Meringue and strawberry cake

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 12 - 14

Sponge cakes are ideal for festive occasions; in summer, they can be decorated with garden fruits, and the classic combination of strawberries and cream never gets old. This cake isn't just about the berry filling in the buttercream. Its layers are baked with meringue, a French dessert made from whipped egg whites and sugar. Meringue can be served as a standalone treat, but it can also be incorporated into more complex recipes. A dessert baked according to this recipe not only promises to be delicious and tender, but it's also a joy to make.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/2 cup vegetable oil
1 cup of sugar
3 large eggs, separated
1 teaspoon finely grated lemon zest
1/2 tsp vanilla
1/3 cup semi-skimmed milk 3%
1 and 1/4 cups (165 g) confectionery flour for biscuit
1.5 tsp baking powder
1/4 tsp fine salt
2 cups fresh strawberries, sliced
1/2 cup heavy cream, whipped to soft peaks

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease and flour two 20cm diameter baking pans.
Beat vegetable oil with 1/2 cup sugar and egg yolks using a mixer until fluffy.

Add the lemon zest and vanilla. Pour in the milk, stirring constantly. Add the flour, baking powder, and salt, and, stirring gently, add the butter mixture with the yolks until smooth.

Divide the batter evenly between the two prepared baking pans. Beat the egg whites with a mixer until foamy, gradually add the remaining 1/2 cup sugar, and beat until stiff peaks form.

Spread the resulting meringue over the dough. Bake the cakes for 30-35 minutes; check for doneness with a toothpick. Cool the cakes in the pan.
Place the cake layer meringue-side down on a serving platter. Sprinkle with strawberries and top with whipped cream. Top with the second cake layer, meringue-side up, and top with the remaining cream and strawberries. Chill the cake before serving.

Author of the recipe - Anna Olson is a pastry chef and television host.

Categories:

recipe / Festive dishes / Desserts / Cakes / French cuisine

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