Name: Coffee meringue cake
Yield: 16 servings
Cuisine: Bake
Ingredients: 8.00 eggs seperated; 500.00 g castor sugar; 65.00 ml almonds ground; 5.00 ml vanilla essence; 25.00 ml cornflour; 100.00 g almonds flaked; 110.00 g butter; 390.00 g icing sugar; 20.00 ml nescafé instant coffee granules; 20.00 ml cocoa powder; cinnamon ground; 25.00 ml van der hum liqueur; 200.00 ml cream; 5.00 ml vanilla essence

Recipe Disclaimer

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Ingredients (14)

MERINGUE

8.00	eggs — seperated
500.00 g	castor sugar
65.00 ml	almonds — ground
5.00 ml	vanilla — essence
25.00 ml	cornflour
100.00 g	almonds — flaked

FILLING

110.00 g	butter
390.00 g	icing sugar
20.00 ml	nescafé instant coffee granules
20.00 ml	cocoa powder
	cinnamon — ground
25.00 ml	van der hum liqueur
200.00 ml	cream
5.00 ml	vanilla — essence

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Method:

Preheat the oven to 180 ºC (350 ºF).
Draw three 22 cm circles on waxed paper.
Place the egg whites in a grease-free mixing bowl and beat until soft peaks are formed. Add the castor sugar by the spoonful, beating continuously.
Using a metal spoon, fold in the almonds, vanilla essence and cornflour.
Divide the mixture into 3 and spoon on top of the 3 waxed paper circles.
Smooth the tops and sprinkle with almond flakes.
Bake for 1 1/2 hours at 100 ºC (200 ºF). Switch off the oven and allow the meringue to cool in the oven.
FILLING: Cream the butter until light and creamy. Beat in 4 egg yolks and then the icing sugar.
Mix the coffee powder, cocoa and cinnamon with the liqueur to form a paste and then add it to the butter mixture. Mix well. Chill for a few minutes.
Whip the cream until stiff and add the vanilla essence. Mix.
Spread two thirds of the filling on one of the meringue layers and the cream on another layer. Place the layers on top of each other. Place the last meringue layer on top.
Use the remaining filling to make rosettes on the top layer.
Serve immediately.