Layered Chocolate And Almond Meringue Cake With Raspberry Cream
Preparation time is 30minutes
Cook time is 1hours
Total time is 1hours 30minutes
Serve is for 10 people
Difficulty level: 3 out of 4
7 Ingredients
Meringue
- 1 1/2 cup CSR Caster Sugar
- 100grams Sunbeam Slivered Almonds
- 6 egg whites
- 2tablespoons Nestle Bakers Choice Cocoa , sifted
Raspberry cream
- 1 cup thickened cream
- 1tablespoons CSR Icing Sugar mixture
- 120grams fresh raspberries
Nutrition per serving
1280kJ / 305Cal
1280 Kilojoules or 305 Calories
15% of daily energy intake*
Protein
5.5grams
Fat
14.2grams
Carbs
36.6grams
Sugars
35.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 9
Preheat oven to 140°C (120°C fan-forced). Trace 3 x 15cm diameter circles on baking paper and place onto oven trays.
Step 2 of 9
Set aside half of the almonds and finely chop remaining half.
Step 3 of 9
Place egg whites in the bowl of an electric mixer and beat until firm peaks have formed.
Step 4 of 9
Gradually add sugar a little at a time until all has been incorporated and mixture is thick and glossy.
Step 5 of 9
Remove bowl from machine and gently fold in the chopped almonds and cocoa with a large metal spoon, until just combined.
Step 6 of 9
Divide mixture between prepared oven trays, spreading it within each of the circles. Bake for 1 hour, then turn the oven off and allow meringues to cool in the oven.
Step 7 of 9
For the cream, whip the cream and sugar together until firm peaks form. Roughly squash half of the raspberries with a fork and fold into the cream.
Step 8 of 9
For assembly, place one meringue disc onto a serving plate, top with 1/3 of the cream. Repeat process using all meringues and finishing with cream on top.
Step 9 of 9
Decorate with remaining raspberries and reserved almonds. Allow to sit for at least 30 minutes prior to serving.
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