Almond Meringue Spin Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I have just used the cake base in my previous recipe...It was really good that I wanted to create something new with it..Watch this one!! Ingredients:
cake base |
4 eggs |
100g/3 1/2 oz/7tbsp caster sugar |
50g/1 3/4 oz/1/2 cup ground almonds |
50g/1 3/4 oz/1/2 cup ground hazelnuts |
50g/1 3/4 oz/1/3 cup plain flour |
50g/1 3/4 oz/1/2 cup flaked almonds |
meringue spin |
3 egg whites |
1/2 tsp cream of tartar |
1 1/2 cups caster sugar |
1 tsp vanilla |
topping |
1/3 cup heavy cream whipped with 2 tbsp powder sugar |
8 strawberry halves |
Directions:
1. Preheat oven to 160 C/350 F/. Grease 24cm round cake
2. pans and line the base with baking parchment.
3. Whisk the eggs and caster sugar in a large mixing bowl with electric
4. beaters until light and foamy and the whisk leaves a trail that lasts a
5. few seconds when lifted. Fold in the ground nuts, sieve the flour and fold in with a metal spoon or spatula. Pour into the prepared cake pan and set aside.
6. Meringue:
7. Beat the whites with a hand mixer till frothy, add the cream of tartar until stiff. Add the sugar gradually till mixtures is glossy and stiff. Add the vanilla and beat again. Fill a piping bag fitted with a small rounded tip with the meringue mixture and starting from the center, pipe the meringue in a spin shape over the cake batter. Once all surface is covered, start to make 2 layers at the sides of the cake pan. Bake for 60 minutes, turn off the oven and let cool with door ajar for 1-1 1/2 hours or until completely cold.
8. Pipe the whipped cream using a smaller round tip over the baked meringue spin in round shapes (see the pictures) . Pipe small rounded rosettes over the sides of the meringue wall and same on the sides of the cake base. Decorate with strawberry halves. Best served at the same day.
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