Cracker Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Yields:
-
1 cake
- Serves:
- 6
ingredients
- 22 small crackers (e.g. Ritz, Jatz or Savoy, crushed finely)
- 120 g pecan nuts, fairly finely chopped
- 3 egg whites
- 1 cup caster sugar
- 2 teaspoons vanilla essence
- 1 pinch salt
-
Garnish
- fresh strawberries
- freshly whipped cream
directions
- Preheat oven to 170°C.
- Line the base of a round cake tin with baking paper.
- Then butter and flour the tin.
- Prepare the crackers and pecans, mix them together; set aside.
- Put the egg whites and salt in mixer bowl and whip until foamy; then slowly shake in the sugar a little at a time- beating all the while.
- Once it's all added, continue to beat until it is stiff and glossy (as though you are making meringue), it will take about 5 minutes.
- With a spatula swirl in the vanilla, then very gently fold in the crackers and pecan mixture only until just combined- so the egg whites don't deflate too much.
- Scoop into prepared tin and smooth down gently.
- Bake for about 40 minutes until the top feels crunchy when lightly pressed and the middle seems to set.
- Leave to cool in the tin on a rack for about 19 minutes, then carefully loosen around the edges and turn onto a rack.
- Remove paper and cool completely.
- When cool transfer to a serving plate and top with cream and strawberries.
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RECIPE SUBMITTED BY
Marli
Australia
G'day! I'm from Gippsland, Australia. I am a SAHM (stay at home mum) to my two gorgeous children who are 2 years & 6 months. My passions are cooking, scrapbooking, & reading which I enjoy doing in my rare "ME" time. I love finding & trying new recipes & am very fortunate that my family are not fussy!