Strawberry Meringue Cake

I love strawberries. I could eat them everyday, several times a day! They were in season a while ago and I seized the opportunity to make something. When I saw this recipe from an old Woman & Home magazine, I just knew I had to make it. Simply heavenly!

Baking is my first love, especially cakes and pastries. I loved the idea of baking the cake and meringue together. I have made meringue layered cakes before by making the meringue separately and then assembling it. What I loved about this recipe is that you bake the meringue together with the cake. So easy.

IMG-20200311-WA0012-01

When I took the cakes out of the oven, the meringue had risen almost to the top of the pan. They did go down after sometime, but that didn’t affect the taste. There’s only one word to describe this cake – divine. It looks pretty spectacular too. And it’s easy to make – so what are you waiting for?

Don’t worry if the cake batter is a little thick. You will need to gently level it with your fingers.

IMG-20200311-WA0004-01

Strawberries, sponge, meringue and a creamy yogurt filling – strawberry cake doesn’t get better than this!

IMG-20200311-WA0008-01

PREP: 35 minutes COOK TIME: 25-30 minutes

Ingredients

50g unsalted butter

100g caster sugar

4 large egg yolks

½tsp vanilla extract

75g plain flour

25g cornflour

2tsp baking powder

5tbsp double cream

Icing sugar to dust

For the meringue

4 large egg whites

225g caster sugar

For the filling

150ml double cream

150ml thick Greek yogurt

400g strawberries, hulled

Instructions

Butter and line 2 8-inch loose-bottomed sandwich tins with greaseproof paper.

Preheat the oven to 180C.

Beat the butter and sugar until fluffy, add the egg yolks and vanilla and beat again. Sift the flour, cornflour and baking powder into the mixture and fold in. Finally, fold in the cream and mix together gently. Divide the mixture between the sandwich tins.

In a separate clean bow, beat the egg whites into stiff peaks, then gradually add the sugar a dessertspoonful at a time, beating continuously until thick and glossy. Divide the meringue between the tins and layer on top, making sure that you don’t mix the meringue with the cake mixture.

Bake for 25-30 minutes or until a skewer comes out clean. Cool the cakes in the tin before transferring to a wire rack – meringue side uppermost. For the filling, whip the cream into soft peaks, then stir in the yogurt. Lightly crush 250g of the strawberries and stir into the cream.

Place one cake meringue-side up on a plate and spread two-thirds of the cream on top. Put the other cake on top, meringue-side up and fill with the remaining cream. Top with strawberries and dust with icing sugar.

Dark and White Chocolate Mousse with Salted Caramel

Thank goodness for some rain; the weather is more pleasant now. It’s always the best time for cold desserts though in Madras.

An incredibly easy mousse and takes so little time to set as well. It’s just one of those recipes that looks as though you have put in a ton of effort into making it. I prefer using cream for making mousse because I’m not too fond of raw eggs as in a traditional recipe. However, you could make it anyway you choose.

You can use the same method for the white and dark chocolate mousse. I used store bought salted caramel because this is a quick and easy dessert.

I used dark chocolate to offset the sweetness of the white chocolate and the salted caramel just gives it the right balance to taste the different flavors of sweet and bitter. Indulgence in a glass!

I used some of the caramel to toss the popcorn in and used it to decorate the top. You could however, just do any garnish that you like – chocolate shavings, nuts, etc.

20190122_155512

Ingredients

For the White and Dark Chocolate Mousse

  • 100 gm each of good quality White and Dark chocolate
  • 100 ml milk
  • 300 ml double cream

To garnish:

  • 1 cup salted caramel
  • Popcorn

Melt 100 gm of dark chocolate in a double boiler. Heat half the milk until boiling, then whisk in the dark chocolate. Cool. Whip 150 ml of the cream until soft peaks form, then fold in the chocolate. Spoon the contents into a serving glass or bowl. Refrigerate for 15-20 minutes until set.

Repeat the same process for the white chocolate using the 100 grams of the White chocolate and the remaining milk and cream. Spoon the mixture over the set dark chocolate. Refrigerate for another 15-20 minutes until set.

Spoon some salted caramel on top and garnish with the caramelized popcorn. Enjoy.