Meringue cake with colourful berries (baking school)

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   Beat the egg whites with the whisks of the hand mixer until stiff. Add sugar and continue beating for a few minutes until the sugar has dissolved and the beaten egg whites are very stiff. Sift the icing sugar and fold in carefully. Line two baking trays with baking paper. Draw 2 circles (each approx. 24 cm Ø) on them. Fill the beaten egg whites in portions into a piping bag with perforated spout. Spray the beaten egg white from the outside inwards into the circles. Using the remaining beaten egg white, spray two 30 cm long meringue strips onto each of the two baking trays. Bake in the preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: not suitable) for at least 2 1/2 hours. After half of the baking time, replace the baking trays.

2. 2

   Remove the meringue and let it cool down. Place the ice cream in the refrigerator for approx. 45 minutes, checking the consistency in between. (Ice cream must be firm and yet spreadable!) Mix both types of ice cream. Carefully remove the bases from the baking paper. Line a damp pot (24 cm Ø) crosswise with 2 layers of cling film. Place one base in the pot. Put vanilla-strawberry ice cream on the meringue base and smooth it down. Let the meringue base and ice cream mixture freeze through in the freezer for at least 6 hours. Bring 250 ml juice and 5 tablespoons sugar to the boil. Stir starch with 50 ml juice until smooth, bind juice with it, bring to the boil again and simmer for 1-2 minutes. Remove from the heat, pour into a bowl and allow to cool while stirring occasionally. Sort the berries. Add 500 g berries to the bound juice and place on the ice-cream cake, smooth it down. Leave to freeze for approx. 1 hour in the freezer. Whip 200 g cream until stiff, while letting 1 tbsp. sugar trickle in. Hold the pot briefly in hot water. Lift out the cake with the foil. Remove the foil. Place the cake on a cake plate.

3. 3

   Remove from the heat, pour into a bowl and allow to cool while stirring occasionally. Sort the berries. Add 500 g berries to the bound juice and place on the ice-cream cake, smooth it down. Leave to freeze for approx. 1 hour in the freezer. Whip 200 g cream until stiff, while letting 1 tbsp. sugar trickle in. Hold the pot briefly in hot water. Lift out the cake with the foil. Remove the foil. Place the cake on a cake plate. Spread the cream on the berries and smooth it down. Add the second cake layer and freeze for approx. 30 minutes. Whip 400 g cream until stiff, adding 1 tbsp. sugar, vanillin sugar and cream thickener. Pour 5 tbsp. cream into a piping bag with a star-shaped spout. Spread the rest of the cream evenly all around the cake and on the top meringue base. Break the meringue strips into 4 pieces and press them all around the edge of the cake. Decorate cake with cream tuffs and remaining berries and serve immediately

4. 4

   Spread the cream on the berries and smooth it down. Add the second cake layer and freeze for approx. 30 minutes. Whip 400 g cream until stiff, adding 1 tbsp. sugar, vanillin sugar and cream thickener. Pour 5 tbsp. cream into a piping bag with a star-shaped spout. Spread the rest of the cream evenly all around the cake and on the top meringue base. Break the meringue strips into 4 pieces and press them all around the edge of the cake. Decorate cake with cream tuffs and remaining berries and serve immediately

5. 5

   waiting time approx. 8 1/4 hours

Nutrition Facts

KCAL
310 kcal

CARBS
40 g

FATS
15 g

PROTEINS
4 g