Japanese Wind Cake
A light and airy meringue cake layered with rich walnut cream and soft vanilla whipped cream. Crispy on the outside, creamy on the inside — a classic dessert that melts in your mouth.
Ingredients
Meringue Layers
- 6 egg whites
- 300 g sugar
- 2 tbsp vinegar
Walnut Cream
- 6 egg yolks
- 3 tbsp flour
- 5 tbsp sugar
- 200 g butter
- 100 g ground walnuts
- 300 ml milk
- a little warm milk for soaking the walnuts
Vanilla Cream
- 1 packet vanilla whipped cream powder mix
Instructions
1. Prepare the Meringue Layers
Whisk the egg whites until stiff peaks form.
Gradually add the sugar and vinegar, continuing to whisk until the mixture becomes glossy and firm.
Spread the mixture evenly onto a large baking tray lined with parchment paper.
Bake/dry at 150°C (300°F) for about 1 hour.
Once baked and cooled, cut the meringue into 3 equal layers.
2. Make the Walnut Cream
Soak the ground walnuts in a little warm milk and let them soften.
In a heatproof bowl over simmering water, cook the milk, egg yolks, flour, and sugar until the mixture thickens.
Let the mixture cool completely.
Once cooled, mix in the butter and softened walnuts until smooth and creamy.
3. Prepare the Vanilla Cream
Prepare the vanilla whipped cream according to the instructions on the package.
4. Assemble the Cake
Layer the cake as follows:
- meringue layer
- walnut cream
- vanilla cream
Repeat until all layers are used.
Finish with cream on top if desired.
✨ Tips
- Let the meringue cool completely before cutting to avoid cracking.
- Do not overcook the custard mixture for the walnut cream.
- The cake tastes best after chilling for a few hours in the fridge.
Little Oven 