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Cover: Make your cake…and eat it

03Jul 12

Nutty Meringue Cake

Nutty Meringue CakeThis nutty meringue cake is a light and nutty delight that makes for a perfect treat on a hot summer’s day. Although the end result is quite impressive and looks like it was difficult to make, the process itself is actually rather simple.  Just be careful to not leave the meringues in the oven too long so that they don’t burn!

For a fruity meringue flavour, try this iced fruit mountains and hot chocolate snow recipe.

Nutty Meringue Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 150g granulated sugar
  • 1.5tbsp cornflour
  • 55g peanuts, shelled
  • 55g almonds
  • 6 stiffly beaten egg whites
  • 125g cream cheese
  • 250g icing sugar
  • 50g cocoa powder
  • 1tsp vanilla extract
Instructions
  1. Preheat the oven to 200ºC.
  2. Butter and flour a baking sheet and two standard sized flan rings (about 23cm wide by 2-3cm deep).
  3. Place the rings on top of the prepared baking sheet.
  4. Mix together the granulated sugar and cornflour.
  5. Fold the egg whites into the mixture.
  6. Pour the mixture into the prepared rings and bake in the preheated oven for 20 minutes.
  7. Remove from the oven and let the meringue cool in the rings.
  8. While the meringues are cooling, grind the peanuts and almonds together in a blender or food processor. Put them in a bowl and mix them with the cream cheese, vanilla extract and all but 1 tablespoon of the icing sugar. This is the icing mixture.
  9. Mix well and ensure that the icing is well blended.
  10. Remove the rings from the two meringues.
  11. The side that was touching the baking sheet will be very flat. Place one of the meringues on a serving plate with this side down.
  12. Spread about 75% of the icing evenly on top of the bottom meringue layer.
  13. Place the other layer of meringue on top of the icing and bottom layer.
  14. Use a spatula to spread the rest of the icing over the sides of the cake, partly covering the top meringue layer.
  15. Put the icing sugar and cocoa powder in a sieve and sprinkle over top of the meringue to create a light chocolate blanket.
  16. Refrigerate for at least an hour.
  17. Serve cold, cut into small wedges.

 

 

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