Cracker Cake

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

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
• fresh strawberries
• freshly whipped cream

Recipe

• 1 preheat oven to 170°c.
• 2 line the base of a round cake tin with baking paper.
• 3 then butter and flour the tin.
• 4 prepare the crackers and pecans, mix them together; set aside.
• 5 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.
• 6 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.
• 7 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.
• 8 scoop into prepared tin and smooth down gently.
• 9 bake for about 40 minutes until the top feels crunchy when lightly pressed and the middle seems to set.
• 10 leave to cool in the tin on a rack for about 19 minutes, then carefully loosen around the edges and turn onto a rack.
• 11 remove paper and cool completely.
• 12 when cool transfer to a serving plate and top with cream and strawberries.