Meringue layer cake
This showstopping meringue layer cake is incredibly festive, with layers of crispy but chewy pistachio meringue, yoghurt mousse, fresh berries and lashings of honey. Your guests will be blown away!
Ingredients
For the meringues
- 5 egg whites 150ml, at room temperature
- 300 g golden sugar
- ¼ cup roasted pistachios shelled - finely chopped
For the Honey Yoghurt Filling
- 1 cup thick plain or Greek style yoghurt
- ½ cup cream
- ½ cup honey
To assemble the cake
- 1 punnet 250g fresh strawberries
- ½ cup freeze-dried raspberries
- ¼ cup roasted pistachios shelled - finely chopped
- Rose petals
Instructions
- Preheat oven to 200°C
- Pour sugar onto a lined baking tray and bake for 10 minutes.
- Line 2 large baking trays with baking paper. Draw 2 10cm diameter circles on each piece of paper.
- Beat egg whites with a high speed electric mixer until stiff. Take sugar out of the oven and turn oven down to 100°C. Gradually add the sugar, 1 tbsp at a time whilst beating at high speed until mixture is glossy, stiff peaks form, and sugar dissolves.
- Spoon meringue mixture onto circles drawn on the baking parchment paper,spreading to cover each circle completely. Scatter pistachios. Bake for 1 hour 15 hour minutes or until the bases of the meringue remain intact when you lift off the baking tray.
- Meanwhile, make the honey yoghurt cream. Whip cream with an electric mixer until stiff. Add the yoghurt and honey and whip to combine.
- To assemble the layer cake, carefully remove 1 meringue from baking paper, place on a serving plate. Spread ¼ honey yoghurt cream over meringue. Top with some sliced strawberries and freeze-dried raspberries. Repeat layers. Top with a heap of Honey Yoghurt cream, decorated with strawberries, pistachios, honey and rose petals.
Tried this recipe?Let us know how it was!
