Almond Meringue Cakes

Yields12 Servings
 125 g butter - softened
 110 g caster sugar
 3 eggs - seperated
 150 g self-raising flour
 35 g cocoa powder
 125 ml buttermilk
 120 g sour cream
 150 g caster sugar extra
 2 tbsp flaked almonds
 160 ml whipping cream
 1 tbsp icing sugar
 150 g rasberries, strawberries or other fruit of your choice
1

Preheat the oven to moderate, 180C/Gas 4-5

2

Grease two deep 22cm round cake tins and line bases with baking parchment

3

Beat butter, sugar and egg yolks in medium bowl with electric mixer until light and fluffy

4

Using a wooden spoon, stir in combined sifted flour and cocoa, then combined buttermilk and sour cream

5

Divide mixture evenly between prepared tins

6

Beat egg whites in a small owl with electric mixer until soft peaks form; gradually add extra sugar, 1 tablespoon at a time, beating until sugar dissolves between additions

7

Divide meringue mixture evenly over cake mixture in tins; using metal spatula, spread meringue so cake mixture is completely covered; sprinkle nuts over the meringue on one of the cakes

8

Bake cakes in moderate oven for 10 minutes

9

Cover tins loosely with foil and bake about 20 minutes more

10

Discard foil; stand cakes in tins for 5 minutes then turn onto wire racks

11

Beat cream and icing sugar until firm peaks form

12

Place cake without almonds on serving plate; spread cream over top, sprinkle evenly with fruit and top with remaining cake

13

Sprinkle some icing sugar on top