Peaches and cream meringue cake
For a fancy dessert, this one ticks all the boxes. Soft meringue is quick to make but fragile, so handle it carefully; this meringue is adapted from a recipe by Christine Manfield. You can strain the peach sauce if you like, but the pink flecks are quite attractive.
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Serves
8
Cooking Time
Prep time 10 mins, cook 15 mins (plus cooling)
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6
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eggwhites
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300 gm
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caster sugar
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2 tsp
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white vinegar
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2 tsp
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cornflour, sieved
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For greasing:
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vegetable oil
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For dusting:
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pure icing sugar, sieved
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3
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peaches, thinly sliced, to serve
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| Peach sauce |
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3
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peaches, coarsely chopped
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100 ml
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lemon juice
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120 gm
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(2/3 cup) pure icing sugar
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| Orange-blossom cream |
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400 ml
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thickened cream
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1 tsp
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orange-blossom water
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1
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Preheat oven to 170C. Whisk eggwhite in an electric mixer until stiff peaks form, then gradually add caster sugar, whisking until glossy. Fold in vinegar and cornflour, then spread into a 34cm x 24cm x 3cm tin lined with baking paper and lightly greased. Bake until golden (15 minutes), then cool in tin for 5 minutes. Turn out onto a piece of baking paper dusted heavily with icing sugar and set aside.
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2
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Meanwhile, for peach sauce, process ingredients in a blender until smooth and refrigerate until required.
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3
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Meanwhile, for orange-blossom cream, whisk ingredients in a bowl until soft peaks form. Refrigerate until required.
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4
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Trim edges of meringue, then cut in half widthways and place one half on a serving plate. Scatter half of peaches over, spoon orange-blossom cream on top, sandwich with remaining meringue half, top with remaining peaches and serve with peach sauce. Cake is best eaten within 20 minutes of assembly.
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This recipe is from the February 2010 issue of Australian Gourmet Traveller.
RECIPE Lisa Featherby
PHOTOGRAPHY Ben Dearnley
STYLING Aimee Jones and Lisa Featherby