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LOCATION: Recipes >> Microwave >> Custard Torte

Print this Recipe    Custard Torte

CUSTARD MERINGUE TORTE (650 watts)

1 egg white
250g
1/2 tsp vanilla
3 Tbs custard powder
3 Tbs sugar
1 cup milk
1/4 cup slivered almonds
2 tsp butter
300 mls cream, whipped
2 Tbs rum (opt but yummy)
1 chocolate flake bar

Cut two circles of lunch wrap approximately 23 cm in diameter.
Beat egg white until thick and foamy. Gradually beat in icing
sugar and vanilla. Beat until dry and tacky. Divide the mixture
in half. Spread half on each circle of lunch wrap, leaving a 3 cm
border of paper around the edge.

Cook circles separately on HIGH, 2 - 3 minutes. Remove from paper.
Cool on cake rack. Combine custard powder and sugar. Stir in
milk. Cook on High, 2 -3 minutes or until very thick, stir a couple
of times during cooking. Cool. Four hours before you are ready
to serve, combine 3/4 cup of the whipped cream, the rum and cold
custard in food processor. Beat until smooth. Spread custard
mixture over one meringue ring. Top with other circle. Decorate
with remaining whipped cream, almonds and chocolate. Chill until
ready to serve.

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