Wednesday, November 01, 2006

A most suitable cake (recipe)

So, here comes the recipe of the homemade birthdaycake I made and served last Sunday. It's a pretty popular and common cake (meringue-style) I guess, which go by names like Britta's cake, French cake-length etc. It's also pretty versatile and allows you to fill it with whipped cream and filling plus topping of your very own liking.

It doesn't matter what name it has, it's always as good if made with love and a lot of hazelnuts!

A warning though, you shouldn't be very particular about how neat the en result will be - this cake is never ever neat, just yummy!

The Cake
4-6 servings (4 if you like a bit of cake, 6 if your not too keen on that)

200 g hazelnuts
½ tsp bakingpowder
4 eggwhites
2,5 dl sugar

3 dl double cream (filling)
berries & fruit of choice,
bananas, raspberries, blueberries, grapes,
currants, blackberries, gooseberries,
almost anything goes

Roast the hazelnuts in the oven, 175 C. Then rub the crust off. Chop the roasted nuts coarsely. Mix them with the bakingpowder.

Whip the eggwhites stiff. Add the sugar slowly. Continue whipping until the mixture is smooth.

Add the nuts to the meringuemixture. Spread it out in a pan with a baking sheet. The pan being of an appr. size of 20 x 30 cm. Leave a few cm on every side so the meringue can widen when baked. Bake at 150 C about 40 minutes. The cake should be slightly, slightly brown on top.

The cake shouldn't be put togehter with the whipped cream and fillings until just before serving. So it can easily be made the day before the actual serving.

Try and cut the meringuecake in two parts as neatly as you can - which will be nearly impossible - put the filling of whipped cream and berries/fruit of your own choice on one part. Then put the other part on top of all that yummy stuff. Garnish with some berries and perhaps some grated chocolate.


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