11:21
Foodilicious "Cooks@Work"
Added by Begum Khalidha Rikaz
to "FOODILCIOUS "COOKS @ WORK""
Peach Meringue Gateau
Ingriedients for the Coffee Meringue
3 Egg whites
6 Ozs Castor sugar or Icing sugar
1 Teaspoon Nescafe (optional) or Cocoa powder
2 Pcs foil ( 10'' diameter rounds)
Method :
Beat egg whites with a pinch of salt. add sugar gradually to make a stiff meringue. Add coffee and beat well. Make two meringue circles 10'' diameter & bake (250 degrees) 10 to 15 mins.
Ingriedients for the Coffee Cream
3 Egg yolks
1/2 Teaspoon Vanilla
6 Ozs Unsalted butter
3 Teaspoon Nescafe dissolved in 1/2 cup hot water
6 Ozs sugar
Method :
To make the coffee cream dissolve sugar & coffee mixture & boil until soft ball stage. ( When a little bit is put into a cup of cold watre it must form a soft sponge ball ) At this stage beat egg yolks well and while beating pour the boiling hot sugar syrup slowly in a steady stream. Whisk continuosly until thick & creamy. Cool & beat in butter & vanilla. ( With a beater )
Ingriedients for the Sponge Cake
2 Ozs Sugar
2 Eggs
2 Ozs Sifted flour
2 Teaspoon Melted butter
1/2 Teaspoon Vanilla
Method :
Beat the egg whites untill stiff. Add the sugar gradually and then add in the yolks. Lastly fold in the flour & melted butter. Add vanilla. Bake at 200 degrees (5 to 7 mins).
Ingriedients for the Decoration
3 Ozs Chocolate grated
1 Tin Peaches
1 Cup Whip cream
1 Teaspoon Vanilla
To Assemble :
Put one Meringue onto a flat dish. Spread it liberally with the coffee cream. Then place the other Meringue and spread it with the balance coffee cream. Then place the sponge cake.Pour the syrup on the sponge cake.Then decorate with the whipped cream.Arrange the peaches Halves on the top. Sprinkle the chocolate in between the peaches.
to "FOODILCIOUS "COOKS @ WORK""
Peach Meringue Gateau
Ingriedients for the Coffee Meringue
3 Egg whites
6 Ozs Castor sugar or Icing sugar
1 Teaspoon Nescafe (optional) or Cocoa powder
2 Pcs foil ( 10'' diameter rounds)
Method :
Beat egg whites with a pinch of salt. add sugar gradually to make a stiff meringue. Add coffee and beat well. Make two meringue circles 10'' diameter & bake (250 degrees) 10 to 15 mins.
Ingriedients for the Coffee Cream
3 Egg yolks
1/2 Teaspoon Vanilla
6 Ozs Unsalted butter
3 Teaspoon Nescafe dissolved in 1/2 cup hot water
6 Ozs sugar
Method :
To make the coffee cream dissolve sugar & coffee mixture & boil until soft ball stage. ( When a little bit is put into a cup of cold watre it must form a soft sponge ball ) At this stage beat egg yolks well and while beating pour the boiling hot sugar syrup slowly in a steady stream. Whisk continuosly until thick & creamy. Cool & beat in butter & vanilla. ( With a beater )
Ingriedients for the Sponge Cake
2 Ozs Sugar
2 Eggs
2 Ozs Sifted flour
2 Teaspoon Melted butter
1/2 Teaspoon Vanilla
Method :
Beat the egg whites untill stiff. Add the sugar gradually and then add in the yolks. Lastly fold in the flour & melted butter. Add vanilla. Bake at 200 degrees (5 to 7 mins).
Ingriedients for the Decoration
3 Ozs Chocolate grated
1 Tin Peaches
1 Cup Whip cream
1 Teaspoon Vanilla
To Assemble :
Put one Meringue onto a flat dish. Spread it liberally with the coffee cream. Then place the other Meringue and spread it with the balance coffee cream. Then place the sponge cake.Pour the syrup on the sponge cake.Then decorate with the whipped cream.Arrange the peaches Halves on the top. Sprinkle the chocolate in between the peaches.
Posted in: Desserts
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