Ingredients
-
4
-
1/2
-
2
-
1/2
-
2
-
2
-
1/2
-
1 1/2
-
3 1/2
-
1
-
1
-
-
-
-
Directions
Meringue Cake, Not a very large cake — more like a rectangular slice Quick and scrumptious It is fragile, so do the pan preparation as described to make it easy Of Eastern European origin, perhaps Hungary , Not a very large cake — more like a rectangular slice Quick and scrumptious It is fragile, so do the pan preparation as described to make it easy Of Eastern European origin, perhaps Hungary
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Steps
1
Done
|
Oven: 350f/180c. |
2
Done
|
(the Extra Tablespoon Butter Is Because the Original Recipe Is Metric and Asks For 125g Butter, Which Is Slightly More Than 4oz). |
3
Done
|
Use a Rectangular Cookie Tin, About 12 X 9 Inches or Slightly Smaller. |
4
Done
|
Grease It Well and Line With Baking or Wax Paper, and Make Sure There Is a Good Overhang to Provide You With a Grip to Lift Out the Cake Later. |
5
Done
|
Cream Butter and 3 1/2 Oz (125 Ml) of the Superfine Sugar Very Well Until Pale and Thick. Add the Egg Yolks and Whisk in Very Well. |
6
Done
|
Sift the Flour, Cocoa, Baking Powder and Salt Into a Bowl. Add the Vanilla to the Milk. |
7
Done
|
Add the Soft Butter and Milk in Turns to the Dry Mixture, and Whisk in Well. |
8
Done
|
Spread This Mixture Evenly Into the Prepared Pan: It Will Be a Thin Layer. |
9
Done
|
Whip the 2 Egg Whites Until Stiff, Then Add to It the Remaining 4 1/2 Oz of Superfine Sugar, and Whisk in Until You Have a Glossy Meringue. |
10
Done
|
Crush the Nuts: a Mixture of Walnuts or Pecans, Plus Almonds Taste Very Good. |
11
Done
|
Spread the Meringue Over the Cake Layer. Sprinkle Over the Nuts. |
12
Done
|
Bake 20 Minutes or a Little Longer (my Sister Said the Original Recipe Says 20 Minutes but She Felt It Was a Bit Short). |
13
Done
|
Cool Cake Completely in the Pan. Then Slide Out Carefully With the Help of the Paper Overhang and Perhaps a Spatula If Needed, to a Cake Rack. |
14
Done
|
(even If Cake Cracks It Does not Matter: It Won't Be Seen!). |
15
Done
|
Halve the Rectangular Cake. |