White Chocolate Meringue Cake
Ingredients
- For the meringue
- 160 grams white Chocolate
- 6 egg whites
- 1 pinch salt
- 150 grams sugar
- 1 Tbsp Vanilla sugar
- 120 grams chopped almonds
- For the cream
- 125 grams Yogurt (0.1% fat)
- 5 Tbsps Whipped cream
- 90 grams Halva (prepared)
- 50 grams ground almonds (blanched)
Preparation steps
Preheat the oven to 140°C (approximately 275°F). Line 2 20-cm (approximately 8 inch) springform pans with parchment paper.
For the meringue: Chop white chocolate. Beat egg whites with a pinch of salt until stiff. Beat in sugar and vanilla sugar until mixture is glossy. Carefully fold in almonds and white chocolate. Pour half of the meringue into each pan and bake for 1 hour.
Turn off oven and let meringues cool with door ajar.
For the cream: Combine yogurt, cream, halva and almonds. Add more cream if mixture is too thick.
Remove meringues from pans and place one layer on a cake stand. Spread with about half of the cream and top with second meringue. Cover top layer with remaining cream.
For the garnish: Rinse nectarine, cut in half, remove stone and julienne. Peel and thinly slice kiwi. Use fruit to decorate cake. Slice and serve immediately.
