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Rhubarb and Ginger Meringue Cake

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Categories: Sweet
Type: Desserts and Baked Goods

Tart rhubarb and spicy ginger combine to make a tasty filling for this delicious meringue cake

Prep Time: prep 30 mins, plus cooling

Cooking Time: cook 1 hr

Serves: makes 6-8 servings

Ingredients:

For the meringues

  • 4 large egg whites, at room temperature
  • pinch of salt
  • 1 cup sugar

For the filling

  • 1lb 5oz (700g) rhubarb, trimmed and sliced 1in (2.5cm) thick
  • 1 / 2 cup sugar
  • 3 tbsp chopped crystallized ginger
  • 1 / 2 tsp ground ginger
  • 1 cup heavy cream
  • confectioner's sugar, for sifting
Rhubarb and Ginger Meringue Cake photo

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Directions:

  1. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  2. Beat the egg whites with an electric mixer until soft peaks form. One tablespoon at a time, beat in the sugar until the whites are stiff.
  3. Spread the meringue on the baking sheets into two 7in (18cm) circles. Bake for 5 minutes. Reduce the oven temperature to 250°F (130°C) and bake for 1 hour, until crisp. Cool completely.
  4. Meanwhile, cook the rhubarb, sugar, chopped ginger, ground ginger, and 2 tbsp water in a large covered saucepan over medium-low heat for 20 minutes, or until tender. Let cool. If too liquid, drain off some of the juices. Refrigerate for 2 hours.
  5. Whip the cream until stiff peaks form and fold in the rhubarb. Spread 1 meringue with the rhubarb cream and top with the remaining meringue. Dust with confectioner's sugar and serve.
Tips:
  • prep 30 mins, plus cooling; cook 1 hr

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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