Meringue layer cake

Meringue layer cake

By
From
Scandinavian Comfort Food
Serves
8
Photographer
Columbus Leth

I think this cake needs no introduction. It's truly a showstopper cake, only for the summertime when strawberries are sweet and tender.

Ingredients

Quantity Ingredient

For the meringue

Quantity Ingredient
butter, for greasing
6 egg whites
300g caster sugar
1/2 teaspoon clear vinegar
pinch sea salt

For the caramel

Quantity Ingredient
100g caster sugar

For the almonds

Quantity Ingredient
50g whole almonds
1 teaspoon honey
1 tablespoon balsamic vinegar

For the cream

Quantity Ingredient
500ml double cream
1kg strawberries, hulled and rinsed

Method

  1. Preheat the oven to 110°C. Line a large baking sheet (or 2) with baking parchment and, using a pencil, draw 3 circles, each 17cm in diameter. Turn the parchment over on each so the pencil mark is underneath but still visible. Butter inside each circle.
  2. Using an electric mixer, whisk the egg whites until stiff, then whisk in the sugar 1 tbsp at a time, until very stiff and the sugar has all been added. Add the vinegar and salt, then spread the meringue evenly inside the buttered circles. Bake for 1 hour 30 minutes, turn off the heat, open the oven door and leave it ajar for 15 minutes, with the meringues still in the oven. Remove the meringues from the oven and leave to cool on a wire rack, still on their sheets of baking parchment.
  3. While the meringue is in the oven, make the caramel. Add the sugar to a dry pan and let it melt gently over a medium heat; do not stir, just shake the pan gently now and then. When it has turned golden (it is very important is doesn’t go too dark brown or it will taste bitter), pour onto a piece of baking parchment and leave to cool and harden.
  4. Once the meringue is cold, put the almonds in a dry frying pan to toast, and as soon as they start to colour add the honey and mix well. Now add the balsamic vinegar, let it boil for a few seconds and stir well. Take off the heat and let the balsamic settle. Place a piece of baking parchment on a tray, spoon the almonds out onto the parchment and leave to cool.
  5. Whip the cream until light and fluffy and quarter the strawberries. Remove the parchment from the meringue bases and place the least attractive disc on a serving plate. Spread over a third of the whipped cream, then place a third of the strawberries on the cream. Add the second meringue disc and repeat the layers twice more. Stand the remaining strawberries in the cream on the top. With wet hands, loosen the almonds from the parchment and use to decorate the cake. Break the caramel into rusticlooking pieces and add to the top. Cut into slices and serve with a chilled glass of Prosecco.
Tags:
Scandinavian
Danish
Swedish
comfort food
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