Meringue and Strawberry Cream Cake

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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.
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Egg-free Chocolate Cake with Strawberries & Cream

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Egg-free Chocolate Cake with Strawberries & Cream
Egg-free Chocolate Cake with Strawberries & Cream
Course Desserts
Cuisine Baking
Prep Time 20 minutes
Cook Time 50 minutes
Passive Time 30 minutes
Servings
slices
Ingredients
Cake:
  • 3 cups flour
  • 1 cup sugar
  • cup ½cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups of boiling water
  • 0.5 cup vegetable oil
  • 2 tbsp white vinegar
  • 1 tbsp vanilla extract
Cream:
  • 300 ml heavy cream at least 35%
  • 200 g strawberries
  • 0.25 cup sugar
  • 1 tbsp balsamic vinegar
  • 0.5 vanilla bean
Chocolate ganache:
  • 200 g dark chocolate a mixture of 75% and 50%
  • 100 ml cream
Decoration:
  • 100 g strawberries
  • 50 ml cream
Course Desserts
Cuisine Baking
Prep Time 20 minutes
Cook Time 50 minutes
Passive Time 30 minutes
Servings
slices
Ingredients
Cake:
  • 3 cups flour
  • 1 cup sugar
  • cup ½cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups of boiling water
  • 0.5 cup vegetable oil
  • 2 tbsp white vinegar
  • 1 tbsp vanilla extract
Cream:
  • 300 ml heavy cream at least 35%
  • 200 g strawberries
  • 0.25 cup sugar
  • 1 tbsp balsamic vinegar
  • 0.5 vanilla bean
Chocolate ganache:
  • 200 g dark chocolate a mixture of 75% and 50%
  • 100 ml cream
Decoration:
  • 100 g strawberries
  • 50 ml cream
Egg-free Chocolate Cake with Strawberries & Cream
Instructions
  1. Preheat oven to 180C.
  2. Line the bottom of a 20cm spring form tin with baking paper, grease the sides with butter.
Cakes:
  1. Mix the dry ingredients: sift flour, cocoa, baking powder, sugar and salt into a bowl.
  2. In a separate bowl, mix wet ingredients: boiling water, vegetable oil, vinegar, vanilla extract.
  3. Pour the second mixture into the first and stir. Don't overmix, only for as long as it takes for the dry ingredients to become wet. Batter will be lumpy.
  4. Pour the batter into the prepared spring form pan. Bake in the middle of the oven for about 50 minutes or until a toothpick without sticking of the dough.
  5. Remove the finished cake from the oven. Leave on counter for 15 minutes. Then remove the sides of the tin and flip the cake onto a cooling rack. Place a heavy plate on the top of the cake and allow it to cool.
  6. Cut horizontally into 3 equally sized cake 'slices'.
Note
  1. The quality of the resulting cakes are quite unlike traditional homogeneous and springy sponge cake. They are more dense and yet soft and moist.The resulting, separate cake 'slices' should be separated from each other by pieces of baking paper and leave to cool. Carefully - sponge cake is very delicate and breaks easily!!!
  2. While cakes cool, make cream.
Cream:
  1. Chop the strawberries into small pieces.
  2. Slice the vanilla pod lengthways and scrape the seeds with a knife.
  3. Place the strawberries, sugar, vanilla seeds and balsamic vinegar in a saucepan, bring to a boil and cook over low heat until until the mixture thickens. Cool. Strawberries in balsamic vinegar can be prepared in advance.
  4. Whisk the cream (I used a mixer and it took me to whisk about 8 minutes at high speed). Gently stir in cooled strawberries in balsamic vinegar.
Assembly:
  1. To assemble the cake, cover the two bottom cake layer with cream. Send cake in the refrigerator for about 30 minutes.
  2. Meanwhile, make the ganache.
  3. Once cakes with cream have set, stack them on top of each other and cover with ganache.
Ganache:
  1. Place the chocolate and cream in a bowl and melt in the microwave. If both of these ingredients at room temperature, this should take about 30-40 seconds on full power. You can melt the chocolate in a boiler if you prefer. Mix the melted chocolate with the cream to produce a smooth mixture.
  2. Save a little ganache for decoration. With the rest, cool slightly and spread evenly over top and sides of cake.
  3. Add the ganache set aside to the additional 50ml of cream and decorate the cake with the help of a piping bag.
  4. Finish with strawberries on top.
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