125 g butter or margarine, softened
⅓ cup sugar
1 extra-large egg
1 teaspoon vanilla essence
1& ½ cup cake flour
2 teaspoon baking powder
1 ml salt
4 extra-large egg whites
pich of salt
½ teaspoon cream of tartar
1 cup castor sugar
¾ teaspoon vanilla essence
¾ teaspoon baking powder
½ cup pecan nuts, chopped
1 & ½ cup milk
2 heaped Tablespoons cake flour
2 heaped Tablespoons cocoa powder
3 teaspoons instant coffee granules
3 extra-large egg yolks
¼ cup castor sugar
½ cup fresh cream, whipped
Cocoa powder for dusting
Cream butter and sugar together.
Add egg and beat well until light and creamy.
Sift flour, baking powder and salt together.
Add to creamed mixture and mix well.
Divide dough in half.
Press into two greased 20 cm round cake pans.
Bake at 180 °C for 10 – 15 minutes.
Turn out onto a wire rack to cool completely.
Beat egg whites until foamy.
Add salt and cream of tartar.
Gradually add sugar and continue beating until stiff peak stage.
Gently fold in essence, baking powder and nuts, using a metal spoon.
Spoon meringue mixture into two greased 20 cm round cake pans and bake in a preheated oven at 180 °C for 25 – 30 minutes.
Leave in pans for a few minutes before turning onto a wire rack to cool completely.
Heat milk in a medium, heavy based saucepan.
Sift flour, cocoa powder and coffee together.
Add egg yolks and sugar and beat well.
Add a little heated milk to egg mixture, mix well and pour back into saucepan.
Boil for a few minutes until thick, whisking constantly to prevent lumps from forming.
Remove from heat and allow to cool completely.
Fold in whipped cream using a metal spoon.
Spread filling between alternate layers of base and meringue.
Refrigerate to set slightly.
Dust with cocoa powder.
INFO & TIPS
Can be stack as a layered cake or made in muffin pans. As desired.