Meringues have become popular and have become the most loved western dish in many countries thanks to their combination of simple ingre∂ιєnts, but it has a delicious taste that is irresistible. This cake can also be combined with many different ingre∂ιєnts to make a difference to the flavor, here we have our formula Strawberry Meringue Cake which combines eggs, sugar, cream, and strawberry.
The cake is crispy and has aromatic, fatty, sweet flavors of whipped cream perfectly combined with juicy and juicy strawberries to give the culinary devotee a wonderful experience. So are you ready to practice this deliciously delicious cake recipe?
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups sugar, divided
7 egg wh̾i̾t ̾es, at room temperature
1/2 teaspoon cream of tartar
16 ounces mascarpone cheese
2 teaspoons vanilla extract
3 cups whipping cream
4 1/2 cups sliced fresh strawberries, plus some halved berries to garnish the top of the cake
Step 1: Start the oven at 250 °F
Step 2: Prepare two large baking trays lined with parchment and use tape to fix the parchment to the tray, draw two 8 inch circles on the parchment to shape the cake better.
Step 3: In a bowl, add egg wh̾i̾t ̾es and cream of tartar and use a whisk on the high-speed beat until the mixture is foamy. Add salt and cornstarch. Then adjust the beater to a high, leveling degree, and slowly add 1 cup of sugar to the whisked mixture until a hard peak forms (about 4 minutes).
Step 4: Shape ¼ egg wh̾i̾t ̾e mixture in step 3 onto the circles drawn on parchment (about 1 ½ cup mixture on each circle), paying attention to spread the circle completely.
Step 5: Bake the cake in the prepared oven for 30 minutes then turn the baking sheets over and continue baking for 30 minutes (total baking time is 1 hour). Turn off the oven and continue to leave the cake in the oven sealed for 2-2.5 hours or until the surface is completely dry.
Step 6: In the bowl, mix vanilla and mascarpone cheese.
Step 7: In another bowl add the whipping cream mixture using a low-level whisk until lather. Gradually add a cup of the remaining sugar and set the whisk to medium, high, beat until hard peaks are formed. Then add the mascarpone mixture to the cream mixture and use a flat spatula to beat the mixture.
Step 8: Remove the meringue from the oven and gently remove the meringue from the parchment.
Step 9: Finishing the cake: put the first meringue layer on the plate, then spread about ¼ of the mixture mascarpone(about 2 cups) on the meringue, then cover with a layer of strawberry. Repeat these operations with the layers 2 times. The top layer with coated partially mascarpone then decorate the cake with strawberry cut in half.
Step 10: The finished cake can be used immediately or refrigerated in 2 hours. Take care to cut the gear with a serrated knife to avoid the cake breaking.
Egg wh̾i̾t ̾es that are separated from the yolks are better in a cool state, but the egg wh̾i̾t ̾es will be more fluffy if at room temperature.
Cream of tartar helps to stabilize the meringue and makes it easier to form a hardtop, but in the absence of it, you can replace it with lemon juice.
Mascarpon cheese: helps the cream taste rich and creates more stability for the whipped cream.
The best cake when eaten, but if you do too much, you can keep the cake in the refrigerator for about 1 – 2 days, but you need to cover it with food wrap.