CAKE
1 c Flour 1/2 c Sugar
1 ts Baking powder 4 lg Egg yolks
1/8 ts Salt 1/3 c Milk
1/2 c Shortening 2 ts Vanilla extract
-WALNUT MERINGUE-
5 lg Egg whites 1/2 c Chopped walnuts
2/3 c Sugar
———————–VANILLA CUSTARD FILLING———————–
2 tb Sugar 1 lg Egg yolk
2 tb Cornstarch 1 c Milk
1 pn Salt 1 ts Vanilla extract
PREHEAT OVEN TO 325F with rack in center of oven. Generously grease 2
8-inch layer cake pans. Dust with flour, tapping pans over sink to
remove excess flour.
FOR CAKE, sift flour, baking powder and salt together onto waxed
paper; set aside. Use mixer to cream shortening and sugar until
fluffy. Add egg yolks one at a time, beating well after each
addition. Add vanilla. Combine well. Add reserved flour mixture
alternately with milk, mixing until smooth. Divide batter between
prepared pans. Use back of spoon to spread batter evenly; this takes
a little patience.
FOR MERINGUE, beat egg whites until they are thick and hold their
shape but are still soft and moist. Add sugar by the tablespoon,
beating well after each addition. Divide between pans. Use spatula to
spread over batter. Sprinkle with nuts, dividing evenly. Bake until
lightly colored and toothpick inserted into center comes out clean
(it’s OK if meringue cracks), about 30 minutes. Let rest 10 minutes
in pans on cooling racks. Use flexible knife to release cake from
sides of pan. Gently invert cakes. Set them meringue-side up to cool
completely. Spread one meringue layer with filling. Top with other
layer, meringue-side up. It’s best served the day it is made but it
can be made a day ahead and kept cool (but not refrigerated). If made
ahead, keep covered. Yield: 1 8-inch layer cake.
VANILLA CUSTARD FILLING: Combine sugar, cornstarch and salt in heavy
1-quart saucepan. Stir in egg yolk and milk. Stir over medium heat.
Stir until mixture coats spoon, about 4 minutes. Remove from heat.
Stir in vanilla. Let cool completely. If mixture becomes lumpy, whisk
vigorously, before using.
ABBY MANDEL – PRODIGY GUEST CHEFS COOKBOOK
Yields
8 servings