Name: Meringue layered cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 3 eggs seperated; 250 ml castor sugar; 5 ml Vanilla essence; 100 ml milk; 45 ml butter melted; 250 ml flour self-raising; 2,5 ml; 50 g pistachio nuts chopped; assembly; 250 ml yoghurt full cream, plain; 230 g reamed cottage cheese icing sugar; 200 g berries and/or strawberries, or any fruit of your choice edible flowers

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Ingredients (12)

CAKE

3	eggs — seperated
250 ml	castor sugar
5 ml	Vanilla essence
100 ml	milk
45 ml	butter — melted
250 ml	flour — self-raising
2,5 ml
50 g	pistachio nuts — chopped
	assembly
250 ml	yoghurt — full cream, plain
230 g	reamed cottage cheese icing sugar
200 g	berries and/or strawberries, or any fruit of your choice edible flowers

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Method:

Preheat the
oven to 180°C. Grease two 20cm square cake tins.

1. Beat the
egg yolks and half the castor sugar until pale and thick. Add the vanilla
essence. Stir in the milk and butter, and sift the flour and baking powder
over. Fold in until just mixed.

2. Divide
the batter between the prepared cake tins and level the surface.

3. Whisk the
egg whites until fluffy, add the rest of the castor sugar spoon by spoon and
beat until thick and shiny. Add the rosewater and nuts and fold in.

4. Spoon on
top of the batter in the cake tins. Bake for 20 minutes or until the cake is
done. Allow to cool.

5. Assembly
Mix the yoghurt and cottage cheese and sweeten with icing sugar. Spread over
one cake layer and top with half the fruit. Put the second cake layer on top.
Add the remaining cottage cheese mixture and the rest of the fruit. Garnish
with flowers.