Rjómaterta III: Púðursykurmarengs - Cream cake III: Brown sugar meringue

This is a simple and impressive fancy cake – if you can avoid breaking the meringue!
If it does break, no matter: simply crush the meringue and layer it in dessert bowls or glasses with the cream, or toss it with whipped cream, fresh fruit and chocolate bits to make a smashed Pavlova.

4 egg whites
400 ml brown sugar

1 cup cornflakes and ½ tsp baking powder

For the filling:
Whipping cream
Chocolate bits, chocolate-covered raisins, salted peanuts (all optional)

Whip together the sugar and egg whites (and baking powder if using cornflakes) until sugar is melted and mixture is stiff. If using, fold in cornflakes. Smooth into two greased round baking tins, or put into an icing bag and squeeze onto a cookie sheet covered with baking paper in a circular shape (good idea to make a guide on the paper beforehand with a pencil and a plate). Bake at 150°C for 1 hour. Cool.

To make a simple but tempting cream cake, put whipped cream between the layers a day before serving and refrigerate overnight. Chopped chocolate, chocolate-covered raisins and/or salted peanuts area a good addition to the whipped cream.

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