Frogmill Meringue Gateau
Serves: 6
Rowena Kautzer
1 January 1970
Based on User reviews:
49
Spice
58
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4
Eggs3 cup
Flour1 pinch
Salt3.75 cups
Milk1 tsp
Almond Extract4 tbsps
Creme De Cacao4 tbsps
Almond (slivers)Directions:
1
To make sponge cake: Place the eggs and sugar into a bowl standing over hot water and whisk until the mixture is pale and thickened (about 5 minutes)
2
Remove from the heat and whisk for 2 minutes more
3
Fold in the sifted flour and add the salt
4
Pour into an 8-inch cake tin which has been greased, sugared and floured
5
Bake in a 375 degree oven for 25 minutes
6
Cool on a cake rack
7
To make pastry cream: Heat milk until boiling
8
Mix the egg yolks with the sugar and when well combined add the flour
9
Whisk until smooth and then gradually add the hot milk
10
Place the pastry cream back into the saucepan over a gentle heat and whisk until cream comes to a boil and thickens
11
Flavor with almond extract and then lower heat and allow to cook 10 minutes
12
Remove from heat and cool placing a piece of buttered waxed paper over the surface to prevent a skin from forming
13
To make meringue: Beat the egg whites until stiff peaks form
14
Flavor with almond extract and then fold in the sugar
15
This mixture should be very thick
16
To garnish: Preheat oven to 500 degrees
17
Cut cake into 3 layers
18
Soak bottom and middle layer with creme de cacao
19
Spread the bottom and middle layers of the cake with the cooled pastry cream and sprinkle with the almond slivers
20
Reform the cake and place onto a large round oven dish
21
Spread cake with a thin layer of meringue
22
Fill a large piping bag with a rose shaped tip and pipe meringue in vertical loops around the sides and on top of the cake
23
Dust cake with sifted confectioners' sugar and place into oven for 3 minutes to lightly brown