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Strawberry Meringue Delight

Strawberry Meringue Delight

Discover the joy of baking with this Strawberry Meringue Delight A fluffy cake filled with jam and topped with a pink meringue perfect for any celebration
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 8 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g all-purpose flour
  • 1 teaspoon baking powder
  • 8 large egg yolks
  • 6 large egg whites
  • 200 g granulated sugar
  • 1 teaspoon vanilla extract
  • 50 g melted butter, cooled slightly
  • 1 bottle (270 g) strawberry jam
  • 2 large egg whites
  • 250 g fresh strawberries, mashed into a puree
  • 250 g granulated sugar

Equipment

  • Electric hand mixer or stand mixer
  • 9-inch round cake pan
  • Wire cooling rack
  • Mixing bowls
  • Serrated bread knife

Method
 

  1. Preheat the oven to 180°C (350°F) and grease a 9-inch round cake pan with butter, dusting with flour.
  2. Whisk together the flour and baking powder in a bowl.
  3. Beat 6 egg whites in a clean bowl until stiff peaks form; set aside.
  4. In another bowl, beat 8 egg yolks with 200 g of sugar until pale and thick.
  5. Gently fold in the flour mixture, vanilla, and melted butter.
  6. Carefully fold in the whipped egg whites to maintain airiness.
  7. Pour the batter into the prepared pan and smooth the top; bake for 30-40 minutes until golden and a toothpick comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. For the meringue, mash fresh strawberries into a puree.
  10. In a clean bowl, beat 2 egg whites with the strawberry puree and half of the sugar until stiff peaks form.
  11. Gradually add the remaining sugar while beating until the meringue is glossy and holds its shape.
  12. Once the cake is cool, slice it horizontally into two layers.
  13. Spread strawberry jam over the bottom layer, then place the top layer back on.
  14. Generously pile the pink strawberry meringue on top, creating peaks as desired.
  15. Optional: Toast the meringue peaks with a kitchen torch for extra color.

Nutrition

Calories: 320kcalCarbohydrates: 60gProtein: 6gFat: 10gSaturated Fat: 3gCholesterol: 85mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 41gVitamin A: 210IUVitamin C: 12mgCalcium: 50mgIron: 1mg

Notes

For extra flavor, brush the cake layers with a simple syrup mixed with a teaspoon of strawberry liqueur before adding the jam. If you have leftover cake, store it loosely covered in the refrigerator for up to 2 days. This cake is best served the same day due to the meringue potentially softening. You can make the cake layers a day ahead and assemble with fresh meringue on the serving day for optimal texture.
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