Meringue cake Martinique - Marängtårta Martinique

MERINGUE CAKE MARTINIQUE
Marängtårta Martinique

A festive, lovely meringue cake (thus gluten free!) with a different fruit filling. You substitute the filling with whatever fruit is in season.

1 cake, 8 to 10 pieces

Layer:

½ lb almonds
5 egg whites
salt
1 ¼ cups sugar
1 to 2 teaspoons vanilla sugar
1 teaspoon fresh lemon juice
1 tablespoon Maizena

Filling:

2 gelatin sheets = 1 teaspoon powdered gelatin
1 egg
¼ cup sugar
2/3 cup sugar
2 passionfruits, in all approx 3½ oz
1 tablespoon concentrated orange juice
or white rum (optional)

Decoration:

½ mango
½ to 1 banana
1 kiwi
2/3 cup heavy cream
2 to 3 tablespoons rowanberry or apple jelly

Scald, peel and finely chop the almonds (or buy it done). Beat egg whites and salt until stiff. Add ¾ cup of the sugar and all the vanilla sugar in small portions and continue beating until the meringue is firm and glossy. Beat in the lemon juice.

Mix almonds, remaining sugar and maizena and turn it into the meringue. Put a baking paper on a baking plate and draw a circle with a diameter of about 10 inches. Spread out the meringue in the circle to a layer. Bake in the middle of the oven at 212F for about 2 hours or until the meringue is dry all through. Set the oven door ajar and let the layer cool completely in the oven.

Soak the gelatin in lots of cold water. Beat eggs, sugar and cream in a stainless steel saucepan. Simmer on low heat while beating, until the crème is thick. Remove the saucepan from heat. Add the soaked gelatin, stir and let them melt. Cool the crème while beating.

Split the passion fruits, scoop out the pulp in a sieve and strain it down into the egg crème. Flavour to taste with some orange juice or rum.

Put the cold crème on the meringue layer. Peel the fruits you have chosen for decoration and cut in wedges or slices. Cover the surface with fruit in a nice pattern and brush with some melted jelly if you wish. Then pipe out the cream around the cake.

Enjoy!

Bella