CEL­E­BRATE

Stack­ing lus­cious lay­ers of lighter-than-air meringue with sweets sponge or whipped creams, our meringue cakes are a spe­cial way to cel­e­brate. Crisp and del­i­cate, marsh­mal­lowy soft or lightly torched to caramelised per­fec­tion, we’re even more in love with

donna hay - - CONTENTS - pho­tog­ra­phy CHRIS COURT styling STEVE PEARCE

Our in­cred­i­ble cakes are all made with beau­ti­fully del­i­cate, el­e­gant meringue

rasp­berry, choco­late and vanilla bombe alaskas

80g store-bought plain choco­latec bis­cuits 40g un­salted but­ter, melted 120g dark choco­late, melted 1 ta­ble­spoon veg­etable oil 2½ litres store-bought vanilla ice-cream, chopped ½ cup (15g) freeze-dried rasp­ber­ries, fifinely crushed ital­ian meringue ¼ cup (60ml) wa­ter ¼ tea­spoon cream of tar­tar 1 cup (220g) caster (su­per­fifine) sugar 75ml egg­whites (ap­prox­i­mately 2 eggs)

Line 2 x 10cm lightly greased round cake tins with 2 long strips of bak­ing pa­per, over­lap­ping at the base and mak­ing sure there is ex­cess over­hang­ing. Line the base and sides with more non-stick bak­ing pa­per. Set aside.

Place the bis­cuits and but­ter in a small food pro­ces­sor and process to fifine bread­crumbs. Us­ing the back of a spoon, press the mix­ture into the base of each tin. Freeze for 15 min­utes.

Place the choco­late and oil in a bowl and mix un­til smooth. Set aside to cool to room tem­per­a­ture. Place the ice-cream in the bowl of an elec­tric mixer and beat on low speed un­til soft­ened. Work­ing quickly, place ½ cup of the ice-cream into each tin and smooth into an even layer. Driz­zle with 1 ta­ble­spoon of the melted choco­late and sprin­kle with ½ tea­spoon of the freeze-dried rasp­berry. Re­peat lay­er­ing with re­main­ing ice-cream, choco­late and freeze-dried rasp­berry. Freeze for 6 hours or overnight un­til set.

To make the Ital­ian meringue, place the wa­ter, cream of tar­tar and half the sugar in a small saucepan over high heat and stir un­til the sugar has dis­solved. Bring to the boil, re­duce heat to medium and cook for 4 min­utes.

While the sugar syrup is cooking, place the egg­whites in the bowl of an elec­tric mixer and whisk on high speed un­til stiff peaks form. While the mo­tor is run­ning, grad­u­ally add the re­main­ing sugar, 1 ta­ble­spoon at a time, whisk­ing un­til thick and glossy. Grad­u­ally add the hot sugar syrup in a thin steady stream and whisk for 4 min­utes or un­til cool. Care­fully re­move the cakes from the tins, us­ing the bak­ing pa­per to help you lift.

Place 2 cups of the Ital­ian meringue in a pip­ing bag fi­fit­ted with a 1cm round noz­zle. Spread the re­main­ing meringue around the cakes and pipe small peaks over the top. Us­ing a kitchen blow­torch, lightly torch the peaks. Serve im­me­di­ately. Serves 4–6.

Tip: Af­ter being torched, the cake will keep in the freezer for up to fi­five days.

caramel swirl meringue cake

½ cup (125ml) milk 3 egg­whites, at room tem­per­a­ture 1 tea­spoon vanilla ex­tract ¼ cup (60ml) amaretto (al­mond liqueur) 1¼ cups (185g) plain (all-pur­pose) flflour, sifted 2 tea­spoons bak­ing pow­der, sifted ¾ cup (165g) caster (su­per­fifine) sugar 100g un­salted but­ter, soft­ened

caramel swirl meringue

75ml egg­whites (ap­prox­i­mately 2 eggs) ½ cup (110g) caster (su­per­fifine) sugar ½ tea­spoon white vine­gar ½ tea­spoon corn­flflour (corn­starch) 1 tea­spoon wa­ter 1 ta­ble­spoon dulce de leche or thick caramel

Pre­heat oven to 160°C (325°F). Line a lightly greased 18cm round cake tin with 2 long strips of bak­ing pa­per, over­lap­ping at the base and mak­ing sure there is ex­cess over­hang­ing. Line the base and sides, leav­ing 3cm ex­cess over the top edge. Set aside.

Place the milk, egg­whites, vanilla and amaretto in a small bowl and whisk to com­bine. Set aside.

