Thursday, 20 March 2014

INDULGENCE ......OVER THE TOP DESSERT CAKE

With this recipe we can support the SPC tinned fruit industry and it`s ok to use some bottled toppings or if you have the time you can make your own caramel and chocolate sauce.


Beat 3 egg whites until they are stiff.
Beat in 3/4 cup of caster sugar  till the mixture is thick and glossy.
Now fold in 1/2 cup of ground hazelnuts .
Set aside.
Cut out 2 circles of baking paper  about 20cm round and place on a baking tray
Spread the mixture out to about 18cm on each circle.
Place in an oven that has reached a solid 150deg C
Cook until the meringue is dry and crisp about 50 minutes / 1 hour .
Cool in the oven.
Remove from the oven and to serve...
Fill with whipped cream  and some drained and sliced  tinned fruit
 (  your choice  I use tinned SPC cherries )
 Reserve some whole fruit to garnish.
Top with the remaining circle  and whipped cream
Drizzle with chocolate and caramel toppings and garnish with remaining drained fruit ..


ENJOY

 I found the recipe in a soft covered book by Robyn Martin   for  SPC  ...... Quick and Easy Desserts.  ( back in the day when it made sense to have a thriving local fruit growing industry.....)

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