Saturday, 2 April 2011
Fairy Hobmother Strikes Again! + Chocolate Meringue Cream Slice
Oh yes! The appliance fairy has been seen flitting about the blogosphere recently granting all sorts of wishes, and now I've been lucky enough to get a visit!
After commenting on Helen's post at Fuss Free Flavours, I received an email from the Fairy Hobmother granting my wish, which was for a hand held electric mixer as mine was broken, and here it is!
Just in case you were wondering, I can reveal that the fairy can also be found at Appliances Online, who sell cookers and all kinds of other white goods.
The Fairy Hobmother could visit you too! As well as Helen who received a mixer, I have also seen granted wishes at Kavey Eats (pasta attachment) and Single Dad (washing machine). Your wishes don't have to be things that Appliances Online sell, they could be an appliance like my mixer!
Just leave a comment telling me what you would like and why, and your wish could be granted. If you are a tweeter, you can also tweet your wish, you must include these three twitter ID's in your tweet @cherrapeno @AppOnline @Ian_Goodall.
And here's the dessert made with my new toy.
Chocolate Meringue Cream Slice
Adapted from Sainsbury's Cream Cakes & Gateaux.
125g/4 oz unsalted butter, softened
250g/8 oz caster sugar, divided
2 large eggs separated
75g/3 oz plain flour
2 teaspoons baking powder
pinch of salt
2½ tablespoons cocoa powder
90ml/3 fl oz milk
100g/4 oz flaked almonds
284ml/10 fl oz whipped double cream
50g/2 oz plain chocolate, melted
Pre-heat the oven to 180ºC (350ºF).
Cream the butter and half the sugar together until light and fluffy. Beat in the egg yolks. Sift the flour, baking powder, salt and cocoa together and stir into the creamed mixture with the milk.
Mix thoroughly and spread thinly in a 20 x 30 cm (8" x 12") Swiss roll tin that has been lined with non-stick baking parchment.
Whisk the egg whites until stiff, then gradually whisk in the remaining sugar. Spread this meringue over the cake mixture and sprinkle with the almonds.
Bake for about 20 minutes. Leave in the tin to cool. Carefully remove from the tin and cut in half lengthways. I found it easier to cut right through the baking parchment. Take one half and turn it over onto a serving plate, the meringue should be on the bottom of the plate. Peel off the paper and spread with the whipped double cream.
Top with the remaining cake. This can be a bit tricky, I turned the cake over onto another piece of parchment and peeled off the paper. Then I lifted it up and quickly turned it back over, placing it onto the cream layer. The meringue should be on top.
Drizzle the melted chocolate over the top of the meringue and serve.
With thanks to Ian at Appliances Online.
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