It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Orange Cream Almond Meringue Layer Cake
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- #48200
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
ORANGE CREAM FILLING
1 1/2 cup pure orange juice
1/2 cup granulated sugar
1 drop lemon juice
1 pinch salt
1 tablespoon cornstarch or instant cooking starch
BOTTOM (CAKE)
1 cup butter
2 cups sifted confectioners' sugar
8 egg yolks
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons milk
1 teaspoon almond extract
1 teaspoon vanilla extract
TOP (MERINGUE)
8 egg whites
2 cups granulated sugar
1 pinch salt
1 pinch powdered ginger
1 cup chopped almonds
directions
For Orange Cream Filling: Thicken in double boiler with cornstarch or instant cooking starch. Cool before using (Instant starch must be mixed with a little sugar first).
For Bottom (Cake): Cream butter until light and fluffy. Add sugar gradually and cream until smooth. Add well-beaten yolks and blend thoroughly.
Sift dry ingredients together and blend into butter mixture. Combine milk with flavoring and add to mixture. Pour into greased cake pans.
For Top (Meringue): Beat egg whites until stiff. Sift in gradually the sugar with salt and ginger.
Dip spatula in cold water and spread meringue over cake batter. Sprinkle each layer with chopped toasted almonds.
Bake cake topped with meringue at 300 degrees F until tan colored, then at 250 degrees F for a total baking time of 50-60 minutes.
Remove from pan and spread with orange cream filling. Top with whipped cream.
added by
sweetestmatthew
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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