Saturday, 28 March 2015
CARAMEL CHOCOLATE RIPPLE CAKE WITH CHOCOLATE MERINGUES.
2 packets chocolate ripple biscuits
1 can caramel top and fill
900 mls thickened cream
3 tablespoons sugar
1 1/2 teaspoons vanilla essence
whip the cream with the sugar and vanilla until stiff.
lightly spread a longish, wide tray with the cream.
spread each biscuit with a teaspoon of caramel top and fill, then a slightly heaped teaspoonful of whipped cream.
sandwich biscuits together across the tray (as pictured)
cover biscuits completely with cream.
cover with a piece of baking paper then some cling wrap.
refrigerate overnight or for at least 8 hours.
3 egg whites
3/4 teaspoon cornflour
3/4 cup caster sugar
1 tablespoon cocoa, sifted
preheat oven to 140 c. line trays with baking paper.
using an electric mixer, beat egg whites and salt until frothy.
mix cornflour and sugar together.
add a tablespoonful at a time to the egg whites, beating well after each addition.
when the egg whites are stiff and hold good peaks, fold in cocoa.
pipe or spoon about a teaspoonful onto
cook for one hour, then turn off oven. leave to cool in oven with door ajar for another hour.
TO DECORATE CAKE
remove the clingwrap and baking paper off cake.
drizzle cake with caramel topping and chocolate topping.
cover with meringues.
slice across the width of the cake so you get the layered effect.