Strawberry meringue cake

Strawberry meringue cake is a delicacy that combines the light and crispy texture of meringue with the fresh flavor of strawberries, making it a perfect dessert for any occasion. This recipe is a personalized adaptation of a famous recipe, refined over time until I achieved a delicious result that everyone loves. Let's discover together how to create this masterpiece, step by step.

Total preparation time: 1 hour 30 minutes
Preparation time: 30 minutes
Baking time: 17 minutes (twice)
Servings: 12

Ingredients

For the meringue layers:
- 10 large eggs
- 16 tablespoons of sugar
- 10 tablespoons of white flour
- 10 tablespoons of oil (sunflower or canola oil is recommended for a neutral taste)
- 4 tablespoons of milk (preferably whole for a richer flavor)
- 2 packets of baking ammonia (or baking powder, but ammonia gives a lighter texture)

For the cream:
- 300 ml of heavy cream (make sure it is very cold for proper whipping)
- 1 kg of fresh strawberries (buy extra, as some may not be suitable)

Preparation Steps

1. Making the meringue layers
We start by preparing the two meringue layers that will form the base of our cake.

- Separating the eggs: In a bowl, carefully separate the egg whites from the yolks. Ensure no yolk remains in the whites, or they won’t whip properly.

- Preparing the mixture: In another bowl, add 5 yolks to 5 tablespoons of sugar. Mix well until the mixture becomes creamy and light in color. Then add 5 tablespoons of flour, 5 tablespoons of oil, 2 tablespoons of milk, and the ammonia quenched with lemon juice (this can be substituted with a teaspoon of white vinegar). Mix everything until you achieve a homogeneous mixture.

- Whipping the egg whites: In a clean bowl, beat the egg whites with 3 tablespoons of sugar until you obtain a firm meringue that holds peaks. This will add volume to the meringue layers.

- Combining the mixtures: Gently fold the whipped egg whites into the yolk mixture using a spatula, mixing from the bottom up to avoid losing air.

- Baking: Prepare a baking tray (preferably large) lined with parchment paper. Pour the mixture into the tray, ensuring it is evenly distributed. Bake in a preheated oven at 180°C for about 17 minutes. Test with a toothpick; if it comes out clean, the layer is ready. Repeat the process to make the second layer.

2. Preparing the cream
While the layers cool, we can prepare the cream.

- Whipping the cream: Whip the 300 ml of heavy cream until it becomes firm. Add 100 g of powdered sugar (adjustable to taste) and continue whipping until well combined.

- Preparing the strawberries: Rinse the strawberries under cold running water. Slice them thinly or halve them, depending on your preference. You can mix them with a little sugar to enhance their flavor.

3. Assembling the cake
Now that we have all the components prepared, it’s time to assemble the cake.

- The base layer: Place the first meringue layer in the tray where you baked it. Spread a generous layer of whipped cream on top.

- Adding the strawberries: Evenly distribute the strawberry slices over the whipped cream. You can also drizzle some strawberry syrup for extra flavor.

- The top layer: Place the second meringue layer over the strawberries and spread the remaining whipped cream on top. Decorate with whole or sliced strawberries, as desired.

- Chilling: Let the cake chill in the refrigerator for a few hours (ideally overnight) to set and allow the flavors to meld.

Helpful Tips
- Choosing strawberries: Opt for ripe strawberries that are vibrant in color and blemish-free. Seasonal strawberries are the most flavorful and delicious.
- Dairy-free option: If you want a vegan version, you can use plant-based cream and substitute the eggs with an appropriate alternative (such as banana puree or soy yogurt).
- Serving: The cake is served chilled, cut into slices, ideally alongside iced tea or a glass of lemonade.

Nutritional Benefits
This cake is not only delicious but also packed with nutrients. Strawberries are rich in vitamin C, fiber, and antioxidants, while egg whites provide quality protein. Additionally, heavy cream adds a source of calcium, essential for a balanced diet.

Frequently Asked Questions
- Can I use other fruits? Absolutely! This cake can be easily adapted using peaches, raspberries, or blueberries.
- How can I store the cake? It is best to keep it in the refrigerator, covered with plastic wrap, to prevent it from drying out.

Conclusion
Strawberry meringue cake is an excellent choice for family gatherings, parties, or simply to treat yourself on a weekend. Experiment with the ingredients and personalize the recipe to your taste. Bring a touch of joy to every slice and savor every bite!

 Ingredients: Ingredients: For the layers - 10 eggs - 16 tablespoons of sugar - 10 tablespoons of white flour - 10 tablespoons of oil - 4 tablespoons of sweet milk (she used 2% fat milk, I used whole milk from a local farm) - 2 packets of baking ammonia (she mentioned baking powder, but I didn't have it on hand, so there was no hole in the cake). For the cream: - 300 ml of whipped cream - 1 kg of strawberries (approximately)

 Tags:  cake recipes strawberry recipes homemade cookies meringue recipe cake cream