Rjómaterta I - Cream Cake I
4 egg whites
1 cup sugar
2 cups desiccated coconut or Rice Crispies
100 g dark chocolate
Beat together egg whites and sugar until stiff and peaks form. Chop or finely grate the chocolate and fold in along with coconut/Rice Crispies. Pour into a greased, round cake pan (use one with a loose bottom). Bake at 150°C for 30 minutes. Remove from the oven and cool.
100 g sugar
50 g flour
50 g potato flour
Whip the eggs until light and fluffy and add the sugar. Continue whipping until light in colour. Sift together flour and potato flour and carefully fold into egg/sugar mixture with a fork. Pour into a greased round cake pan (same size and type as layer 1). Bake at 200°C for 5 minutes and then lower heat to 175°C and bake for another 10 minutes. Remove from the oven and cool.
500 ml whipping cream
1 large can strawberries in syrup
as needed fresh strawberries, chocolate-covered raisins & salted peanuts
Whip the cream until stiff. Mash the canned strawberries and fold into the cream. Spread a portion on top of layer 1. Top with layer 2. Cover the cake with the rest of the strawberry cream. Decorate with fresh strawberries, chocolate raisins and salted peanuts.