Easy celebration cake recipe
- 60g slivered almonds
- 6 egg whites
- 1 cup caster sugar
- 600g strawberries
- Icing sugar, to dust
- 200g good quality dark chocolate
- 1 cup pouring/thin cream
Heat a frying pan over medium heat and toast almonds until golden. Don't walk away and stir frequently because once they start to colour, it happens quickly. Transfer almonds to a plate to cool. When cool, blend in your stab-mixer chopper bowl or food processor until finely ground.
Preheat oven to 140°C. Line 2-3 large baking trays with non-stick baking paper. Use a 20cm plate or cake tin as a guide to mark out 4 circles.
Using an electric mixer, beat egg whites on high speed until soft peaks form, about 3-4 minutes. Add sugar 1 tablespoon at a time, beating well after each addition, until the mixture forms stiff, glossy peaks. Fold ground toasted almonds into meringue mixture.
Spoon ¼ of the meringue mixture onto each circle on the baking paper. Spread evenly to cover entire circle. Bake for 1 hour or until golden. After 30 minutes, check to see that the meringues are cooking evenly and swap them around if needed.
Cool meringues on wire rack for 10 minutes, then loosen with a spatula and transfer to wire racks to cool completely.
To prepare chocolate filling, place chocolate pieces and cream in a microwave safe bowl. Heat on medium for 1 minute, stir and then heat for another minute or until melted. Stir until smooth and refrigerate for 30 minutes until a spreading consistency. Reserve 5-6 strawberries and hull and halve the remainder.
To assemble cake, place one meringue on a serving plate, spread with 1/3 of the chocolate filling and 1/3 of the strawberries. Continue to make 2 more layers, finishing with a meringue layer.
Chill in the fridge for at least 4 hours to soften the layers. Just before serving dust the top with reserved strawberries and dust with icing sugar and. Serve with lots of thick cream. Wonderful.
- Don't be daunted by the long method, this is really quite simple to make. Everything can be prepared the day before: store meringues in an airtight container, chocolate filling and prepared strawberries in the fridge. Assemble in the morning to serve at lunch or in the afternoon for an evening dessert. Leftovers are highly coveted the next day.
- Would highly recommend separating the eggs in a small bowl one at a time before adding to the mixer bowl. A little bit of yolk in the mix won't hurt, but fishing out bits of egg shell and escapee yolk is much easier in a small bowl.
- This recipe was created by Melissa Hughes for Kidspot, New Zealand’s best recipe finder.