"Nut Boom" Cake

"Nut Boom" cake is an airy three-ingredient sponge cut into three layers, generously soaked in pear syrup and layered with Swiss meringue buttercream, peanuts, walnuts, and cashews. A night in the fridge makes the cake truly tender. Simply fantastic - recommended!

"Nut Boom" Cake

An airy sponge cake with Swiss meringue buttercream and three kinds of nuts, soaked in pear syrup. Tender, fragrant, and truly show-stopping.

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Soaking in the fridge (overnight) 8 hours hrs

Total Time 9 hours hrs 10 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

Sponge

• 1 cup flour
• 1 cup sugar
• 3 eggs
• 1 tsp baking powder

Swiss meringue

• 2 egg whites about 70 g
• 100 g sugar

Soak and decoration

• 100 ml pear syrup
• 100 g peanuts
• 60 g walnuts
• 60 g cashews

Method

 

Sponge

1. Beat the eggs with the sugar into a fluffy foam, sift in the flour and baking powder, and mix.
2. Pour the batter into a slow cooker bowl greased with vegetable oil and bake for 45 minutes on the "bake" setting - or 30 minutes in the oven at 180 °C.
3. Take out the finished sponge and let it cool.

Swiss meringue

1. Put the egg whites and sugar over a hot but not-yet-boiling double boiler. Heat to 60 °C, whisking constantly.
2. Take it off the heat and beat with a mixer on high speed until stable peaks form and it's fully cooled - 5-10 minutes.

Assembly

1. Cut the sponge into 3 layers. Soak each layer well with syrup, spread with buttercream, and scatter nuts over.
   
2. Put the cake in the fridge overnight so it can soak.
   
3. In the morning, decorate the cake with nuts - and it's ready to eat. Bon appetit!
   

Notes

If you love plenty of frosting, make a double batch of the meringue.

Tips

• The sponge can be baked in a slow cooker - 45 minutes on the "bake" setting - or in the oven for 30 minutes at 180 °C. Both options work equally well.
• Love a lot of frosting? Make a double batch of meringue: I usually make a smaller amount, but it's really up to your taste.
• On egg whites: 70 g is roughly 2 whites. It's more accurate to weigh them than to count by number.
• Heat the meringue over a double boiler to 60 °C, whisking constantly - the water should be hot, but not boiling.
• Whip until fully cooled (5-10 minutes on high speed) - only then will the meringue reach stable peaks.
• Don't rush to serve: leave the assembled cake in the fridge overnight so the layers properly absorb the syrup.