A delectable cake, Meringue Almond Layer
Cake makes the perfect accompaniment to afternoon tea or coffee. Or serve it as a dinner party dessert.
4 oz. plus
2 teaspoons butter
8 oz. icing sugar , sifted
4 egg yolks
4 oz. self-raising flour, sifted a teaspoon salt
teaspoon almond essence
2 egg whites
4 oz. castor sugar
2 oz. slivered almonds, toasted
2 oz. butter
4 oz. icing sugar , sifted g teaspoon salt
1 teaspoon vanilla essence
2 tablespoons coffee essence
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C). With the 2 tea-spoons of butter, lightly grease two 7-inch loose-bottomed sandwich tins and set them aside.
In a medium-sized mixing bowl, cream the remaining butter and the icing sugar together with a wooden spoon until the mixture is light and fluffy. Beat in the egg yolks, one at a time, adding
1 tablespoon of flour with each yolk.
Fold in the remaining flour and the salt, beating until all the ingredients are well blended. Stir in the almond essence and, if necessary,
2 tablespoons of milk to give the batter a dropping consistency. Pour half of the batter into each of the prepared tins.
In a second medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form soft peaks.
Gradually add the castor sugar, beating constantly, and continue beating until the mixture forms stiff peaks.
With a flat-bladed knife, spread the meringue mixture evenly over the batter in one of the sandwich tins. Sprinkle the almonds over the top of the meringue mixture.
Place both tins in the oven and bake for 25 minutes, or until a skewer inserted into the centres of the cakes comes out clean. The meringue-topped cake may require an extra 10 minutes.
Remove the tins from the oven and allow the cakes to cool in the tins for 10 minutes. Remove the cakes from the tins and place them on a wire rack to cool completely.
Meanwhile, make the filling. In a large mixing bowl, cream the butter with the back of a wooden spoon until it is soft. Gradually add half of the sugar and the salt. Cream the butter and sugar together until the mixture is pale and fluffy. Mix in the vanilla and coffee essences and beat in the remaining sugar.
With a fiat-bladed knife, generously spread the filling over the cake without the meringue topping. Place the meringue- topped cake on top and serve at once.