Dessert

Cake, Meringue - Persian is for Dessert.

Cake, Meringue - Persian takes 15 minutes to prepare.

Cake, Meringue - Persian takes 50 minutes to cook.

Cake, Meringue - Persian makes 12 servings.

The ingredients for Cake, Meringue - Persian are:

ngredients:

Almonds, 70 grams blanched & chopped
Chocolate 70% cocoa 1 serve = 6 sqs, 3 serving (100 grams)
Ginger, Crystallized, 2 oz (50 grams)
Orange Peel, 50 grams (mixed peel)
Egg white, 4 serving @ room temperature
Granulated Sugar, 1 cup (caster sugar or process finely)

Here is how you make Cake, Meringue - Persian:

Lightly grease and line 20 or 23 cm spring form tinChop nuts, chocolate & ginger and peel, mix togetherBeat egg whites till stiff, add sugar gradually, When stiff & peaks form, fold in fruit/nut mixtureSpoon into prepared tin, bake for aprox 50 minutes until lightly golden and shrunk from tin.Allow to cool in tin then remove springform, do not remove paper off the bottom, place on plate and top with whipped cream and decorate with choclate shavings. If transporting somewhere, just put the top of springform tin back on to keep it's shape.Serving Size:?Serves 10 to 12 slices - Very rich

The nutritional information for Cake, Meringue - Persian is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 195.2

• Total Fat: 9.4 g
• Cholesterol: 14.4 mg
• Sodium: 24.6 mg
• Total Carbs: 25.7 g
• Dietary Fiber: 1.2 g
• Protein: 3.6 g