Strawberry meringue cake

Strawberry meringue cake

Strawberry meringue cake is so light & delicious.  The recipe with sponge cake, airy cream, fresh fruit and meringue is made for the warm season. Heavenly good!

INGREDIENTS (For a springform pan Ø 26 cm)

FOR THE DOUGH

7 eggs (size M)
250 g sugar
125 g soft butter
100 g sugar
1 packet of vanilla sugar
100 g wheat flour (type 405)
30 g starch
1½ tsp baking powder
75 ml milk
50 g sliced ​​almonds
Some fat for the pan
Some flour for the pan

FOR THE FILLING

6 sheets of gelatine
40 g icing sugar
200 g cream
½ lemon
200 g mascarpone
200 g yoghurt
1 tsp vanilla extract
300 g strawberries
Icing sugar for dusting as desired

PREPARATION

Step 1
Grease a springform pan (Ø 26 cm) and dust with flour.  Preheat the oven to 180 degrees top/bottom heat (160 degrees fan oven).

2nd step
For the dough, first separate the eggs. Put the egg yolks to one side. Beat 5 egg whites in a clean, grease-free mixing bowl until stiff. Slowly add the sugar and beat everything until you have a stable, shiny meringue. Put to one side until you are ready to use it again.

3rd step
In a second mixing bowl, beat the soft butter with sugar and vanilla sugar until creamy, then stir in the 5 egg yolks. Gradually stir in 2 whole eggs. Beat everything until light and fluffy.

4th step
Mix the flour, starch and baking powder in a bowl, sift into the dough and carefully stir in. Carefully add the milk and stir in so that the dough is smooth. Fold about two thirds of the stiffly beaten egg white mixture into the dough. Put the dough into the prepared springform pan and smooth it out.