Meringue Cake With Fresh Fruit


When my mother and my sister-in-law make this cake the meringue is always so fluffy and it tastes delicious. I have never had success with this cake until today. I found a recipe that really works for me, too.

Preparation time: 30 min
Cook: 1 hr
Serves: 10

4 egg whites
40 g + 200 g sugar
1 dl of water
3 dl double cream
Fresh fruit

Heat the oven to 140°C and line a flat baking tray with baking paper. Separate the egg whites, and whisk the egg whites and the 40 g of sugar on medium speed in a kitchen machine. Whilst the machine is whisking, mix the 200 g of sugar with the water in a sauce pan and let it boil for about 4-5 minutes until it turns into syrup. If foam is formed, spoon this away. When the syrup is ready add it slowly to the egg whites while the kitchen machine is still on medium speed. Make sure you add it a little at a time and make sure the syrup is added into the egg white mix and that it doesn’t hit the whisk as this will make it crystalize. Turn the mixer to high speed and let run until the mixture has cooled to room temperature – approximately 15 minutes. Now you should have a very fluffy meringue. Spread it into a circular shape on the baking tray and cook in the oven for 1 hour. Leave to cool before removing from baking paper. Whisk the double cream just until the cream reaches stiff peaks. Add to the top of the cake and top it with alle the fresh fruit you like. Preferably serve straight away.


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