Strawberry Meringue Cake

Name: Strawberry Meringue Cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 100 g Icing sugar; 2 Eggs (size M); 65 g Butter or margarine; 65 g Sugar; 1 package Vanillin sugar; 75 g Flour; 1 TEASPOON Baking Powder; 1/2 (2,5 g) bag of orange-back; 50 g Dark chocolate coating; 350 g Strawberries; 250 g Whipped cream; 75 g Apricot Jam; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

100 g Icing sugar
2 Eggs (size M)
65 g Butter or margarine
65 g Sugar
1 package Vanillin sugar
75 g Flour
1 TEASPOON Baking Powder
1/2 (2,5 g) bag of orange-back
50 g Dark chocolate coating
350 g Strawberries
250 g Whipped cream
75 g Apricot Jam
7-10 Tbsp Grease

Directions

1
Sieve the icing sugar. Separate the eggs. Beat the egg whites until very stiff and allow the icing sugar to trickle in. Beat fat, sugar and vanilla sugar until fluffy. Gradually stir in the egg yolks.
2
Mix flour, baking powder and orange-back and stir in. Fill the dough into a greased springform pan (24 cm Ø), spread the beaten egg white on top. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 30-35 minutes and let cool on a cake rack. Melt the chocolate coating in a water bath. Spread meringue with it and let it dry. Wash, clean and chop the strawberries. Whip cream until stiff. Spread the cream over the cake like a cloud. Cover with strawberries. Pass the jam through a sieve and let it boil down thickly.
3
Wash, clean and chop the strawberries. Whip cream until stiff. Spread the cream over the cake like a cloud. Cover with strawberries. Pass the jam through a sieve and let it boil down thickly. Spread the strawberries with the jam and let them dry. Makes about 12 pieces