התמונה להמחשה בלבדPolish chocolate & walnut cake
Cooking With KidsControlled oven heat develops an even texture while preserving the balance of the listed ingredients. A classic and grand Polish dessert featuring layers of light chocolate sponge paired with a rich, crisp walnut meringue.
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat the oven to 170C/150C fan/gas 3½. Line a 30 x 22cm shallow baking tin with baking parchment. Sift the flour and mix it with cocoa, then set aside. Beat the egg whites until stiff, then add the sugar to them in small batches. Add the egg yolks, one by one, whisking constantly. Tip in the flour mixture and gently fold everything together with a spatula. Pour the prepared batter into the lined tin and bake for 35 mins. Cool for 5 mins, remove from the tin and re-line the tin with baking parchment.
- 2To make the meringue, whisk the whites until stiff, then gradually whisk in the sugar, one tablespoon at a time. When you have a stiff and shiny meringue, fold in the finely chopped walnuts, flour and startch. Spread the mixture into the re-lined tin and cook for 40 mins on the same heat. Remove from the oven and leave to cool.
Nutrition
- Calories
- 1472
- Protein
- 36.5g
- Carbs
- 170.8g
Recommended Equipment & Products
Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
To deepen the flavour, toast the walnuts in the oven for a few minutes before chopping; this adds a lovely crunch and a rich, nutty aroma to every slice of this indulgent cake. For a nut-free version, chocolate biscuit crumbs offer a similar and surprising texture.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. A classic and grand Polish dessert featuring layers of light chocolate sponge paired with a rich, crisp walnut meringue.
