Prăjitură Krantz (Caramelized Walnut Meringue Cake)
Also called prajitura krantz, krantz cake, crant, walnut meringue cake
Three walnut meringue sheets layered with yolk butter cream and topped with chopped caramelized walnuts.
- Makes
- about 30 small squares, 25 × 35 cm (10 × 14 inch)
Ingredients
Pan sizes, times and temperatures in the method are not scaled.
Walnut meringue sheets
Yolk butter cream
Krantz
Method
Meringue sheets
Heat the oven to 300°F (150°C) and line 3 baking sheets, each marked with a 25 × 35 cm (10 × 14 inch) rectangle.
Beat the egg whites (6) to stiff peaks, adding the granulated sugar (200 g1 cup) gradually. Fold in the ground walnuts (200 g).
Spread over the 3 rectangles and bake 30 to 35 minutes, until dry and golden. Cool.
Cream
Whisk the egg yolks (6), granulated sugar (150 g¾ cup) and milk (100 ml7 tbsp) in a bowl over simmering water until thick. Cool completely.
Beat the unsalted butter (250 g1 cup + 2 tbsp) until creamy. Fold in the custard and the vanilla (1 tsp).
Krantz
Toast the walnut halves (150 g). Melt the granulated sugar (100 g½ cup) to a caramel in a dry pan, add the butter (14 g1 tbsp), then toss in the walnuts and stir to coat.
Pour onto oiled parchment. When cool, chop roughly.
Assembly
Layer the meringue sheets with cream between them, then spread cream over the top and scatter the krantz over it.
Refrigerate overnight so the meringue softens. Cut into small squares.