adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Almond meringue peach cake
0 Likes
Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Indulgent meringue cake - the perfect grand finale for your celebration!
Ingredients:
  • 660g caster sugar
  • 1 vanilla bean
  • 12 peaches, halved, stoned
  • 300g caster sugar
  • 300g flaked almonds, lightly roasted
  • 10.00 gm cornflour
  • 8 eggwhites
  • 3 eggs, separated
  • 125g caster sugar
  • 750g mascarpone
Instructions:
  • 1. Preheat the oven to 180C. For the meringue, blend 1/4 cup (55g) sugar, 250g almonds, and cornflour until finely ground. 2. Using an electric mixer, whip egg whites until soft peaks form. Slowly add the rest of the sugar, beating until dissolved and the mixture is thick and shiny. 3. Gently fold in the almond mixture. 4. Spread the mixture over two 1.5cm deep, 26 x 32cm baking paper-lined oven trays. Sprinkle remaining almonds over one meringue. 5. Bake for 30 minutes, rotating the trays halfway through, or until the meringue is firm to the touch and a light golden color. 6. Allow the meringues to cool in the trays.
  • Use an electric mixer to beat egg yolks, half the sugar, and mascarpone until thick, then transfer to a large bowl. In a clean bowl, beat egg whites until soft peaks form; gradually add remaining sugar until dissolved and mixture is thick and glossy. Fold the egg white mixture into the mascarpone mixture.
  • In a saucepan over medium heat, stir together sugar, a vanilla bean, and 3 cups of water until sugar dissolves. Bring to a boil, then add peaches. Reduce heat to low, cover peaches with baking paper, and simmer for 20 minutes until tender. Remove from heat and cool the peaches.
  • Remove meringues from paper and cut 2 rounds using a 24cm springform tin as a guide. Reserve scraps for later. Line the base and side of the tin with baking paper and place a round at the base. Cut peach halves into 4 slices each and arrange half over the meringue. Spread half of the mascarpone filling on top. Add meringue scraps, then the remaining peach slices and filling. Finish with almond-topped meringue round. Chill overnight, then serve with reserved peach halves.

Similar Recipes