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Add a photoServings: 10
Ingredients
- 4 x Large eggs
- 1/2 c. superfine sugar
- 1 c. flour sifted
- 1 pch salt
- 3 3/4 c. lowfat milk
- 6 x egg yolks
- 3/4 c. superfine sugar
- 3/4 c. flour
- 1 tsp almond extract
- 6 x egg whites
- 1/4 tsp almond extract
- 2 c. sugar
- 4 Tbsp. Creme de Cacao
- 4 Tbsp. almond slivers Confectioners' sugar for dusting sifted
Directions
- To make sponge cake: Place the Large eggs and sugar into a bowl standing over warm water and whisk till the mix is pale and thickened (about 5 min). Remove from the heat and whisk for 2 min more. Mix in the sifted flour and add in the salt. Pour into an 8-inch cake tin that has been greased, sugared and floured. Bake in a 375 degree oven for 25 min. Cold on a cake rack.
- To make pastry cream: Heat lowfat milk till boiling. Mix the egg yolks with the sugar and when well combined add in the flour. Whisk till smooth and then gradually add in the warm lowfat milk. Place the pastry cream back into the saucepan over a gentle heat and whisk till cream comes to a boil and thickens. Flavor with almond extract and then lower heat and allow to cook 10 min. Remove from heat and cold placing a piece of buttered waxed paper over the surface to prevent a skin from forming.
- To make meringue: Beat the egg whites till stiff peaks form. Flavor with almond extract and then mix in the sugar. This mix should be very thick.
- To garnish: Preheat oven to 500 degrees. Cut cake into 3 layers. Soak bottom and middle layer with creme de cacao. Spread the bottom and middle layers of the cake with the cooled pastry cream and sprinkle with the almond slivers. Reform the cake and place onto a large round oven dish. Spread cake with a thin layer of meringue.
- Fill a large piping bag with a rose shaped tip and pipe meringue in vertical loops around the sides and on top of the cake. Dust cake with sifted confectioners' sugar and place into oven for 3 min to lightly brown.
- This recipe yields 10 servings.
- Comments: A superb dessert cake made at the Frogmill Inn at Shipton Oliffe in England with one change by Graham Kerr.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 10 servings | |
| Calories 366 | |
| Calories from Fat 31 | 8% |
| Total Fat 3.55g | 4% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 84mg | 4% |
| Potassium 196mg | 6% |
| Total Carbs 76.61g | 20% |
| Dietary Fiber 0.7g | 2% |
| Sugars 59.72g | 40% |
| Protein 8.02g | 13% |
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