Place the flflour, bak­ing pow­der and sugar in the bowl of an elec­tric mixer and beat on low speed un­til com­bined. Add the but­ter and beat on low speed un­til the mix­ture re­sem­bles fifine bread­crumbs. Grad­u­ally add the milk mix­ture, in­crease the speed to medium and beat for 1–2 min­utes or un­til com­bined. Pour into the cake tin and cook for 50 min­utes, or un­til cooked when tested with a skewer. Set aside to cool slightly.

To make the caramel swirl meringue, place the egg­whites in the bowl of an elec­tric mixer and whisk on high speed un­til stiff peaks form. Grad­u­ally add the sugar, 1 ta­ble­spoon at a time, whisk­ing un­til dis­solved. Add the vine­gar and corn­flflour and whisk to com­bine. Spoon the meringue on top of the cake mix­ture. Place the wa­ter and dulce de leche in a bowl, mix to com­bine and swirl through the meringue. Cook for 40 min­utes or un­til the top of the meringue is dry. Set aside to cool com­pletely in the tin. Use the 2 over­hang­ing strips of bak­ing pa­per to care­fully lift the cake out of the tin to serve. Serves 6.

rasp­berry anda cream an­gel food cake

12 egg­whites, at room tem­per­a­ture 1 tea­spoon cream of tar­tar 2 tea­spoons vanilla ex­tract 1¼ cups (275g) caster (su­per­fifine) sugar 1 cup (150g) plain (all-pur­pose) flflour 2 cups (480g) mas­car­pone 1½ cups (375ml) sin­gle (pour­ing) cream 1 cup (320g) store-bought rasp­berry jam

ital­ian meringue

¹⁄³ cup (80ml) wa­ter ½ tea­spoon cream of tar­tar 2 cups (440g) caster (su­per­fifine) sugar 150ml egg­whites (ap­prox­i­mately 4 eggs)

Pre­heat oven to 180°C (350°F). Place the egg­whites and cream of tar­tar in the bowl of an elec­tric mixer and whisk on high speed un­til soft peaks form. Grad­u­ally add half the vanilla and ¾ cup (165g) of the sugar and whisk un­til thick and glossy. Trans­fer the mix­ture to a large bowl. Sift the flflour and re­main­ing sugar in a sep­a­rate bowl. Sift for a sec­ond time, then sift a third time over the egg­white mix­ture. Gen­tly fold through. Spoon into an un­greased an­gel food cake tin and smooth the top. Cook for 30 min­utes or un­til the cake comes away from the sides of the tin. In­vert the tin and set aside to cool for 1 hour.

Us­ing a but­ter knife, loosen the edge of the cake and twist the mid­dle fun­nel to re­move the cake from the tin. Us­ing a ser­rated knife, slice the cake into 3 even lay­ers. Place the mas­car­pone, cream and re­main­ing vanilla in the bowl of an elec­tric mixer and whisk un­til stiff peaks form. Place 1 cake layer on a cake stand and top with half the rasp­berry jam. Top with half the cream mix­ture. Re­peat lay­ers us­ing re­main­ing cake, jam and cream, fifin­ish­ing with a layer of cake.

To make the Ital­ian meringue, place the wa­ter, cream of tar­tar and half the sugar in a small saucepan over high heat. Cook, stir­ring, un­til the sugar has dis­solved. Bring to the boil, re­duce heat to medium and cook for 4 min­utes. Place the egg­whites in the bowl of an elec­tric mixer and whisk on high speed un­til stiff peaks form. While the mo­tor is run­ning, add the re­main­ing sugar, 1 ta­ble­spoon at a time, whisk­ing un­til thick and glossy. Grad­u­ally add the hot sugar syrup in a thin steady stream and whisk for 4 min­utes. Top the cake with the Ital­ian meringue and serve im­me­di­ately+. Serves 10.

+ This cake will keep re­frig­er­ated for two hours be­fore serv­ing.

