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New Year’s Walnut Meringue & Chocolate Mousse Cake with Drunken Plums

Walnut meringue cake

First of all, I would like to wish everyone a very happy year 2010. Hope you had a lovely Christmas and an exciting New Year’s party! With lots of delish food and drink, of course :)

I’ve spent ten marvellous days in Slovakia, where I’ve been eating so much that I was about to buy myself that T-shirt with the slogan “Please don’t feed me; I want to be a model” written across the chest. But I’d be lying to myself if I did so: those home-made Slovak foods were irresistible!

Krater in Slovakia

And this large and festive cake we made for our New Year’s party in Riga. We wrote the recipe from scratch. Actually we have baked a heavier version of this cake (with 4 layers of sponge cake instead of 2, as you will see from the pictures) because we wanted a really huge one, for 12 persons or so. But even in its lighter variation (as posted below), this is definitely a cake for special occasions. The preparations are quite time-consuming too. But we’re sure your guests will appreciate the result!

A walnut sponge cake serves as a base for this cake; it is topped with chocolate butter mousse and crispy walnut meringues; then comes a thick layer of whipped cream sprinkled with toasted walnuts and dried plums soaked in cognac - pleasantly sharp and fruity. And finally, another walnut sponge cake and a thin layer of glossy chocolate icing. Happy New Year!!

Walnut meringue cake

We both agreed however that the chocolate icing we used was a big mistake. Much as I like Dansukker, their chocolate icing turned out below average. Manufacturer’s instructions on the package were lame and they said nothing about the icing never freezing or being soft and sticky forever! There was too much sugar and too much starch in it. Next time we’ll choose another brand or simply melt a bar of dark chocolate!

 

Ingredients

- For sponge cake:
5 eggs, yolks and whites separated and chilled
1 cup wheat flour
1 cup sugar
100g walnuts
1 tsp vanilla sugar

- For meringue:
6 egg whites
450g sugar
220g walnuts
1 ½ tbsp wheat flour
1 tsp vanilla sugar

- For chocolate butter mousse:
6 egg yolks
200g caster sugar
100g dark bitter chocolate
220g butter
1 tsp vanilla sugar

- Other:
120g walnuts
4 tsp sugar
35 dried black plums
30-40ml cognac or rum
350ml whipping cream
1 tsp vanilla sugar
8 tsp caster sugar
1 slice of lemon
Whipping cream stabilizer, amount according to manufacturer’s recommendations
Your favourite icing and décor

Cake diameter: 28 cm

 

Place dried plums into a small bowl, coat them with cognac (rum), stir, cover and set aside.

Dice 120g walnuts and toast them with 4 teaspoons sugar in a non-stick pan for about 10 minutes. Set aside.

Toasting walnuts

Mince all remaining walnuts (320g).

Minced walnuts

Making the meringues (a method I learned while I was in Slovakia)

Take a large saucepan (without lid) and fill about 1/3 of it with water. Bring the water to boil and stack a large bowl on top of the saucepan. The bowl must be heat-resistant and suitable for whipping.

Keep water in the saucepan boiling, so that the steam heats up the bowl. Add 450g sugar and 1 teaspoon vanilla sugar into the bowl and, once the bowl is hot, add 6 egg whites. Keep the water boiling. Whip the meringue with a hand mixer until thick and glossy, with stiff peaks. Turn down the heat, remove the bowl and let the meringue cool for approx. 10 minutes.

After 10 minutes, add 1 ½ tablespoon flour and 220g minced walnuts to meringue. Stir well.

Making walnut meringue

Meringue batter

Make round-shaped meringues and place them on a baking surface.

Bake the meringues on a low heat with ventilation mode on, for about an hour, until dry and fragile.

Walnut meringues

Making the chocolate butter mousse

Melt 100g dark chocolate.

In the same way as you did with the egg whites (in a steamed bowl), beat 6 egg yolks, melted chocolate, 200g caster sugar, and 1 teaspoon vanilla sugar. Let cool for approx. 15 minutes.

