Preparation:
TO PREPARE MERINGUE: Place egg whites and powdered sugar in a very clean,
greaseless and dry mixing bowl and at high speed mix for about fifteen
minutes or until the whites become a stiff consistency.
NOTE
The normal ratio of egg whites to powdered sugar, BY WEIGHT is 2 parts sugar
to 1 part egg white. So, for example, if you have 5 ozs, of egg whites use
10 ozs. of powdered sugar. Medium size eggs should have about 1/2 an oz. of
egg white each but it is best to weigh when using this procedure.
ASSEMBLY
Perforate the cake with many holes. A rounded butter knife is good for this.
Combine the the milks throughly and pour onto the the cake making sure it
penetrates the holes and soaks in well.
Decorate/cover the cake with the meringue. This meringue can be browned or
decorated with colorful candied fruit, fresh fruit or nuts. |
