Chococino meringue torte
235 Recipes
Recipe Rating
Preparation Time: 10 - 15 minutes
Cook Time: 25 - 30 minutes
Serves: Makes 1 large cake
Tastes as good as it looks
Ingredients
Base
125g butter or margarine, softened
80ml (65 g) sugar
5ml vanilla essence
375ml (210 g) Snowflake cake flour
1ml Snowflake baking powder
1ml salt
1 extra-large egg
Meringue
4 extra-large egg whites
1ml salt
2ml cream of tartar
250ml (210 g) castor sugar
3ml vanilla essence
3ml Snowflake baking powder
125ml (50 g) pecan nuts, coarsely chopped
Filling
375ml milk
30ml Snowflake cake flour
30ml cocoa powder
15ml instant coffee granules
3 extra-large egg yolks
60ml (50 g) castor sugar
125ml fresh cream, whipped
30ml Cocoa powder for dusting
Method
- Base: Cream butter and sugar together. Add egg and beat well until light and creamy. Add essence.
- Sift flour, baking powder and salt together. Add to creamed mixture and mix well. Divide dough in half. Press into two greased 20 cm round cake pans. Bake at 180 °C for 10 - 15 minutes. Turn out onto a wire rack to cool completely.
- Meringue: Beat egg whites until foamy. Add salt and cream of tartar. Gradually add sugar and continue beating until stiff peak stage. Gently fold in essence, baking powder and nuts, using a metal spoon.
- Spoon meringue mixture into two greased 20 cm round cake pans and bake in a preheated oven at 180 °C for 25 - 30 minutes. Leave in pans for a few minutes before turning out onto a wire rack to cool completely.
- Filling: Heat milk in a medium, heavy-based saucepan. Sift flour, cocoa powder and coffee together. Add egg yolks and sugar and beat well. Add a little heated milk to egg mixture, mix well and pour back into saucepan. Boil for a few minutes until thick, whisking constantly to prevent lumps from forming. Remove from heat and leave to cool completely.
- Fold in whipped cream, using a metal spoon. Spread filling between alternate layers of base and meringue. Refrigerate to set slightly. Dust with cocoa powder.
