Meringue Cake With Strawberries and Mascarpone Mousse. A divine spring and summer cake | Fuzz & Buzz
Meringue Cake With Strawberries and Mascarpone Mousse. A divine spring and summer cake! INGREDIENTS ???? SUBSCRIBE►
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Ingredients
Meringue
4 egg whites (room temperature)
1 cup (210 g) of caster sugar
1 tablespoon of cornstarch
1 teaspoon of white vinegar
Strawberry sauce
9 oz (250 g) of frozen strawberries
2 1/2 tablespoons (30 g) of granulated sugar
Strawberry mascarpone mousse
1 and 1/4 cup (300 ml) of whipping cream
4 tablespoons (30 g) of powdered sugar
1 tablespoon of vanilla sugar or 1 teaspoon of vanilla extract
8 oz (230 g) mascarpone cheese (If living in Europe, you can use 250 g packaging)
2/3 of Strawberry sauce
Topping
9 oz (259 g) of fresh strawberries
1/3 of Strawberry sauce
1 tablespoon of powdered sugar
Instructions
Set the oven to 210 °F (100 ° C).
Draw 3 circles, about 7 inches (18 cm) in diameter, on parchment paper. Place the parchment paper on a baking tray with the drawings upsidedown.
Meringue
Whisk the egg whites on medium speed with 1/4 of the sugar to a foam. Add another quarter of the sugar while whisking, then change the speed to medium-high. Once the egg white clump around the whisk, add the remaining sugar and then mix in the cornstarch and vinegar while whisking. Set the speed to high speed for 2 minutes. Spread the meringue inside the circles. Place in the preheated oven for about 90 minutes. Turn off the heat and leave the meringues inside with the door slightly open (use a wooden spoon) until the oven has cooled down.
Strawberry sauce
Boil the strawberries and sugar for about 2 minutes. Mix until smooth and strain through a fine-mesh strainer. Let cool.
Strawberry Mousse
Whip the cream fluffy and add the mascarpone, the powdered sugar, and the vanilla (sugar or extract)
Beat the mix until smooth, then quickly mix in 2/3 of the strawberry sauce with a spatula.
Place a meringue base on a plate and add 1/3 of the mousse, repeat with the second meringue and the mousse. Finish with the last layer with mousse and top with fresh (washed) strawberries sliced into 4 quarters. Drizzle over the rest of the strawberry sauce and dust with icing sugar. Enjoy!
Cake pans & Kitchen tools used in our videos
Luminarc Stackable Bowl 10-Piece Set, Glass ►Clear
Le Creuset Toughened Non-Stick Frying Pan Set►
Le Creuset Tri-Ply Stainless Steel Saucepan ►
Le Creuset Tri-Ply Stainless Steel Shallow Casserole ►
KitchenAid 14-Cup Food Processor with Dicing Kit ►
KitchenAid Artisan Series 5-Qt. Stand Mixer►
KitchenAid 5-Qt. Tilt-Head Glass Bowl with Measurement Markings & Lid ►
Global 3-Piece Knife Set ►
Global G-46-7 inch, 18cm Santoku Knife ►
Wilton Premium Non-Stick Square Cake Pan 8-inches ►
Wilton Aluminum Round Cake Pan, 14 x 3-Inch ►
Wilton Round Cake Pan Aluminum, 3-inch x 12 inch ►
Wilton Aluminum Round Cake Pan, 10 x 3-Inch ►
Wilton Aluminum Round Cake Pan, 8 x 3-Inch ►
Wilton Round Cake Pan, Durable Heavy-Duty 6 x 3-Inches ►
Wilton Aluminum Round Cake Pan, 8-Inch ►
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Almond Meringue Cake | Holiday Recipe#shorts
Full recipe:
Almond Meringue Chocolate Raspberry Torte
Create some holiday magic with an Almond Meringue & Raspberry-Chocolate Torte. Find this recipe at Holiday.Foodland.ca.
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Almond Meringue Bars Recipe | How to make
If you liked this video, check out the rest of my recipes here:
Almond Meringue Bars Recipe:
These almond meringue bars include a layer of rich, crunchy biscuit, your favorite jam and the most delicate, delicious almond meringue. They are then topped with almond slivers and walnut pieces for extra crunch and taste.
Ingredients:
Biscuit base:
210g all-purpose flour
2g salt
140g butter, room temperature
50g icing sugar
2g lemon zest
60g egg yolk
+ 70g strawberry jam (or your favorite jam)
Almond meringue:
90g egg whites
180g white granulated sugar
2g lemon zest
15g dark rhum
140g almond flour
40g almond slivers
50g walnut pieces
Almond Coconut Cake (Raffaello cake) Recipe
Delicate and elegant Almond Coconut Cake (Raffaello Cake)- made with an almond sponge cake, a white chocolate, mascarpone and coconut filling and topped with Raffaello Truffles, chopped almonds, chocolate curls and shredded coconut.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
Almond Sponge Cake
6 large eggs, room temperature
Pinch of salt
1 cup (200g) sugar
1 cup (100g) ground almonds
1 cup (125g) all-purpose flour
1 tsp (5g) almond extract
White Chocolate Coconut Frosting
7 oz (200g) white chocolate
3 tbsp (45g) canned coconut milk
9 oz (250g) Mascarpone cheese, room temperature
2 cups (500g) whipping cream, 35%fat, chilled
1/4 cup (30g) powdered sugar
1/2 cup (40g) unsweetened shredded coconut
1 tsp (5g) coconut extract
Assembling and decorating
1 cup (240g) canned coconut milk
unsweetened shredded coconut
Chopped almonds, optional
Raffaello truffles, optional
White chocolate curls, optional
1. Preheat oven to 340F (170C). Grease and line bottom and sides of a 9 inch (23cm) pan with parchment paper.
2. Separate egg whites from yolks. Add a pinch of salt over the whites and start mixing until foamy. Gradually add sugar and continue whipping until stiff peaks form.
3. In a small bowl mix egg yolks with almond extract and fold them into the whipped whites.
4. Gradually add ground almonds and flour and carefully incorporate into the batter.
5. Pour the batter into the prepared pan.
6. Bake for 40-45 minutes until lightly golden.
7. Let it cool for about 10-15 minutes. Remove from pan and cool completely on a rack.
8. Meanwhile prepare the frosting. Place chocolate and coconut milk in a heatproof bowl and let it melt over a pan with simmering water.
9. In a large bowl mix Mascarpone cheese until smooth. Add melted chocolate and mix until combined.
10. In another large bowl whip the cream until stiff peaks form. Incorporate powdered sugar and coconut extract.
11. Gradually incorporate whipped cream into the white chocolate mixture. Fold in the shredded coconut. Cover and refrigerate until ready to use.
12. Assemble the cake. Divide the sponge cake in 3 layers. Place one cake layer on your serving plate.
13. Spread ⅓ cup coconut milk over the cake layer. Spread evenly with a bit less than a third of frosting. Repeat with the second layer of cake. Add the third layer of cake and spread with the last ⅓ cup of coconut milk. Spread the remaining frosting on top and sides of the cake.
14. Sprinkle shredded coconut on the top and sides of the cake and refrigerate until ready to serve.
15. Decorate as desired, I’ve used Raffaello truffles, white chocolate curls and chopped almonds.
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Almond Meringue Bombz!
Simple, quick and damn tasty. Turn traditional meringue on its head with this sexy Meringue Bombz recipe.
for the full recipe on my Blog ????
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