Meringue cake with strawberries
The perfect dessert to bring a smile to the faces of little ones and not only is definitely a delicious cake that combines the delicacy of fresh fruits with the sweetness of chocolate. Today, I invite you to prepare together a strawberry and meringue cake, enriched with vanilla cream, which will delight both children and adults. It is an ideal dessert for a special occasion or simply to celebrate an ordinary day.
Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 10-12
Ingredients:
*For the layers (x2):*
- 2 eggs
- 2 tablespoons raw sugar
- A pinch of salt
- 2 tablespoons melted butter
- 2 tablespoons flour
- 1 teaspoon cocoa powder
- 1 tablespoon carob powder
- 1 tablespoon crunchy chocolate and hazelnut muesli (optional)
*For the meringue:*
- 3 egg whites
- A pinch of salt
- 6 tablespoons fine white sugar
- 3 tablespoons cornstarch
- 1 tablespoon vanilla extract
- 2 tablespoons lemon juice
*For the strawberry cream:*
- 10 + 4 pieces of marshmallow
- 500 g strawberries, washed and halved/quartered
- 50 ml water
- 2 tablespoons gelatin granules
*For the vanilla cream:*
- 3 egg yolks (remaining from meringue)
- 3 tablespoons raw sugar
- 1 vanilla pod
- 3 tablespoons cornstarch
- 50 g heavy cream
- 350 ml milk
*For decoration:*
- Sliced strawberries, blueberries, lemon balm leaves
- Chocolate and milk for glazing
The history of the dessert:
The meringue and fruit cake has become a favorite in many cultures due to its delicious combination of textures and flavors. Meringue, with its origins in France, is a symbol of refinement in pastry, while strawberries, sweet and juicy fruits, are a universally loved ingredient. Together, they create a symphony of flavors that evoke pleasant childhood memories.
Step by step for a perfect cake:
1. Preparing the layers: Start by separating the egg whites from the yolks. Place the egg whites in a bowl and add a pinch of salt. Whip for 2-3 minutes until fluffy. Then, gradually add the sugar and continue whipping until you achieve a firm meringue.
2. Mixing the yolks: In another bowl, mix the yolks with the melted butter, cocoa, and carob powder. This will add a delicious flavor and a more intense color to the layer.
3. Combining the ingredients: Add the yolk mixture to the egg white meringue, gently folding to avoid losing air. Then incorporate the flour and, optionally, the crunchy cereal for a more interesting texture.
4. Baking the layers: Pour the batter into a silicone mold lined with parchment paper. Spread evenly and bake in a preheated oven at 170°C for 20-25 minutes. After baking, let the layer cool on a rack and remove the parchment paper.
5. Preparing the meringue: In a clean bowl, place the egg whites for the meringue, adding a pinch of salt. Whip for 2-3 minutes, then gradually add the sugar, continuing to whip for 10 minutes until you achieve a firm meringue. Fold in the lemon juice and vanilla, then the cornstarch, mixing gently.
6. Baking the meringue: Pour the meringue into the same silicone mold lined with parchment paper and bake at 100°C for 45 minutes. Then, increase the temperature to 110°C and bake for another 15-20 minutes. Once done, let the meringue cool in the mold, then transfer it to a rack.
7. Preparing the strawberry cream: In a double-bottomed saucepan, add the halved strawberries, water, and 10 pieces of marshmallow. Let it simmer gently, stirring until the marshmallows melt, but the strawberries remain intact. Hydrate the gelatin in cold water and add it to the warm strawberry mixture. Once dissolved, add the remaining marshmallows and let it cool completely in the fridge.
8. Preparing the vanilla cream: In a saucepan, place the milk, sugar, and vanilla pod over heat. When the milk is about to boil, remove the pod. Mix the yolks with the cornstarch and a small amount of cold milk. Gradually add some hot milk to the yolk mixture, stirring with a whisk. Transfer back to the saucepan and cook until thickened like pudding. Add the cream and let it cool.
9. Assembling the cake: In the silicone mold, place plastic wrap. Place the first layer, add half of the strawberry cream, then the meringue and the rest of the strawberry cream. Cover with the second layer. Cover with plastic wrap and refrigerate for 3-4 hours, ideally overnight.
10. Decorating the cake: Once the cake has set, prepare the vanilla cream and coat the cake. Decorate with sliced strawberries, blueberries, and lemon balm leaves. For a spectacular finish, melt the chocolate with milk in a double boiler and pour it over the cake. Let it cool again for 1-2 hours.
Useful tips:
- Choose fresh strawberries: Use seasonal, sweet, and fragrant strawberries for the best flavor.
- Don’t skip the gelatin: It helps maintain the shape of the strawberry cream, so don’t skip this step.
- Experiment with chocolate: You can use white or milk chocolate to create an interesting contrast of colors and flavors.
- Serve with ice cream: A scoop of vanilla or strawberry ice cream alongside this cake will add an extra touch of indulgence.
Frequently asked questions:
1. Can I use other fruits?
Of course! You can substitute strawberries with raspberries, peaches, or even mango.
2. What can I do with leftover meringue?
Leftover meringues can be turned into delicious snacks or used as a topping for various desserts.
3. How long can the cake be kept?
The cake can be stored in the fridge for up to 3 days, but it is best enjoyed within the first 24 hours.
This meringue and strawberry cake is not just a dessert but a true culinary experience that will bring joy to everyone's hearts. Share it with your loved ones and enjoy every moment!
Ingredients: For 1 base x2: 2 eggs, 2 tablespoons raw sugar, a pinch of salt, 2 tablespoons melted butter, 2 tablespoons flour, 1 teaspoon black cocoa, 1 tablespoon carob powder, 1 tablespoon crunchy muesli with chocolate and hazelnuts (optional). For meringue: 3 egg whites, a pinch of salt, 6 tablespoons fine white sugar, 3 tablespoons cornstarch, 1 tablespoon vanilla extract, 2 tablespoons lemon juice. For strawberry cream: 10+4 pieces of marshmallow, 500g strawberries, 50ml water, 2 tablespoons gelatin granules. For vanilla cream: 3 egg yolks (the ones left from meringue), 3 tablespoons raw sugar, 1 vanilla pod, 3 tablespoons cornstarch, 50g butter, 350ml milk. For decoration: Sliced strawberries, blueberries, lemon balm leaves, chocolate, milk.
