>> søndag den 16. maj 2010 – bon appetit
Licorice & Blackberry cakeHer´s the recipe for my own invented Licorice and Blackberry cake:
100 g sugar
100 g brown sugar
100 g chocolate
100 g licorice (Carletti Big Ben Lakrids Karamel)
Put the licorice caramels into the fridge for 1 hour(makes it easier to crush), crush licorice in a food processor and roughly chop the chocolate.
Beat egg whites stiff. Add sugar and brown sugar and beat until very stiff, glossy peaks form.
Mix in the crushed licorice and chocolate.
Make eather cookies with the help of two spoons (makes about 40-50 cookies) or divide the batter evenly for two meringues using a rubber spatula or a large spoon, spread meringue into marked 10-inch circle on prepared baking sheet lined with parchment paper.
Bake for 1 hour at 125 degree celsius.
You can also use Maltesers or Dajm instead of licorice caramels.
Cool the meringue and whip 2,5 dl heavy cream. Spread evenly on the meringue and add black- and raspberries.