Almond Meringue Torte
|Lemon juice/White vinegar||1 Teaspoon|
|Castor sugar||1⁄2 Cup (8 tbs)|
|Icing sugar||1 Teaspoon|
|Ground almonds||1⁄4 Cup (4 tbs) (packaged)|
|For choux pastry|
|Water||1⁄2 Cup (8 tbs)|
|Butter||1 Ounce (30 gram)|
|Plain flour||1⁄2 Cup (8 tbs)|
|Thick cream||300 Milliliter (1 carton)|
|Icing sugar||2 Tablespoon|
|For decoration and sauce|
|Frozen boysenberries||8 Ounce (250 gram)|
|Sugar||1⁄2 Cup (8 tbs)|
Base Measure egg whites; you should have 1/4 cup of egg whites the amount must be accurate to absorb sugar.
Combine egg whites, lemon juice and salt in small basin of electric mixer.
Beat on highest speed until egg whites form soft peaks.
Gradually beat in castor sugar, one tablespoon at a time, beating well after each addition to ensure sugar has dissolved.
Gently fold in icing sugar and ground almonds.
Draw 20cm (8in) circle on aluminium foil-covered tray.
Gently spread the meringue on to the circle.
Bake in very slow oven 1 hour.
Open the oven door and allow the meringue to cool in oven.
Spread the meringue with two-thirds of the Filling.
Split choux puffs in half, join together again with remaining Filling, place around outside edge of the meringue.
Dust puffs with icing sugar.
Spread passionfruit pulp over top of meringue, top with peeled and sliced kiwi fruit.