Torta de Merengue y Frutilla: A Delightful Strawberry Meringue Cake

This Torta de Merengue y Frutilla, or Strawberry Meringue Cake, is an exquisite dessert that combines the airy texture of meringue with the lusciousness of whipped cream and fresh strawberries. With its elegant presentation and delectable flavors, it’s perfect for special occasions or simply to treat yourself. Follow this detailed recipe to create a show-stopping dessert that will impress your guests and satisfy your sweet tooth.

Ingredients

Nutritional Information (per serving, based on 12 servings)

Instructions

Step 1: Preheat the Oven

Begin by preheating your oven to a gentle 100°C (200°F). Prepare a baking tray by lining it with parchment paper, ensuring you have a surface ready for your meringue discs.

Step 2: Whip the Egg Whites

In a large mixing bowl, add the room temperature egg whites along with a pinch of salt. Using an electric mixer, beat the egg whites until they reach soft peaks. Gradually incorporate the granulated sugar while continuing to whip until the mixture is glossy and forms stiff peaks. To check for readiness, rub a small amount of the mixture between your fingers; it should feel smooth with no graininess. Gently fold in the cream of tartar and cornstarch, ensuring they are well combined.

Step 3: Shape the Meringue

Transfer the meringue mixture into a piping bag fitted with a large round tip, or use a ziplock bag with the corner snipped off. Carefully pipe a disc of meringue onto the prepared baking tray, forming a circular shape approximately 8 inches in diameter. Repeat this process to create a second disc, ensuring they are even in thickness.

Step 4: Bake the Meringue

Place the meringue discs in the preheated oven and bake for 1.5 hours. It is crucial to maintain the oven temperature below 100°C (200°F) to achieve the desired texture. The meringue should dry out completely, resulting in a crisp exterior.

Step 5: Cool the Meringue

Once baked, turn off the oven and allow the meringue discs to cool in the oven with the door slightly ajar. This gradual cooling process helps prevent cracking.

Step 6: Prepare the Strawberry Purée

While the meringue is cooling, take about 100 grams of fresh strawberries and mash them until smooth. Pass the puréed strawberries through a fine sieve to remove the seeds, resulting in a silky strawberry sauce. Set aside for later use.

Step 7: Whip the Cream

In a separate mixing bowl, whip the heavy cream until soft peaks form. Gradually add the sifted icing sugar while continuing to whip until the cream reaches stiff peaks. Once whipped, gently fold in the prepared strawberry purée until well combined, creating a luscious strawberry cream.

Step 8: Assemble the Torta

To assemble the Torta de Merengue y Frutilla, place one meringue disc on a serving plate. Spread a generous layer of the strawberry cream over the disc, followed by a scattering of fresh strawberry pieces. Add another thin layer of the strawberry cream on top. Carefully place the second meringue disc on top and repeat the layering process with the remaining cream and strawberries.

Step 9: Final Touches

Once assembled, use the remaining strawberry cream to frost the top and sides of the cake as desired. Decorate with additional fresh strawberries to enhance the visual appeal.

Step 10: Serve and Enjoy

Slice the Torta de Merengue y Frutilla and serve it chilled, allowing the flavors to meld beautifully. Each bite is a delightful experience of sweet meringue, creamy filling, and fresh strawberries that will leave you and your guests craving more.

Conclusion

This Torta de Merengue y Frutilla is not just a dessert; it’s a celebration of textures and flavors that embodies the joy of cooking and sharing delightful meals. Perfect for any gathering or simply to enjoy at home, this recipe will surely become a cherished addition to your dessert repertoire. So roll up your sleeves, gather your ingredients, and indulge in the sweet creation of this stunning strawberry meringue cake!