Aunt Yuhdits Nut and Meringue Layer Cake.
- 180 g finely ground nuts
- 1 34 cups icing sugar
- 120 g coarse ground nuts
- 6 egg whites
- 14 cup sugar
- 1 tablespoon sugar
- 1 tablespoon coffee liqueur
- 250 g whipping cream
- 1 tablespoon instant coffee granules, dissolved in
- 1 tablespoon boiling water
- 23 tablespoon icing sugar
- coarse roasted nuts
- Preheat oven to 170C.
- Mix nuts and icing sugar.
- Whisk eggs white with 1 tablespoon sugar until white.
- Gradually add the 1/4 cup of sugar whisk until stiff peaks form.
- Fold nut and sugar mix, into the meringue.
- Cover a tray with baking paper, pour a thin layer of meringue to desired shape.
- Sprinkle some nuts over (if not roasted already).
- Bake for 25 mins or until done (not hard).
- When cool cut into 2 or 3.
- Whip cream and mix with filling ingredients .
- Pipe or gently spread filling over layers taking care not to break meringue.
- Chill in fridge - then serve.
nuts, icing sugar, coarse ground nuts, egg whites, sugar, sugar, coffee liqueur, whipping cream, coffee granules, boiling water, icing sugar, nuts
Taken from www.food.com/recipe/aunt-yuhdits-nut-and-meringue-layer-cake-227519 (may not work)