It was rainy last week, and only on Thursday the sun finally appeared. As my husband took a week off, we walked and ate out. So, I barely cooked.
On Saturday we were finally able to go to San Pedro, a trip that we had planned since the last week, but it was postponed because of the rain.
Before arriving to San Pedro we stopped at La Campiña in the country side. It´s an orange plantation, there are also other fruits and a small orchard. It belongs to a couple of TV news presenters, now retired.
The place is opened to the public every weekend with guided tours through the grove and orchard. It has also a very nice restaurant and a small shop that sells homemade marmalade, different kind of cheese and obviously boxes of oranges.
So, when we arrived we felt surrounded by the scent of orange blossom. It was a beautiful sensation, it was a very interesting trip that we hope to repeat.
As I did not cook, I had only time to bake a cake, in fact, it is my favorite cake Walnuts, filled with coconut milk, eggs and a topping with Italian meringue.
I made a half recipe, very tinny, just to give us a bit of sugar. I hope you like it.
Have a wonderful week
Meringue walnut cake with coconut milk
and eggs filling
For the filling
Preheat oven to 160 ° C
Grease a round spring form and sprinkle with flour
Separate the whites from the yolks.
Put egg whites in a mixer and beat until foaming. Add sugar and continue beating until soft peaks form.
Continue beating and put the egg yolks one at a time. Remove from mixer
Mix bread crumbs with nuts and gently mix with the whipped eggs,stir thoroughly.
Put the batten on the spring form and keep the oven for 45 minutes, or until inserting a stick in the middle of the cake comes out clean
Make a syrup with coconut milk and sugar until thick
Remove from heat and allow to cool - when cold add the yolks passed through a sieve and mix well (that way take out the skin covering the yolk and take out the strong taste). Take again over medium heat until thickened, stirring always
Make a syrup with water and sugar to the point of thread
While the syrup is made beat the egg whites.
Clear the hot syrup in thread and while whisking continuously. Beat until the bowl touching be cold
Unmold the cake and cut to half
fill and put the icing
Makes 12 servings