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Flake and meringue torte
Flake and meringue torte
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Prep Time:
90 minutes
Cook Time:
10 minutes
Total Time:
100 minutes
Create exquisite, light desserts effortlessly with expert finesse.
Ingredients:
  • 2 eggwhites
  • 215.00 gm caster sugar
  • 13.60 gm desiccated coconut
  • 300ml thickened cream, whipped to soft peaks
  • 3 x 30g Flake bars
  • 250g strawberries, hulled, chopped
Instructions:
  • Preheat the oven to 200°C. Draw 3 rectangles, each 22cm long x 10cm wide, on a piece of baking paper using a pencil. Place the paper pencil-side down on a baking tray.
  • Using an electric mixer, whip egg whites in a clean bowl until stiff peaks form. While the mixer is running, gradually add sugar, one spoonful at a time, ensuring each addition is well incorporated. Once all the sugar has been added, continue to beat for 3 minutes until the sugar is dissolved and the meringue is glossy.
  • Cover rectangles with a fluffy layer of meringue, then generously scatter with coconut. Bake for 10 minutes, then carefully overturn onto a fresh sheet of parchment paper. Swiftly peel off the old parchment paper from the bottom of the meringues. Allow the treats to cool completely before flipping them over to reveal the toasted coconut topping.
  • - Place 1 meringue on a platter. - Spread with one-third of the cream. - Sprinkle with one-third of Flake and half the strawberries. - Top with another meringue and repeat layers. - Finish with the last meringue. - Spread with the remaining cream and Flake. - Refrigerate for 1 hour before serving.

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