in­di­vid­ual lemon meringuem cheese­cakes

250g cream cheese, chopped and soft­ened ¾ cup (180g) fresh ri­cotta 2 eggs ¹⁄³ cup (75g) caster (su­per­fifine) sugar ¼ cup (60ml) lemon juice 1 ta­ble­spoon fifinely grated lemon rind ½ tea­spoon corn­flflour (corn­starch)

sweet short­crust pas­try

1½ cups (225g) plain (all-pur­pose) flflour ½ cup (80g) ic­ing (con­fec­tioner’s) sugar, sifted 125g un­salted but­ter, chilled and chopped 2 egg yolks 1 ta­ble­spoon iced wa­ter

meringue

¼ cup (60ml) wa­ter, plus 1 ta­ble­spoon ex­tra ¼ tea­spoon cream of tar­tar 1 cup (220g) caster (su­per­fifine) sugar 75ml egg­whites (ap­prox­i­mately 2 eggs) To make the pas­try, place the flflour, ic­ing sugar and but­ter in a food pro­ces­sor and process un­til the mix­ture re­sem­bles fifine bread­crumbs. With the mo­tor run­ning, add the egg yolks and iced wa­ter and process un­til the mix­ture just comes to­gether to form a dough. Turn out onto a clean work sur­face and bring to­gether to form a ball. Roll out the dough be­tween 2 sheets of non-stick bak­ing pa­per to 3mm thick. Re­frig­er­ate the pas­try for 30 min­utes.

Pre­heat oven to 160°C (325°F). Us­ing a 17cm round pas­try cut­ter, cut out 4 rounds, re-rolling the pas­try if needed. Line 4 lightly greased 10cm spring­form cake tins, leav­ing 1cm ex­cess pas­try over­hang­ing. Re­frig­er­ate for 20 min­utes or un­til fi­firm.

Prick the base of each pas­try case with a fork and line with non-stick bak­ing pa­per. Fill with un­cooked rice+ and cook for 18–20 min­utes. Care­fully re­move the bak­ing pa­per and rice and cook for a fur­ther 10–12 min­utes or un­til the pas­try is golden and dry. Set aside to cool slightly. Us­ing a small ser­rated knife, care­fully trim the ex­cess pas­try. Set aside.

To make the fi­fill­ing, place the cream cheese, ri­cotta, eggs, sugar, lemon juice and lemon rind in a food pro­ces­sor and process un­til smooth. Add the corn­flflour and mix to com­bine. Re­duce oven to 140°C (275°F). Pour the fi­fill­ing into the pas­try cases and cook for 20–25 min­utes or un­til just set. Re­move and set aside to cool to room tem­per­a­ture be­fore re­frig­er­at­ing for 30 min­utes.

To make the meringue, place the wa­ter, cream of tar­tar and half the sugar in a small saucepan over high heat. Bring to the boil, re­duce heat to medium and cook for 4 min­utes. While the sugar syrup is cooking, place the egg­whites in the bowl of an elec­tric mixer and beat un­til stiff peaks form. Add the re­main­ing sugar, 1 ta­ble­spoon at a time, un­til smooth and glossy. Scrape down the sides of the bowl. Grad­u­ally pour the hot sugar syrup in a thin steady stream and beat for 4 min­utes or un­til cool. Spoon the meringue over the cheese­cakes and, us­ing a kitchen blow­torch, lightly torch to serve++. Serves 4.

+ We rec­om­mend us­ing un­cooked rice in this step, as bak­ing weights will be too heavy and cause the pas­try to shrink when cooking. ++ If you don’t have a kitchen blow­torch, place the cheese­cake un­der a hot grill (broiler) for 30 sec­onds un­til the meringue is caramelised.

hazel­nut mocha mousse cake

¼ cup (35g) corn­flflour (corn­starch) 2 cups (200g) hazel­nut meal (ground hazel­nuts) 300ml egg­whites (ap­prox­i­mately 8 eggs), at room tem­per­a­ture 3 cups (480g) ic­ing (con­fec­tioner’s) sugar, sifted ½ cup (125ml) sin­gle (pour­ing) cream, whipped to soft peaks

mocha mousse

½ cup (125ml) sin­gle (pour­ing) cream ¼ cup (10g) strong in­stant cof­fee gran­ules 300g white choco­late, fifinely chopped 100g dark choco­late, fifinely chopped 6 egg yolks 2 egg­whites 1½ cups (375ml) dou­ble (thick) cream, whipped to soft peaks Pre­heat oven to 120°C (250°F). Place half the corn­flflour and half the hazel­nut meal in a bowl, mix to com­bine and set aside. Place 150ml of the egg­whites (ap­prox­i­mately 4 egg­whites) in the bowl of an elec­tric mixer and whisk on high speed un­til stiff peaks form. Grad­u­ally add half the sugar, 1 ta­ble­spoon at a time, scrap­ing down the sides of the bowl. Whisk for a fur­ther 2–3 min­utes or un­til the mix­ture is thick and glossy. Add the corn­flflour mix­ture and whisk un­til just com­bined.

