Curd Cheese Meringue Slice
With a delicate balance of flavors and textures, this delectable traybake combines a crisp pastry base with a luscious curd cheese filling and a fluffy meringue topping. Each layer brings its own unique charm to create a harmonious symphony of sweetness and creaminess. Feel free to personalize with optional add-ins like sultanas for a delightful twist.
— Constant Cookbook
Ingredients
- ( 25x35 cm tray)
- For the dough:
- 250 g plain flour
- 60 g icing sugar
- 2 egg yolks
- grated zest of 1 lemon
- 100 ml soured cream
- pinch of salt
- pinch of baking soda
- For the filling:
- 500 g curd cheese (full-fat, from cow's milk)
- 3 egg yolks
- 2 egg whites
- 200 ml soured cream
- grated zest of 1 lemon
- 150 g icing sugar
- 2 slices of dry bread ( at least 1 day old)
- sultanas ( optional)
- apricot jam-for brushing the pastry
- For the meringue
- 4 egg whites
- 150 gr caster sugar
Instructions
- Place all the ingredients of the dough in a large bowl and mix well by hands. Put the dough in the fridge for half an hour.
- On a lightly floured surface roll out the pastry and place in the greased and floured baking tray.
- Poke with a fork and bake for 10-15 mins in preheated oven ( 180 C). Set aside to cool then brush with apricot jam. Reduce the oven temperature to 150 C.
- In a freestanding electric mixer whisk the egg whites for the filling and set aside.
- Mix the rest of the ingredients for the filling and then carefully fold the egg whites in.
- Spoon the filling over the pastry and bake for 25-30 mins. A cocktail stick inserted in the middle of the cake should come out clean.
- For the meringue in a freestanding electric mixer whisk the egg whites. When it's almost done, gradually add the caster sugar. The meringue should be silky and glossy. Spoon the meringue in a piping bag and criss-cross over the cake.
- In 200 C oven bake for 5 minutes or until it's golden on the top.
Yield
Makes 12 slices
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