Meringue cake with strawberries

Meringue and Strawberry Cake - A Delicacy for Any Occasion

In this article, I invite you to discover the recipe for a meringue and strawberry cake that will delight all your senses. An airy cake with a fine base, crispy meringue, and delicious strawberry cream, perfect for celebrating special moments or simply to pamper your family.

Preparation Time:
- Preparation time: 1 hour
- Baking time: 1 hour
- Cooling time: 2-3 hours
- Total time: approximately 4-5 hours
- Number of servings: 10 servings

A Brief Story About Meringue and Strawberry Cake

Meringue cakes are a tradition in many cultures, with deep roots in pastry history. They are often associated with moments of joy and celebration, made for special occasions. The meringue adds a light and airy texture, while fresh strawberries provide a sweet-tart contrast, turning each slice into an unforgettable experience.

Ingredients for Meringue and Strawberry Cake

*For 2 layers:*
- 2 large eggs
- 2 tablespoons raw sugar (or white sugar, if preferred)
- A small pinch of salt
- 2 tablespoons melted butter
- 2 tablespoons flour
- 1 teaspoon unsweetened cocoa powder
- 1 tablespoon carob powder (optional, but recommended for a unique flavor)
- 1 tablespoon crunchy chocolate and hazelnut muesli (optional, for added texture)

*For meringue:*
- 3 egg whites
- A small 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
- 500 g strawberries (washed and cut in halves or quarters)
- 50 ml water
- 2 tablespoons gelatin granules

*For vanilla cream:*
- 3 egg yolks (remaining from meringue)
- 3 tablespoons raw sugar
- 1 vanilla pod
- 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

Step by Step: Preparing Meringue and Strawberry Cake

1. Preparing the Layers:
- Start by separating the egg whites from the yolks. I recommend using fresh eggs, as they will provide a more stable meringue.
- Place the egg whites in a food processor bowl and add a small pinch of salt. Beat at medium speed for 2-3 minutes until frothy.
- Gradually add the sugar and continue beating until you achieve a firm, glossy meringue. Test the consistency by turning the bowl upside down - if the meringue doesn’t move, it’s ready!
- In another bowl, mix the yolks with melted butter, cocoa, and carob powder. The combination of cocoa and carob gives a deep flavor and unique taste.
- Add the yolk mixture to the meringue and carefully fold in using a spatula to keep the air in the egg whites.
- Sift the flour and add it gradually, mixing gently. If you choose to include the cereal, now is the time to add it.
- Pour the batter into a silicone pan lined with parchment paper, spreading it evenly. If you don’t have a silicone pan, you can use a metal one, but make sure to grease it well with butter.
- Bake at 170°C for 20-25 minutes, or until the layer is firm to the touch and a toothpick inserted in the middle comes out clean. Let it cool on a rack and remove the parchment paper.

2. Preparing the Meringue:
- Start again with the egg whites. Make sure the bowl is clean and dry, otherwise the meringue won’t firm up properly.
- Beat the egg whites with a pinch of salt for 2-3 minutes, then gradually add the sugar. Continue beating for 10 minutes until you achieve a firm meringue.
- Add the lemon juice and vanilla extract, mixing for another 2 minutes. These ingredients not only add flavor but also help stabilize the meringue.
- Gently fold in the cornstarch with a spatula.
- Pour the meringue into the same silicone pan lined with parchment paper. Bake at 100°C for 45 minutes, then increase the temperature to 110°C and leave for another 15-20 minutes. The meringue should be crispy on the outside but soft on the inside.
- Let the meringue cool in the pan for 2 hours, then carefully remove it and let it cool on a rack.

3. Preparing the Strawberry Cream:
- In a double-bottomed saucepan, add the cut strawberries, 3 tablespoons of water, and 10 pieces of marshmallow. The strawberries will release juice and create a delicious base.
- Cook over medium heat, stirring, until the marshmallows melt and the strawberries begin to boil. It’s important not to let the mixture become a complete puree - you want to feel the pieces of strawberries.
- Meanwhile, hydrate the gelatin in 3-4 tablespoons of cold water. Add the gelatin to the warm strawberry mixture, stirring until dissolved.
- When the mixture has cooled, add the other 4 cut marshmallows and mix well. Place the mixture in the refrigerator to cool completely, but be careful not to let it set too much.

4. Assembling the Cake:
- Line the silicone pan in which you baked the layers with plastic wrap.
- Place the first layer, add half of the strawberry cream, place the meringue, then the remaining strawberry cream. Finish with the second layer.
- Wrap everything in plastic wrap and refrigerate for 3-4 hours, but ideally, let it sit overnight for the flavors to meld.

5. Preparing the Vanilla Cream:
- In a double-bottomed saucepan, add the milk, sugar, and vanilla pod. When the milk is almost boiling, remove the pot from the heat and take out the pod.
- In a separate bowl, mix the yolks, cornstarch, and 50 ml of cold milk.
- Gradually add the hot milk to the mixture, constantly stirring with a whisk to prevent the yolks from curdling.
- Transfer the mixture back to the saucepan and cook over low heat, stirring constantly, until it thickens like a pudding.
- Finally, incorporate the butter and mix well. Cover with plastic wrap directly on the surface of the cream to prevent a skin from forming and refrigerate until completely cool.

6. Decorating the Cake:
- After the cake has chilled in the refrigerator, carefully remove it and frost it with the vanilla cream.
- Decorate with sliced strawberries, blueberries, and lemon balm leaves.
- Melt the chocolate in a bain-marie with a little milk and use the mixture to artistically decorate the cake.
- Refrigerate for another 1-2 hours before serving.

Practical Tips:
- Make sure all ingredients are at room temperature before starting. This will help achieve a more stable meringue.
- If you don’t have gelatin granules, you can use sheet gelatin, keeping in mind the necessary proportions.
- If you want a vegan version, you can replace the eggs with an egg substitute (e.g., banana puree or a mixture of water and flax seeds) and use vegan marshmallows.
- The cake pairs wonderfully with a scoop of vanilla ice cream or warm chocolate sauce!

Frequently Asked Questions:
1. Can I use other fruits instead of strawberries? Yes, you can experiment with fruits like raspberries, blackberries, or peaches, depending on the season.
2. How can I keep the cake longer? The cake can be stored in the refrigerator, covered with plastic wrap, and can last up to 3 days.
3. What drinks pair well with this cake? A cup of green tea or a sweet sparkling wine would be ideal to accompany this sophisticated dessert.

This meringue and strawberry cake is an excellent choice for any special occasion or simply to indulge yourself. Each layer brings an explosion of flavors and textures, and every slice is a true delight. So, don’t hesitate and get started in the kitchen! Enjoy!