I based my recipe on one I found here. I always get mixed up with American measurements (how much is a cup of sugar? Like an actual cup? And what size cup? I have lots of different sized cups!!) so I sort of made up my own... but it worked and was very very tasty.
Prep time: 20 mins (plus overnight to chill) Cook time: 25mins Serves: 12
200g caster sugar
100g soft cheese (philadelphia)
200g self raising flour
2 medium eggs
200ml sweetened condensed milk
85ml evaporated milk
150ml double cream
For the topping:
3 egg whites
200g caster sugar
1 tsp honey
pinch of salt
1 tsp vanilla essence
pinch of cinnamon
pinch of nutmeg
Preheat the oven to gas mark 6. Grease and line a baking tin.
Beat together the sugar and the butter until creamy. Add the soft cheese and mix until combined.
Sift the flour into the bowl and fold into the mixture. Add the eggs and beat well until all ingredients are combined.
Pour the mixture into the baking tin and bake for around 25 minutes, until a skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and allow it to cool in the baking tin whilst you prepare the "three milk" syrup.
In a large bowl, whisk together the condensed milk, the evaporated milk and the double cream.
Using a fork, poke lots of holes into the cooled cake, and then slowly pour the milk syrup over the entire cake. Put the cake in the fridge and leave to soak overnight.
The next day... prepare the meringue frosting. Place the egg white in a large bowl and whisk until fluffy and starting to peak. (with an electric whisk, this takes around 3/4 minutes, with a hand whisk, considerably longer.)
Place the sugar, water, honey and salt in a saucepan and bring to the boil, stirring occaisionally. Heat the sugar syrup to 117 degrees celsius, (242 degress farenheit).
Slowly and carefully pour the sugar syrup down the side of the bowl, whilst slowly beating the egg white mixture. Once all of the sugar syrup in in the bowl add the vanilla essence. Increase the speed of the whisk and continue to beat for around 5 minutes, until the meringue has cooled.
Spread the meringue over the cake, and sprinkle with nutmeg and cinnamon. Keep refridgerated and serve straight from the pan!!
Next time - we'll be watching Make Mine Music, and I'll be making Whoopie Pies!