Cheffing Arounds Recipe of the month for October 2015 is the delicate Peaches and cream Meringue cake.
A very quick cake to make but best made and eaten on the same day as it will start to disintegrate after 24 hours.
Perfect end for Kids Birthdays or Summer BBQ s and you can substitute strawberries, nectarines or apricots instead of peaches for different flavor combinations and for price and seasonality.
6 EGG WHITES
300GM CASTOR SUGAR
2 TEASPOON VINEGAR
2 TEASPOON OF SIEVED CORNFLOUR
3 PEACHES (SLICED THEN)
PURE ICING SUGAR FOR SERVING/DUSTING
2 TEASPOON OF VEGETABLE OIL FOR GREASING
PEACH SAUCE INGREDIENTS:
3 PEACHES (COARSELY CHOPPED)
100 ML OF LEMON JUICE
125 GMS OF PURE ICING SUGAR
ORANGE BLOSSOM CREAM INGREDIENTS:
400ML THICKENED CREAM
1 TEASPOON OF ORANGE-BLOSSOM WATER
1.Preheat oven to 170C.Grease and line with baking paper a 34cm x 24cm x 3cm tin
2.Whisk egg white in an electric mixer until stiff peaks form, then gradually add caster sugar, whisking until glossy.
3.Fold in vinegar and cornflour and the spread into a the greased and lined tin and bake for 15 minutes or until golden and let cool in tin for 5 minutes.
4.Turn out on a piece of baling paper heavily dusted with icing sugar and set aside.
5.For the peach sauce, process ingredients in a blender until very smooth and refrigerate till required.
6.For the orange blossom cream, whisk ingredients in a bowl until soft peaks form and refrigerate till required.
7.To make cake, trim edges of meringue, then cut into half width-ways and place one half carefully on serving platter.
8.Scatter half the peaches over and the spoon orange blossom cream on top, and then sandwich with remaining meringue half and then top with remaining peaches and serve with peach sauce.
9. Serve chilled within the hour for best results.
PICTURE COMING SOON!