The meringue layers can be cooked about a week in advance and stored in an airtight container Assemble the cake up to 6 hours before serving
- 4 egg whites
- 1 cup castor sugar
- 150g walnuts
- 80g dried apricots
- 1 tablespoon brandy
- 300ml jer thickened cream
- 350g can apricots
PRALINE
- 1/2 cup castor sugar
- 2 tablespoons water
- 1/4 cup chopped walnuts
RECIPE:
Chop walnuts roughly place in the tray, and bake for moderately slow minutes, cool Beat egg when soft peaks form, add sugar, and beat until dissolved fold in Grease two large ent lightly with cornflour, man circle on each one divide mixture between the trays moderately slow oven 1-hour positions of trays after cooking time, cool van 5. Cover dried apricots with water, stand covered for 20 to 30 drain, and puree in a blender or pis through a sieve Stir in Push in whipped cream Place one meringue layer on a serving plate, spread with one-third of the apricot cream, top with the remaining layer, spread, and decorate with remaining apricot cream Decorate with Praline and drained canned apricots.
Praline: Place sugar and water in a small pan, stir without boiling until sugar has dissolved, and boil rapidly for 5 to 10 minutes or until a light golden color, add walnuts, and pour mixture onto a lightly greased oven tray, when set, break into pieces and chop finely
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