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Strawberry Meringue Cake

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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
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1 pinch salt
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cup sugar
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½ cup cake flour
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3 tablespoons cornstarch
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Lemon kirsch syrup
cup water
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¼ cup sugar
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2 tablespoons lemon juice
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2 tablespoons kirsch (cherry brandy)
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Strawberry filling
2 pints strawberries
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½ cup sugar
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1 tablespoon lemon juice
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1 tablespoon kirsch (cherry brandy)
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2 tablespoons cornstarch
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Covering meringue
6 large egg whites
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1 cup sugar
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¼ cup almonds
sliced, toasted
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Ingredients

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

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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?
 

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