Wednesday Experiment - Meringue "Overload", spring and St Patrick's Day in my mind.
Meringue baked on thin sponges, filled and decorated with whipped cream, fruit and milk chocolate.
Meringue Overload
Base
250 g butter
200 ml caster sugar
2 tsp vanilla sugar
4 egg yolks
200 ml milk
300 ml plain flour
3 tsp baking powder
Meringue
6 egg whites
400 ml caster sugar
Food colouring(s) of your choice
Filling
300 ml double cream, whipped
2 bananas
Physalis
A can of mixed fruit
Milk chocolate, melted
1. Preheat oven to 175C/350F and line 3 oven trays with baking parchment.
2. Cream together butter and sugars.
3. Add egg yolks and mix well.
4. Add dry ingredients and milk.
5. Spread dough into three circles about 20cm in diameter on baking parchments.
6. Whip egg whites together with sugar until stiff. Divide meringue mixture into three bowls and add food colouring if you want a multi-coloured cake.
7. Spread egg white mix evenly on top of each base.
8. Bake in the oven for about 20 minutes.
9. Remove from baking trays and let cool before filling.
10. Fill with whipped cream and fruit and decorate with more fruit and piped milk chocolate.
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