For the meringue cake

    • 125 g butter
    • 1 tsp vanilla essence
    • 1¾ cups caster sugar
    • 2 eggs
    • ¾ cup self-raising flour
    • 2 tbsp flour
    • ⅓ cup milk
    • 4 egg whites
    • ½ tsp cream of tartar

    For the granadilla cream

    • 250 g mascarpone
    • 2 tbsp granadilla pulp
    • 2 tbsp icing sugar
    • 300 ml double thick cream
    • To assemble
    • ⅓ cup granadilla pulp
    • 2 tbsp coconut flakes, toasted
    • 2 tsp icing sugar


    For the meringue cake

    PREHEAT oven to 180℃. Grease and line two 22 cm round springform cake tins.
    BEAT the butter, vanilla and ¾ cup of the caster sugar in a bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Alternate adding the flour and milk in two batches, folding until just combined.
    DIVIDE the mixture between the tins and smooth the surface with a spatula.
    BEAT egg whites and cream of tartar until soft peaks form. Slowly add the remaining sugar in spoonfuls, beating well after each addition until dissolved. Divide meringue evenly between the two tins. Use a spatula to level the meringue in one tin, and pull the meringue up into peaks in the second tin.
    BAKE for 30 minutes, until set and a skewer inserted into the center comes out clean. Set aside to cool completely.

    For the granadilla cream

    1. Place mascarpone, 2 tbsp granadilla pulp and the icing sugar in a bowl and beat until smooth. In a separate bowl, beat the cream to soft peaks, then gently fold through the mascarpone mixture.
    2. To assemble, place the leveled meringue cake layer on a serving plate and top with granadilla cream. Drizzle the ⅓ cup granadilla pulp over the cream and place the second meringue cake on top.
    3. Finish with toasted coconut flakes and a dusting of sifted icing sugar.

    PREP TIME: 35 min | COOK TIME: 30 minutes | SERVES:


    Armenian-style eight layer cake