Us­ing an 18cm plate as a guide, draw a circle on each of 3 pieces of non-stick bak­ing pa­per. Place on 3 bak­ing trays and di­vide the mix­ture evenly be­tween the cir­cles, us­ing a pal­ette knife to spread the mix­ture+. Cook for 1½ hours or un­til the meringue is just crisp and dry. Re­move and set aside. Re­peat process with re­main­ing corn­flflour, hazel­nut meal, egg­whites and sugar to cre­ate 6 discs in to­tal. Set aside to cool com­pletely.

To make the mocha mousse, place the cream and cof­fee in a heat­proof bowl placed over a saucepan of sim­mer­ing wa­ter, mak­ing sure the bowl doesn’t touch the wa­ter. Stir un­til the cof­fee be­gins to dis­solve. Add the white and dark choco­late and stir oc­ca­sion­ally un­til the mix­ture is smooth. Re­move from heat and al­low to cool slightly.

Add the egg yolks to the choco­late mix­ture and stir un­til well com­bined. Place the egg­whites in a bowl and whisk un­til soft peaks form. Fold the egg­whites through the choco­late mix­ture un­til com­bined. Add the cream and whisk to com­bine. Re­frig­er­ate for 15 min­utes to thicken slightly.

Line the base of a lightly greased 20cm round spring­form cake tin with non-stick bak­ing pa­per. Line the sides with bak­ing pa­per, leav­ing 5cm ex­cess above the rim. Sta­ple the sides to­gether to se­cure. Care­fully loosen the meringue discs from the bak­ing pa­per and place 1 meringue disc in the base of the tin. Spoon a fi­fifth of the mousse into the tin and top with a sec­ond meringue disc. Con­tinue lay­er­ing mousse and meringue discs, fin­ish­ing with a layer of meringue. Re­frig­er­ate for 4 hours or un­til set.

Care­fully re­move the cakec from the tin and peel away the bak­ing pa­per. Smooth the sides with a warm pal­ette knife and spread the sides lightly with cream to cre­ate a swirled ef­fect. Serve. Serves 10–12.

+ Make sure to turn the bak­ing pa­per over be­fore spread­ing, so the pen­cil out­line doesn’t trans­fer onto the meringue. If the meringues ex­pand more than 20cm, sim­ply trim the edges with a small ser­rated knife to al­low them to fi­fit in the cake tin.

co­conut layer meringue cake

600ml egg­whites (ap­prox­i­mately 16 eggs), at room tem­per­a­ture 3 cups (660g) caster (su­per­fifine) sugar 2 ta­ble­spoons corn­flflour (corn­starch), plus ex­tra for dust­ing 2 ta­ble­spoons white vine­gar 2 cups (100g) co­conut flflakes

vanilla co­conut cream

1 cup (250ml) dou­ble (thick) cream 1 cup (250ml) co­conut cream, chilled 1 tea­spoon vanilla ex­tract

Pre­heat oven to 160°C (325°F). Place half the egg­whites in a bowl and whisk on high speed un­til soft peaks form. Grad­u­ally add half the sugar, scrape down sides of the bowl and whisk for 8 min­utes or un­til thick­ened and sugar has dis­solved. Place half the corn­flflour and half the vine­gar in a bowl and mix to com­bine. Add the corn­flflour mix­ture to the meringue and con­tinue beating for 2 min­utes. Spoon into a well-greased 24cm x 34cm slice tin and smooth the top. Cook for 16 min­utes or un­til the top is just dry to the touch. Re­move from oven and al­low to cool in the tin for 5 min­utes be­fore turn­ing out onto a bak­ing tray lightly dusted with corn­flflour. Al­low to cool com­pletely+. Trim the meringue into 2 rec­tan­gles, dis­card­ing the edges++. Set aside.

Re­peat the method with the re­main­ing egg­whites, sugar, corn­flflour and vine­gar to cre­ate 2 more meringue rec­tan­gles.

To make the vanilla co­conut cream, place the dou­ble cream, co­conut cream and vanilla in the bowl of an elec­tric mixer and whisk un­til stiff peaks form.

To as­sem­ble, place 1 meringue rec­tan­gle on a cake stand. Spoon ¹⁄³ cup of the vanilla co­conut cream over the meringue. Con­tinue lay­er­ing with meringue and vanilla co­conut cream, fifin­ish­ing with the cream. Lightly spread the re­main­ing vanilla co­conut cream over the sides and sprin­kle all over with co­conut flflakes. Serve im­me­di­ately. Serves 6.

+ The meringue will shrink about 3–5cm from the edge of the tin as it be­gins to cool. ++ We’ve trimmed the edges of the meringue to cre­ate a straight, clean edge. You can leave the edges in­tact if you would like a larger cake.

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