OK, time to take a deep breath and get this one on the menu! I have finally made the videos that will guide you through this process and you will seriously find it easier and easier as time goes along. There are SEVERAL recipes that you need to be across, they are all linked, so make a plan and good luck. I really want to see the results of your hard work on social media...please hashtag me #cookingwithtenina and also tag Adriano Zumbo. It is impressive. AND, so yum. Really. Nothing quite like it.
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We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our newest course, The Whole Scoop Ice Cream course is churning now!
Need
- 220 Grams Raw Caster Sugar BUY
- 1 Tablespoon Vanilla Bean Paste BUY
- 250 Grams Almonds blanched and toasted BUY
- 130 Grams Egg Whites (approx 4 large)
- 1 Teaspoon cream of tartar
- 1 Pinch Pink Salt Flakes BUY
Do
- 1
Preheat oven to 150°C and line a flat tray with baking paper. Mark the paper with the size of the base of the tin you will use. (This is just a rough guide.)
- 2
Place sugar, vanilla and almonds into the Thermomix bowl and mill 10 sec/speed 10.
- 3
Remove from bowl and set aside. Clean and dry Thermomix bowl very thoroughly.
- 4
Insert Butterfly and place egg whites, cream of tartar and salt into the Thermomix bowl and whip 6 min/60°C/Butterfly/speed 3.
- 5
Add the meringue into the sugar and nut mixture (not the other way around) and carefully fold through using a silicone spatula. The mixture will be quite sticky.
- 6
Scrape onto prepared tray, inside your marked lines on the paper. The meringue will spread. Cook for 55 minutes.
- 7
Remove from the oven and cool. Trim to the exact size of the tin you are using. Press into the tin.
- 8
This part of the cake can be made up to 2 days in advance. You can use this recipe as you would any other meringue and top it with whipped cream, fruit or praline and nuts of choice and serve like that.
