Please Pass the Recipe

from one generation to the next

Macadamia Meringue Layer Cake

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Another family birthday has come and gone. Miss S celebrated turning eight with a gymnastics party and lots of Lego gifts. The second small family celebration with the oldies called for a birthday cake that was wheat free, dairy free and contained no almonds, a challenge to say the least!

Miss S’ second favourite food is raspberries, cucumber is a hot number one. Cucumber cake seemed just a bit too weird so raspberries had to feature.

I almost resorted to Raspberry Surprise Cupcakes, but every time I opened the fridge door three egg whites in a cup waved and whistled. This idea grew from those pesky, attention seeking egg whites.

The meringue layers were inspired by Maggie Beer’s layered passionfruit ice cream with macadamia nut meringue.

Unless you have arms like “Popeye” a stand mixer is the best best of equipment for making meringue. Use a scrupulously clean metal bowl for the best results.

The macadamia nut are simply roasted on a clean dry oven tray until golden, cooled, then coarsely ground in the food processor.

100g macadamia nuts, roasted and ground
120g egg whites at room temperature (3eggs)
pinch of salt
220g castor sugar
1 1/2 teaspoons cornflour
1 teaspoon white vinegar

2 cups lemon curd, recipe here (substitute the butter with margarine for dairy free)
2 cups fresh raspberry jelly, same as the blueberry jelly recipe here
200g fresh raspberries

to make the meringue layers:
Preheat the oven to 140C fan forced.
Prepare three baking trays. Cut a sheet of baking to fit each tray. Trace a 20cm circle thickly with pencil onto the centre of each piece of baking paper using the base of a cake tin as a template.
Place one sheet on each tray upside down so the meringue does not come into contact with the graphite from the pencil. You should still be able to see the outline.
Whisk the egg whites with a pitch of salt into soft peaks.
Add the sugar I tablespoon at a time beating continuously until the meringue is thick and glossy and the sugar has dissolves.
Add the vinegar and cornflour, beat for a further 30 seconds.
Remove the bowl from the mixer, the fold the macadamia nut meal through the meringue by hand.
Divide the meringue between the three circles, then use the back of a spoon to spread it to the edges of the circles to make three matching 20cm discs
Bake the meringue layers for 30 minutes, or until lightly browned and puffed.
Gently transfer the meringue to a cooling wire.
The meringue can be made the day before needed.
Store in an airtight container.

to construct the cake:
A couple of hours before serving put a dollop of lemon curd on the serving plate then place a meringue disc on top.
Spread the meringue generously with lemon curd. Spoon a thin layer of mashed raspberry jelly on top of the lemon curd.
Top with a disc of meringue and repeat the layers.
When the top meringue layer is in place, spread generously with lemon curd and decorate the cake with fresh raspberries.
Allow the cake to rest in a cool place for a couple of hours before serving.
Serves 8

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About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

22 comments on “Macadamia Meringue Layer Cake

  1. Pingback: Nut ‘N’ Spice Macaroons | Please Pass the Recipe

  2. dishnthekitchen
    July 4, 2014

    LOVELY photo!!! I’m drooling for sure 🙂

    Like

  3. chef mimi
    July 3, 2014

    Oh my god, that’s amazing!!! But I’ve always wondered.. how do you cut it?!!!

    Like

    • ladyredspecs
      July 4, 2014

      Thanks Mimi. The answer is carefully! I use a large serrated edged bread knife to cut anything that’s crisp, then use a sawing motion. It usually, but always works

      Like

  4. lapetitecasserole
    July 3, 2014

    Happy belated birthday to Miss S., I hope she had an amazing day, beautiful exactly as her cake!

    Like

  5. Fig & Quince
    July 3, 2014

    Happy birthday to Miss S! I totally dig her taste in food! The birthday cake is perfection.

    Like

  6. Erika
    July 2, 2014

    Happy birthday to Miss S! What a delicious idea!

    Like

  7. cheergerm
    July 2, 2014

    Lego and this cake. What else does a wee girl need? Fab!

    Like

  8. My Kitchen Witch
    July 2, 2014

    Happy Birthday, Miss S! What a wonderful cake. Lemon curd + raspberries – great flavour combo.

    Like

  9. suej
    July 2, 2014

    Sounds delicious!!

    Like

  10. Fae's Twist & Tango
    July 2, 2014

    One lucky Miss S, a beautiful and yummy cake for her 8th birthday!

    Like

  11. Stacey Bender
    July 2, 2014

    Happy birthday Miss S! La la la laaaa la la, la la la la,,la la,la la la la laaaaah laahhhh laahhhh, la la la lahhhh, la la!

    Like

  12. Francesca
    July 2, 2014

    How fabulous- a birthday cake that covers all the ( allergy) bases. Funny, I have a granddaughter who puts cucumber as number 1.

    Like

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