I would want the torte to be four layers in the begining, unfortunately one meringue disk broken and I have to end up with three layers.
Recipe adapted from Rachel Lane and Carla Bardi "Cakes: over 200 recipes from around the world"
6 egg whites
350g caster sugar (I used only 200g)
250g shredded coconut, lightly toasted (I used only 100g)
30g shaved coconut, lightly toasted, to deorate
fresh whole strawberries, to decorate
500ml double cream
4 tbsp icing sugar (I used only 2 tbsp)
1 tbsp kirsch (clear cherry brandy) (I omitted it)
1/2 tsp ground cinnamon
100g white chocolate, melted and cooled
250g fresh strawberries, chopped
Crispy Meringue Disk. Hopefully next baking I can make better circles.
?1. Preheat oven to 140C. Line baking sheets with parchment paper and mark with circles.
2. To prepare the meringue disks, beat egg whites in mixing bowl on medium speed until soft peaks form. Gradually add sugar, beating until thick and glossy. Fold in coconut. Spoon meringue onto circles on the prepared baking sheets and spread using a spatula.
3. Bake for 1 hour, or until crisp. Remove from oven, let cool for 10 mins, then transfer to racks to cool completely.
4. To prepare the strawberry cream, beat the cream and sugar ntil soft peaks form. Fold in the kirsch (I omitted this ingredient), cinnamon, melted chocolate, and chopped strawberries.
5. To assemble the torte, divide the strawberry cream into quarters and spread it on top of each meringue disk. Sandwich the disks together into a tall layer cake. Arrange the whole strawberries and shaved coconut decoratively on the top layer.
Toasted shredded coconut mix with meringue
I have to say this cake is far from handsome compared to the recipe's photo I saw but the taste is ... heavenly. I love the toasted sweetened coconut flakes, the taste standout when you eat the cake. The white chocolate strawberry cream go nicely with the meringue. I would definately try this recipe again!