Aunt Yuhdits Nut and Meringue Layer Cake. |
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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 36 |
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I was in Israel for passover and for dessert there was chocolate cake, chocolate cake, more chocolate cake and this - to my surprise even though the chocolate cake was absolutely lovely, I prefered My aunt Yehudit's meringue layer cake, I had never tasted anything like it before! This is another Hebrew to English translation done by my mother. prep time is estimated - sorry if it's out. One warning though, this cake is VERY VERY rich. Note: I bake 1/2 the meringue mixture at the time, the oven really needs lowering though and it takes a lot less time. Ingredients:
180 g finely ground nuts |
1 3/4 cups icing sugar |
120 g coarse ground nuts |
6 egg whites |
1/4 cup sugar |
1 tablespoon sugar |
1 tablespoon coffee liqueur |
250 g whipping cream |
1 tablespoon instant coffee granules, dissolved in |
1 tablespoon boiling water |
2/3 tablespoon icing sugar |
coarse roasted nuts |
Directions:
1. Preheat oven to 170°C.
2. Mix nuts and icing sugar.
3. Whisk eggs white with 1 tablespoon sugar until white.
4. Gradually add the 1/4 cup of sugar whisk until stiff peaks form.
5. Fold nut and sugar mix, into the meringue.
6. Cover a tray with baking paper, pour a thin layer of meringue to desired shape.
7. Sprinkle some nuts over (if not roasted already).
8. Bake for 25 mins or until done (not hard).
9. When cool cut into 2 or 3.
10. Whip cream and mix with filling ingredients .
11. Pipe or gently spread filling over layers taking care not to break meringue.
12. Chill in fridge - then serve.
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