Strawberry Meringue Cake Recipe

This cake is so delicious and another one of my favorite cakes…

This cake has 4 layers of almond meringue buns, in-between we have a delicious raspberry 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!



Happy baking to you all!

Love, Manuela



Strawberry Meringue Cake Recipe Recipe

This cake has 4 layers of almond meringue, in-between we have a delicious raspberry cream, and topped with sliced fresh strawberries. Perfection!
Prep Time 50 minutes
Cook Time 2 hours
Total Time 2 hours 50 minutes
Servings 8

Ingredients
  

  • 1.16 cups (250g) egg whites
  • 2 cups (450 g) sugar
  • 1.66 cups (200 grams) ground almonds or hazelnuts
  • .33 cups (75 g) Jell-O Instant Pudding - Vanilla
  • 2.25 cups (500 ml) whole milk
  • Seeds from 1 vanilla bean
  • 6 Large egg yolks
  • .25 tsp Salt
  • .33 cups (70 g) granulated sugar
  • .25 cups (35 g) cornstarch
  • 3 tbsp (40 g) unsalted butter
  • 2.25 cups (500 ml) heavy cream, cold
  • 1 cups (240 g) mascarpone, cold
  • 1.5 cups (100-195 g) confectioners' sugar, sifted
  • 2 tsp Vanilla bean paste or vanilla extract
  • .25 cups Cold raspberry puree
  • .25 cups Cold lemon juice
  • 2.25 cups (500 ml) heavy cream, cold
  • 1 cups (240 g) mascarpone, cold
  • 1.5 cups (100-195 g) confectioners' sugar, sifted
  • 2 tsp Vanilla bean paste or vanilla extract
  • .5 Portion vanilla bean pastry cream

Instructions
 

  • 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 pipping 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.
  • For the Vanilla Pastry Cream: Put the milk and vanilla seeds into a saucepan. Place over a medium heat until almost boiling, remove from the heat.
  • Put the egg yolks, salt, sugar, and cornstarch into a large mixing bowl and whisk until everything is well blended.
  • Pour one-third of the hot milk into the egg mixture and stir well. Pour everything back into, the pan and place on a medium heat.
  • Stir continuously until the mixture starts to thicken. Stir for a few more minutes before removing the pan from the heat.
  • Pour the mixture through a sieve to get rid of any lumps, then on to a clean baking tray or cookie sheet. Cover the surface with plastic wrap and let cool completely.
  • Transfer to the refrigerator and chill for 2 hours. When you are ready to use the pastry cream, pour into a bowl and stir until creamy and fluffy.
  • For the Raspberry Frosting: In the bowl of a standing mixer, fitted with the whisk attachment, mix the heavy cream, mascarpone, confectioners’ sugar and vanilla bean paste on low speed for one minute; continue medium-high speed 3-4 minutes or until fluffy.
  • Be careful not to overbeat mixture.
  • If, by chance, you have overbeaten the mixture, simply add a few teaspoons of cold heavy cream (straight from the refrigerator) and carefully blend.
  • Blend in 1/4 cold raspberry puree and 1/4 cup cold lemon juice using a spatula to combine, and it is ready to use.
  • For the Fluffy Vanilla Cream: In the bowl of a stand mixer, fitted with the whisk attachment, mix the heavy cream, mascarpone, confectioners’ sugar and vanilla bean paste on low speed for one minute; continue medium-high speed 3-4 minutes or until fluffy.
  • Be careful not to overbeat mixture.
  • Blend in vanilla cream and mix with a spatula to combine.
  • 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 1 to 1½ cups of raspberry 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 vanilla cream and sliced strawberries.
  • Repeat until you add the last layer.
  • With the rest of the vanilla 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 of leave it in the fridge until you want to enjoy this cake.
Keyword Cakes and cupcakes, Desserts, Fruit