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Nut Meringue Cake

 
recipe from abbylidiastephanie.blogspot.com
 

Nut Meringue Cake
adapted from
Stephanie Alexander's The Cook's Companion, pg 619

150g ground almonds, hazelnuts or walnuts (I used almond meal)
3 and 1/2 tablespoons cornflour
200g caster sugar
5 egg whites
60g toasted almond flakes for dressing
Passionfruit curd (adapted from Lemon Curd, p554)

Trace 20cm circles on 3 sheets of baking paper. Place these onto baking trays, then preheat the oven to 180°C. I used a saucepan lid to get the 20cm circle, but a plate would suffice.

Mix the ground almonds, 1/4 cup of the sugar and cornflour into a small bowl and set aside. Beat the egg whites until stiff using an electric mixer.

With the motor running, add the remaining caster sugar in 3 batches until the meringue mix looks glossy. Fold the dry mixture into the meringue lightly but thoroughly.
 
Divide the mixture between the three baking trays and, fill in the circles with the mix. Bake for 20 minutes until they pick up a light biscuit colour.
 
Allow to cool on trays for 5-15 minutes, then transfer to wire racks to cool properly. The recipe suggests that you fill the meringue cake a day ahead, but I did it about 8 hours before eating and that was plenty. Spread 1/3 of the filling on the first layer of meringue, then repeat for the top two layers. Scatter the almonds on top and refrigerate until ready to eat.