Making chocolate mousse

Melt 220g butter. Stir butter into chocolate mix.

Making the sponge cake

Stir together 5 egg yolks, 1 cup sugar, 1 teaspoon vanilla sugar, and 2 tablespoons cold water. Stir thoroughly.

Beat 5 egg whites until stiff.

Add 1 cup flour and 100g minced walnuts to the yolk mix, stir well and add in the whipped egg whites in small batches, stirring very gently.

Sponge cake batter

Bake in a round-shaped baking pan (diameter 28cm) on a low heat for approximately 30 minutes. Check the readiness with a toothpick.

Walnut sponge cake

Assembly

When all parts of the cake are ready and cooled (you can slightly heat up the chocolate mousse if it’s become too stiff by now), whip the cream with 8 teaspoons caster sugar, 1 teaspoon vanilla sugar, and stabilizer. Add a tiny splash of fresh lemon juice before you finish beating the cream.

Carefully cut the sponge cake horizontally into two layers.

Cut cake into two layers

Take the first layer and place it in your cake form. This will be the cake base.

Spread chocolate mousse over the sponge cake.

Chocolate mousse on cake

Put meringues on the chocolate mousse. Break them to fill in empty spaces. Stack meringues on each other as they will settle and flatten after chilling.

Meringues

Gently spread whipped cream over the meringues.

Whipped cream

Sprinkle toasted walnuts and diced cognac plums onto the whipped cream.

Dried plums and walnuts on cake

Finally, place the other layer of sponge cake on top of the cake and cover the cake with chocolate icing. Decorate with your favourite décor.
Chill the cake in the fridge for at least 8 hours.

Walnut meringue and chocolate mousse cake

Walnut meringue and chocolate mousse cake

Walnut meringue and chocolate mousse cake

Walnut meringue and chocolate mousse cake

Walnut meringue and chocolate mousse cake

New Years decor

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45 Responses

  1. Happy New Year, Alina, the cake looks amazing!!

  2. Thas says:

    Alina, thanks for stopping at my website and for your encouraging comments.
    What a great way to start the New Year, the cake looks absolutely delishh, and the pictures are awesome. Looking forward to reading and trying your recipes, I really want to try eastern european food. Will be visiting often.

  3. SOOK says:

    HI ALINA,
    THANK YOU SO MUCH FOR YOUR COMMENT ON MY BLOG. I AM SO GLAD THAT I CAN ACCESS TO YOUR BLOG TOO. EVERYTHING ON HERE LOOKS SO GOOD! ESPECIALLY THIS MOUSSE CAKE. YUM!

  4. Perfect photos and recipe!!!
    Recipe with chocalate is my favorite…

  5. Alina says:

    Miriam, thank you! I really appreciate your comments:)

    Thas, I’ll be happy to follow your blog too and share recipes and inspiration!

    Sook, thank you! You have a very lovely blog! And that Sweet Brie Ring is a killer recipe!

    dokuzuncubulut, thank you! Do you have an English verion of your blog? Your pictures look so promising!

  6. Rachel Joyce says:

    This is a seriously MEGA cake. Congrats on making such a stupendous dessert. Cheers!

  7. That is a delicious looking cake. I thought it was cold here, but it looks downright arctic-frigid in your part of the world.

  8. I love the idea of including a layer of meringue in your cake. It totally changes the texture, and sounds wonderful.

  9. Alina says:

    Rachel, hahaa you’re right it was a mega cake :))

    Ciaochowlinda, thank you! The picture was taken in Slovakia, in the Tatra mountains. It was -20C outside and +23C in the water. That’s a weird natural hot spring!

    Vegetable Matter, thank you - I guess if we had fewer layers (as in the final recipe), the meringues wouldn’t flatten as much. I certainly need more practice with meringues - let’s call it my New Year’s food resolution! :)

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