Chestnut cream vacherin
Chestnut cream vacherin. Photo: Katie Quinn Davies
This chestnut cream vacherin is the perfect cake to seek an apology with.
- 3 egg whites
- 1 cup caster sugar
- 300ml sweetened chestnut purée (from good delicatessens)
- 300ml cream, whipped
- icing sugar, for dusting
- 1/3 cup flaked almonds, toasted
Preheat oven to 120 degrees celcius
Trace 2 x 23cm-diameter circles on 2 pieces of baking paper; place on 2 baking trays.
Beat egg whites in an electric mixer, slowly at first until frothy, then beat quickly until peaks hold shape.
Gradually beat in 2 tbsp sugar for 2-3 minutes. Add remaining sugar and fold in quickly using a large spoon.
Spread half meringue mix into 1 baking paper circle.
Repeat with remaining mix.
Bake for 1½ hours or until crisp. Allow to cool (meringues will store in airtight container for up to 2 days).
Spread chestnut purée over 1 meringue disc to edges, then dollop on whipped cream.
Place other meringue on top, sift over icing sugar and sprinkle with almonds.
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