COFFEE CREAM MERINGUE LAYER CAKE
5 egg whites, at room temperature
5 packets Splenda
2 cups heavy cream
1 1/2 tsp. instant coffee
1/2 tbs. gelatin
1 tbs. cold water
3 tbs. butter, at room temperature
4 egg yolks at room temperature
2 tsp. mocha extract
1/2 cup chopped walnuts
5 egg whites, at room temperature
5 packets Splenda
2 cups heavy cream
1 1/2 tsp. instant coffee
1/2 tbs. gelatin
1 tbs. cold water
3 tbs. butter, at room temperature
4 egg yolks at room temperature
2 tsp. mocha extract
1/2 cup chopped walnuts
Preheat oven to 275 F. Butter 3 round layer cake pans. Beat 3 egg whites until they form soft peaks. Add 1 packet splenda and beat until stiff. Divide whites among 3 pans. Bake for 45 minutes. Combine 1 cup heavy cream and instant coffee in top of double boiler Stir with wire whisk until powder dissolves. Dissolve gelatin in cold water. Add gelatin to coffee mixture and heat just to boiling. Stir constantly with whisk. Remove from heat. Beat in 4 egg yolks, 1 yolk at a time. Add butter and beat well until dissolved. Add extract and remaining Splenda. Put in freezer to cool.
When coffee mixture is col, fold into whipped cream and refrigerate until cooled. Pile cream between layers of meringue as you would frost a cake. Top with cream, making sure to cover sides. Sprinkle nuts on top and sides. Refrigerate until serving time. serves 10; 3 carbs
Dr. Atkins New Diet Cookbook 1994
When coffee mixture is col, fold into whipped cream and refrigerate until cooled. Pile cream between layers of meringue as you would frost a cake. Top with cream, making sure to cover sides. Sprinkle nuts on top and sides. Refrigerate until serving time. serves 10; 3 carbs
Dr. Atkins New Diet Cookbook 1994
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