CHOCOLATE MERINGUE STRAWBERRY CREAM SLICE
as adapted from ‘Cream Cakes & Gateaux’ by Sue Ross, pg 36
250gms Castor sugar, divide into 2
2 eggs, separated
1 tsp vanilla extract (optional)
75gms plain flour
2 tsps baking powder (yes it is 2)
pinch of salt
2 1/2 tbsps cocoa
100gms flaked almonds
200ml light cream (I used 25% fat Amul cream)
3-4 tbsps powdered sugar
250gms strawberries, save 6 for garnishing & chop rest
- Grease & line a 20 X 30cm Swiss roll tin.
- Sift flour, baking powder, salt & cocoa together & keep aside.
Beat the butter & 1/2 cup sugar till light & fluffy. Add egg yolks & vanilla extract & beat again.
Add the flour mix to the above with the milk & stir together well. Spread out thinly in prepared pan.
With clean beaters, beat the whites till stiff. Gradually add the other 1/2 cup sugar & whisk till blended in. Spread on top of the chocolate mixture, sprinkle with slivered almonds, & bake for 20 minutes. Allow to cool completely in pan.
Handle with care, GENTLY, as it is fragile. Turn out very carefully onto a wire rack, & peel off paper. (I marked it into 2 with a knife before doing this).
Slide one half onto a serving platter, chocolate side up.
Whip the cream with sugar till firm & holds peaks. Spread the cake with whipped cream & chopped strawberries. Top with the remaining cake layer, chocolate side down.
Garnish with whipped cream, halved strawberries & sprigs of mint. (or melt dark chocolate in a baggie, & drizzle in zig-zags over the top, as in the original recipe).
Chill until served.