Frozen coffee walnut meringue cake w/ caramel sypup - bon

10 servings

Ingredients

Quantity Ingredient
1½ cup Sugar
1 cup Hot water
2 tablespoons Plus 1/2 C powdered sugar
½ cup Finely chopped walnuts
3 larges Egg whites
¼ teaspoon Cream of tartar
6 tablespoons Sugar
1 teaspoon Instant coffee powder
1 teaspoon Water
1½ cup Coarsely chopped walnuts, toasted
3 pints Coffee frozen yogurt, slightly softened

Directions

SYRUP

MERINGUE

FOR SYRUP: Combine sugar and ¼ C hot water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat to medium-high and boil without stirring until syrup turns deep amber, brushing sides of pan with wet pastry brush to prevent sugar crystals from forming and swirling pan occasionally, about 10 minutes. Remove from heat. Add ¾ C hot water (mixture will bubble vigorously). Stir caramel syrup over medium heat until any undissolved caramel melts. Pour into small bowl. Cover and chill overnight.

FOR MERINGUE: Preheat oven to 250'F. Line bottom of 9-inch diameter springform pan with 2¾-inch-high sides with foil. Butter foil and sides of pan. Dust foil and sides of pan with 2 tablespoons powdered sugar; tap out excess. Sift ½ C powdered sugar into small bowl.

Stir in ½ C finely chopped nuts.

Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add 6 T sugar, 1 T at a time, beating until stiff and glossy. Mix instant coffee powder and 1 t water in cup until dissolved. Mix into egg white mixture. Fold in walnut-sugar mixture in 2 additions.

Spread meringue evenly over bottom of prepared pan. Bake until firm and crisp, about 2 hours 15 minutes. Cool completely in pan on rack.

Run knife around edge of pan to loosen meringue. Release pan sides.

Carefully peel foil from bottom of meringue. Return meringue to springform pan and close sides of pan.

Spinkle meringue with ½ C coarsely chopped walnuts. Drizzle 4 T caramel syrup evenly over nuts. Spread frozen yogurt evenly over.

Sprinkle ½ C coarsely chopped nuts atop cake. Drizzle with 3 T syrup. Cover and freeze overnight. (Can be made 3 days ahead. Keep frozen.)

Let cake soften slightly at room temperature, about 10 minutes.

Release sides of springform pan. Press remaining ½ C coarsely chopped walnuts onto frozen yogurt around sides of cake. Serve cake with remaining caramel syrup.

Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>

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