Custard Meringue Slab Cake
(Recipe makes 8 Slab Cakes)
Total Weight: 3.400
Total Weight: 1.550
Total Weight: 1.032
- Place all of the ingredients from Group I into a mixing bowl apart from the oil.
- Mix well until the powder is dispersed. Â
- Add the oil and mix on medium speed for 2 minutes.
- Prepare a baking tray (45cm x 35cm) with silicone paper.
- Fill the baking tray with the cake batter.Â
- Bake at 180˚C for 30 – 35 minutes.
- Remove from the oven and allow to cool.
- Once cool, cut into rectangles (22cm x 9cm in size).
- Cut each slab horizontally through the middle to form two equal layers.
- To make the custard mixture for the filling, place all of the ingredients from Group II (apart from the Condensed Milk) into a mixing bowl and mix on medium speed for 4 minutes.
- Stop the mixer and add the Condensed Milk and mix on slow speed for 2 minutes. Â
- Top the bottom layers of all the cakes with 200g of the custard mixture.
- Place the second layer of cake on top of each of the slabs.Â
- To make the meringue mixture for the topping, place all of the ingredients from Group III (apart from the Castor Sugar) into a mixing bowl and mix on slow speed for 2 minutes and then on fast speed for 4 minutes. Â
- On slow speed, gradually add the Castor Sugar. Once added mix on fast speed for 3 minutes. Â
- Ice the top of each of the cakes with 200g of the Actiwhite meringue mixture.
- Burn the top slightly using a baking blow torch.
