Meringue and Strawberry Cream Cake

Print Recipe
Meringue and Strawberry Cream Cake
A luscious creamy desert that wedges a syrupy strawberry sponge in between layers of Chantilly cream and then sandwiched by meringue and dark chocolate. An incredibly rich and creamy cake set off beautifully by the tartness and sweetness of strawberry syrup. An absolute must.
Meringue and Strawberry Cream Cake
Course Desserts
Cuisine Baking
Prep Time 1 hour
Cook Time 3 hours
Servings
servings
Ingredients
French meringue:
  • 250 g egg white about 6
  • 500 g powdered sugar
  • 150 g dark chocolate
Sponge layers:
  • 125 g eggs about 3
  • 90 g sugar
  • 75 g flour
  • 25 g potato starch
  • 1 vanilla pod
Vanilla Chantilly cream:
  • 375 g custard
  • 8 g of gelatin
  • 560 g cream 35% fat
  • 75 g granulated sugar
Custard:
  • 1 egg
  • 250 ml milk
  • 50 g sugar
  • 15 g starch
  • 1 vanilla pod
Strawberry syrup:
  • 150 g strawberry puree
  • 150 g sugar syrup 50 of water and 116 grams of sugar brought to a boil
  • 55 g water
Decoration:
  • 500 g g strawberries
  • 500 g cream 35% fat
Course Desserts
Cuisine Baking
Prep Time 1 hour
Cook Time 3 hours
Servings
servings
Ingredients
French meringue:
  • 250 g egg white about 6
  • 500 g powdered sugar
  • 150 g dark chocolate
Sponge layers:
  • 125 g eggs about 3
  • 90 g sugar
  • 75 g flour
  • 25 g potato starch
  • 1 vanilla pod
Vanilla Chantilly cream:
  • 375 g custard
  • 8 g of gelatin
  • 560 g cream 35% fat
  • 75 g granulated sugar
Custard:
  • 1 egg
  • 250 ml milk
  • 50 g sugar
  • 15 g starch
  • 1 vanilla pod
Strawberry syrup:
  • 150 g strawberry puree
  • 150 g sugar syrup 50 of water and 116 grams of sugar brought to a boil
  • 55 g water
Decoration:
  • 500 g g strawberries
  • 500 g cream 35% fat
Meringue and Strawberry Cream Cake
Instructions
French meringue:
  1. First, make the meringue. Whisk the egg whites with 250 g of the powdered sugar until firm peaks form.
  2. Add the remaining icing sugar and stir with a whisk.
  3. Spread meringue on baking paper in the shape of two circles with diameter 26 cm.
  4. Bake at 90 degrees Celsius for 3 hours.
  5. When meringue is ready, turn off the oven and allow to cool inside.
  6. Melt the dark chocolate and then sprinkle it over the cooled meringue.
Sponge:
  1. Scrape the inside of the vanilla pod and combine the seeds with the eggs and sugar in a bowl.
  2. Place the bowl over a water bath and warm to 45 degrees Celsius while stirring constantly.
  3. Beat the mixture until it becomes light and frothy, then gently sift in the flour and starch.
  4. Stir gently until all combined.
  5. Pour out the batter into a tin smaller than the diameter of the diameter of the meringues.
  6. Bake for 15-20 minutes at 190 degrees Celsius.
  7. Check readiness with a toothpick. If ready, set aside to cool.
Custard:
  1. Bring milk to a boil with the vanilla bean. Turn down heat completely.
  2. In a separate bowl, beat egg with sugar until the mixture is light and thick. Add the starch and stir.
  3. Gradually pour the hot milk into the egg mixture - too much and you will scramble the eggs. Stir continuously.
  4. Pour the mixture back into the milk pot and put on medium heat. Bring to a boil and cook, stirring, until the cream becomes thick.
  5. Pour into a bowl, cover with cling wrap and allow to cool.
Vanilla Chantilly:
  1. Soak gelatin in 40 ml of water for 15 minutes.
  2. Heat 20g of the cream until it approaches boiling and add the swollen gelatin. Stir until the gelatin dissolves.
  3. Whip the remainder of the cream with the sugar until stable peaks form. Set aside.
  4. Take the gelatin cream mixture and stir it into the chilled custard the add the whipped cream.
  5. Gently stir all these together and refrigerate before using.
Strawberry syrup:
  1. Combine all ingredients in a bowl and mix well.
  2. Pour over the cooled sponge and allow to soak.
Assembly:
  1. Build the cake in layers starting with a meringue layer, chocolate side up.
  2. Then pour over a layer of cream.
  3. Place the strawberry soaked sponge on top of the cream.
  4. Cover the sponger with another layer of cream.
  5. Finish with the second meringue chocolate layer facing down.
  6. Use any remaining Chantilly cream to cover the sides of the cake and put in the refrigerator for 30 minutes.
  7. Decorate with more whipped cream, fresh strawberries or strawberry syrup.
Share this Recipe

Berry Cake with Meringue Icing

12fab95ee0a4247726d3cedffd5419cc

Print Recipe
Berry Cake with Meringue Icing
A simple to do cake with a great wow factor. Soft sponge with tart berries is beautifully topped with crispy and sweet meringue. Substitute with your own meringue recipes for different flavours and colours.
Berry Cake with Meringue Icing
Course Desserts
Cuisine Baking
Prep Time 40 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Berries:
  • 100 g red currants
  • 100 g gooseberries
  • 1 cup sugar
  • 1 tsp corn starch
Cake:
  • 150 g white flour
  • 3 eggs
  • 1/2 tsp ground cardamom
  • 1 tsp baking powder/baking soda
  • 1/3 cup milk
  • 2 tbsp olive oil
Meringue Icing:
  • 1 egg white
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1 lemon zest
Course Desserts
Cuisine Baking
Prep Time 40 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Berries:
  • 100 g red currants
  • 100 g gooseberries
  • 1 cup sugar
  • 1 tsp corn starch
Cake:
  • 150 g white flour
  • 3 eggs
  • 1/2 tsp ground cardamom
  • 1 tsp baking powder/baking soda
  • 1/3 cup milk
  • 2 tbsp olive oil
Meringue Icing:
  • 1 egg white
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1 lemon zest
Berry Cake with Meringue Icing
Instructions
Prepare berries:
  1. Wash berries, let them drain in a sieve and then mix in a bowl with starch and sugar.
Cake:
  1. Preheat oven to 180°C.
  2. In one large large bowl, combine the flour, sugar, cardamom, baking powder and salt.
  3. In another bowl whisk milk, oil and 3 eggs thoroughly with a hand mixer.
  4. Add the wet ingredients to the dry ingredients and carefully mix until smooth.
  5. Grease and line a small (18 cm in diameter) spring form baking tin and pour in the batter.
  6. Spread berry mix over the batter and bake on middle rack for about 25 minutes.
Meringue Icing:
  1. While cake is baking, beat egg white with salt until very stiff peaks form.
  2. Add sugar and lemon zest and continue to beat until well mixed.
  3. After 30 minutes (cake should almost be done - check with a skewer) remove cake from oven, top with meringue and flatten with a spoon.
  4. Bake for another 8-10 minutes until meringue has set. Remove the finished cake from the oven, open the spring form tin and allow to cool completely on wire rack.
Share this Recipe