Mango and White Chocolate Chip Gluten Free Slice

This is an almond meringue gluten free cake layered with mango and white chocolate chip buttercream.

Ingredients for 22 slices

350 ml egg whites

350 g caster sugar

120 g almond meal

120 g almond flakes

1100 g mango and white chocolate chip buttercream

Method

Preheat oven to150º C. Whisk egg whites in high speed with an electric mixer until half volume is reached. Add 200 g of the sugar while whisking till full volume and add the remaining sugar. Place almond meal in a large bowl and by hand gradually add ⅓ of the meringue to the almond meal until even. Then fold ½ of the remaining meringue until combined and then fold in the last of the meringue very carefully. It is critically not to over mix the batter. Making three meringue sheets by weighing up 270 g almond meringue mix and level out on each baking paper lined 42 x 30 cm flat trays. Sprinkle 40 grams almond flakes on each sheet of almond meringue. Bake in the oven for approx 60 minutes. Allow cooling before turning each sheet over and take the paper off. Place one upside down on a tray and spread half of the buttercream. Place another sheet on top and spread the rest of the buttercream evenly. Place the last sheet with the topside up on the buttercream and allow cooling in the fridge for at least 2 hours before cutting into slices. Sift icing sugar on top and store in closed containers in the fridge.

Note: Easy mango and white chocolate chip buttercream is made whisking 600 gram unsalted butter and 300 gram icing sugar in an electrical mixer sugar for approx. 10 minutes until light. Mix 100 ml mango puree and 100 g chopped white chocolate into the buttercream.