If you’re looking for some total extravaganza of a dessert, look no further. This is not in the slightest bit Turkish! We may not have baklava but we do have other equally calorie-laden delights! This is jolly old Betty Crocker again and she seems to fit right in here for the festive season. I know it is just about over but at the same time I know it’s still there as a trace in your memory … this totally over-the-top meringue-type cake filled with cream and fruit, topped with chopped nuts, ready to wow your friends and family, is here at your service!
This was another Christmas extra on my tea table last weekend…. I think that most of us prefer to avoid rich, calorie-filled cakes and desserts … but perhaps this time of year gives us leeway to say, OK, just this once …
I do like the combination of meringue with cake, and then the filling of cream and pineapple. Except I didn’t use pineapple as I didn’t have a tin of crushed pineapple. I don’t know if we can even get it here in Istanbul. Instead I used sliced bananas. It’s quite surprising what a strong taste they have! Ideally, though, I would prefer crushed pineapple.
- Pre-heat oven to 325F/175C. Grease and flour 2 round layer pans, 8 or 9 x 1½ inches/20-23 cm x 4 cm, or 2 square pans, 8 x 8 x 2 inches/20 x 20cm x 5cm.
- Beat egg whites until foamy. Beat in ½ cup each granulated sugar and icing sugar, 1 tbsp at a time, continue beating until stiff and glossy. Do not underbeat.
- Measure shortening, 3/4 cup icing sugar, the egg yolks and milk into large mixer bowl. Blend ½ minute on low speed, scraping bowl constantly. Add flour, baking powder and salt; beat 1 minute on medium speed, scraping bowl occasionally. Spread batter in pans. Spread half of the meringue on batter in each pan. Sprinkle each with half of the nuts, then with 1 tbsp granulated sugar. Bake until meringue is set, 35 – 40 minutes. Cool in pans.
- In chilled bowl, beat whipping cream until stiff. Fold in pineapple or alternative fruit. With spatulas, carefully remove layers from pans. Place 1 layer meringue side up on serving plate. Spread with whipped cream mixture. Top with other layer, meringue side up. Refrigerate at least one hour.