Photo by Jox
Crunchy Amber Torte
Cake:
125g butter
185g brown sugar
1 tsp vanilla
1 egg + 1 extra egg yolk
185g self-raising flour
112ml milk
Meringue:
2 egg whites
125g caster sugar
Topping:
1 Tbsp sugar
1 tsp cinnamon
1/4 cup fine sliced almonds OR 1 Tbsp shredded coconut
Butterscotch Cream Filling:
4 level Tbsp brown sugar
2 level Tbsp cornflour
Pinch salt
1 egg yolk
30g butter
1 cup milk
Vanilla to taste
1. Preheat oven to 180 degrees C. Grease and flour two 8″ (20cm) sandwich tins well. Line the tins if necessary.
2. To Make the Cake: Cream the butter and sugar well, then add vanilla and eggs; beat well. Sift flour and fold in alternately with milk. Place half mixture in each tin.
3. Meanwhile, Make the Meringue by beating the eggwhites stiffly, then gradually add sugar and beat until stiff. Spread over uncooked cake mix. Sprinkle with the topping of sugar, cinnamon and slivered almonds/coconut.
4. Bake 30-35 minutes. Let stand in tins for 5 mins to cool before turning out onto sugared paper. GREAT CARE is needed when turning these cakes. Make sure you turn it out on the paper so you can save any loose topping and sprinkle back on the top. Run a knife around edges of cake to loosen a little before turning out.
5. To Make the Butterscotch Filling: Combine sugar, cornflour and salt in saucepan, add egg yolk and beat well. Add butter and milk and stir over heat til thick and smooth. When cool, add vanilla to taste. Spread cooled filling between cooled cake rounds.