Tuesday, 15 July 2014

Almond meringue cake

Whenever I am asked to bake a cake for a birthday, the almond meringue cake is always requested.  It is incredibly delicious, not too difficult to make and looks very impressive.  The original recipe was kindly given to me by my good friend, Jenni Potts, who is well known for her delicious baking treats!  I have converted it to make it Thermomix friendly and have made a few tweaks as well.  I hope you enjoy it as much as we do.

Preheat oven to 180 degrees and line two 20 cm round tins with baking paper

- 160g icing sugar
- 4 egg whites

- Insert butterfly into a very clean bowl and whip for 4 mins on speed 3
- Add in icing sugar little bit at the time until finish, set aside.

- 125g butter 
- 125g sugar
- 4 egg yolks
- 1 tsp vanilla paste
- 60g milk
- 120g self raising flour

- 60g flaked almond
- 1 tbs caster sugar + 1/2 tsp cinnamon mixed together with a teaspoon

- Place sugar into TM bowl and mill for 10 seconds on speed 9
- Add butter, egg yolks, vanilla, milk and SR flour and mix for 20 seconds on speed 6
- Scrape down the sides of the bowl and mix for 5 more seconds on speed 6
- Place cake mixture into tins and spread the mixture evenly
- Add the meringue mixture on top of the cake mixture and again, spread evenly
- Sprinkle the almond flakes on to the top of the meringue then dust the sugar and cinnamon over the meringue and almonds
- Place cake into the oven and cook it for 30 mins or until golden brown

Cool the cake completely before assembly
Cream filling
- 300ml whipping cream
- 1 tsp vanilla paste

 - Strawberries to decorate (300g)

- Insert butterfly into TM bowl and whip the cream and vanilla for 20 seconds or until soft peaks form
- Put some sliced strawberries and cream on top of one cake (i.e. your cake middle) then place the other cake on top
- Decorate the top with cream and strawberries then finish with some icing sugar on the top


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