Meringue Cake
This beautiful cake is a perfect accompaniment for Sicilian Peas.
INGREDIENTS
  • 4.5oz (115g) chopped hazelnuts
  • 4 egg whites, size 2
  • 9oz(250g) caster sugar
  • 3 drops vanilla essence
  • 1 half teaspoon vinegar
  • 10fl oz(275ml) double cream
  • 8oz(225g) chestnut puree
  • Icing sugar
  • 8 strawberries, halved
  • 2oz(50g) plain chocolate, grated
Preheat oven to 180 C/350 F, gas mark 4 and brown the nuts for 5 minutes. Crush. Turn up to 190 C/375 F, gas mark 5. Whisk egg whites until stiff, fold in sugar, vanilla, vinegar and nuts. Divide mix between 2 x 8in (20cm) circles greaseproof paper. Bake on greased baking sheets for 30-40 minutes. Cool. Whisk cream, fold in puree. Sandwich the filling between meringues, then decorate the top with icing sugar, strawberries and chocolate.
Please send any comments on this page to:
G.Mills@compserv.gla.ac.uk
(George W. Mills, Computing Service, University of Glasgow)