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Meringue Layer Cake with Nuts Recipe

Meringue Layer Cake with Nuts Recipe

Ingredients: Makes one 23 cm / 9 in cake

For the cake:
50 g/2 oz butter or margarine, softened
150 g/5 oz caster (superfine) sugar
4 eggs, separated
100 g/4 oz/1 cup plain (all-purpose) flour
10 ml/2 tsp baking powder
A pinch of salt
60 ml/4 tbsp milk
5 ml/1 tsp vanilla essence (extract)

50 g/2 oz pecan nuts, finely chopped
For the custard:
250 ml/8 fl oz/1 cup milk
50 g/2 oz caster (superfine) sugar
50 g/2 oz plain (all-purpose) flour
1 egg
A pinch of salt
120 ml/4 fl oz double (heavy) cream


To make the cake, beat the butter or margarine with 100 g/4 oz of the sugar until light and fluffy. Gradually beat in the egg yolks, then fold in the flour, baking powder and salt alternately with the milk and vanilla essence. Spoon into two greased and lined 23 cm/9 in cake tins (pans) and level the surface. Whisk the egg whites until stiff, then fold in the remaining sugar and whisk again until stiff and glossy. Spread over the cake mixture and sprinkle with the nuts. Bake in a preheated oven at 150C/300F/gas mark 3 for 45 minutes until the meringue is dry. Transfer to a wire rack to cool.

To make the custard, blend a little of the milk with the sugar and flour. Bring the remaining milk to the boil in a pan, pour over the sugar mixture and whisk until blended. Return the milk to the rinsed-out pan and bring to the boil, stirring continuously, then simmer, stirring, until thickened. Remove from the heat and beat in the egg and salt and leave to cool slightly. Whip the cream until stiff, then fold into the mixture. Leave to cool. Sandwich the cakes together with the custard.

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