Strawberry Meringue Cake
My favorite season has come with various, aromatic and delicious fruits. We start with the strawberries, and at first we just can't get enough of eating them fresh. Then we start improvising - strawberry cakes, lemonades, jam, etc. You'll find many recipes on the site, and I told myself that maybe this year I won't make anything for the site and so I won't repeat myself.
But, of course, I couldn't. The moment I saw this cake, it caught my eye. The aromatic strawberries in combination with the airy, soft, fine and delicious meringue make this cake look and taste perfect.
Now, since I'm still looking for light, cheap and delicious creams, let me tell you that this meringue soufflé is exactly what I need. It's a pity it took me so long to discover it. Simple things are right under our noses :) We just need to open our eyes better and see them, not be afraid to taste and try new recipes all the time.
Note: there is one thing you can change and I think I will. Next time, I will use half of the amounts of the ingredients in the dough. It is a tasty cake, but a little dense in texture. If you like it with more dough, leave it like this, if you want more fruit and meringue, just use half.
Combine flour with baking powder, butter and yolks. Mix well with your hands, with the mixer or in the food processor.
Then add the sugar and sour cream and knead into a dough - it will be thick and sticky.
I didn't even turn it out onto the table. I took it straight from the food processor with a spoon and placed in the pan.
Transfer the dough to the pan lined with baking paper and level out with your hands.
My pan is 28cm in diameter, surely you can use a bigger one.
Prick the dough from place to place with a fork.
Bake for 20-25 minutes, until well browned, in the preheated oven at 200 degrees C.
Remove from the oven and arrange the straberries over the cake - whole (hulled and washed, of course) or cut in halves, if they are larger.
Whisk the egg whites to firm peaks, then add a little powdered sugar and continue to beat until stiff peaks form and you get a glossy and hard foam.
Place over the strawberries and smooth out.
Bake in the preheated oven at 150 degrees C for another 15-20 minutes.
Notice how nicely the meringue swells. After cooling, it will deflate, but it's normal.
Let the cake cool down and infuse for at least 2-3 hours.
Remove the sides of the pan and slice.
Here is a delicious section ...
Enjoy!
