PINEAPPLE MERINGUE CAKE
60 g margarine
125 ml castor sugar
2 large eggs , separated
2 ml vanilla essence
200 ml flour
7 ml baking powder
1 ml salt
80 ml milk
125 ml castor sugar
100 g pecan nuts , chopped
250 ml cream , whipped
1 can ( 410 g ) crushed pineapple , drained
Preheat oven to 180 C . Grease and line two by 200 mm round cake pans . Cream margarien and castor sugar . Beat in egg yolks and vanilla . Sift together dry ingredients and fold with milk into creamed mixture . Mix well . Spread into prepared cake pans . Beat egg whites until stiff . Gradually whisk in castor sugar . Continue to whisk until mixture forms stiff peaks . Divide into two and spread evenly over sponge layers . Sprinkle meringue with nuts . Bake for 30 – 35 minutes . Cool in pans 15 minutes . Carefully remove one layer , meringue side up , on to serving dish . Top with cream and pineapple . Cover with remaining cake layer , meringue side up . Decorate with cream and pineapple and whole pecan nuts , if desired .
Fotos en resep verskaf: Petro van Genderen
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