Try your hand at this show stopper recipe for Red Velvet Meringue Cake with toasted almonds and cream

3 extra large eggs – seoarated
3/4 cup (180ml) canola oil
1/4 cup (60g) butter – melted
3/4 cup (180ml) full cream milk – warm
1 x 580g Ina Paarman’s Vanilla Cake Mix

3 egg whites at room temperature
2 t (10 ml) lemon juice or vinegar
2/3 cup (160 ml) castor sugar

50g slivered almonds
1 T (15 ml) castor sugar

1/2 cup (125 ml) cream

How to
Adjust oven shelf to middle position.

Preheat oven to 180C. Butter 2 x 20 – 22cm cake tins generously and line bases with baking paper.
Separate the eggs – make sure the whites go into a spotlessly clean glass mixing bowl (see meringue instructions).

Beat the egg yolks, oil and melted butter for 1 minute on high speed until well blended.

Add lukewarm milk and beat on high speed.

Add the contents of the pack and gently mix in by hand with a spatula.

Mix only until combined. It is important not to over mix.

Divide mixture evenly between the two prepared pans, and level the tops with the back of a tablespoon.

Leave the unlocked cakes to stand while preparing the meringue.

Wipe a glass bowl out with the cut side of a lemon and dry it with clean kitchen paper. Rinse beaters in boiling water to make sure there is not a speck of grease on them.

Beat egg whites until bubbles just start to form.

Add lemon juice. Continue beating vigorously on high speed while turning the bowl.

When the whites form peaks and the points of the peaks stand up and just fold over when you lift the beaters, start adding castor sugar tablespoon by tablespoon. Continue beating and adding sugar slowly until mixture becomes very thick, heavy and shiny.

Divide the meringue, and spoon half on top of each of the cakes in the tins.

Toss the almonds with the castor sugar and sprinkle over both meringue layers.

Bake for 30 minutes.

Cool cakes in the tins. Loosen the sides, turn out gently to prevent meringue from breaking.

When cakes are completely cold whip the cream and use all the cream to sandwich the two cakes together.
Decorate the top layer with rose petals.

By: Ina Paarman

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