Almond meringue cream cake

    1 hour

    This is a layered cake for special occasions like Mother's Day. Two pastry layers topped with almond meringue are filled with whipped cream and soured cream. If you have two springform tins of the same size you can bake the two pastry bases at the same time.

    2 people made this

    Makes: 1 cake

    • For the pastry
    • 100g butter, softened
    • 125g caster sugar
    • 4 egg yolks
    • 150g plain flour
    • 1/2 teaspoon baking powder
    • 1 to 2 tablespoons milk, as needed
    • For the meringue
    • 4 egg yolks
    • 180g caster sugar
    • 200g almond flakes
    • For the filling
    • 400ml whipping cream
    • 400ml soured cream
    • 75g caster sugar
    • 1 lemon, juiced
    • 6 leaves gelatine

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

      Make the pastry

    1. Grease a 26 cm springform tin or line it with greaseproof paper. Preheat the oven to 180 C / Gas 4.
    2. In a bowl beat the butter, sugar and egg yolks until pale and fluffy. Sift flour and baking powder and sadd to egg mixture, alternating with milk.
    3. Make the meringue

    4. In a separate bowl beat the egg whites till very stiff whilst gradually adding sugar.
    5. Bake the pastry

    6. Tip half of the pastry into the prepared springform tin, then spread half of the meringue mixture on top and sprinkle half of the flaked almonds over it. Bake in the preheated oven for about 20 to 25 minutes. If the almonds become too dark, cover them with aluminium foil.
    7. Remove from the tin and let bake the second pastry base the same way. remaining pastry the same way.
    8. Make the filling

    9. Soak gelatine and dissolve according to the packet instructions.
    10. Whip the cream and sugar till stiff. Fold in soured cream and lemon juice, then quickly fold in the dissolved gelatine.
    11. Place the first pastry based on a cake serving plate with the meringue side up. Place the springform tin ring around it.
    12. Spread filling over the base and top with the second pastry base, meringue side up. Refrigerate till serving.

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