Almond meringue cake with strawberries

Name: Almond meringue cake with strawberries
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 4 Eggs (Gr. M); 125 g soft butter/margarine; 125 g + 200 g + 75 g sugar; 2 packages Vanillin sugar; 150 g flour, 1 teaspoon baking powder; 4 TABLESPOONS milk, 1 pinch of salt; 3 tablespoons (30 g) flaked almonds; 500 g Strawberries; 200 g Whipped cream; 2 packages Cream stabiliser; 400 g Mascarpone (Italian cream cheese); 4 TABLESPOONS Lemon juice; 1 TABLESPOON Icing sugar

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

4 Eggs (Gr. M)
125 g soft butter/margarine
125 g + 200 g + 75 g sugar
2 packages Vanillin sugar
150 g flour, 1 teaspoon baking powder
4 TABLESPOONS milk, 1 pinch of salt
3 tablespoons (30 g) flaked almonds
500 g Strawberries
200 g Whipped cream
2 packages Cream stabiliser
400 g Mascarpone (Italian cream cheese)
4 TABLESPOONS Lemon juice
1 TABLESPOON Icing sugar

Directions

1
Grease a springform pan (26 cm Ø). Separate the eggs. Cream the fat, 125 g sugar and 1 packet of vanilla sugar. Stir in the egg yolks one by one. Mix flour and baking powder, alternating with the milk
2
Spread half the dough into the mould. Beat the egg whites and 1 pinch of salt until stiff, adding 200 g sugar. Spread half of the beaten egg white on the base, sprinkle half of the almonds over it. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 25 minutes. Bake the remaining dough, beaten egg white and almonds in the same way. Let the cakes cool down
3
Wash, clean, halve or quarter the strawberries. Whip the cream until stiff, adding cream firmer and 1 sachet of vanilla sugar. Mix mascarpone, 75 g sugar and juice. Fold in the cream. Spread the berries on a base. Spread cream on top. Place 2nd cake base on top. Chill for about 1 hour. Dust with icing sugar