Fruity Butterscotch meringue gateaux
Ingredients (1 cake)
| Amount | Measure | Name |
|---|---|---|
| 4.00 | pc | Egg white (35g) |
| 225.00 | g | Castor sugar |
| 115.00 | g | Hazelnuts , roasted and ground |
| malt vinegar 5 ml | ||
| 240.00 | g | CARTE D'OR Butterscotch Instant Dessert 1 x 3kg |
| 350.00 | g | Fine Foods Mixed Fruit |
Preparation
1Preheat the oven to 180C. Grease 2 sandwich tins and line the bases with greaseproof paper.
Whisk the egg whites in a large bowl until they hold stiff peaks, then gradually whisk in the castor sugar a tablespoon at a time, whisking well after each addition.
Continue whisking the meringue mixture for a minute or two until very stiff, then fold in the vanilla essence, vinegar and ground nuts.
Divide the mixture between the prepared sandwich tins. Bake for 50-60 minutes, until crisp. Remove the meringues from the tins and leave to cool on a wire rack.
2. While the meringues are cooling, prepare the butterscotch pudding, and then gently fold in the mixed fruit.
Sandwich the meringue rounds together with the fruity butterscotch cream.
3.Dust the top of the gateaux with icing sugar. Decorate with mint and serve with mango apricot sauce.
