This cake is so delicious.
This cake has 4 layers of almond meringue buns, in-between we have a delicious raspberry/lemon cream, that is super light and tastes like ice cream.


Then I added sliced strawberries; they pair so well with raspberry cream and vanilla cream, between each layer.
To make this cake like I do, you need to make the pastry cream which is a vanilla custard. That said, you can easily skip the pastry cream and just go for all raspberry frosting.
 I am sure you are going to love this cake no matter what!

Strawberry Meringue Cake 

INGREDIENTS

CAKE:

For the Almond Meringue Bun:

  • 250 GRAM EGGWHITES 
  • 400 GRAM SUGAR
  • 200 GRAM GROUND ALMONDS OR HAZELNUTS
  • 75 GRAM JELL-O INSTANT PUDDING-VANILLA OR ANOTHER BRAND

FILLING;

  • 1 RECIPE FOR CUSTARD CREAM, GET THE RECIPE HERE.
  • 1 RECIPE FOR RASPBERRY/LEMON FROSTING, GET THE RECIPE HERE.

 

DIRECTIONS

For the Almond Meringue Bun:

  • Preheat oven to 320F / 160 C°
  • In a large bowl, whip egg whites until stiff peaks form. Slowly add the sugar while beating the egg whites on low speed.
  • In a medium bowl, blend the ground almonds with the Jell-O Pudding-Instant Vanilla    
  • With the use of a spatula, carefully fold in the almonds / Jell-O Pudding-Instant Vanilla mixture with the egg whites.
  • Fill a piping bag fitted with a large round nozzle and on two large baking sheet covered with parchment paper pipe 4 X 8 – inch circles on two baking sheets, try to pipe each stripe close to each other.
  • Bake in the middle of the oven for about 20 min, or until set.
  • Let the meringues buns cool completely.

How to Assemble:

  • Place the first cake layer on a silicon mat or cake stand, make sure your cake layers are totally cooled.
  • Start with the raspberry/lemon cream Using an offset spatula, put a big dollop of raspberry cream—about 1 to 1½ cups—on top of the bottom layer.
  • Using a spatula, start in the middle of the cake and spread the frosting evenly over the top 
  • Add sliced strawberries and add the next layer, and repeat but this time with the custard cream and sliced strawberries. 
  • Repeat until you add the last layer,
  • With the rest of the custard cream frost the rest of the cake, if your frosting is too thick, simply add more cream and just combine.
  • Add some sliced strawberries on top, if you wish.
  • Eat this cake right away or leave it in the fridge until you want to enjoy this cake.

STEP BY STEP PICTURES;

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