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Recipe: Walnut Meringue and Cherry Gateau
Summary: A Walnut Meringue and Cherry Gateau seemed an unlikely combination. It turned out to be quite a winner. The meringues baked up prettily. They are delicate creatures and very delicious if you are a nut lover. I love the idea of nutty meringues layered with cream and paired with fruit.
Prep Time: 20 minutes
Total Time: 1 hour 30 minutes
Ingredients:
- Walnut Meringues {Makes 2 X 8″ meringues}
- 120g egg whites
- 250 g vanilla sugar, or castor {divide 200 + 50}
- 125g walnuts, roasted
- 1tsp pure vanilla extract
- 1 tsp vinegar
- Crème Patissiere {350g}
- 120ml milk
- 100ml low fat cream
- 1/2 vanilla bean, scraped
- 20g cornstarch
- 90g vanilla sugar
- 2 eggs
- 1 tsp pure vanilla extract
- Whipped cream
- 100ml double cream, chilled
- 10g castor sugar
- Balsamic cherries
- 250g fesh cherries, pitted
- 25ml balsamic vinegar
- 30g brown sugar
Method:
- Walnut Meringues
- Preheat oven to 180C. Line the base and sides of 2 8″ loose bottomed tins with parchment.Place the walnuts and 50g sugar in processor and grind in short pulses till fine meal.
- Reserve in a bowl.
- Grind the vanilla sugar if using
- Beat the egg whites to soft peaks, then add the remianing sugar 1 tbsp at a time and continue to whip to stiff peaks.
- Fold in the vanilla extract,vinegar and ground walnut mixture gently but thoroughly.
- Gently divide batter between the prepared tins,
- Bake at 180C for 40-50 until lightly coloured and firm.
- Gently remove from tins and cool completely on racks.
- Lay the bottom layer on serving platter and top with pastry cream, followed by balsamic cherries in syrup. Top with the whipped cream {or alternatively fold the whipped cream into the crème patissiere}. Reserve some for topping if desired.
- Top the filling with second layer.
- Spread some pastry cream over the top, drizzle some leftover cherry syrup and garnish with fresh cherries.
- Chill for a couple of hours to moisten the meringue slightly to help slicing a little easier. Use a sharp serrated knife to slice.
- Crème Patissiere
- Dissolve cornstarch in ¼ cup of milk. Combine the remaining milk, cream, vanilla bean and cream with the sugar in a saucepan; bring to boil. Remove from heat.
- Beat the eggs into the cornstarch mixture. Pour 1/3 of boiling milk into the egg mixture, whisking constantly so that the eggs do not begin to cook.
- Return the remaining milk to boil. Pour in the hot egg mixture in a stream, continuing whisking.
- Continue whisking {this is important – you do not want the eggs to solidify/cook} until the cream thickens and comes to a boil. Remove from heat, pass through a sieve, cover with plastic film and allow to cool. Chill until needed. can be made a day ahead {makes 350g}.
- Balsamic Cherries
- Place ingredients in a non reactive pan and simmer until the cherries release their juices and begin to get soft and hold their shape, about 4-5 minutes. {Don’t overcook or the cherries will break down and lose shape}
- Remove the cherries to a bowl. Place pan with the liquid on medium high heat and reduce to about a third, nice and thick. Cool.
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