Strawberry Meringue Cake: A Heavenly Dessert
This strawberry meringue cake combines the sweetness of meringue with the richness of creamy custard and the tartness of fresh strawberries, making it the perfect dessert to impress your guests at any gathering. The layers of crisp meringue and delicate cream come together in a light and airy texture, with fresh strawberries adding a burst of freshness to each bite.
Servings: 8
Category: Desserts
Ingredients
Meringue:
| Ingredient | Quantity |
|---|---|
| Egg whites | 300g |
| Sugar | 600g |
| Water | 120g |
| Egg whites (for decoration) | 50g |
| Sugar (for decoration) | 100g |
| Water (for decoration) | 30g |
Cream Filling:
| Ingredient | Quantity |
|---|---|
| Heavy cream (liquid) | 250g |
| Fresh strawberries | 200g |
| Egg yolks | 2 |
| Cornstarch (corn flour) | 15g |
| Sugar | 45g |
| Vanilla pod | 1 |
| Heavy cream (for mixing with custard) | 35g |
| Whole milk | 135g |
| Heavy cream (for whipping) | 150g |
Decoration:
| Ingredient | Quantity |
|---|---|
| Meringues | q.b. |
| Strawberries | 50g |
Instructions
Step 1: Preparing the Meringue
Start by preparing the Italian meringue for the cake layers. First, place the egg whites into the mixing bowl of a stand mixer. In a small saucepan, combine the water and sugar, stirring gently. Heat the mixture over medium heat until it reaches 116°C. As the syrup begins to heat, start whipping the egg whites in the stand mixer at medium speed.
Once the syrup reaches 121°C, slowly pour it into the egg whites, drizzling it in a thin stream while continuing to beat at high speed. Continue beating the meringue until it cools to room temperature and holds stiff peaks.
Step 2: Shaping the Meringue Discs
Preheat the oven to 60-70°C. Line a baking sheet with parchment paper. Using a 22 cm round steel ring as a guide, trace a circle on the parchment paper.
Transfer the cooled meringue to a piping bag fitted with a plain 12 mm nozzle. Starting from the center of the circle, pipe the meringue in concentric circles to fill the shape. Repeat this process to form a second identical meringue disc.
Switch the piping tip to a star nozzle and pipe decorative swirls on top of one of the discs. With a smaller nozzle, pipe small meringue kisses around the edge of the second disc.
Bake the meringue discs and meringue kisses in the preheated oven for 4 hours, ensuring the door is slightly ajar to allow for proper drying. The meringues should be completely dry and crisp when done.
Step 3: Preparing the Custard Filling
While the meringue bakes, prepare the creamy custard filling. Pour the milk and cream into a saucepan, then scrape the seeds from the vanilla pod and add them to the liquid mixture. Bring the mixture to a gentle simmer over medium heat.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until well combined. Slowly pour the hot milk mixture into the egg mixture, whisking continuously to prevent curdling. Return the mixture to the saucepan and cook over low heat for about 4 minutes, stirring constantly until it thickens into a custard.
Once thickened, remove the custard from the heat and transfer it to a bowl. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Let the custard cool to room temperature.
Step 4: Whipping the Cream
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled custard, creating a smooth, light filling. Add 1/3 of the crumbled meringues to the mixture, folding them in gently.
Step 5: Assembling the Strawberry Meringue Cake
Now it’s time to assemble your cake. Place a 22 cm steel ring on a serving plate. Start by positioning one of the flat meringue discs inside the ring. Spread the creamy custard mixture evenly over the meringue, smoothing it out with a spatula. Scatter the chopped strawberries on top of the custard, saving two whole strawberries for decoration.
Place the second, decorated meringue disc on top of the filling, gently pressing it into place. Freeze the assembled cake for at least 3 hours to allow it to set.
Step 6: Final Touches and Decoration
Once the cake has set, remove it from the freezer and carefully lift the steel ring away. Whip the remaining cream for the outer decoration, then spread it over the sides of the cake with a spatula, covering it evenly.
Using a spoon, adhere the remaining crumbled meringues to the sides of the cake. Slice the reserved strawberries in half lengthwise and place them on top of the cake for a beautiful finish.
Serving
Your strawberry meringue cake is now ready to serve! The combination of crunchy meringue, creamy custard, and fresh strawberries will make every bite a delightful experience. Enjoy this dessert as a refreshing treat after a hearty meal or as a centerpiece for a special occasion.
Tips for Success:
- Be sure to bake the meringue at a low temperature for a long period of time to ensure it is completely dried out and crisp.
- Allow the cake to set in the freezer for a few hours to make it easier to slice and serve.
- You can decorate the cake with additional fresh strawberries or mint leaves for added color and flavor.
This meringue cake is an indulgent yet refreshing dessert that combines the best of both worlds—crispy sweetness and velvety smoothness—making it a perfect choice for any special occasion.
