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How To make Strawberry Meringue Cake
GENOISE LAYER:
4 lg Eggs
1 pn Salt
2/3 c Sugar
1/2 c Cake flour
3 tb Cornstarch
LEMON KIRSCH SYRUP:
1/3 c Water
1/4 c Sugar
2 tb Lemon juice
2 tb Kirsch
StrAWBERRY FILLING:
2 pt Strawberries
1/2 c Sugar
1 tb Lemon juice
1 tb Kirsch
2 tb Cornstarch
COVERING MERINGUE:
6 lg Egg whites
1 c Sugar
1/4 c Toasted, sliced almonds
GENOISE LAYER: Preheat oven to 350F. 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 4-5 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 1/3 of the syrup, using a brush. Spread with 1/2 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 1/4 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 400F 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 3-4 minutes. Remove the cake from the oven and cool. Decorate with the reserved strawberries.
How To make Strawberry Meringue Cake's Videos
Super delicious and easy meringue roulade dessert! Everyone will be amazed!
Everyone will love this dessert! So light, airy, fruity and delicious, this meringue roulade will be a show stealer. It is actually super easy and quick to make, with only few ingredients it will fly of the table in seconds.
One of my most favourite desserts at all times. It is also gluten free.
RECIPE:
5 egg whites
Pinch of salt
250g icing sugar
1 tbsp cornstarch
300ml whipping cream
1 tbsp sugar
150g strawberries
100g raspberries
Enjoy ♥️
More easy and yummy desserts:
My Favorite Pavlova Recipe!
A Pavlova, in my humble opinion is the perfect way to end a meal! They’re light as air, crispy, and creamy with plenty of zing from fresh fruit. It’s hard to beat! I love that it comes together with only a few ingredients and you can make the meringue in advance so you’re able to whip up an amazing dessert in a few minutes on the day of.
Recipe:
I had SO MANY requests for this video, I can't tell you how excited I am to share the tutorial with you! If you haven't had a Pavlova before it's definitely worth trying!
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Boccone Dolce Meringue Cake with Chocolate and Berries
This Boccone Dolce Cake has three crunchy meringue layers, chocolate, cream and plenty of berries. Each slice is drizzled with berry syrup. Its the best of everything in one cake.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Boccone Dolce Cake Ingredients:
►10 egg whites, room temp (about 1⅓ cups + 1 Tbsp of egg whites)
►1¾ cups sugar
►¼ tsp cream of tartar
►¼ tsp salt
►1 cup chocolate chips (milk chocolate or semi-sweet, or both)
►½ lb strawberries
►1-pint raspberries or other berries to decorate
Berry Syrup Ingredients:
►2-4 cups fresh or thawed frozen strawberries
►1-2 Tbsp granulated sugar, or to taste
Cake Frosting Ingredients:
►3 cups heavy whipping cream
►½ cup powdered sugar
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Strawberry Meringue Roulade
Strawberry Meringue Cake
???? SUBSCRIBE HERE: ???? This delicious, flourless meringue recipe is crispy, chewy and topped off with strawberries and whipped cream.
Ingredients
Egg whites 3
Sugar 200 grams
Cornstarch 2 teaspoons
Whipped cream
Strawberry
Strawberry jam
Music:
Guitar Miniature No. 1 in D major by Steven O’Brien Creative Commons — Attribution 3.0 Unported— CC BY 3.0 Music promoted by Audio Library
Incredible delicious Dessert for tea, Meringue Roll with Strawberries, Pavlova roll, roulade
How to make meringue dessert roll whit strawberry and blueberry.
It's very quick and easy to make Pavlova roll!
This is incredible delicious dessert for tea made with a meringue filled with whipped cream and strawberries.
Make this incredible delicious meringue roulade dessert for tea for your family.
This meringue roll is one of the best summer desserts ever.
A soft, light and airy meringue filled with a creamy mascarpone
and fresh berries, a perfect balance between sweet and tart.
Ingredients:
For merengue:
5 egg whites- 160 g
250 g fine granulates sugar
20 g corn starch (2 tablespoons)
1 teaspoon of lemon juice
vanilla
For filling:
250 ml of heavy whipping cream
120 g of condensed milk
250g of mascarpone
fresh berries( strawberries, blueberries of your choice)
leaves of mint
Recipe:
Separate the whites of the yolks.
Pour the egg whites into the mixer bowl.
Start whipping, first on a medium speed until foamy consistency.
Gradually add fine sugar.
Beat for 5 minutes at high speed.
Crank up the speed and whip until stiff peaks.
The meringue should have a glossy appearance and hang off the whipping blade like a bird's beak.
Add lemon juice and vanilla.
Sift corn starch and mix on medium speed carefully in then 10 seconds on maximum speed until stiff peaks.
In a baking sheet spread evenly the merengue.
Bake in oven at 160 ° C or 320°F for 30-45 minutes depended of your oven.
The top of merengue should be crispy and slightly browned,
and the inside should be still soft.
The top crack with a crunch.
Turn over and leave it cool for 5 minutes
Turn over the meringue onto a kitchen towel, peel off the parchment paper
and leave cool down completely for about 15 minutes.
Make filling:
In a bowl add heavy cream and start whipping on a medium speed until
meddium-stiff peaks.
Then add maximum speed and whip until medium-stiff peaks.
Add mascarpone cheese and whisk on medium speed.
Add condensed milk in a thin stream.
Whip on medium speed just until stiff peaks.
gently spread the whipped cream on top of the meringue.
Put fresh strawberries on top of the cream.
Gently roll the meringue into a log,
helping with the kitchen towel the meringue.
Cut off the ends of the roll.
Leave 20 hours in the refrigerator.
The whipping cream will become denser.
I didn't wait because it's incredible tasty.
Decorate as you wish!
You can use leftover whipped cream, chopped fresh strawberries, blueberries, leaves of mint.
Be creative!
Bon appetite!
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