Meringue cake with strawberries

Meringue and Strawberry Cake – A Delight for the Whole Family In a world full of desserts, the meringue and strawberry cake stands out from the rest with its perfect combination of textures and flavors. This cake is not just a simple dessert; it is a celebration of tastes, blending the delicacy of meringue with the juiciness of fresh strawberries. It is ideal for both children and adults, offering an unforgettable tasting experience. So, get ready to treat your family and friends to this elegant and delicious cake! Preparation time: 45 minutes Baking time: 1 hour Total time: 1 hour and 45 minutes Number of servings: 12 Ingredients For the cake layers (x2): - 4 eggs (2 whole + 2 separated egg whites) - 4 tablespoons raw sugar - A pinch of salt - 4 tablespoons melted butter - 4 tablespoons flour - 2 tablespoons dark cocoa - 2 tablespoons carob powder - 2 tablespoons crunchy muesli with chocolate and hazelnuts (optional) For the meringue: - 6 egg whites - A pinch of salt - 12 tablespoons fine white sugar - 6 tablespoons cornstarch - 2 tablespoons lemon juice - 1 teaspoon vanilla extract For the strawberry cream: - 500 g fresh strawberries (washed and halved or quartered) - 14 marshmallows (10 for the mixture + 4 for filling) - 50 ml water - 2 tablespoons gelatin granules (rehydrated in water) For the vanilla cream: - 3 egg yolks - 3 tablespoons raw sugar - 1 vanilla bean - 3 tablespoons cornstarch - 50 g heavy butter - 350 ml milk For decoration: - Sliced strawberries - Blueberries - Lemon balm leaves - 50 g chocolate + 3-4 tablespoons milk (for sauce) Step 1: Preparing the cake layers 1. Start by separating the egg whites from the yolks. Make sure no yolk remains in the egg whites, as they need to be whipped. 2. Place the egg whites in the bowl of the mixer. Add a pinch of salt and mix for 2-3 minutes. Gradually add the sugar and continue mixing until you achieve a firm, glossy meringue. 3. In another bowl, mix the egg yolks with the melted butter, cocoa, and carob powder. Combine this mixture with the meringue, being careful not to lose the air in the mixture. 4. Gently fold in the flour and, if you want a crunchy texture, add the crunchy muesli. Pour the batter into a silicone mold lined with parchment paper, leveling it evenly. 5. Bake the layer in a preheated oven at 170°C for 20-25 minutes. When ready, remove it and let it cool on a rack, removing the parchment paper. Step 2: Preparing the meringue 1. In the bowl of the mixer, add the egg whites and a pinch of salt. Mix for 2-3 minutes. Then, gradually add the sugar, continuing to mix for about 10 minutes until you achieve a firm meringue. 2. Add the lemon juice and vanilla extract, mixing for another 2 minutes. Finally, carefully fold in the cornstarch. 3. Place the meringue in the same silicone mold lined with parchment paper and bake at 100°C for 45 minutes. After that, increase the temperature to 110°C and leave in the oven for another 15-20 minutes. Allow to cool completely in the mold. Step 3: Preparing the strawberry cream 1. In a double-bottomed saucepan, add the strawberries, 50 ml water, and 10 marshmallows. Cook over low heat, stirring, until the marshmallows melt and the strawberries start to gently boil. 2. Meanwhile, hydrate the gelatin in 3-4 tablespoons of cold water. Add the gelatin to the strawberry mixture and mix well until dissolved. 3. When the mixture is warm, add the 4 cut marshmallows and let cool in the refrigerator. Step 4: Assembling the cake 1. Use plastic wrap to line the silicone mold. Place the first layer, add half of the strawberry cream, then the meringue. Over the meringue, add the remaining strawberry cream and cover with the second layer. 2. Wrap the cake in plastic wrap and refrigerate for 3-4 hours, preferably overnight. Step 5: Preparing the vanilla cream 1. In a double-bottomed saucepan, combine the milk, sugar, and vanilla bean. When the milk is almost boiling, remove it from the heat and take out the vanilla bean. 2. In a bowl, mix the egg yolks with the cornstarch and 50 ml cold milk. Gradually add the hot milk, whisking. 3. Transfer the mixture back to the saucepan and cook over low heat, stirring continuously until it thickens. Add the butter and mix. Place plastic wrap on top to prevent a skin from forming and let cool. Step 6: Decorating the cake 1. Use the vanilla cream to coat the cake, then decorate with sliced strawberries, blueberries, and lemon balm leaves. 2. To add a touch of elegance, melt the chocolate with 3-4 tablespoons of milk in a double boiler and drizzle the cake with the chocolate sauce. Let it chill for another 1-2 hours. Chef's tip For an even more intense flavor, you can add a bit of rum essence to the vanilla cream or replace the strawberries with other seasonal fruits. You can also experiment with different types of chocolate to achieve a unique decoration. Nutritional benefits This cake is not only delicious but also provides nutritional benefits thanks to the strawberries rich in antioxidants, vitamins, and minerals. Additionally, the meringue is a source of protein due to the egg whites, and the vanilla cream offers a dose of calcium from the milk. Frequently asked questions How can I adjust the recipe to make it gluten-free? You can replace the flour with almond flour or gluten-free flour. Is there a vegan version of this cake? Yes, you can use aquafaba (chickpea water) instead of egg whites and plant-based milk to make a vegan cake. What drinks can be paired with this cake? A fresh lemonade or a fruit iced tea will perfectly complement the sweetness of the cake. Additionally, a semi-dry white wine can add a refined contrast. Savor each slice of this meringue and strawberry cake, letting the delicate flavors bring a smile to your face. Enjoy!

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