Shortbread Meringue Cake with Custard Buttercream

1 1/2 cups plum butter warmed
1 cups walnuts chopped + 1/2 cup chopped walnuts for decorating the sides of the cake

Turn the oven to 350°F with the wire rack set in the middle.
Get all ingredients measured and ready.
Combine 1 tsp baking soda and 1 Tbsp vinegar in a cup and stir until the foam subsides.
Cream 250 grams of butter or Crisco for about a minute. Add 3 egg yolks, vanilla extract, 2 Tbsp sour cream and the baking soda+vinegar mixture to the butter and whisk together for another two minutes. Add 2 cups flour and mix with hands or the paddle attachment until the dough comes together. Add another half a cup and knead it in.
Wrap the dough into plastic wrap and refrigerate for at least 30 minutes.
Once the dough has been in the fridge for at least 20 minutes, start making the meringue.

Add 3 egg whites to a thoroughly cleaned bowl, make sure it’s grease-free or the egg whites will not properly whip up.
Whip for about 30-40 seconds on high speed. Now start adding 1 cup sugar one tablespoon at a time and whip for 5-7 minutes on high until very thick and glossy.

ADVERTISEMENT