Cream Meringue Tart Cockaigne Recipe

Ingredients

1-1/2 sugar

cup of
Almonds, optional

1/4
cup of
Butter

4
Egg yolks

1/2
teaspoon of
Vanilla

1
teaspoon of
Double-acting baking powder

5
tablespoons of
Cream

4
Egg whites

1
teaspoon of
Vanilla

Custard Cream Pastry Filling, p. 697; or Sauce Cockaigne, p. 770; or whipped cream

Preparation Instructions

A cake batter and a meringue are baked at the same time.

Preheat oven to 325°.

Have all ingredients about 70°.

Blanch and shred: (1/3 cup almonds)

Sift: 1-1/2 cups sugar

Beat until soft: 1/4 cup butter

Add 1/2 cup of the sifted sugar gradually. Blend until light and creamy. Beat in, one at a time: 4 egg yolks

Add: 1/2 teaspoon vanilla

Sift before measuring: 1 cup cake flour

Resift with: 1 teaspoon double-acting baking powder

1/4 teaspoon salt

Add the sifted ingredients to the butter mixture, alternately with: 5 tablespoons cream

Beat the batter until smooth. Spread it in 2 greased pans with 1-1/2-inch sides. Cover it with the, following meringue. Whip until stiff, but not dry: 4 egg whites

Add the remaining cup sifted sugar slowly, about 1 tablespoon at a time. Beat constantly. When all the sugar has been added, continue to beat for several minutes. Fold in: 1 teaspoon vanilla

Spread the meringue lightly over the cake batter in both pans. If using the almonds, stud one meringue with th

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Rating: 
Average: 5 (1 vote)
Serves: 
10
Cuisine: 
Any Cuisine
Difficulty: 
intermediate
Source: 
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