Strawberry - meringue cake

Today a recipe for this beautiful masterpiece! For all the strawberry and meringue lovers! I have to admit I was so much looking forward to make this cake for a special occasion, but for some reason it took a while before I finally tried it and that was...without any occasion ;-) It may look complicated, but it is not, and it tastes really wonderful. Try it yourself, on a normal or a special day! :-)

Ingredients :

For the cake:

275 g flour (

120 g butter/baking margarine

150 g superfine, white sugar

1-2 table spoons vanilla sugar/1 tea spoon vanilla extract

1/2 tea spoon baking powder

a little bit of salt

200 g strawberries

3 eggs

2 egg yolks

50 ml cream (30-36%)

For the meringue:

2 egg whites

120 g superfine white sugar

Step by step:

Melt the butter/baking margarine in a small saucepan. Once melted, remove the butter from the heat and add the heavy cream and vanilla, let the ingredients combine. In a bowl, sift the flour, almond meal, baking powder and salt. In a separate bowl beat the eggs and egg yolks together with sugar for approximately 5-7 minutes or until it doubles the volume and reaches the ribbon stage (you will recognize it as the mixture will turn into pale, fluffy mousse).

Once the egg-sugar mixture has reached the ribbon stage combine it with the pre-cooled butter mixture, using a wooden spatula. Add the sifted dry ingredients (flour/flour mixture and gently fold until it blends in). Then carefully fold in the strawberry pieces.

In the meantime, in a separate bowl beat the 2 egg whites with the white sugar. Begin with beating the egg whites only and when the mixture starts to get frothy add the first portion of white sugar. Add the sugar in small portions, continue mixing until the egg whites reach the stiff peaks. The mixture will be shiny and will hold its shape. Now pour the cake batter into the prepared baking form (22 cm) and spoon the meringue (in small portions, approximately table spoon size) on the cake surface. Remember to leave some space in between meringue portions to ensure even baking.

Bake for 10 minutes at 180 °C and another 45-50 minutes at 160 °C until the cake is ready. You can always check it by using a cake tester, which should come out clean when the cake is cooked. Let the cake cool down before decorating it with strawberries and icing sugar. Serve with whipped cram or vanilla ice cream (or any ice cream you love!)

Bon appeit! :-)

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