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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.
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Ingredients:
Meringue:
5 eggs, salt
240 g powdered sugar
25 g corn starch
1 tsp lemon juice
1 tsp vanilla sugar
40 g almond petals
Bake at 150C for 30-35 minutes
Cream:
200 g whipping cream
200 g cream cheese mascarpone
1 tsp vanilla extract
1 tbsp powdered sugar
Topping:
Strawberries, almond petals
#easyvideo #meringue #meringueroll #recipe
Sweetest Meringue Cake - Strawberry Pavlova Cake!
Making Strawberry Pavlova which is a sweet meringue cake topped with fresh strawberries. In this recipe video, we'll show you how to make a strawberry pavlova cake. Strawberry meringue cake!
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Pavlova is a sweet meringue cake that has a light and delicately crisp outside crust with a soft marshmallow center. This dessert is normally served with whipped cream and fresh fruit. For this recipe, instead of making one large round of meringue, we are making individual Pavlovas. Perfect to serve at your next dinner party!
If you love this how-to make strawberry pavlova cake recipe let us know what you think in the comments below! #dished #meringue #strawberries
0:00 Preparing the sweet meringue
1:40 Preparing the strawberries
1:53 Preparing the topping
2:06 Assembling the strawberry pavlova cake
Ingredients for making strawberry meringue cake:
Meringue:
4 egg whites, room temperature
1 cup (200g) caster sugar
1 tsp (4g) vanilla extract
1 tsp (3g) vinegar
1/2 tbsp (5g) cornstarch
Strawberries:
2 cups (200g) sliced strawberries
1 tbsp (15g) sugar
1 tsp (5g) lemon juice
1 tsp (2g) lemon zest
Whipped Cream:
1 cup (240ml) 35% cream
1 tbsp (15g) sugar
1/2 tsp (2g) vanilla extract
➡️ If you recreate this strawberry pavlova cake recipe please link and mention us in your video so we can find you and give you a shout-out!
This strawberry meringue cake recipe is part of our essential recipes series:
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Swedish Midsummer Strawberry Meringue Cake By Nee
Swedish Midsummer Strawberry Meringue Cake (Step by step Video Recipe)
The Swedish Meringue Cake is a sponge cake with meringue and flaked almonds on top, filled with whipped cream.
In Fact, this is a derived form of Traditional Swedish Strawberry cake.
This cake along with the Swedish strawberry cake is a very popular Summer cake in Sweden and has so many names ...Pinocchiotårta, Brittatårta, Glömmingetårta och Herrgårdstårta, etc.
Prep time 20 minutes & Cook time 35-40 minutes
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INGREDIENTS:
*Sponge
-75g of unsalted butter
-140g of powdered sugar
-5 egg yolks (save the whites to whisk later)
-120g of plain flour
-4 tbsp of milk
-1 1/2 tsp of baking powder
-1 tsp vanilla
*Meringue
-5 egg whites
-180g of Granulated sugar
-Few Lemon drops
-50g Flaked almonds
*Filling and top
-500g of fresh strawberries,
-500ml of well-chilled heavy cream
-50g of powdered sugar
-2 teaspoons pure vanilla extract
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PREPARATION:
1. Preheat oven to 320°F/160°C and grease and line a large baking sheet with a parchment paper.
2. Mix flour and baking powder, sift them, and set aside.
3. Beat the softened butter and sugar until light and fluffy. Add egg yolks and mix and add vanilla.
4. Add flour/baking powder mix and milk into the egg yolks mixture and stir until the batter is smooth.
5. Spread the batter onto the parchment paper on a baking sheet.
6. Combine egg whites, few drops of lemon juice in a large, clean bowl and whisk until the mixture becomes foamy than add gradually the granulated sugar a little at the time and beat until stiff peaks form.
7. Spread a layer of meringue on top of the sponge batter and sprinkle the sliced blanched almonds evenly over.
8. Bake in the oven for about 35/40 minutes.
9. Let cool on a wire rack then cut the cake in half and the edges
10. Whip the cream till soft peaks then add the powdered sugar and vanilla and whisk until stiff peaks.
11. First, add the cream evenly over 1 half of the cake with the meringue side up. Second, add the sliced strawberries, and add a second cake layer again with the meringue side up. Third, garnish the top of the second layer with the remaining whipped cream and strawberries and sprinkle with powdered sugar
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Music: Cute - Bensound Support by RFM - NCM:
#swedishmidsummer #strawberrymeringuecake #homemadedessert
How to make meringue cake pavlovas/easy recipes
Strawberry Meringue/Strawberry Pavlova
#homebaking #strawberrypavlova #strawberrymeringue
Hi everyone, welcome to Marks Irish Kitchen. Today's recipe is for the classic dessert strawberry meringue/ pavlova. This is probably my favourite dessert during the summer, its also a great Christmas dessert. This pavlova is covered in fresh cream and a homemade strawberry sauce. Light, airy and decadent, this strawberry meringue hits all the taste buds. If you like this video, don't forget to like and subscribe.
Strawberry sauce
300g strawberries, hulled and washed
50g icing sugar
1/4 tsp fresh lemon juice.
Meringues
3 large egg whites
100g caster sugar
Toppings
150g whipped cream
Sprig of fresh mint.
Instructions
Strawberry sauce /coulis
Add the cleaned and hulled strawberries to a blender, add the lemon juice and sugar and blend until smooth. Taste and see if its sweet enough, if not add a bit more sugar. Set into the fridge to cool down.
Meringues
Preheat oven to 140c
Separate 3 eggs. Save the yolks for another use. Place the egg whites in the bowl of a stand mixer(or use a bowl and a hand held mixer). Beat on a low speed until soft peaks form.
Gradually add the sugar, about 1 tablespoon at a time, increasing the speed of the whisk. Beat constantly until all the sugar dissolves, the mixture is thick and glossy and the meringue has stiff peaks.
On a clean baking tray add 1 tsp of meringue to each corner( this will help hold the grease proof paper in place) and cover with grease proof paper.
Spoon the meringues into 6 evenly sized nests(leave some room for them to expand on cooking)
Bake for 45-50 minutes or until crisp and turn the oven off. Leave meringues for 15 minutes in oven.
Once cooled you can store the meringues in an airtight container until you're ready to use them.
Serve with lightly whipped cream, covered in strawberry sauce and a sprig of mint.
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