Name: Extravaganza cake
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 2.00 eggs large, whites only; 60.00 g castor sugar; 50.00 g almonds ground; 50.00 g dark chocolate grated; 50.00 g walnuts chopped; 50.00 g dates chopped; 180.00 g butter; 150.00 g castor sugar; 4.00 eggs large; 180.00 g flour cake; 50.00 g flour white bread; 25.00 g cornflour; 10.00 ml Baking powder; 1.00 ml salt; 20.00 ml sherry; 375.00 ml cream fresh, whipped; 100.00 g almonds flaked and toasted; cherries; chocolate leaves

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Ingredients (19)

NUTTY MERINGUE LAYER

2.00	eggs — large, whites only
60.00 g	castor sugar
50.00 g	almonds — ground
50.00 g	dark chocolate — grated
50.00 g	walnuts — chopped
50.00 g	dates — chopped

CAKE

180.00 g	butter
150.00 g	castor sugar
4.00	eggs — large
180.00 g	flour — cake
50.00 g	flour — white bread
25.00 g	cornflour
10.00 ml	Baking powder
1.00 ml	salt
20.00 ml	sherry

TO DECORATE

375.00 ml	cream — fresh, whipped
100.00 g	almonds — flaked and toasted
	cherries
	chocolate — leaves

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Method:

1. NUTTY MERINGUE LAYER: Beat egg whites until stiff. Gradually add castor sugar and continue to beat until mixture is stiff and glossy.
2. Fold in remaining meringue ingredients and pour into a greased 23 cm springform cake tin. Bake in a preheated oven at 170 ºC for 30 to 40 minutes. Leave to cool in tin.
3. CAKE: Increase oven temperature to 180 ºC. Beat butter and castor sugar until light. In a separate bowl, beat the eggs until fluffy. Fold into the butter mixture.
4. Sift the flour, cornflour, baking powder and salt together and fold into the egg and butter mixture alternately with the sherry.
5. Spread evenly in a greased 22 cm cake tin and bake in preheated oven for 45 to 50 minutes. Remove from the tin and leave to cool.
6. DECORATION: Place meringue layer on a serving platter and spread a third of the whipped cream over it. Place the cake on top of the whipped cream and spread remaining cream over the top and sides.
7. Press almonds around the sides of the cake and decorate the top with rosettes of cream, cherries and chocolate leaves. Makes a 22 cm cake.