Strawberry Meringue Cake

Ingredients

Directions

1. 1

   Grate marzipan. Whip the marzipan and fat with the whisk of the hand mixer until thick and creamy. Separate the eggs. Stir 3 egg yolks one after the other into the fat mass. Mix flour and baking powder and stir briefly into the mixture. Beat 2 egg whites until stiff and fold in.

2. 2

   Fold in the chocolate flakes. Fill the dough into a greased and flour-sprinkled springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Remove the base from the oven and let it cool down on a cake rack for about 10 minutes. Remove from the mould and let cool. Wash and clean the strawberries. Spread the strawberries on the cake base with the tip facing upwards. Beat 4 egg whites and salt with the whisks of the hand mixer until very stiff. Add sugar and continue beating until the sugar is dissolved. Carefully spread the beaten egg whites on the strawberries, making small peaks with a spoon. Bake the cake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes until the meringue tips are golden brown.

3. 3

   Wash and clean the strawberries. Spread the strawberries on the cake base with the tip facing upwards. Beat 4 egg whites and salt with the whisks of the hand mixer until very stiff. Add sugar and continue beating until the sugar is dissolved. Carefully spread the beaten egg whites on the strawberries, making small peaks with a spoon. Bake the cake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes until the meringue tips are golden brown. Remove the cake and let it cool down. Decorate with mint and dust with icing sugar