Strawberry Meringue Cake

Name: Strawberry Meringue Cake
Cook time: 3 h
Total time: 3 h
Yield: 12
Ingredients: 50 g ground almonds without skin; 1 1/2 TSP. Cornstarch; 250 g Icing sugar; 6 Protein (size M); 1 1/2 TSP. White wine vinegar; 300 ml Strawberry juice (alternatively red currant juice); 1/2 package Raspberry-flavoured red fruit jelly powder; 800 g Strawberries; 750 g Cream curd; 125 g Sugar; 2 packages Bourbon vanilla sugar; 2 packages Cream stabiliser; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 12

50 g ground almonds without skin
1 1/2 TSP. Cornstarch
250 g Icing sugar
6 Protein (size M)
1 1/2 TSP. White wine vinegar
300 ml Strawberry juice (alternatively red currant juice)
1/2 package Raspberry-flavoured red fruit jelly powder
800 g Strawberries
750 g Cream curd
125 g Sugar
2 packages Bourbon vanilla sugar
2 packages Cream stabiliser
baking paper

Directions

1
Roast the almonds in a pan without fat, take them out. Sift the starch and icing sugar into a bowl. Beat the egg white until very stiff. Then gradually add the starch mixture and vinegar and beat until the beaten egg whites are shiny white. Fold in the almonds briefly. Line two baking trays with baking paper.
2
Draw circles (approx. 24 cm Ø) on them. Spread the beaten egg whites in the circles and form a cake base with the help of a tablespoon to the size of the circle, spread evenly. Bake in the preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: not suitable) for approx. 2 hours. After half of the baking time, replace the baking trays. Let the meringue cool down in the switched off oven. Meanwhile bring 250 ml strawberry juice to the boil. Stir groats powder with 50 ml juice until smooth, thicken strawberry juice with it, bring to the boil again and simmer for 1-2 minutes. Remove from the heat, pour into a large bowl and let cool off lukewarm while stirring occasionally. Clean, wash and quarter the strawberries. Fold the strawberries into the thickened juice. Stir the quark, sugar and vanilla sugar with the whisks of the hand mixer until smooth, then stir in the cream thickener. Pull the meringue bases from the baking paper.
3
Stir groats powder with 50 ml juice until smooth, thicken strawberry juice with it, bring to the boil again and simmer for 1-2 minutes. Remove from the heat, pour into a large bowl and let cool off lukewarm while stirring occasionally. Clean, wash and quarter the strawberries. Fold the strawberries into the thickened juice. Stir the quark, sugar and vanilla sugar with the whisks of the hand mixer until smooth, then stir in the cream thickener. Pull the meringue bases from the baking paper. Place one base on a cake plate. Spread with half of the vanilla quark. Spread half of the strawberry jelly evenly and evenly on top. Place the second cake base on top and spread with the remaining quark. Place the rest of the strawberry jelly on top. Decorate with lemon balm if desired and serve immediately
4
Place one base on a cake plate. Spread with half of the vanilla quark. Spread half of the strawberry jelly evenly and evenly on top. Place the second cake base on top and spread with the remaining quark. Place the rest of the strawberry jelly on top. Decorate with lemon balm if desired and serve immediately
5
waiting time approx. 2 1/2 hours