LM X world of crema recipe with TIA BERARDINIS
LM X WORLD OF CREMA RECIPE WITH TIA BERARDINIS
NUTTY MERINGUE CAKE WITH GOATS CHEESE & BLACKBERRIES
This happens to be gluten free.
PISTACHIO MERINGUE CAKE
Extra Virgin Olive Oil 115g
Vanilla Extract 1 tbs
Finely Ground Pistachios 125g
Caster Sugar 250g
Hazelnut Meal 120g
Egg Whites 200g
1/4 tsp
GOATS CHEESE CREAM
Merediths Goats Cheese (the GOAT of Goats Cheese) 450g
Double Cream 500ml
Icing Sugar 50g
TOPPING
Washed Fresh Blackberries 250g
CAKE METHOD
1. Preheat the oven to 170 degrees c. fan forced and line 2 x 6” baking tins.
2. In a stand mixer with whisk attachment - beat egg whites on medium-high speed until foamy and then gradually add the sugar.
3. Increase speed to high and let mix for 10 minutes until stiff peaks.
4. In another bowl: combine hazelnut meal, finely ground pistachios and salt.
5. In a large stainless-steel bowl and with a rubber spatula - add the egg white peaks and gently fold the dry ingredients just until combined. DON’T OVERMIX IT!
6. Finally, gently mix in the olive oil, ensuring to reach to the very bottom of the bowl so it's completely incorporated.
7. Divide evenly into prepared tins and bake for 25-30 mins or until a skewer comes out clean.
8. While cake is cooling - In a mixer with paddle attachment, add goats cheese and icing sugar and beat on slow until just combined. Place in a large stainless-steel bowl and set aside.
9. Whisk double cream to stiff peaks.
10. Fold double cream into the goats cheese, ensuring it is well combined.
11. To assemble the cake - coat one layer with one half of the goats cream and top with fresh blackberries.
12. Stack with next layer of cake and repeat with cream and blackberries.
13. Decorate with some rose petals or your favourite non-toxic flowers!
14. Enjoy with family, friends & lovers.
LM X world of crema recipe with TIA BERARDINIS
NUTTY MERINGUE CAKE WITH GOATS CHEESE & BLACKBERRIES
This happens to be gluten free.
PISTACHIO MERINGUE CAKE
Extra Virgin Olive Oil 115g
Vanilla Extract 1 tbs
Finely Ground Pistachios 125g
Caster Sugar 250g
Hazelnut Meal 120g
Egg Whites 200g
1/4 tsp
GOATS CHEESE CREAM
Merediths Goats Cheese (the GOAT of Goats Cheese) 450g
Double Cream 500ml
Icing Sugar 50g
TOPPING
Washed Fresh Blackberries 250g
CAKE METHOD
1. Preheat the oven to 170 degrees c. fan forced and line 2 x 6” baking tins.
2. In a stand mixer with whisk attachment - beat egg whites on medium-high speed until foamy and then gradually add the sugar.
3. Increase speed to high and let mix for 10 minutes until stiff peaks.
4. In another bowl: combine hazelnut meal, finely ground pistachios and salt.
5. In a large stainless-steel bowl and with a rubber spatula - add the egg white peaks and gently fold the dry ingredients just until combined. DON’T OVERMIX IT!
6. Finally, gently mix in the olive oil, ensuring to reach to the very bottom of the bowl so it's completely incorporated.
7. Divide evenly into prepared tins and bake for 25-30 mins or until a skewer comes out clean.
8. While cake is cooling - In a mixer with paddle attachment, add goats cheese and icing sugar and beat on slow until just combined. Place in a large stainless-steel bowl and set aside.
9. Whisk double cream to stiff peaks.
10. Fold double cream into the goats cheese, ensuring it is well combined.
11. To assemble the cake - coat one layer with one half of the goats cream and top with fresh blackberries.
12. Stack with next layer of cake and repeat with cream and blackberries.
13. Decorate with some rose petals or your favourite non-toxic flowers!
14. Enjoy with family, friends & lovers.