Apricot Tart: Honey Meringue Torte - a Birthday Cake with a Difference!

Have you ever promised to bake an amazing cake for a special occasion - only to find you are short on time and/or ingredients!

This happened to me after having promised to bake a special cake for my mother-in-law's birthday! How could I possibly have only two eggs in the house - and the shops be closed as well!

I was doomed, I thought - that is until I remembered a special cake I hadn't made for years - a beautiful and flavoursome cake that requires only two eggs for a spectacular result - Honey Meringue Torte!

This recipe was given to me years ago by a wonderful country cook. It in turn had been given to her. Where it originally comes from I do not know - but I'd love to hear from you if you know!

It is certainly a recipe worth sharing!

Honey Meringue Torte

Ingredients for the Cake

125gms butter - softened
1 cup brown sugar
1 tspn vanilla
2 eggs (separated)
1 generous tablespoon honey
2 cups SR flour - sifted
1/2 cup milk
1/2 cup castor sugar

Ingredients for the Topping

1/4 cup sliced almond (skin on)
1 tablespoon sugar
1 tablespoon dessicated coconut
1/2 teaspoon cinnamon

Filling

300ml whipped cream sweetened to taste with honey

Method

Set the oven to 180C. Line 2x20cm springform pans with baking paper. Mix together the ingredients for the topping.

Cream the butter and sugar until light and fluffy. Add the vanilla, and egg yolks. Beat well.
Add the honey and mix through. Fold in a third of the flour and milk alternately until all is used. The batter will be quite stiff.

Divide the mixture evenly between the two springform pans. Set aside while you make the meringue topping.

*Helpful hint - it is important to use springform pans as the cake baked with the topping on it is extremely difficult to remove from a standard round cake pan without causing considerable damage to the topping. I know - I've tried! It wasn't pretty!

To make the meringue topping beat the egg whites in a clean, grease free bowl until stiff peaks form. Gradually add the half cup of castor sugar beating until the sugar is dissolved a thick meringue mixture is formed.

Spread the meringue topping evenly over one of the cake batters.

Sprinkle the almond topping mixture generously over the meringue.

Bake for 25 minutes or until cooked. Cool the cakes in their tins on a cake rack. When completely cold remove from the tins. Carefully split the bottom cake layer into two if two cream layers rather than one are your preference.

Whip the sweetened cream until stiff peaks form. Spread each cake layer with cream. Assemble the cake carefully placing the meringue top in place. Sprinkle with icing sugar prior to serving if desired.

*This cake can be baked a day ahead if required.