Peaches & cream meringue cake
SERVES 8 PREP & COOK TIME 1 HOUR
Can’t decide whether you want to cook a butter cake or a meringue? Well, why not enjoy both in one cake. It starts with a butter cake base, which we’ve topped with a meringue layer, cooked the two together, then sandwiched with pillows of dreamy mascarpone cream and braised peaches, for a textural treat.
125g butter, at room temperature 1 teaspoon vanilla extract
1¾ cups (385g) caster sugar
2 eggs
¾ cup (110g) self-raising flour 2 tablespoons plain flour
⅓ cup (80ml) milk
4 egg whites
½ teaspoon cream of tartar 2 teaspoons icing sugar, for dusting BRAISED PEACHES
10 firm peaches, quartered, stones removed
½ cup (110g) caster sugar 2 tablespoons Cointreau or Grand Marnier
CREAM FILLING
250g mascarpone
1 teaspoon finely grated lemon rind 300ml thickened cream, whipped
1 Preheat oven to 180°C (160°C fan-forced). Grease 2 x 20cm round springform pans; line bases and sides with baking paper.
2 Beat butter, vanilla and ¾ cup of the caster sugar in a bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Fold in combined sifted flours and the milk, in two batches. Spread the mixture evenly into pans.
3 Beat the egg whites and cream of tartar in a clean bowl with electric mixer until soft peaks form. Gradually add the remaining 1 cup of caster sugar, beating after each addition until the sugar is dissolved and the mixture is thick and glossy. Spoon meringue over the cake mixture in both pans. In one pan, smooth the meringue surface; in the other pan, use the back of a spoon to peak the meringue.
4 Bake cakes for 35 minutes or until a skewer inserted into the centre comes out clean. Cool cakes in pans. 5 BRAISED PEACHES Meanwhile, place peaches and sugar in a heavy-based frying pan over very low heat. Cook, covered, shaking the pan occasionally, for about 8 minutes or until the sugar starts to dissolve and the peaches release their juices. Remove lid, add Cointreau and cook, over medium heat for a further 3 minutes, tossing gently or until tender. Refrigerate until cold
6 CREAM FILLING Whisk the mascarpone, lemon rind and 2 tablespoons of the peach syrup in a medium bowl until smooth and thickened slightly. Fold in the whipped cream.
7 Place the flat meringue-topped cake on a stand or plate; spread with ¾ of the Cream Filling. Top with half the drained peaches. Place other cake, meringue-sideup, on top.
8 Just before serving, decorate with remaining Cream Filling and some of the remaining peaches, if desired. Dust with sifted icing sugar.
Not suitable to freeze.
The braised peaches can be made 3 days ahead. The cakes can be made a day ahead. Assemble the cake several hours before serving. Store in the refrigerator. Add cream and peaches to top of cake just before serving.