Strawberry meringue cake - Härlig jordgubbsmarängtårta

STRAWBERRY MERINGUE CAKE
Härlig jordgubbsmarängtårta

8 to 10 servings

Meringue:

7 oz whole, roasted almonds
6 egg whites
¾ cup light muscovado sugar
¾ cup sugar
1 tablespoon Maizena
1 tablespoon white wine vinegar

Filling:

2 lbs strawberries
3 tablespoons powdered sugar
2 cups heavy cream

Heat the oven to 260F.

Quickly and coarsely chop the almonds in a food processor. Remove half of it and mix the rest to small crumbles. Beat the egg whites until stiff and gently turn in muscovado and sugar, little by little. Add starch and vinegar and beat until the batter is stiff and glossy. Gently turn in the finely chopped almonds and most of the coarsely chopped.

Put baking paper on two baking plates. Shape two circles, diameter approx 20 cm/8 inches, of the meringue, one on each plate. Sprinkle with remaining coarsely chopped almonds and bake the layers in the middle of the oven for 75 minutes. Turn off the heat and leave them for at least another hour in the oven, preferably over night, with the oven door closed.

Before serving:

Divide the strawberries into one good-looking pile and one less good-looking pile. Put the uglier one in a mixer and then push through a sieve. Mix the juice with 2 tablespoons powdered sugar. Sift remaining powdered sugar into the cream and beat until fluffy. Mix half of the strawberry sauce in the cream, a little “carelessly”. Spread half of the strawberry cream on one of the meringue layers, put the other one on top and spread remaining cream on that. Split remaining strawberries and put them nicely on top of the cake. Sift with some powdered sugar.

Serve the cake as soon as possible so the meringue doesn’t mush up. If there’s any strawberry sauce left, serve it separately.

Enjoy!

Bella