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Tag Archives: cake slice

Cherry Jam Meringue Slice

DBF6387D-B84A-4718-85A6-FA7479BB6492 5DCC3599-F2AE-43F0-A89D-FE36FC88BDE8I was flicking through my mother’s well thumbed and dearly loved hand written recipe book, looking for inspiration for a sweet treat to make. I came across her recipe for German Biscuits, a lovely biscuit, jam and meringue recipe. I have made and blogged German Biscuits before – see here for the post. Where the recipe comes from is a little unclear as my post details, but presumably it would be German in origin!

This time I made the slice, as this is what it really is, with cherry jam, instead of apricot, but really any kind of jam works fine.

Ingredients

2 tbls butter
1/2 cup sugar
2 eggs (yolks and whites separated)
1 cup SR flour or enough to make a stiff dough
Cherry jam
Flaked almonds

Method

Pre-heat oven to 160 degrees C fan-forced. Line a square baking tin with baking paper. I used a 20cm square tin.

Cream the butter and 1/4 cup of the sugar in a food processor. Add the beaten egg yolks with a very little water. Mix in the sifted flour. Roll out to about 1/4 inch thickness, and place in the lined tin.  Bake for about 15 minutes or until the biscuit is cooked and golden on top. Remove from the oven. Turn the oven down to 130 degrees C.

Spread the biscuit with the cherry jam to cover. Beat the egg whites until stiff, then add the remaining 1/4 cup sugar, beating mixture until it is of stiff meringue consistency.

Spoon the meringue over the cherry jam, creating rough peaks. Sprinkle liberally with the almonds. Bake in a slow oven  to dry the meringue for about 15 minutes. You can open the oven door after 15 minutes and check to see if the meringue is firm to the touch but still has a marshmallow consistency. Cook for a little longer if necessary.

Remove from the oven and when cool, remove the slice by lifting the baking paper out of the tin. Cut into squares to serve. 709FC6C5-2BDF-4BCC-8B5C-3D024CA45F50.jpeg

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Salted Caramel Meringue Cake Slice

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I have incorporated my love of salted caramel with my new invention “the cake slice”, which I accidentally hit upon when making a slice recently. A cake slice, in my definition, is a traybake or slice in which the base is “cakey” and the topping quite soft and maybe a little bit gooey!

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This Salted Caramel Meringue Cake Slice was inspired by a recipe of my grandmother, “German Biscuit” previously written about in this blog: https://thequirkandthecool.com/2013/06/27/german-biscuits/

That recipe combines a rich shortbread base with an apricot jam and meringue topping – I substituted the jam for a salted caramel filling in my version, plus I tweaked some of the measurements.

Ingredients

Shortbread and Meringue

2 tbls butter
1/2 cup sugar + 1/3 cup for meringue
2 eggs (yolks and whites separated)
Enough self raising flour to make a stiff dough (or plain flour with 1/2 tsp baking powder)

Salted Caramel Filling

I used some Dulce de Leche in a jar – enough to cover the shortbread. I added a tablespoon of butter and also of demerara sugar and blitzed in the food processor to combine to loosen the caramel. I think that the additions may not have been needed as the mixture was a little runny. Add sea salt to taste for the “salted” effect.

Method

Cream butter and sugar in a food  processor. Add beaten egg yolks and a little water. Mix in sifted flour. Roll out to about 1/2 cm thickness and place in a baking tin lined with baking paper and greased. Bake for about 10-15 minutes at 160 degrees C  or until biscuit is cooked and golden.  Remove from oven and cool to room temperature.

Spread the biscuit with the salted caramel to cover.

Beat egg whites until stiff, then add the remaining 1/3 cup sugar, beating mixture until of meringue consistency.

Spoon the meringue over the caramel, creating rough peaks. Bake in a slow oven (130 degrees C) to dry the meringue for about 15 minutes. The meringue should feel firm but spongy.

Remove from oven and when cool, cut into “cakey” slices.

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