Wow everyone at your next special occasion with this beautiful sweet.
Ingredients
250g butter, softened
1 cup caster sugar
8 eggs, separated
2 cups flour
2 teaspoons baking powder
3/4 cup milk
2 teaspoons vanilla
3/4 cup caster sugar, extra
2/3 cup slivered almonds
1/4 cup caster sugar, extra
1 teaspoon cinnamon
1/2 cup caster sugar, extra
1/4 cup custard powder
1 1/4 cups milk, extra
1 teaspoon vanilla bean paste
250g PHILADELPHIA Block Cream Cheese, softened
125g CADBURY White Chocolate Melts, melted
Method
CREAM the butter and sugar until light and fluffy. Gradually beat in the egg yolks, beating well between each addition.
Fold in the sifted flour and baking powder alternately with the combined milk and vanilla. Spoon evenly into 2 greased and lined 22cm square cake pans
BEAT the egg whites until stiff but not dry. Gradually add the extra 3/4 cup sugar beating well between each addition.
Spoon meringue evenly over the 2 pans of cake batter. Sprinkle with the combined almonds, extra 1/4 cup sugar and the cinnamon
BAKE in a moderate oven 180°C for 30-40 minutes or until the meringue is crisp.
Cool on a wire rack for 5 minutes before turning out of pan to cool completely,
COMBINE the extra sugar and custard powder in a saucepan, stir in the milk and vanilla. Whisk over a medium heat until custard boils and thickens. Cover and allow to become cold.
Beat the cold custard until smooth. Gradually add the PHILLY and melted chocolate and beat until smooth. Chill for 30 minutes
JOIN the 2 cake layers with the custard filling so that the meringue layers form the top and base of the torte. Chill, covered, for 2-3 hours before serving
