BLACKBERRY & ALMOND MERINGUE CAKE

CAKE:
200 g butter, softened
200 g castor sugar
200 g self-raising flour
50 g ground almonds
2 eggs
2 egg yolks
4 Tbls milk
150 g blackberries 

 

MERINGUE:
2 egg whites
100 g castor sugar
2 Tbls flaked almonds

 

FILLING:
200 ml double cream, lightly whipped
4 Tbls strawberry 🍓 jam

 

METHOD: 

Line 2 sandwich cake tins.

Heat oven to 160 degrees C.
Mix all cake ingredients (except berries), beat till well mixed.
Stir in berries. Divide between 2 sandwich tins.
Whisk egg whites in a clean bowl, adding sugar a spoonful at a time. Until thick and glossy.
Lightly spread onto 1 of the cakes. Sprinkle with flaked almonds and extra sugar.
Bake both cakes for 40 minutes, then take the cake without the meringue out.
Bake remaining cake for 30 minutes.
Remove cakes from tins and cool.
To serve, spread cream on plain cake. Spoon over jam. Then sandwich with meringue cake and top with blackberries. 

 

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