Ingredients
Scale
- 3 egg whites (keep yolks)
- 1/3 cup caster sugar
- 1/2 cup walnuts, ground
- 1/2 cup almond meal
- 1 tlb SR Flour
- 1 tlb Cocoa
Topping
- 60g butter
- 2 tlb brown sugar
- 125g white chocolate, melted
- 3 egg yolks
- 1 tsp vanilla essence
- 1/4 cup slivered almonds, chopped
Instructions
- Preheat oven to 180C
- Great a square tin, add baking paper
- Beat egg whites until stiff peaks form
- Slowly adding sugar, beat until thick and glossy
- Gently fold through nuts, flour and cocoa
- Spread into pan
- Bake for 15-20 min
- Start to make the topping
Topping:
- Beat butter and sugar until light and fluffy
- Mix through melted chocolate, egg yolks and vanilla
- Gently fold almonds through
- When cake is out of the oven, carefully spoon topping over cake
- Return to oven, reduce heat to 160C and continue baking for a further 15-20 or until set
- Allow to cool in tin
- Store in an airtight container
Notes
This recipe is not suitable to freeze.
- Category: Slice
