Ingredients
- Base
- 125 g butter or margarine, softened
- 80 ml sugar
- 1 extra-large egg
- 5 ml vanilla essence
- 375 ml Snowflake cake flour
- 10 ml baking powder
- 1 ml salt
- Meringue
- 4 extra-large egg whites
- 1 ml salt
- 2 ml cream of tartar
- 250 ml castor sugar
- 3 ml vanilla essence
- 3 ml baking powder
- 125 ml pecan nuts, chopped
- Filling
- 375 ml milk
- 30 ml Snowflake cake flour
- 30 ml cocoa powder
- 15 ml instant coffee granules
- 3 extra-large egg yolks
- 60 ml castor sugar
- 125 ml fresh cream, whipped
- Cocoa powder fro dusting
Method
- Base:
- Cream butter and sugar together. Add egg and beat well until light and creamy. Add essence.
- Sift flour, baking powder and salt together. Add to creamed mixture and mix well. Divide dough in half. Press into two greased 20 cm round cake pans. Bake at 180 °C for 10 – 15 minutes. Turn out onto a wire rack to cool completely.
- Meringue:
- Beat egg whites until foamy. Add salt and cream of tartar. Gradually add sugar and continue beating until stiff peak stage. Gently fold in essence, baking powder and nuts, using a metal spoon.
- Spoon meringue mixture into two greased 20 cm round cake pans and bake in a preheated oven at 180 °C for 25 – 30 minutes. Leave in pans for a few minutes before turning onto a wire rack to cool completely.
- Filling:
- Heat milk in a medium, heavy based saucepan. Sift flour, cocoa powder and coffee together. Add egg yolks and sugar and beat well. Add a little heated milk to egg mixture, mix well and pour back into saucepan. Boil for a few minutes until thick, whisking constantly to prevent lumps from forming. Remove from heat and allow to cool completely.
- Fold in whipped cream using a metal spoon. Spread filling between alternate layers of base and meringue. Refrigerate to set slightly. Dust with cocoa powder.
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