Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Strawberry Meringue Cake

StarStarStarStarEmpty star

Your rating

Strawberry Meringue Cake

Light and packed with strawberry flavor. Make this delicious cake with seasonal strawberries, if you can find organic ones, the cake would taste more strawberry-y. Only 1/2 cup flour in the cake, and almost fat-free and guilt-free. Enjoy :)

 

Yield

16 servings

Prep

50 min

Cook

60 min

Ready

1 hrs
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
Genoise layer
4 large eggs
Camera
1 pinch salt
* Camera
cup sugar
Camera
½ cup cake flour
Camera
3 tablespoons cornstarch
Camera
Lemon kirsch syrup
cup water
Camera
¼ cup sugar
Camera
2 tablespoons lemon juice
Camera
2 tablespoons kirsch (cherry brandy)
* Camera
Strawberry filling
2 pints strawberries
* Camera
½ cup sugar
Camera
1 tablespoon lemon juice
Camera
1 tablespoon kirsch (cherry brandy)
* Camera
2 tablespoons cornstarch
Camera
Covering meringue
6 large egg whites
Camera
1 cup sugar
Camera
¼ cup almonds
sliced, toasted
Camera

Ingredients

Amount Measure Ingredient Features
Genoise layer
4 large eggs
Camera
1 pinch salt
* Camera
158 ml sugar
Camera
118 ml cake flour
Camera
45 ml cornstarch
Camera
Lemon kirsch syrup
79 ml water
Camera
59 ml sugar
Camera
3E+1 ml lemon juice
Camera
3E+1 ml kirsch (cherry brandy)
* Camera
Strawberry filling
946 ml strawberries
* Camera
118 ml sugar
Camera
15 ml lemon juice
Camera
15 ml kirsch (cherry brandy)
* Camera
3E+1 ml cornstarch
Camera
Covering meringue
6 large egg whites
Camera
237 ml sugar
Camera
59 ml almonds
sliced, toasted
Camera

Directions

GENOISE LAYER:

Preheat oven to 350℉ (180℃). Break eggs into bowl of electric mixer. Whisk in salt, then sugar. Place bowl over pan of simmering water.

Whisk until just lukewarm. Whip by machine until cold and increased in volume, about 4 to 5 minutes. Mix cake flour and cornstarch.

Sift over the egg foam in 3 or 4 additions, folding in with a rubber spatula. Pour batter into buttered and paper-lined 10-inch round pan and level.

Bake about 30 minutes until well-risen, golden and beginning to shrink from sides.

Unmold immediately and cool on a rack. Divide the cooled Genoise into 3 layers with a sharp, serrated knife. Place 1 layer on a cardboard or platter and moisten with ⅓ of the syrup, using a brush.

Spread with ½ the filling.

Repeat with the second layer. Place the last layer on and moisten with the remaining syrup.

LEMON KIRSCH SYRUP:

For the syrup, combine water and sugar in a small pan, bring to a boil and cool. Stir in lemon juice and kirsch.

STRAWBERRY FILLING:

For the filling, reserve 6 of the best strawberries as a decoration. Rinse, hull and slice the remaining berries. Place ¼ of the berries in a saucepan with the sugar and bring to a boil.

Combine lemon juice, kirsch and corn- starch and stir into the strawberry mixture off the heat. Return to a boil, stirring and cook 2 minutes. Remove from heat, cool and stir in remaining sliced berries.

COVERING MERINGUE:

Preheat oven to 400℉ (200℃) and set rack in the middle level. Combine egg whites and sugar in bowl of an electric mixer. Whisk over simmering water until egg whites are hot and sugar is dissolved. Beat on medium speed until cold and risen in volume, but not dry. Spread cake with meringue.

Pipe decoration on top of cake, using a pastry bag fitted with a star tube. Press toasted, sliced almonds against the side of the cake. Place the cake on a cookie sheet and color the meringue in the oven for about 3 to 4 minutes. Remove the cake from the oven and cool.

Decorate with the reserved strawberries.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 17411% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 39mg 2%
Total Carbohydrate 12g 12%
Dietary Fiber 0g 1%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 2%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe