Ingredients
200g unsalted butter, chopped
180g block white chocolate, chopped
1 3/4 cups caster sugar
1 cup milk
2 tsp vanilla extract
1 1/2 cups plain flour
3/4 cup self-raising flour
2 free-range eggs, lightly beaten
600ml thickened cream
2/3 cup coconut cream
2 tsp icing sugar
2/3 cup lemon curd
2 passionfruit, pulp removed
1 large mango, thinly sliced
2 yellow nectarines, thinly sliced on a mandoline
MERINGUE
4 free-range egg whites, at room temperature
1 cup caster sugar
Method
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Preheat oven to 130°C fan-forced (150°C conventional). Grease 2 x 20cm round springform cake pans. Line base and sides with baking paper.
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Put butter, chocolate, sugar, milk and vanilla in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until mixture is smooth and combined. Set aside to cool for 10 minutes.
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Whisk in flours, in 2 batches, until combined. Whisk in eggs. Divide mixture evenly between pans. Bake for 1 hour or until golden and just firm.
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Meanwhile, for Meringue, using an electric mixer, beat egg whites until firm peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating until sugar is dissolved after each addition.
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Spoon meringue mixture on top of hot cakes. Bake for a further 20-25 minutes or until meringue is golden and firm to touch. Set aside to cool completely.
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Using an electric mixer, beat thickened cream, coconut cream and icing sugar together until firm peaks form. Combine lemon curd and passionfruit pulp in a separate bowl.
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Put one cake onto a serving plate, meringue side up. Dollop with 1/3 of the whipped cream, then drizzle with 1/2 of the lemon curd mixture and 1/2 of the mango and nectarine.
Carefully top with remaining cake. Top with remaining cream, mango and nectarine. Drizzle with remaining lemon curd mixture and serve immediately.