Meringue Cake with Almonds and Strawberries

It's hot outside, but that's no reason to skip a delicious dessert 😉. We crave something light and summery fresh, and considering that strawberry season is in full swing, let's make this incredibly tender meringue cake. Trust me, it will become your favorite this season☺️.

Ingredients

For the Meringue Layers

• 120g (approximately 4) egg whites (about 4 egg whites)
• 200g (1 cup) fine sugar
• 10g (1 tablespoon) corn starch
• 50g (1/2 cup) almond flakes
  

For the Filling

• 500g (about 1 lb) strawberries
• 250g (8.8 oz) mascarpone
• 20g (2 tablespoons) powdered sugar
• 150g (2/3 cup) heavy cream (30% fat)
  

Preparation

1. Chill the egg whites and start beating them at low speed, gradually increasing it. This is important for achieving a more stable structure for the beaten egg whites. Without adding sugar, whip the whites until a “beer foam” consistency is achieved.

   

2. While continuing to beat, gradually add sugar, one tablespoon at a time. Continue to beat at medium speed until the sugar dissolves completely. At the very end, add the cornstarch and gently mix. This is the firm and beautiful meringue we achieved.

   

3. Divide the beaten egg whites into three parts. Leave one part white, tint the second into a light pink color, and the third into a darker color (you can leave all three layers white; the colors just make the cake more visually appealing, but won't affect the taste). Using disposable pastry bags is convenient for piping the meringue.

   

4. On parchment paper, draw circles with a diameter of 16-17cm (about 6-7 inches). Usually, two layers fit on a baking sheet, so you can use two sheets and bake three layers simultaneously. Pipe the meringue within the circle, then level it with a spatula. Evenly sprinkle the top with almond flakes.

   

5. Bake the layers at 100°C (212°F) for about 2 hours. It's better to bake longer at a lower temperature to maintain the light color of the layers. They should remain soft inside, as that's how they should be. Let the layers cool down.

6. Meanwhile, prepare the cream. Carefully mix mascarpone, heavy cream, and powdered sugar using a whisk or mixer at the lowest speed. Be cautious not to overbeat the cream; mixing should take just a couple of minutes until homogeneous.

   

7. Assembling the cake: spread one-third of the cream on a layer, then top with thin slices of fresh strawberries. Cover with the next layer and repeat the process.

   

8. On the third top layer, spread the remaining third of the cream and decorate with a heap of sliced strawberries.

   

Let the cake sit in the refrigerator for an hour or two. That's it! You can slice and enjoy this crunchy on the outside, soft and tender on the inside strawberry dessert 🥰