Meringue custard cake

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Ingredients (13)

8.00	eggs — whites only, at room temperature
625.00 ml	castor sugar
65.00 ml	almonds — ground
5.00 ml	vanilla — essence
25.00 ml	cornflour — sifted
100.00 g	almonds — flaked

CUSTARD FILLING

3.00 ml	Sheridans gelatine
15.00 ml	water
250.00 ml	custard — readymade
1.00 ml	almond essence

CREAM FILLING

125.00 ml	cream
	sugar — to taste
2.00 ml	vanilla — essence

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Method:

Preheat the oven to 100 ºC. Cut out three 25 cm circles from baking paper and dust with cornflour. Place on baking sheets. Beat the egg whites until foamy and add the castor sugar by the spoonful. Beat until all the sugar has been added and the meringue is thick and white. Fold the ground almonds, vanilla essence and cornflour into the meringue using a metal spoon. Divide the mixture between the three paper circles and spread evenly up to about 2 cm from the edges. Sprinkle the flaked almonds on top and bake for 1 1/2 hours or until crisp. Switch off the oven and leave the meringues in the oven until completely cold. Sprinkle the gelatine over the 15 ml (1 T) water and leave to sponge. Melt the gelatine in the microwave oven or over steam. Heat 250 ml (1 c) custard until lukewarm and stir in the melted gelatine. Stir into the remaining custard, add the almond essence and chill until set. Just before serving, beat the custard with a wire beater until smooth and creamy. Whip the cream, sweeten to taste with sugar and fold in the vanilla essence. Place a meringue layer on a serving platter and cover with three-quarters of the cream filling. Place a meringue layer on top and cover with the custard filling. Place the last meringue layer on top and decorate with the remaining cream. Serve immediately.
Makes 1 large cake.