven to 180°C (medium)

In a stand mixer, beat the eggs with the sugar for 10 minutes or until it forms a smooth batter

Add the vanilla extract and mix until well combined

Sift in the all-purpose flour over the egg mixture and fold gently with a spatula or wooden spoon

Add the melted butter and mix

Divide the batter between the two cake pans and bake for 30 minutes or until golden brown

Remove from the oven, let cool and unmold. Reserve

Prepare the filling: in a small saucepan, bring the water and sugar to a boil over medium heat, stirring occasionally

Let cook without stirring until it reaches the caramel stage (test by dropping a little of the mixture into cold water; if it forms a ball, it's ready)

Add the egg yolks and milk, whisking continuously until thickened

Add the chopped walnuts and vanilla extract and mix well

Remove from heat and reserve

Preheat the oven to 200°C (hot)

Prepare the meringue: beat the egg whites until stiff peaks form

Gradually add the sugar, beating continuously until stiff peaks form again. Reserve

Assemble the genoise: place one of the cakes on a plate and spread 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